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Apricot-Orange Chicken Bake

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“Delicious chicken variation, not too fancy. I made this for my elderly mother-in-law from The America's Test Kitchen Family Cookbook of 2006, and it cries out to be featured in my First Day of Spring celebration.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Adjust an oven rack to the upper position and heat the oven to 450 degrees Fahrenheit.
  2. Coat 9 by 13-inch baking dish lightly with vegetable oil spray.
  3. Pat the chicken dry with paper towels, then season with salt and pepper.
  4. Lay the chicken in prepared 9 by 13-inch baking dish.
  5. Whisk the apricot preserves, dried apricot pieces, and orange juce into the saucepan with the honey, vinegar, soy sauce, curry powder, and Tabasco sauce, over medium-high heat.
  6. Simmer, whisking often, until the mixture has thickened, about 8 minutes.
  7. Quickly dissolve the cornstarch in the water, then whisk into the honey mixture.
  8. Pour the apricot-orange sauce over the chicken, then sprinkle with the almonds.
  9. Bake until the chicken registers 160 degrees on an instant-read thermometer, 15-18 minutes.

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