Cook for 8 minutes or until no longer pink 170 degrees f turning once.
Apricot chicken living room.
Cook on medium until thickened and bubbly.
Line a 13 x 9 inch baking pan with foil.
For this slow roasted chicken recipe brush on the yogurt apricot cumin sauce during the last few minutes of baking.
Remove from oven and allow to rest 5 10 minutes.
Arrange pieces skin sides up.
Bake uncovered 40 to 45 minutes or until done 175 f in thickest part and tops are browned brushing with glaze two times during baking.
Add apricots the last 2 minutes.
Pour mixture over the chicken.
Set aside in fridge to marinate for at least 30 minutes.
Meanwhile sprinkle chicken with salt pepper and 1 2 teaspoon curry powder.
Skim fat from pan juices.
Serve juices over chicken.
1 4 cup apricot jam 1 4 teaspoon red pepper flakes 4 boneless skinless chicken breast halves about 6 ounces each coarse salt and ground pepper.
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Using your hands massage the marinade into the meat.
Add the apricots stirring until blistered.
Place in the oven to roast until cooked through.
Heat the olive oil for in a tagine or large heavy based saucepan over medium high heat.
Arrange chicken in single layer.
To make sauce saute garlic in butter for 1 minute then add apricot preserves dijon lemon juice and soy.
Pour apricot glaze over chicken turning pieces to coat.
Preheat oven to 350 degrees.
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Sprinkle with parsley and leaves of remaining sprigs thyme.
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Heat oil in large skillet over medium heat.
Add verjus white wine and sprinkle over the sugar.
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Place the chicken in a bowl and pour over the marinade.
In a baking dish place chicken.
Bake chicken for 30 35 minutes until they are cooked through.
To serve chop chicken and serve with flat breads and coleslaw.