Apricot and Currant Chicken (from http://www.eskimo.com/~jefffree/recipes/chicapr4.htm)

2 chickens (2- 1/2 to 3 pounds each), quartered
Salt and freshly ground pepper to taste
1 t. ground ginger
1 1/2 c. bitter orange marmalade
1/3 c. apple juice
1/3 c. orange juice
8 oz. dried apricots
8 oz. dried currants (I use raisins)
1/4 c. brown sugar

1. Preheat oven to 375 degrees.

2. 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. (I bake 40 minutes before adding the fruit, and cut the time below after the fruit, since I find the fruit burns otherwise.)

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

4. 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 sauceboat. Serve immediately.

NOTE: I use the same amount of juice, even when I make only one chicken. Last week, I added figs, which were great. The sauce is good over rice or couscous, and the recipe has no added fat!