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Barbecue Apricot Chicken

October 16, 2012

This is a family favorite that I made tonight: yum!

It’s from Real Simple magazine.  I make it almost exactly so I am giving the link with a few notes and some pictures.  There are also reviews from  readers with other ingredient suggestions that sound very interesting.  Might be worth giving them a try.

Barbecue Apricot Chicken

I never have a 28 ounce can of diced tomatoes so I use 2, 14 ounce cans.   Always have those.

I also do not drain the tomatoes.

I put the whole amount of salt and no pepper into the sauce.  I do not split the salt between the sauce and the chicken.

I use chicken thighs, bone and skin on but please feel free to use whatever chicken you like.  I think the skin and bones add to the flavor though.

Tonight I only used 4 thighs because they were quite large.  In the past I have used 6.

I never rinse nor dry chicken pieces.  Just put them directly from the package into a 9 x 13 inch glass baking dish that has been sprayed with canola oil.

I do not spoon the sauce over the chicken during cooking.  I just let it cook.

I bake the chicken for 1 hour.  Always perfectly done.

chicken thighs in 9 x 13 inch baking pan, sprayed with canola oil:

sauce poured over chicken:

chicken out of oven:

Dinner:  enjoy!

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