Apricot Orange Chicken Bake

Saturday, September 5, 2009

I had some apricot preserves sitting in the fridge so I was trying to find a recipe that included it. I searched on recipezaar and found this recipe that looked very appetizing. Instead of using chicken breasts, I used chicken legs and it came out quite nicely served with white rice. I left out the dried apricots and added honey roasted almonds already sliced from Almond Accents.

Apricot Orange Chicken Bake

4 boneless skinless chicken breasts, trimmed (6-8 ounces each)
salt and pepper, to taste
2/3 cup apricot preserves
1/2 cup dried apricot, chopped
1/2 cup orange juice
1/4 cup honey
1 tablespoon cider vinegar
1 tablespoon soy sauce
2 teaspoons curry powder
1 teaspoon Tabasco sauce
1 teaspoon cornstarch
1 tablespoon water
1/3 cup sliced almonds

Adjust an oven rack to the upper position and heat the oven to 450 degrees Fahrenheit.
Coat 9 by 13-inch baking dish lightly with vegetable oil spray.
Pat the chicken dry with paper towels, then season with salt and pepper.
Lay the chicken in prepared 9 by 13-inch baking dish.
Whisk the apricot preserves, dried apricot pieces, and orange juce into the saucepan with the honey, vinegar, soy sauce, curry powder, and Tabasco sauce, over medium-high heat.
Simmer, whisking often, until the mixture has thickened, about 8 minutes.
Quickly dissolve the cornstarch in the water, then whisk into the honey mixture.
Pour the apricot-orange sauce over the chicken, then sprinkle with the almonds.
Bake until the chicken registers 160 degrees on an instant-read thermometer, 15-18 minutes.

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