A marinated chicken dish with a delicious sauce. Perfect for Passover. The recipe is excerpted from Celebrate: Food, Family, Shabbos by Elizabeth Kurtz.
This chicken tastes best marinated for at least four hours or preferably overnight.
- 1/2 c orange juice
- 1 cup dried apricots and prunes or a combination of preferred dried fruit
- 12 garlic cloves, minced
- 1/2-inch piece of fresh ginger, peeled and finely chopped (about 2 T)
- 2 T dried oregano and 1 T dried thyme
- 1/3 C red wine vinegar
- 3 T extra-virgin olive oil, plus additional if desired
- 2 T fresh lemon juice
- 2 (3 to 4 pound) bone in, skin-on chickens, cut into 8 pieces
- 1 T kosher salt and 1 T freshly ground pepper
- 1/2 C packed light brown sugar
- 1/2 C white wine
- Fresh chopped parsley for garnish
In a small bowl, pour orange juice over the dried fruit and let soak to plump the fruit, about 10 minutes. In a separate bowl, whisk together garlic, ginger, oregano, thyme, vinegar, olive oil and lemon juice.
Place chicken pieces into a large glass bowl. Pour marinade equally over each chicken piece and massage into the chicken. Add orange juice and dried fruit mixture equally to the chicken pieces. Cover bowl and marinate for 4 hours or overnight. Occasionally stir the chicken so that each piece is saturated in the marinade.
Preheat oven to 375 degrees F. Sprinkle chicken with salt and pepper, and then drizzle equally with white wine and then the brown sugar. Bake until the chicken is nicely brown and registers 165 degrees in the thickest part of the thigh, about one hour and 15 minutes.
Serve with pan juices and dried fruit. Garnish with parsley, if desired.
Note: Can be prepared two days ahead of time. Store, covered, in the refrigerator. Rewarm, covered, in the oven at 300 degrees.