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Issue 357: Sweet-as-Honey Chicken

Chanie Nayman

The dried fruit in this recipe gives it so much flavor, and it’s delicious alone — it tastes just like tzimmes

Wednesday, May 30, 2018

 Mishpacha-Recipe

Food and prop styling by Amit Farber, Photography by Daniel Lailah

I love having a sweet chicken on Friday night that’s been cooking for hours and then warmed on the blech, to the point where the chicken slides right off the bone. The dried fruit in this recipe gives it so much flavor, and it’s delicious alone — it tastes just like tzimmes.

Ingredients

Serves 4

  • • 4 chicken legs
  • • 1 tsp garlic powder
  • • 1 tsp onion powder
  • • 1 tsp salt
  • • 1 tsp paprika
  • • ½ tsp pepper
  • • ½ cup diced dried apricots
  • • ⅓ cup diced dates
  • • ⅓ cup diced pitted prunesv
  • • ¼ cup golden raisins
  • • ¾ cup honey
  • • 1 cup sweet red or rose wine
  • • 3 Tbsp soy sauce


Preparation

Preheat oven to 350°F (180°C). Sprinkle the chicken with the spices, then arrange the dried fruit on top and around the chicken. Mix together remaining ingredients in a small bowl and drizzle over the chicken. Bake for 2 hours covered and 1 hour uncovered. As soon as you remove the chicken from the oven, baste it with the gravy.

NOTE If you would like to use a whole chicken cut in eighths, I would recommend placing the tops in a separate pan with half of the dried fruit and sauce ingredients and baking for an extra 30 minutes covered and 15–20 minutes uncovered.

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