Chicken, Apricot and Currant

Chicken, Apricot and Currant

Poultry

2 chickens(2 1/2 to 3 lbs each), quartered OR equivalent
salt & fresh ground pepper to taste
1 tsp. ground ginger
1 1/2 cups bitter orange marmalade
1/3 cup apple juice

1/3 cup fresh orange juice
8 oz. dried apricots
8 oz. dried currants
1/4 cup brown sugar
The Silver Palate Goodtimes Cookbook

1. Preheat oven to 375F.

2. Place the chicken pieces, skin side up, in a shallow roasting pan and sprinkle generously with salt and pepper and then ginger. Spread the softened marmalade over the chicken and pour the apple and orange juices into the pan. Bake 20 minutes.

3. Remove from the oven and add the apricots and currants to the pan, mixing the fruit evenly.Sprinkle the fruit with brown sugar and return to the oven. Bake, basting the chicken frequently, until the chicken is golden brown and shiny on top, 40 to 45 minutes.

4. Remove the chicken, apricots and currants to a warmed serving platter. Pour some of the pan juices over the top and pour the remaining juices into a sauceboat. Serve immediately.

6 to 8 portions