Apricot & Current Chicken
Prep
10m
Cook
1h 10m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Apricot & Current Chicken
| 6 lb chicken, cut in pieces |
| 1 salt & pepper to taste |
| 1 tsp ground ginger |
| 1 to 1 1/2 cup orange marmalade |
| 1/3 cup apple juice |
| 1/3 cup fresh orange juice |
| 6 ounces dried apricots |
| 5 ounces dried currants |
| 1/4 cup brown sugar |
Apricot & Current Chicken Directions
- Preheat oven to 375°
- Place the chicken pieces, skin side up in a shallow roasting pan and sprinkle generously with salt, pepper, and then the ginger.
- Spread the marmelade over the chicken.
- Pour the apple and orange juices into the pan.
- Bake 20 minutes.
- Remove from oven and add the apricots and currants to the pan, mixing the fruit evenly (place to side of chicken so the fruit will not get too browned.)
- Sprinkle the fruit with the brown sugar and return to the oven.
- Bake, basting frequently until chicken is golden brown and shiny on top, 40 to 45 minutes.
- Remove chicken, apricots and currant to a warmmed platter.
- Pour csome of the Pan juices over the top and remaining juices into a sauce boat.
- Serve immediately
Nutrition facts
Per Serving
| Kcal: | 567 kcal |
| Fibers (g): | 1.3g |
| Sodium (mg): | 200mg |
| Carbs: | 41.1g |
| Sugar (g): | 36.4g |
| Fat: | 8.4g |
| Saturated fat (g): | 2.3g |
| Cholesterol: | 210mg |
| Proteins: | 79.5g |
