Bake chicken for 30 35 minutes until they are cooked through.
Apricot chicken living room.
For this slow roasted chicken recipe brush on the yogurt apricot cumin sauce during the last few minutes of baking.
Add verjus white wine and sprinkle over the sugar.
Skim fat from pan juices.
Place in the oven to roast until cooked through.
Remove from oven and allow to rest 5 10 minutes.
Heat the olive oil for in a tagine or large heavy based saucepan over medium high heat.
Add the apricots stirring until blistered.
Arrange pieces skin sides up.
Sprinkle with parsley and leaves of remaining sprigs thyme.
Serve juices over chicken.
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To serve chop chicken and serve with flat breads and coleslaw.
1 4 cup apricot jam 1 4 teaspoon red pepper flakes 4 boneless skinless chicken breast halves about 6 ounces each coarse salt and ground pepper.
This deliciously messy chicken is brushed with simple apricot glaze punctuated with hot pepper that produces a gorgeous amber lacquer when roasted.
Pour mixture over the chicken.
Add apricots the last 2 minutes.
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Set aside in fridge to marinate for at least 30 minutes.
Cook on medium until thickened and bubbly.
In a baking dish place chicken.
Line a 13 x 9 inch baking pan with foil.
Meanwhile sprinkle chicken with salt pepper and 1 2 teaspoon curry powder.
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Bake uncovered 40 to 45 minutes or until done 175 f in thickest part and tops are browned brushing with glaze two times during baking.
Pour apricot glaze over chicken turning pieces to coat.
Cook for 8 minutes or until no longer pink 170 degrees f turning once.
Preheat oven to 350 degrees.
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To make sauce saute garlic in butter for 1 minute then add apricot preserves dijon lemon juice and soy.
Heat oil in large skillet over medium heat.
Transfer chicken and all marinade ingredients into a large baking dish.
Place the chicken in a bowl and pour over the marinade.