Apricot and Currant Chicken

The Silver Palate Good Times Cook Book, 1985

1 1⁄2 hours — 8 Servings

Ingredients

2		chickens (about 3 pounds each – quartered)
1	teaspoon	ground ginger
1 1⁄2	cup	orange marmalade
1⁄3	cup	apple juice
1⁄3	cup	orange juice
8	ounce	dried apricots
8	ounce	dried currants
1⁄4	cup	brown sugar
		salt and ground black pepper (to taste)

Instructions

Heat oven to 375°F.

Place the chicken pieces, skin side up, in a shallow roasting pan and sprinkle generously with salt and pepper and then the ginger. Spread the marmalade over the chicken and pour the apple and orange juices into the pan. Bake 20 minutes.

Remove from the oven and add the apricots and currents to the pan, mixing the fruit evenly. Sprinkle the fruit with the brown sugar and return to the oven. Bake, basting the chicken frequently, until the chicken is golden brown and shiny on top, 40 to 45 minutes.

Remove the chicken, apricots, and currants to a warmed serving platter. Pour some of the pan juices over the top and pour the remaining juices into a sauce boat. Serve immediately.