Always Apricot Chicken

Fresh apricots have a really short season. So by using canned apricots and bottled apricot preserves, we can extend their season to last us the whole year!

Serves: 3

Cooking Time: 1 hr

Ingredients

• 1 chicken (2½ to 3 pounds), cut into 8 pieces and skin removed
• 2 cans (5½ ounces each) apricot nectar
• 1 jar (18 ounces) apricot preserves
• 1 teaspoon ground allspice
• 1/8 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Place the chicken in a 9" x 13" glass baking dish that has been coated with nonstick vegetable spray.
   
   
2. In a medium-sized bowl, combine the remaining ingredients; mix well. Pour over the chicken and cover tightly with aluminum foil. Refrigerate overnight, turning occasionally.
   
   
3. Preheat the oven to 350°F. and bake the chicken, covered, for 30 minutes. Remove the cover and bake for 25 to 30 more minutes, or until no pink remains and the juices run clear.
   

Notes

I recommend buying the small individual-serving size cans of apricot nectar. That way you can always keep some on hand in the cupboard for when you want to whip this up for dinner.