Step #1 Cut chicken in half, lengthwise, using a sharp cleaver & kitchen shears as needed.
Step #2 Remove skin.
Step #3 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.
Step #4 Marinate at least 8 hrs, preferably overnight.
Step #5 Occasionally baste the upside of chicken with marinade.
Step #6 Remove chicken from marinade, lightly dab with paper towel to remove excess moisture.
Step #7 Discard marinade.
Step #8 For glaze: Soak the apricots in the boiling water, approximately 30 min Remove apricots & squeeze out any excess moisture.
Step #9 Place apricots, Grand Marnier, & Soy Sauce in Food Processor & mix till smooth.
Step #10 Preheat oven to 375 degrees.
Step #11 Brush chicken generously with the apricot glaze.
Step #12 Place sliced onion & fennel in bottom of 13 X 9 baking dish, glass preferred.
Step #13 Place the glazed chicken halves, bone side down, on top of onion & fennel slices.
Step #14 Cover up with foil wrap & place this in preheated oven for 20 mins.
Step #15 Remove foil wrap & bake an extra 20-30 mins until meat thermometer, inserted thigh registers 165 degrees.
Step #16 Remove chicken halves from pan & keep warm.
Step #17 Place onions, fennel & juices from pan in a sauce pan & bring to a boil.
Step #18 Add a little water if needed.
Step #19 Strain sauce.
Step #20 Cut chicken into quarters & place on serving plate.
Step #21 Drizzle with sauce, & pass remaining sauce.
Step #22 Tip: To supreme an orange: Peel with a knife, removing all white traces.
Step #23 Slice segments between the white skin parts, so that you just have skinless segments.
Enjoy the Apricot Orange Chicken Heart Healthy recipe