2 1/2 pounds chicken pieces, skinned, all visible fat removed
1/4 cup flour
1/8 teaspoon white pepper
1 tablespoon acceptable margarine
1 tablespoon acceptable vegetable oil
1/2 cup apricot preserves
1 16-ounce can no-sugar-added apricot halves, canned in natural juices
1 teaspoon marjoram
1 teaspoon grated lemon rind
1 tablespoon sherry
2 teaspoons light soy sauce
1/8 teaspoon hot pepper sauce
2/3 cup unsweetened pineapple juice
1 teaspoon grated fresh ginger
1 cup diced green bell pepper
Rinse chicken and pat dry.
Combine flour and white pepper in a plastic bag.
Add one piece of chicken at a time and shake bag to coat evenly.
Place margarine and oil in a nonstick skillet over medium-high heat.
Add chicken pieces and brown.
Spread each piece of browned chicken with apricot preserves.
Drain juice from apricots and reserve.
Set apricots aside.
In a small bowl, mix marjoram, lemon rind, sherry, soy sauce, hot pepper sauce, pineapple juice, ginger and reserved juice from apricots.
Return chicken pieces to skillet over medium heat.
Add juice mixture, cover pan and reduce heat.
Simmer 30 minutes.
Add diced bell pepper, stir to mix well and cook 7 to 8 minutes more.
Cut apricots in half and add them to skillet.
Remove chicken to serving platter.
Spoon sauce with apricots over all.