Flavorful baked curried chicken with orange juice-plumped apricots and golden raisins served over hot cooked rice.

Curried Chicken with Apricots

6 ounces dried apricots, cut in half
1/4 cup golden raisins
1 cup orange juice
1 tablespoon butter, melted
2 tablespoons minced onion
1 clove garlic, minced
1 1/2 teaspoons curry powder
1/2 teaspoon ground cinnamon
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 bay leaf, broken

6 chicken breast halves, skinned
1/4 cup milk

Hot cooked rice for accompaniment

1. In small bowl, place apricots and raisins. Add orange juice and let sit 15 minutes, stirring occasionally.
2. In small bowl, combine butter, onion, garlic, curry powder, cinnamon, chili powder, salt, ginger and bay leaf; stir to mix well.
3. In greased 2-quart shallow baking dish, arrange chicken in single layer. Spread spice mixture evenly over chicken.
4. With slotted spoon, remove apricots and raisins from orange juice and arrange in dish with chicken.
5. To orange juice, add milk; pour over chicken.
6. Cover and bake in 350°F (175°C) oven about 1 hour, removing cover after 45 minutes and bake uncovered for final 15 minutes.
7. Serve with hot cooked rice.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.