Makes 6-8 servings. Difficulty
2 (2-1/2)pound kosher chickens, cut into eight pieces 1 cup orange marmalade Salt and freshly ground black pepper 2 large garlic cloves, minced 2 teaspoons fresh thyme, chopped 1 teaspoon ground cumin 1 teaspoon ground ginger 1/2 cup orange juice 1 cup black olives, pitted and sliced 1 cup dried apricots 1 cup pecan halves 2 Tablespoons brown sugar Fresh Italian parsley, chopped for garnish
Preheat oven to 375°F.
Rinse chicken, discarding any excess fat. Pat dry with paper towels.
Place chicken pieces in a shallow roasting pan, just large enough to accomodate chicken.
In a small bowl heat marmalade in microwave for 30 seconds, or until slightly thinned.
Season chicken generously with salt and freshly ground black pepper. Season chicken with minced garlic, fresh thyme, cumin and ginger. Add the orange juice to pan.
Bake for 20 minutes uncovered.
Remove chicken from oven and add olives and apricots. Sprinkle chicken with pecans and brown sugar. Continue to bake until chicken is golden and juices run clear when pierced with a fork, about 35-40 minutes.
Remove chicken from oven and tent with foil to keep warm. Let rest for 10 minutes.
Transfer chicken to a platter, surrounding chicken pieces with olives and apricots.
In a small saucepan boil pan juices until reduced by half. Adjust seasonings with salt and freshly ground black pepper.
Pour juices over chicken and garnish with fresh Italian parsley. Serve.