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Apricot Chicken


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Apricot Chicken


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Apricot Chicken

Apricots and chicken were really made to be cooked together. This is quite a standard recipe, though I find that every chef has their own variation. This one's a great starter for Apricot Chicken fans.


  • Prep Time : 8 min
  • Cook Time : 1 hour
  • Ready Time : 1 hour, 8 min


4 Servings


  • 1 chicken, about 3 1/2 pounds, cut into 8 pieces
  • 1-1/2 teaspoon ground nutmeg
  • 1 cup dried apricots, halved
  • 1/2 cup apricot preserves
  • 1/2 cup bottled Russian dressing
  • 1/4 cup duck sauce
  • 2 tablespoons Onion Soup Mix, click for homemade version


  1. Preheat oven to 375 degrees F. Spray a 9 x 13-inch pan with non-stick cooking spray.
  2. Rinse chicken and pat dry. Arrange in prepared pan.
  3. Sprinkle with nutmeg.
  4. In a small bowl, stir together apricots, preserves, Russian dressing, duck sauce and onion soup mix. Pour over chicken.
  5. Bake, uncovered, at 375 degrees for 1 hour. Skin should be crisp and brown. Serve immediately.

For an attractive garnish, add a few cinnamon sticks before serving. If you are lucky enough to find fresh, ripe apricots, pit and slice a few. Place over chicken before serving.

Photo Credit: Melinda Strauss


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




4 Responses to Apricot Chicken

  1. avatar says: esmommy

    best chicken recipe from quick and kosher! we make it all the time.

  2. This brings me back about 50 years. I made Shabbos Dinner every Friday, and had to make my boiled chicken palatable. Duck sauce was my solution. Slather it on and pop it under the broiler for a few minutes.

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