Gingered
Chicken
with
Apricots
-
serve
4
8
oz
dried
apricots
1
1/2
cup
apricot
juice
3
scallions,
finely
chopped
2
cup
soft
whole
wheat
bread
crumbs
1/2
cup
chopped
mixed
nuts
1
tbsp
butter,
softened
1
egg
1
tbsp
chopped
stem
ginger
in
syrup
or
candied
ginger
(wipe
clean)
Salt
and
pepper
to
taste
2
2
lb
chickens
or
1
4
lb
chicken,
cleaned
2
tsp
ground
ginger
1/3
cup
sherry
1
tbsp
honey
Place
the
apricots
in
a
bowl,
pour
juice
over,
let
soak
at
least
4
hours
to
overnight.
Drain
the
aprictos,
reserve
juice.
Preheat
the
oven
to
325
°F.
Combine
scallions,
bread,
4
of
the
apricots
chopped,
nuts,
butter,
egg,
candied
ginger,
and
salt
and
pepper.
Wash
and
dry
the
chicken(s).
Rub
the
skin
with
ground
ginger
and
season
with
salt
and
pepper.
Stuff
the
bird(s).
Place
breast-side
up
in
a
roasting
pan
just
slightly
larger
than
chicken(s).
Pour
sherry
over
and
place
in
oven.
After
15
minutes,
pour
the
apricot
juice
over
and
baste
with
the
surrounding
juices.
Roast
15
minutes
longer,
then
smeal
the
bird(s)"s
skin
with
honey
and
surround
them
with
the
apricots.
If
you
are
cooking
a
large
bird,
add
apricots
about
20
minutes
before
chicken
is
cooked.
Baste
with
the
apricot
juice
and
surrounding
juices.
For
smaller
chickens,
baste
one
more
time;
for
larger
one,
continue
to
baste
every
15
minutes.
When
chickens
are
cooked,
remove
to
platter
and
let
stand
10
minutes
before
carving.
Serve
juices
on
the
side.
Golden
bird
the
color
of
leo,
which
relates
to
the
warmth
and
energy
of
the
incandescent
sun.
Serve
this
glorious
dish
with
boiled
new
potatoes
and
a
green
salad,
and
with
the
apricot
juices
that
surround
the
chicken
in
place
of
gravy.
Submitted By (Miki)
Print this recipe
