Apricot and Currant Chicken

This tried and true recipe is from one of my all time favorite books, "The Silver Palate Good Times Cook Book." 


2 chickens (3 lbs each), quartered
Salt and pepper to taste
1 teaspoon ground ginger
1 ½ cups orange marmalade
1/3 cup apple juice
1/3 cup fresh orange juice
8 ounces dried apricot
8 ounces dried currant
¼ cup brown sugar


1.     Preheat oven to 375F

2.     Place the chicken in pieces, skin side up, in a shallow roasting pan and sprinkle generously with salt and pepper and then 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 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 minutes.

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.