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Apricot Chicken

March 7^th 2011

Contributed by:

Jamie Geller

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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.

Times

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

Servings

4 Servings

Ingredients

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

Directions

Preheat oven to 375 degrees F. Spray a 9 x 13-inch pan with non-stick cooking spray.
Rinse chicken and pat dry. Arrange in prepared pan.
Sprinkle with nutmeg.
In a small bowl, stir together apricots, preserves, Russian dressing, duck sauce and onion soup mix. Pour over chicken.
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.

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About Jamie Geller

Jamie Geller is the only 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 as everybody’s favorite cook next-door. Specializing in scrumptious meals that are a snap to prepare, she authored the Quick & Kosher Cookbook series and is co- founder of the Kosher Media Network, which recently launched the Joy of Kosher with Jamie Geller magazine and companion website JoyofKosher.com, a social network for foodies. Jamie hosts the popular Quick & Kosher cooking show online at youtube.com/joyofkosher and on-air on JLTV. Jamie and her “hubby” live in Israel. Their five children give her plenty of reasons to get out of the kitchen — fast.

comments

One Response to Apricot Chicken

says: esmommy

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

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Meat , Main , Shabbat , 15-minute Prep , American , Dinner Tonight , Kid Friendly , Chicken , Gold's Recipes, JOK Tested

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Apricot Chicken

March 7^th 2011, by Jamie Geller

Ready Time: 60

Serving : 4

Ingredients

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

Directions

Preheat oven to 375 degrees F. Spray a 9 x 13-inch pan with non-stick cooking spray.
Rinse chicken and pat dry. Arrange in prepared pan.
Sprinkle with nutmeg.
In a small bowl, stir together apricots, preserves, Russian dressing, duck sauce and onion soup mix. Pour over chicken.
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.

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