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Apricot Chicken

BonnieBonnie Marchese

A holiday tradition. Inez and Brenda look forward to this dish on Rosh Hashana

servings:Makes 8
prep time:
10 minutes
cook time:
1 hour
total time:
1 hour 10 minutes
other time:
preheat 375 F


  • 2 chickens
  • salt and fresh pepper to taste
  • 1 tsp ground ginger
  • 1 1/2 cups orange marmalade
  • 1/3 cup apple juice
  • 1/3 cup orange juice
  • 8 ounces dried apricots
  • 8 ounces dried currants
  • 1/4 cup brown sugar
  • ancho powder
Apricot Chicken photo


  • 1

    Preheat 375 F. Wash chicken and dry thoroughly. Season with salt, pepper, ginger and ancho powder. Place skin side up in a shallow pan. Spread the marmalade over the chicken and pour the apple juice and orange juice into the pan. Bake 20 minutes.

  • 2

    Remove from the oven and add the apricots and currants to the pan, mixing the fruit evenly. Sprinkle the chicken and fruit with the brown sugar. Bake and baste often, until the chicken is golden brown and shiny on top, 40-45 minutes.

  • 3

    Remove the chicken and fruit to a platter. Pour some of the pan juices over and serve the remaining sauce on the side.


This is a quick easy and elegant entree.



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