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1
Cut chicken in half, lengthwise, using a sharp cleaver and kitchen shears as needed. Remove skin.
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2
Prepare marinade: Place ingredients, orange slices through fennel bulb in a non reactive container large enough for skinned chicken halves to lie in marinade, fleshy side down.
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3
Marinate at least 8 hours, preferably overnight. Occasionally baste the upside of chicken with marinade.
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4
Remove chicken from marinade, lightly dab with paper towel to remove excess moisture. Discard marinade.
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5
For glaze: Soak the apricots in the boiling water, approximately 30 minute Remove apricots and squeeze out any excess moisture.
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6
Place apricots, Grand Marnier, and Soy Sauce in Food Processor and blend till smooth.
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7
Preheat oven to 375 degrees.
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8
Brush chicken generously with the apricot glaze.
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9
Place sliced onion and fennel in bottom of 13 X 9 baking dish, glass preferred. Place the glazed chicken halves, bone side down, on top of onion and fennel slices. Cover with foil and place in preheated oven for 20 minutes.
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10
Remove foil and bake an additional 20-30 minutes until meat thermometer, inserted thigh registers 165 degrees. Remove chicken halves from pan and keep warm.
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11
Place onions, fennel and juices from pan in a sauce pan and bring to a boil. Add a little water if needed. Strain sauce.
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12
Cut chicken into quarters and place on serving plate. Drizzle with sauce, and pass remaining sauce.
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13
Tip: To supreme an orange: Peel with a knife, removing all white traces. Slice segments between the white skin parts, so that you just have skinless segments.
