Directions:
- Preheat oven to 350°F.
- Place the chicken in an oven-proof pan large enough that the chicken will not overlap.
- Combine the nectar, allspice, ginger, salt, pepper and mustard, and pour over the chicken.
- Turning the chicken to get the marinade over all parts.
- Cover tightly and refrigerate overnight or at least 8 hours.
- Remove from refrigerator and let stand for 30 minutes.
- Discard the marinade.
- Salt & pepper, again.
- Cover tightly with foil and bake for 30 minutes.
- Keep warm.
- Heat apricot preserves and brush over chicken.
- Taste for seasoning.
- Bake uncovered & add the dried apricots for 20-30 minutes, basting with preserves two more times, at least.
- Remove to serving platter and sprinkle with toasted pecans or finely chopped parsley.
- Serve with rice, couscous or angel-hair pasta.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 194.25 Kcal (813 kJ) | ||
| Calories from fat | 106.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.85g | 18% | |
|---|---|---|---|
| Cholesterol | 9.23mg | 3% | |
| Sodium | 270mg | 11% | |
| Potassium | 171.66mg | 4% | |
| Total Carbs | 21.99g | 7% | |
| Sugars | 0.45g | 2% | |
| Dietary Fiber | 7.94g | 32% | |
| Protein | 4.52g | 9% | |
| Vitamin C | 34.3mg | 57% | |
| Iron | 0.6mg | 3% | |
| Calcium | 19.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 153.07 Kcal (641 kJ) | ||
| Calories from fat | 84.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.33g | 18% | |
|---|---|---|---|
| Cholesterol | 7.27mg | 3% | |
| Sodium | 212.75mg | 11% | |
| Potassium | 135.26mg | 4% | |
| Total Carbs | 17.33g | 7% | |
| Sugars | 0.35g | 2% | |
| Dietary Fiber | 6.26g | 32% | |
| Protein | 3.56g | 9% | |
| Vitamin C | 27mg | 57% | |
| Iron | 0.5mg | 3% | |
| Calcium | 15mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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