Remove from oven and allow to rest 5 10 minutes.
Apricot chicken living room.
This deliciously messy chicken is brushed with simple apricot glaze punctuated with hot pepper that produces a gorgeous amber lacquer when roasted.
Heat oil in large skillet over medium heat.
Using your hands massage the marinade into the meat.
Sprinkle with parsley and leaves of remaining sprigs thyme.
To serve chop chicken and serve with flat breads and coleslaw.
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For this slow roasted chicken recipe brush on the yogurt apricot cumin sauce during the last few minutes of baking.
Place the chicken in a bowl and pour over the marinade.
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Heat the olive oil for in a tagine or large heavy based saucepan over medium high heat.
Pour apricot glaze over chicken turning pieces to coat.
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Cook for 8 minutes or until no longer pink 170 degrees f turning once.
Cook on medium until thickened and bubbly.
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Skim fat from pan juices.
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.
Pour mixture over the chicken.
Arrange chicken in single layer.
Serve juices over chicken.
Line a 13 x 9 inch baking pan with foil.
Add the apricots stirring until blistered.
Transfer chicken and all marinade ingredients into a large baking dish.
Preheat oven to 350 degrees.
Meanwhile sprinkle chicken with salt pepper and 1 2 teaspoon curry powder.
Sprinkle liberally with salt on all sides.
Place in the oven to roast until cooked through.
Add apricots the last 2 minutes.
Set aside in fridge to marinate for at least 30 minutes.
In a baking dish place chicken.
Bake chicken for 30 35 minutes until they are cooked through.
Arrange pieces skin sides up.