Apricot Chicken

I will start by saying that I believe this dish would be amazing with chicken breasts, no bones or skin.

That being said, it was delicious with the bones, so I guess it would be a preference thing.

Obviously if you used de-boned chicken, the cooking time would need to be adjusted.

The chicken gets a nice browned crust because of browning it before baking it. This also helps with the moisture level of the chicken. It was deliciously moist.

The sauce is lovely in my opinion. There are a lot of sweet ingredients. The sweetness level is cut by the lemon juice and curry powder. The end result is a somewhat sweet, and a little spicy sauce.

I could not find whole preserved fruit. I used two cans of apricot halves that I drained well. I think this actually worked out pretty well because I was able to lay the halves evenly over the chicken.

The chicken does absorb a nice flavor from the sauce, but not really from the apricots themselves.

Overall I thought this made a very nice dinner!

BRAISED CHICKEN WITH FRUIT

1 Frying Chicken

Butter

1 Cup Orange Juice

1/4 Cup Honey

2 Tablespoons Lemon Juice

1/2 Teaspoon Curry Powder

1 Teaspoon Salt

1 Jar Whole Preserved Apricots or Plums or Pears

Clean and quarter chicken. Preheat oven to 350 degrees. Heat butter in a heavy skillet. Brown chicken in butter until browned on both sides. Combine orange juice, honey, lemon juice, curry powder and salt. Dip browned chicken in sauce and then arrange in a baking dish. Pour remaining sauce over the top of chicken. Bake uncovered for 20 minutes. Turn chicken over and add preserved fruit over the top. Baste with sauce, return to oven and bake 30 minutes.