Process half of fruit filling and half of broth in a blender until smooth.

Place chicken in a large roasting pan; sprinkle with salt and pepper, and brush with fruit filling mixture.

Bake at 350° for 1 hour or until done.

Sauté onion and garlic in hot oil in a skillet over medium-high heat 2 minutes or until tender. Add remaining broth, and cook 3 to 5 minutes. Stir in remaining fruit filling and chiles, and cook just until thoroughly heated. Stir in chopped fresh cilantro, and serve with chicken.