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Chicken, Apricot and Currant (M, KLP, TNT)
Source: Adapted from "The Silver Palate Good Times Cookbook"
Serves: 8-12

2 chickens, in quarters or eighths
Salt and freshly ground pepper to taste
1 tsp. ginger
1-1/2 cup bitter orange marmalade
1/3 cup apple juice
1/3 cup orange juice
8 oz. dried apricots
8 oz. dried currants
1/4 cup brown sugar

Preheat oven to 375°F.

Place chicken pieces in a shallow roasting pan, in single layer and sprinkle generously with salt (I omit, since I use kosher chicken) and pepper and then ginger. Spread the marmalade over the chicken and pour the apple and orange juices into the pan. Bake 20 minutes.

Add the fruit, mixing fruit evenly. Sprinkle with brown sugar and return to oven. Bake, basting frequently until the chicken is brown, 40-45 minutes.

Poster's Notes:
I usually bake the chicken with ginger (more than 1 tsp.), paprika, onion and garlic powder first, about 20-30 minutes Then pour off the fat, and add the rest of the ingredients (I usually skip the brown sugar, mostly because I forget and if you don't have bitter orange marmalade, but sweet, it gets to be too sweet). Then I cover and bake until time to serve. I find it works better for Friday nights (since I can cover and lower the oven).

Posted by Judy Strauss

Nutritional Info Per Serving: N/A