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1
Preheat the oven to 350F.
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2
Prepare the chicken.
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3
Rinse the chicken pieces under cold running water, pat dry with paper towels, and sprinkle with salt and pepper.
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4
Place on a plate.
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5
Heat the oil in a large skillet over medium-high heat.
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6
When the oil is very hot, add the chicken pieces and brown, cooking for 2 to 3 minutes on each side.
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7
Remove from the skillet and set aside.
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8
Prepare the sauce.
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9
Heat the oil in the same skillet over medium heat and cook the onions, stirring, until golden and soft, 3 to 4 minutes.
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10
Add the garlic and cook, stirring, until golden, an additional 1 minute.
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11
(Be careful not to burn it.)
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12
Combine the remaining sauce ingredients, except the apricots, in a medium-size bowl and pour into the skillet with the onions and garlic.
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13
Bring the sauce to a boil over high heat.
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14
Turn off the heat and set aside.
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15
Arrange one layer of chicken in a small roasting pan (it is better if the chicken parts fit snugly so that the juices will not dry out).
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16
Cover the pieces with the apricots.
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17
Pour the sauce over the apricots, reserving 1/2 cup for later, and cover with aluminum foil or a tight-fitting lid.
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18
Bake for 1 hour.
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19
After 1 hour, pour the remaining 1/2 cup sauce over the chicken and continue to bake, covered, until the chicken is tender, almost falling off the bones, about another 30 minutes.
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20
Serve hot, with the sauce spooned over rice.
