Arrange chicken in single layer.
Apricot chicken living room.
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This deliciously messy chicken is brushed with simple apricot glaze punctuated with hot pepper that produces a gorgeous amber lacquer when roasted.
Cook on medium until thickened and bubbly.
Arrange pieces skin sides up.
Preheat oven to 350 degrees.
Pour mixture over the chicken.
Add apricots the last 2 minutes.
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To make sauce saute garlic in butter for 1 minute then add apricot preserves dijon lemon juice and soy.
Using your hands massage the marinade into the meat.
In a baking dish place chicken.
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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.
Skim fat from pan juices.
Heat oil in large skillet over medium heat.
Remove from oven and allow to rest 5 10 minutes.
Cook for 8 minutes or until no longer pink 170 degrees f turning once.
Pour apricot glaze over chicken turning pieces to coat.
Sprinkle liberally with salt on all sides.
Sprinkle with parsley and leaves of remaining sprigs thyme.
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.
Bake chicken for 30 35 minutes until they are cooked through.
Heat the olive oil for in a tagine or large heavy based saucepan over medium high heat.
Place in the oven to roast until cooked through.
Transfer chicken and all marinade ingredients into a large baking dish.
Add the apricots stirring until blistered.
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Serve juices over chicken.
For this slow roasted chicken recipe brush on the yogurt apricot cumin sauce during the last few minutes of baking.
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Add verjus white wine and sprinkle over the sugar.
To serve chop chicken and serve with flat breads and coleslaw.
Set aside in fridge to marinate for at least 30 minutes.