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1 chicken, cut in eighths
1 large onion, diced
1/2 jar apricot jam (I used Tuscanini)
4 cubes Gefen Frozen Garlic
1/4 cup olive oil
1/4 cup balsamic vinegar
4 tablespoons soy sauce or amino substitutes, such as Heaven & Earth, for Pesach
4 tablespoons fresh lemon juice or 2 lemons, squeezed
salt
pepper
4 tangerines
Preheat oven to 400 degrees Fahrenheit.
Cut up an onion and place on bottom of pan. Add chicken on top. Sprinkle salt and pepper all over.
Mix sauce ingredients (jam, garlic, olive oil, balsamic vinegar, soy sauce/aminos, and lemon juice). Pour over chicken.
Thinly slice the tangerines with the peel on into rounds and place over the chicken.
Cover with foil and bake for an hour and a half, and then uncovered for another half hour.
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I don’t like balsamic vinegar is there something else I could use? Or do you end up tasting the vinegar part I’m thinking to put regular vinegar and less so I get the taste but milder
Yes, you can definitely do that 🙂
chicken was great so moist and tasty but i left it uncovered for an hour.
thanks if tangerines are not in season can i use oranges
Hi Leah,
Yes. Good idea!
-Chana Tzirel from Kosher.com
yes that is my question too what size apricot jam jar
Hi Leah,
11.64 ounces is the size of the Tuscanini apricot jam.
-Chana Tzirel from Kosher.com
what size jar of apricot jam