Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Apricot and Currant Chicken
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- #11961
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
6 pounds chicken breasts
1 teaspoon ginger
1 1/2 cup orange marmalade
1/3 cup apple juice
1/3 cup orange juice
8 ounces dried apricots, cut up
8 ounces dried currants
1/4 cup brown sugar
directions
Preheat oven to 375 degrees F.
Place chicken breasts, bone down, in a roasting pan. Sprinkle with ginger. Spread with orange marmalade. Pour juices into bottom of pan. Bake for 20 minutes.
Add apricots and currants. Sprinkle with brown sugar. Bake, basting often, another 40-45 minutes.
Serve with juice to pour over.
NOTE: You can substitute peach preserves for orange marmalade. You can also use apricot nectar for all or part of the juice.
added by
kbecke
nutrition data
Nutritional data has not been calculated yet.
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