|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 34g||44%|
|Saturated Fat 7g||34%|
|Total Carbohydrate 18g||7%|
|Dietary Fiber 1g||2%|
|Total Sugars 12g|
|Vitamin C 2mg||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This kosher apricot chicken recipe is so simple and so good that it can become your family's go-to Shabbat lunch recipe quick.
It's a saucy dish is moist enough to serve the day after it's baked—perfect for Shabbat—and so easy to prepare. It also makes a good dinner for busy weeknights.
Just mix the marinade in the morning and let the chicken marinate in the fridge all day. When you get home from work, pop the dish in the oven, and prep your favorite sides or help with homework, do laundry, or any number of things while you wait for the chicken to cook.
"This simple kosher apricot chicken recipe was super easy to prepare and the chicken turned out juicy and full of flavor. I strained the juices through a gravy separator to remove the fat. The chicken was delicious with rice; noodles would work well, too." — Diana Rattray
Oil, for the pan
1 whole chicken, about 3 1/2 pounds, cut into eight pieces
1 tablespoon paprika, or as needed to cover chicken
1/2 cup apricot jam
1/2 cup mayonnaise
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Gather the ingredients.
Oil a 13 x 9 x 2-inch or similarly sized baking dish. Arrange the chicken pieces in a single layer in the dish, and sprinkle generously with the paprika.
In a small bowl, mix the apricot jam, mayonnaise, garlic powder, salt, and pepper. Pour the sauce evenly over the chicken.
Cover the baking dish with foil, and refrigerate. Let marinate for a few hours or up to overnight.
Position a rack in the center of the oven and heat to 350 F/180 C. Place the covered baking dish in the oven and bake the chicken for 45 minutes. Uncover the dish and bake for another 30 to 45 minutes, or until the chicken is lightly brown, cooked through, and registers 165 F on a thermometer when inserted in the thickest part of the chicken.
Uncover the dish and bake for another 30 to 45 minutes, or until the chicken is lightly brown, cooked through, and registers 165 F on a thermometer inserted in the thickest part of the chicken.
Serve it immediately.
- This recipe calls for bone-in, skin-on chicken, but you can take the skin off if you'd like. Use a meat thermometer to check that your chicken is fully cooked—the internal temperature should be 165 F.
- While the recipe calls for a budget-friendly cut-up whole chicken, you may choose to use about 3 1/2 pounds of chicken breasts. thighs, leg quarters, or a combination.
How to Serve Kosher Apricot Chicken
- For a weeknight meal, roast some baby potatoes while the chicken cooks, and make these sautéed green beans with red peppers and peanuts.
- If you want to offer a wider selection of sides for a Shabbat meal or party, try this rainbow slaw, some delicious roasted broccoli with ginger, and Israeli couscous with cherries and pine nuts.
- For dessert, offer a crowd-pleaser like the ultimate pareve chocolate cake.
How to Store
- Refrigerate leftover apricot chicken within 2 hours and eat it within 3 to 4 days.
- To freeze, put the chicken in an airtight container. Label the container with the name and date and freeze for up to 3 months. Thaw the chicken in the refrigerator overnight before reheating.
- To reheat the refrigerated or frozen thawed chicken and sauce, place it in a baking dish and cover with foil. Reheat in a preheated 350 F oven for 20 to 30 minutes, or until warmed through.