Fruit canned in juice, as opposed to syrup, comes in handy for all kinds of dishes, both sweet and savory. It’s something I always have in my pantry.
Sun Oven Apricot Chicken
1 (15-ounce) can apricot halves in juice, undrained
2 tablespoons orange juice
1 1/2 tablespoons honey
2 teaspoons fresh rosemary, chopped
1 teaspoon grated orange zest
6 whole chicken legs (drumstick and thigh), skin removed and trimmed
Set Sun Oven out to preheat.
Place the apricots and their juice, orange juice, honey, rosemary, and orange zest in a food processor and pulse until smooth. Arrange the chicken legs in a single large roasting dish or baking pan. Pour the apricot mixture over the chicken. Cover and bake until the chicken is cooked through, 1 1/2 to 2 hours. Serve with couscous or rice.
Makes 6 servings.