Apricot Glazed Chicken with Dried Fruit and Rosemary

see notes already typed. Very yummy and looks pretty

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Name: Apricot Glazed Chicken with Dried Fruit and Rosemary
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 2 Roasting chicken cut into pieces; or get pieces; 1 jar (12 oz) Apricot preserves; 20 pieces Dried prunes and apricots half each; 1/4 cup Olive oil; 1 tablespoon Vinegar white, sherry, or other but not balsamic; 3 pinch Salt; 20 grinds Black pepper; 2 teaspoon Dry mustard; 2 teaspoon Cumin; 10 cloves Garlic peeled; Fresh rosemary

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INGREDIENTS

2 Roasting chicken ; cut into pieces; or get pieces
1 jar (12 oz) Apricot preserves
20 pieces Dried prunes and apricots ; half each
1/4 cup Olive oil
1 tablespoon Vinegar ; white, sherry, or other but not balsamic
3 pinch Salt
20 grinds Black pepper
2 teaspoon Dry mustard
2 teaspoon Cumin
10 cloves Garlic ; peeled
Fresh rosemary

INSTRUCTIONS

1. Line pans with foil and then preheat oven to 375

2. Trim any extra fat from chicken and put in roaster; use 2 9 X 13 pans if you need the room--don''t crowd the chicken.

3. Mix together the topping (can thin with a little brandy if nec) and toss with the chicken until it is evenly coated with sauce, reserving some rosemary for garnish. Arrange skin side up in pans(s), spaced evenly.

4. Do ahead: can do everything up to this point ahead; just cover pans and refrigerate til ready to cook (remove from fridge about 30 minutes before cooking.)

5. Roast uncovered til chicken is brown (burnished) and cooked through--with thighs, I do it about 50-60 minutes. Want a nice burnish on the chicken.

Garnish with more rosemary

NOTES

Good for a crowd, esp. when you are doing a lot of other cooking and need something simple. Good served with brussels sprouts with lemon vinaigrette and whole wheat cous cous with a little bit of basil olive oil. Also good with beet tzatziki.
Can garnish with a little fresh rosemary before serving

Adjust the amount of dried fruit to your liking.

Can thin preserves with a little bit of brandy; can add more vinegar if you like it tangier

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Apricot Glazed Chicken with Dried Fruit and Rosemary

2 Roasting chicken cut into pieces; or get pieces
1 jar (12 oz) Apricot preserves
20 pieces Dried prunes and apricots half each
1/4 cup Olive oil
1 tablespoon Vinegar white, sherry, or other but not balsamic
3 pinch Salt
20 grinds Black pepper
2 teaspoon Dry mustard
2 teaspoon Cumin
10 cloves Garlic peeled
 Fresh rosemary

1. Line pans with foil and then preheat oven to 375
2. Trim any extra fat from chicken and put in roaster; use 2 9 X 13 pans if you need the room--don''t crowd the chicken.
3. Mix together the topping (can thin with a little brandy if nec) and toss with the chicken until it is evenly coated with sauce, reserving some rosemary for garnish.  Arrange skin side up in pans(s), spaced evenly.
4. Do ahead:  can do everything up to this point ahead;  just cover pans and refrigerate til ready to cook (remove from fridge about 30 minutes before cooking.)
5. Roast uncovered til chicken is brown (burnished) and cooked through--with thighs, I do it about 50-60 minutes.  Want a nice burnish on the chicken.

Garnish with more rosemary

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Nutrition

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Serving Size: 1 Serving (249g)
Recipe Makes: 8 Servings

Calories: 567
Calories from Fat: 310 (55%)

Amt Per Serving		% DV

	Total Fat 34.5g	46 %
	Saturated Fat 9.3g	46 %
	Monounsaturated Fat 14.6g
	Polyunsanturated Fat 7.3g
Cholesterol 182.4mg		56 %
Sodium 177.2mg		6 %
Potassium 551.2mg		15 %
Total Carbohydrate 2.5g		1 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 1.9g
Protein 58.3g		83 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 567

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