Baked Apricot Chicken

My simple basic recipe.

Preheat oven to 375 F.

2-3 lbs chicken thighs and legs

(You can use breasts, but dark meat supports the sulfur pathways and is actually better for high cysteine folks. White meat is fine if you can't stand dark. Just adjust down 1) temp to 350 F and 2) cooking time by 5-10 minutes. You can cut into a piece to see if it's cooked the whole way through. Don't let white meat cook too long or it will dry out.)

Wash chicken pieces and place them skin-side up into a 9x13" glass baking dish.

Whisk together sauce:

1 C apricot jam
1-2 t salt (to taste)
1/4 C balsamic vinegar
1/4 C olive oil
1 t Worcestershire sauce
Pepper to taste

Pour sauce over chicken, cover with foil and place in preheated oven for about 20 minutes. Then remove cover and allow to bake until fully done, for dark meat, about an hour, for light, maybe 50-55 minutes. Baste it if you like. We prefer to let our skins get crunchy by not basting too late in the baking process.

Serve on a bed of organic romaine lettuce with baked sweet potato. The apricot sauce will end up dressing the lettuce leaves, too.

Cheers!
~~Miriam