At home or outside, for Yom Tov or Chol Hamoed, on Pesach or any other time, this dish is always a pleasure. It’s filling, diverse, easy to prepare and delicious hot or cold. You may also want to try Eggplant Chicken in Garlic Sauce.

Directions

1. Season chicken nuggets with garlic, black pepper and paprika.

2. Heat oil in a large saucepan and add the nuggets. Stir-fry only until they turn white.

3. Add half a cup boiling water, onion, and peppers. Bring to a boil and simmer for five minutes, until the water is reduced and evaporates almost entirely.

4. Add another half cup boiling water and the jam and mix well. Cook for another 10 minutes until a thick, shiny glaze forms.

5. Add the scallions and mix well. Serve hot or cold.

Recipe tags

Apricot jam Aromatic Boneless chicken Chicken Chicken cutlets Chicken nuggets Chol hamoed Easy dinner Easy supper Egg-free Fried Garlic Gluten free Kid-friendly Kids Kosher for passover Kosher for pesach Non-gebrochts Non-gebrokts Onions Peppers Pesach Quick-and-easy Saucy Saucy chicken Scallions Simple suppers Super easy