Chicken with Plum Jam and Almonds Recipe

1 Chicken, about 3 ½ lbs. cut up
2 Tbl. sesame oil
½ cup plum jam
2 tbl. fresh lemon juice
2 tbl. dry sherry
2 tbl. red wine vinegar
½ cup chicken stock, heated
½ cup chopped almonds
fresh cilantro (fresh coriander) for garnish

Preheat an oven to 325°.
Warm the oil in a large sauté pan over medium heat. Add the chicken and sauté, turning the pieces as they become golden, 3-4 minutes on each side. Remove to a baking dish and set aside.
In a small bowl combine the jam, ginger, lemon juice, sherry and vinegar and stir to mix well. Spoon some of the jam mixture over each chicken piece and turn to coat on both sides.
Place in the oven and bake for 25-30 minutes. Add the hot stock to the pan juices and continue to bake, basting frequently with the pan juices until the chicken is tender, another 20-25 minutes.
Place the chicken on warmed platter. Dust with the chopped almonds and garnish with the cilantro.
This recipe comes from the Williams-Sonoma Kitchen Library CHICKEN—page 81