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Submitted by Shelley Martin, Executive Chef (2000-2006) with the Shaarey Zedek Synagogue Catering Department
1 large onion – chopped 1 tbsp. oil 1 chicken cut into 8 ¼ tsp. dried ginger ½ tsp. cinnamon ½ c. apricot jam or jelly 1 c. orange juice Juice of 1 lemon 2 c. chicken stock 1 c. pitted prunes 1 c. dried apricots 1 c. roasted whole, blanched almonds, ½ c. coarsely chopped, ½ c. whole ¼ c. chopped parsley Salt and pepper to taste
Method Sauté onion in oil. Mix ginger, cinnamon, salt and pepper together and sprinkle on chicken. Add chicken to onions and brown on all sides. Add the remaining ingredients, except the whole almonds and parsley. Simmer for 45 minutes. Add more fluid if necessary. Season with more salt and pepper if needed. Place chicken on a platter, sprinkle with almonds and parsley.
Variations Other dried fruits and combinations can be used, i.e., dried cherries, pears, currants, cranberries, apples. If you are using apples, use apple juice in place of the orange juice. Delicious!
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Apricot
Chicken
