Heat the olive oil for in a tagine or large heavy based saucepan over medium high heat.
Apricot chicken living room.
Place the chicken in a bowl and pour over the marinade.
Serve juices over chicken.
Line a 13 x 9 inch baking pan with foil.
In a baking dish place chicken.
Bake chicken for 30 35 minutes until they are cooked through.
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.
Sprinkle liberally with salt on all sides.
Using your hands massage the marinade into the meat.
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Add apricots the last 2 minutes.
Pour mixture over the chicken.
To serve chop chicken and serve with flat breads and coleslaw.
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Set aside in fridge to marinate for at least 30 minutes.
Skim fat from pan juices.
Arrange chicken in single layer.
Heat oil in large skillet over medium heat.
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.
Cook on medium until thickened and bubbly.
Preheat oven to 350 degrees.
Add the apricots stirring until blistered.
This deliciously messy chicken is brushed with simple apricot glaze punctuated with hot pepper that produces a gorgeous amber lacquer when roasted.
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Remove from oven and allow to rest 5 10 minutes.
Sprinkle with parsley and leaves of remaining sprigs thyme.
Arrange pieces skin sides up.
To make sauce saute garlic in butter for 1 minute then add apricot preserves dijon lemon juice and soy.
For this slow roasted chicken recipe brush on the yogurt apricot cumin sauce during the last few minutes of baking.
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Pour apricot glaze over chicken turning pieces to coat.
Place in the oven to roast until cooked through.
Transfer chicken and all marinade ingredients into a large baking dish.