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