Sweet ‘n Sour Chicken



1/4 cup Apricot Conserve
or Apricot Premium Spread
3 tbsp balsamic vinegar
1 tbsp soya sauce
1 tsp dried hot chili peppers
12 boneless, skinless chicken thighs

Preheat oven to 425 F. Place Apricot Conserve or Apricot Premium Spread in a small bowl. Stir in balsamic vinegar, soy sauce and chili flakes until well mixed. Arrange chicken in a 9x13 inch baking dish. Spoon in dollops of apricot spread mixture over each thigh. Cover dish with foil. Roast in center of 425ºF oven for 20 minutes. Baste chicken with pan juices. Continue to roast, uncovered until chicken is firm to the touch and well glazed, from 20-25 minutes more. Serve immediately.


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