Apricot Chicken

1 chicken, cut up
2 cups orange juice
2 tbsp. dijon mustard
1 tbsp. soy sauce
1 tbsp. lemon juice
1 tsp. paprika
1 sm. clove garlic, crushed
1/2 cup apricot jam
1/3 cup white wine or brandy
Salt and pepper, to taste
Melted butter, olive oil or vegetable oil
Apricots

Directions:

Marinate a couple of hours or overnight (except for oil). Roast at 350°F for 90 minutes, adding oil or butter and baste and last 30 minutes, toss on canned apricots or plumped dried fruit (will plump further while baking).

Serve with basmati or wild rice.

User Reviews:

Dont even feed this one to the dog. It might kill it. 1/5

Submitted by C. O. on December 05, 2002

Add your review of this recipe.