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