Chicken with Apricots and Currants

Source: Zora Miller, May, ’04

Ingredients

• 2 Chickens, Cut Up
• Salt, Pepper, Powdered Ginger
• 1 cup Bitter Orange Marmalade
• ½ Orange Juice
• 1 cup Apple Juice
• 6 ounces Dried Apricots
• 5 ounces Currants Or Cranberries
• ¼ cup Brown Sugar

Method

Preheat oven to 375.

Season chicken and place in baking dish. Spread marmalade over chicken. Mix orange juice and apple juice and pour over chicken.

Bake 20-30 minutes

Add the apricots and currants. Sprinkle with brown sugar. Bake 45 minutes, uncovered, basting twice.

Cool.

Store in refrigerator in juice overnight.

Reheat to serve.