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