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Because I have large crowds at every meal, I don’t make any fancy dishes — just yummy, homemade food that I know works well.
10 pounds (4.54 kilograms) chicken bottoms (cut in half, if desired)
paprika, to taste
garlic powder, to taste
black pepper, to taste
1 12-ounce (340-gram) jar apricot jam, such as Tuscanini Apricot Fruit Spread
2 heaping tablespoons onion soup mix, such as Lipton
1/2 cup Gefen Mayonnaise
1/2 cup Glicks Ketchup
1 cup dried apricots, chopped
Smear spices all over the chicken pieces. Bake, covered, for one and a half hours at 350 degrees Fahrenheit (175 degrees Celsius).
Uncover and drain the liquid from the pan (do not skip this step).
Mix sauce ingredients well and pour over the chicken. Bake, uncovered, for another 30–45 minutes or until well glazed.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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