Sweet And Sour Apricot Chicken
|Lemon juice||2 Tablespoon|
|Olive oil||2 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Chicken||1 , cut into serving pieces and skinned|
|Black pepper||1⁄4 Teaspoon|
|Dried apricots||8 Medium|
|Orange juice||3⁄4 Cup (12 tbs)|
|Light brown sugar||1 Teaspoon|
|Cider vinegar||1 Tablespoon|
|Minced fresh ginger/1/4 teaspoon ground ginger||2 Teaspoon|
|Mustard||1 Teaspoon (Use Dijon Or Spicy Brown)|
Preheat the oven to 425°F.
In a small bowl, combine the lemon juice, olive oil, and half the garlic.
Rub the chicken with this mixture and sprinkle with the pepper.
Arrange the chicken in a single layer on a greased rack in a shallow roasting pan; place in the oven and roast, uncovered, for 30 minutes.
Meanwhile, in a small saucepan, simmer the apricots in the orange juice, uncovered, for 10 minutes or until the apricots are tender.
Stir in the sugar, vinegar, ginger, mustard, and remaining garlic; simmer 2 minutes longer.
Whirl the mixture in an electric blender or food processor for 15 seconds.
Coat one side of the chicken with the apricot glaze and roast for 10 more minutes.
Turn and coat the other side and roast 10 minutes longer or until the chicken is fork tender.
Raise the oven temperature to broil.
Transfer the chicken to the broiler and broil about 5 inches from the heat for 1 to 2 minutes or until tipped with brown.
Arrange on a heated platter and serve with a green vegetable.