1 cut into pieces chicken, roasting
3/4 Cup(s) soy sauce, naturally fermented
3/4 Cup(s) wine, white
2 Tablespoon(s) honey
2 juiced lemon
3 Tablespoon(s) grated (or 3T preserved l. peel) lemon rind
1 Clove(s) peeled and mashed garlic
1 Teaspoon(s) curry powder
1/2 Teaspoon(s) Ginger, ground
1/2 Teaspoon(s) oregano
1/2 Teaspoon(s) thyme
1/2 Teaspoon(s) crushed peppercorns
3 Tablespoon(s) melted butter
2 Cup(s) chicken stock
8 (dried) coarsely chopped apricots
1. Mix soy sauce, wine, honey, lemon juice, lemon rind, and all spices together. Marinate chicken pieces in this mixture for several hours or overnight.
2. Preheat oven to 375 degrees. Remove chicken pieces, pat dry, and set skin side up in a stainless steel baking pan, reserving marinade. Brush with butter, season with sea salt and pepper, and bake for about 2 hours. Reduce heat if chicken begins to burn. Remove chicken to heated platter while making sauce.
3. Pour chicken stock into pan, bring to a boil, and stir well. Add marinade and drained apricot pieces. Let sauce reduce by about 1/2. Check seasoning and pour over pieces.