Remove from oven and allow to rest 5 10 minutes.
Apricot chicken living room.
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Heat the olive oil for in a tagine or large heavy based saucepan over medium high heat.
Meanwhile sprinkle chicken with salt pepper and 1 2 teaspoon curry powder.
Preheat oven to 350 degrees.
Add apricots the last 2 minutes.
Pour mixture over the chicken.
Set aside in fridge to marinate for at least 30 minutes.
Arrange chicken in single layer.
Add verjus white wine and sprinkle over the sugar.
For this slow roasted chicken recipe brush on the yogurt apricot cumin sauce during the last few minutes of baking.
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.
To make sauce saute garlic in butter for 1 minute then add apricot preserves dijon lemon juice and soy.
Cook for 8 minutes or until no longer pink 170 degrees f turning once.
Skim fat from pan juices.
Pour apricot glaze over chicken turning pieces to coat.
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Cook on medium until thickened and bubbly.
Line a 13 x 9 inch baking pan with foil.
Serve juices over chicken.
Place in the oven to roast until cooked through.
In a baking dish place chicken.
Bake chicken for 30 35 minutes until they are cooked through.
Place the chicken in a bowl and pour over the marinade.
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To serve chop chicken and serve with flat breads and coleslaw.
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Sprinkle liberally with salt on all sides.
Sprinkle with parsley and leaves of remaining sprigs thyme.
Heat oil in large skillet over medium heat.
Using your hands massage the marinade into the meat.
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.