Apricot Chicken

For this slow-roasted chicken recipe, brush on the yogurt-apricot-cumin sauce during the last few minutes of baking.

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    2   pounds 
    meaty chicken pieces
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    1/3  cup 
    plain yogurt
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    1/3  cup 
    apricot jam, large pieces cut up
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    1 1/2  teaspoons 
    ground cumin

Remove skin from chicken, if desired. Arrange chicken pieces in a 13x9x2-inch baking pan, skin side up, so pieces do not touch. Sprinkle lightly with salt and pepper.
Bake, uncovered, in a 375 degree F oven for 40 minutes. Drain off any fat from pan.
Meanwhile, stir together the yogurt, apricot jam, and cumin. Spoon yogurt mixture over chicken. Bake for 5 to 10 minutes more or until chicken is tender and no longer pink. Makes 4 servings.
Nutrition information
Per Serving: cal. (kcal) 351, Fat, total (g) 14, chol. (mg) 106, sat. fat (g) 4, carb. (g) 21, fiber (g) 0, pro. (g) 35, vit. A (RE) 41.21, vit. C (mg) 0, sodium (mg) 176, calcium (mg) 50.48, iron (mg) 3.24, Percent Daily Values are based on a 2,000 calorie diet
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