|Washington fryer legs/1 cut up fryer||8|
|Dry bread crumbs||2 Cup (32 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Apricot preserves||1⁄4 Cup (4 tbs)|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), peeled and crushed|
|Ginger||1 Teaspoon, chopped|
|Chicken stock||1⁄2 Cup (8 tbs)|
|Cider vinegar||1⁄4 Cup (4 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
Rinse and pat dry chicken pieces.
Combine bread crumbs, parsley and oil.
Stir apricot preserves, onion, garlic and ginger thoroughly to combine, or whirl in a blender or food processor.
Add stock, vinegar and soy sauce; mix well.
Dip chicken pieces into apricot mixture to coat, then roll in crumb mixture.
Place on well-oiled shallow roasting pan.
Bake at 350Â° F. for 45 to 50 minutes.