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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.
4 and 1/2 pounds (2 kilos) boneless, skinless chicken breast, cut into thick slices
3 cloves garlic, crushed or 3 cubes Gefen Frozen Garlic
1/2 teaspoon fresh ground Gefen Black Pepper
1/2 teaspoon sweet or hot paprika
1/4 cup nut oil
1 cup boiling water, divided
2 large onions, diced
2 red peppers, finely diced
5 tablespoons high-quality orange or Tuscanini Apricot Jam (use sugar free jam, if desired)
1/2 teaspoon salt
3 scallions, chopped
Season chicken nuggets with garlic, black pepper and paprika.
Heat oil in a large saucepan and add the nuggets. Stir-fry only until they turn white.
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.
Add another half cup boiling water and the jam and mix well. Cook for another 10 minutes until a thick, shiny glaze forms.
Add the scallions and mix well. Serve hot or cold.
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Great recipe! Chicken was super soft and tasty! This is a winner!
We are so happy to hear that you enjoyed it!