May 2017: I hadn't made this recipe in a long time when I made it for Alex and Henry last week. I took the liberty of modifying it significantly (reducing apricot preserves to 3/8 c, increasing teriyaki to 1/4 c and adding 1 t freshly grated ginger). Modifications are shown in brackets. Not suprisingly, the result (see photos at bottom of post) was not the thick gooey one I remember Mom making.
Preheat oven to 350 degrees F.
Arrange in a baking dish:
8 chicken second joints, skin and any extra fat removed (bones removed make for easier eating, but this is not necessary)
½ c apricot preserves [3/8 c]
1 t cornstarch [2 t]
1 T teriyaki sauce [1/4 c]
[ 1 - 2 t fresh ginger, grated]
Bake for 45 minutes to 1 hour, basting occasionally with the sauce.
THIS IS THE VERSION MADE WITH LESS APRICOT PRESERVE AND MORE TERIYAKI