Apricot Glazed Chicken with Pecans

Fruit often finds its best expression when paired with the savory weight of meat. This dish relies on a long marinade to carry the warmth of allspice and ginger deep into the chicken. The apricot nectar acts as a tenderizer while the final glaze provides a sticky, golden finish.

It is a meal that bridges the gap between the pantry and the cellar by utilizing preserved fruit to bring brightness to the table. The toasted pecans add a necessary crunch to the soft, glazed surface. It feeds a large table easily and brings a sweetness that pairs well with roasted roots or bitter greens.

The Recipe Yields: 12 servings | Prep time: 15 minutes (plus 8 hours marinating) | Cook time: 55 minutes

Ingredients

• 12 boneless skinless chicken breast halves
• 1 (12-ounce) can apricot nectar
• 1 teaspoon ground allspice
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon pepper
• 3/4 cup apricot preserves
• 1/2 cup chopped pecans, toasted

Instructions

1. Marinate Place the chicken breasts in a 13-by-9-by-2-inch baking dish. In a separate bowl, combine the apricot nectar, ground allspice, salt, ground ginger, and pepper. Stir well to integrate the spices. Pour this mixture over the chicken. Cover the dish and refrigerate for 8 hours.
2. Bake Remove the chicken from the refrigerator and let it stand at room temperature for 30 minutes to take the chill off. Cover the dish and bake at 350°F for 30 minutes. After this initial baking, uncover the dish and drain the liquid from the pan. Discard the liquid.
3. Glaze and Finish Heat the apricot preserves in a small saucepan over low heat until warm and fluid. Brush the preserves generously over the chicken. Return the dish to the oven uncovered and bake for another 25 minutes. Baste the chicken occasionally with the preserves during this time. Sprinkle with the toasted pecans just before serving.

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