"So simple and so good!" Giora Shimoni says this Apricot Chicken is his family's favorite saucy chicken recipe. It's one of Shimoni's go-to recipes for Shabbat lunch, because it is moist enough to serve the day after it's baked. Because it's 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 while you wait for the chicken to cook.
Make it a Meal: For a weeknight meal, roast some baby potatoes while the chicken cooks, and make these quick Green Beans with Pecans and Date Syrup. 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.
- 1 3 1/2-pound (1.5 kilo) chicken, cut into eighths
- 1/2 cup apricot jam
- 1/2 cup mayonnaise
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
1. Oil a 13x9x2-inch or similarly sized baking dish. Arrange the chicken pieces in a single layer in the dish, and sprinkle generously with the paprika.
2. In a small bowl, mix together the apricot jam, mayonnaise, garlic powder, and pepper. Pour the sauce evenly over the chicken.
3. Cover the baking dish aluminum foil, place in the refrigerator, and let the chicken marinate for a few hours or overnight.
4. Preheat the oven 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 30-45 minutes, or until the chicken is lightly browned and cooked through.