Apricot-Toasted Pecan Chicken Bake

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READY IN: 1hr 10mins
SERVES: 6
YIELD: 12 pieces
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F.
  • Place the chicken in an oven-proof pan large enough that the chicken will not overlap.
  • Combine the nectar, allspice, ginger, salt, pepper and mustard, and pour over the chicken.
  • Turning the chicken to get the marinade over all parts.
  • Cover tightly and refrigerate overnight or at least 8 hours.
  • Remove from refrigerator and let stand for 30 minutes.
  • Discard the marinade.
  • Salt & pepper, again.
  • Cover tightly with foil and bake for 30 minutes.
  • Keep warm.
  • Heat apricot preserves and brush over chicken.
  • Taste for seasoning.
  • Bake uncovered & add the dried apricots for 20-30 minutes, basting with preserves two more times, at least.
  • Remove to serving platter and sprinkle with toasted pecans or finely chopped parsley.
  • Serve with rice, couscous or angel-hair pasta.
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