Heat oven to 350 degrees. Rinse the chicken and, if desired, remove the
skin. In a non-stick skillet, heat the peanut oil over medium-high. Brown
the chicken on all sides. Remove from the pan and drain on a paper towel.
Place the chicken in a 9x13x2 inch-baking dish. In a small bowl, mix
the preserves, ginger, garlic and chicken broth, and then pour over the
chicken.
Bake, uncovered for 15 to 20 minutes, or until the juices run clear and
there are no traces of pink in the center. Serve with the remaining sauce
from the pan.