Recipe: Apricot and Currant Chicken from The Silver Palate Good Times cookbook

Dear Sandra,
Here you go...

APRICOT AND CURRANT CHICKEN

2 chickens (2 1/2 to 3 pounds each), quartered
Salt and freshly ground pepper to taste
1 tsp. ground ginger
1 1/2 cups bitter orange marmalade
1/3 cup apple juice
1/3 cup orange juice
8 oz. dried apricots
8 oz. dried currants
1/4 cup brown sugar

1. Preheat oven to 375 degrees F.

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.

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, basting 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.

Serves 6-8
Source: The Silver Palate Good Times Cookbook