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8 chicken bottoms
10 to 12 pitted dried prunes
10 to 12 dried apricots
1 sweet potato, sliced or cubed
2 to 3 shallots, sliced
salt
pepper
1 tablespoon dried thyme
Preheat oven to 375 degrees Fahrenheit.
On the bottom of a 9×13 baking dish, place sweet potatoes, prunes, apricots, and shallots. Place chicken on top and season with salt, pepper, and thyme.
In a bowl, combine Manischewitz Apple Butter and Tuscanini Red Cooking Wine. You can add up to 1/4 cup of water or orange juice if you prefer a thinner consistency.
Pour half onto the chicken, reserving the other half for basting the chicken.
Bake covered for one hour.
Remove from oven and pour the remaining marinade onto the chicken. Bring up some of the prunes, apricots and sweet potatoes on top of chicken. Return to oven and bake for an additional 30 minutes till the top looks golden brown.
Serve with couscous (or your favorite grain).
Sponsored by Manischewitz Sponsored by Tuscanini
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