Pesach Delights (3) Spicy Apricot Lemon Chicken

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Spicy Apricot Lemon Chicken

Chicken is always a staple at our seder table or at least sometime during Pesach. It is nice to do something a little different with the chicken. This year we have available to us Antibiotic free and hormone free chicken from none other than www.grillerspride.com.  Every Pesach I get dried apricots and dates and usually I eat them as a snack. This year I decided to use them with my chicken, but I did not want the dish to be too sweet, so I also used fresh lemon juice to counteract the sweetness.   These ingredients combined with some fresh spices really gave rise to a tasty new chicken dish which I hope you will try this Pesach. I let the chicken marinade in the sauce overnight before I baked it. This allowed the flavors to seep into the chicken. If you can, do so. If not, I have tried it without doing so, and it is still yummy! As you savor each mouthful, I hope you will get that pop of lemon flavor I did combined with that slight sweetness of the apricot. B’teiavon.

Spicy Apricot and Lemon Chicken

Ingredients

1 antibiotic free cut up fryer
1 Tbs. olive oil
1 shallot finely chopped
12 or so dried apricots
6 dried dates
2 apples peeled, cored, and cut into small cubes
1 tsp. ground coriander
1 tsp. ground cinnamon
1 tsp. kosher salt
1/2 tsp black pepper
1 tsp. garlic powder
1 cup Duck Sauce (Sweet and Sour)
zest of 1 lemon
1/2 cup freshly squeezed lemon juice
1/2 cup water

Method

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Shallots and fruit in saucepan

Heat olive oil in a saucepan and add chopped shallot. Cook on a medium heat until shallot starts to slightly caramelize.
Add the apricots, dates and apples to the shallots.

Season with salt, pepper, garlic powder, and coriander and mix well. Cook for 5 to 7 minutes.
Add the lemon zest and cinnamon. Mix well and cook a little more to allow flavors to blend.
Add the Duck Sauce, lemon juice and water. Mix well and allow the sauce to simmer for about 20 minutes.

 

Remove the chicken pieces from the package, wash and pat dry each piece. Remove any excess fat or skin and place the pieces in a casserole dish.
Season the chicken liberally with the salt and pepper and pour the sauce over the chicken.
Either leave to marinade in sauce in the refrigerator over night or for a few hours and then bake at 350°F for about 45 minutes.
Remove chicken from oven and baste all the pieces well with the sauce.
Return to oven and cook a further 20 to 30 minutes. Test to see that the chicken is cooked through. You don’t want to overcook it and dry it out, so remove from the oven when it is done. Cover it with foil and allow it to sit for 10 to 15 minutes before serving.

As it came out of oven

As it came out of oven

 

 

 

 

 

 

If you are cooking the chicken for Chag or Shabbos. Undercook it slightly before placing it on the blecht or leaving it is a very low temperature oven. Cover it with foil and let it sit there for at least an hour to two to ensure it is fully cooked through.

Serve with pureed potatoes, or quinoa and with a salad or vegetable of your choice. I chose to serve mine with quinoa and roasted asparagus and broccolini. (recipes will be included in next blog)

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