Barbecue Apricot Chicken
1 tablespoon olive oil
2 cloves garlic, thinly sliced
1 28-ounce can diced tomatoes, drained
1/3 cup apricot jam or preserves
1 tablespoon balsamic vinegar
2 1/2 teaspoons kosher salt
3/4 teaspoon black pepper
1 4-pound chicken, cut into pieces

Heat oven to 400° F.

Heat the oil in a medium saucepan over medium-high heat. Add the garlic and cook for 1 minute. Stir in the tomatoes, jam, vinegar, 1 1/2 teaspoons of the salt, and 1/2 teaspoon of the pepper. Simmer until the sauce has thickened slightly, about 15 minutes.

Meanwhile, rinse the chicken and pat it dry with paper towels. Arrange the pieces in a 9-by-13-inch baking dish and season with the remaining salt and pepper. Pour the barbecue sauce over the chicken. Roast, spooning the sauce over the chicken once, until the chicken is cooked through, about 1 hour.

Tip: Tired of chicken? Try spooning this tangy, tomatoey barbecue sauce over pork chops, shrimp, or salmon.

Yield: Makes 4 servings

CALORIES 738 (56% from fat); FAT 46g (sat 13g); SUGAR 16g; PROTEIN 53g; CHOLESTEROL 207mg; SODIUM 1398mg; FIBER 2g; CARBOHYDRATE 28g

My notes: We don't really like chunks of tomato, so I try to cut up the tomato as much as possible before making the sauce. Next time I might even try sticking them in the blender beforehand. This was good as leftovers too. It would be easy to make the sauce ahead of time, then put it on the chicken and bake the following day.