2 chickens, quartered
1 tsp. ground ginger
1/3 c. apple juice
8 oz. dried apricots
1/4 c. brown sugar
Salt and pepper to taste
1 1/2 c. bitter orange marmalade
1/3 c. orange juice
8 oz. dried currants

Preheat oven to 375 degrees. Place chicken, skin side up, in a roasting pan and sprinkle with salt and pepper, then ginger. Spread marmalade over the chicken and pour apple and orange juice into pan. Bake for 20 minutes.

Remove from oven, add apricots, currants to the pan, mixing evenly. Sprinkle fruit with brown sugar. Bake, basting the chicken frequently, until chicken is golden brown, about 45 minutes. Remove chicken, apricots and currants to a warm serving platter. Pour juices into sauceboat, pour small amount over chicken.