This golden glazed chicken will be a hit with kids and grown-ups alike. It's a nice balance of sweet and savory tastes. But, keep some wet wipes close by for messy hands. Serve it alongside some basmati rice infused with cardamom and cinnamon.

4 pounds cut up chicken pieces (with bones)

6 tablespoons olive oil

2 tablespoons freshly grated ginger

½ cup finely diced yellow onion

½ teaspoon salt

½ teaspoon ground coriander

4 ounces apricot preserves

1 tablespoon dark soy sauce

2 tablespoons rice wine vinegar

Pre-heat the oven to 375 degrees.

First you will need to create the apricot glaze. Heat 2 tablespoons olive oil in a skillet for a minute on medium-high heat. Saute the ginger and onions for few minutes, seasoning with salt and coriander. Add the apricot jam, soy sauce and rice wine vinegar. Cook for a few minutes. Remove from heat and set aside.

Next, you'll want to brown the chicken. Heat another 2 tablespoons of olive oil in a large skillet on a high heat. Brown the chicken on both sides for a few minutes. Transfer the chicken to a large baking dish (such as a Pyrex) and baste well with all of the apricot glaze. Cook for 45 minutes until brown and then flip the chicken pieces over and cook for another 15 minutes.

Remove from heat. Let cool slightly and then transfer to a serving dish. Using a fat separator (see our time saving tool below), remove the excess oil and reserve the remaining drippings. Spoon this delicious mixture onto the chicken.