Easy Solar Apricot Chicken

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

Ingredients

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

Preparation

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.

Join The Every Needful Thing Newsletter

  • Helpful Preparedness Tips
  • Solar cooking Recipes
  • Preparedness product reviews and promotions

The monthly resource for emergency preparedness and food storage specialists, and their family, friends and neighbors.

argoz