Delicious chicken variation, not too fancy. I made this for my elderly mother-in-law from The America's Test Kitchen Family Cookbook of 2006, and it cries out to be featured in my First Day of Spring celebration.
04Lay the chicken in prepared 9 by 13-inch baking dish.
05Whisk the apricot preserves, dried apricot pieces, and orange juce into the saucepan with the honey, vinegar, soy sauce, curry powder, and Tabasco sauce, over medium-high heat.
06Simmer, whisking often, until the mixture has thickened, about 8 minutes.
07Quickly dissolve the cornstarch in the water, then whisk into the honey mixture.
08Pour the apricot-orange sauce over the chicken, then sprinkle with the almonds.
09Bake until the chicken registers 160 degrees on an instant-read thermometer, 15-18 minutes.