Recipe(tried): EASY, EXOTIC & YUMMY CHICKEN

EASY BUT EXOTIC DINNER PARTY CHICKEN
2 x packs chicken pieces (8 pieces per pack)
1/4 tsp. each salt and freshly ground pepper
1 clove garlic, minced
1/2 cup lemon juice
1/4 cup olive oil
1/2 cup dried apricots, chopped
1/4 cup each pitted halved black olives and capers
2 tbsp. each chopped fresh parsley, oregano, coriander
2 large bay leaves, broken in pieces
1/2 cup packed brown sugar
1/2 cup dry white wine
Place chicken in large, non metallic container(s) big enough to hold them in single layer. Sprinkle with salt and pepper.
Whisk together garlic, lemon juice and oil in a small bowl. Pour over chicken. Sprinkle chicken with apricots, olives, capers, parsley, oregano, coriander and bay leaves. Cover and refrigerate overnight.
Transfer chicken and marinade to baking pans or ovenproof casseroles large enough to hold pieces in a single layer. Sprinkle evenly with brown sugar and wine.
Bake, uncovered, in preheated 350 F oven for about 1 1/2 hours or until juices run clear when chicken is pierced.
Remove bay leaves. Serve on warmed platter with apricots, olives, capers and sauce spooned on top.
Makes 8 servings.