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Easy oven-baked fried chicken with sweet and sour apricot sauce is an ideal weeknight dinner for busy families. Since we have Rosh Chodesh for the fruits as well, this recipe incorporates some of the fruits we eat on Tu-Bishvat. For more delicious main dishes perfect for your Rosh Hashanah menu, see our recipe roundup.
12-15 dried apricots cut in 4
1/2 teaspoon chili powder
2 tablespoons cornstarch
1/2 cup Gefen Sweet n’ Sour Duck Sauce
4 cloves garlic, thinly sliced
1 teaspoon red pepper flakes
3 tablespoons Glicks Soy Sauce
2 tablespoons Tonnelli Worcestershire Sauce
8 chicken bottoms
1 and 1/2 cups Glicks Flour
1 teaspoon black pepper
1 teaspoon salt
Place flour and spices in a bag and shake chicken until coated. Place flat in an oven proof pan and broil for five minutes, that will give it a crispy “fried” coating
Meanwhile prepare the sauce: In a small pot, dilute the cornstarch in the pomegranate juice. Combine with all other sauce ingredients. Bring to a boil and allow to simmer until thickened.
Pour over chicken and bake for about two hours on 375 degrees Fahrenheit covered.
Garnish with pomegranate seeds.
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Cornstarch What is the cornstarch diluted in?
cold water