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