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Chicken with apricot jam and cornflake crumbs is one of those recipes I made way back when I first got married. It’s always been an easy weeknight dinner recipe. This recipe is a step up from that family favorite, and I have a feeling it’s going to replace it.
16 dried apricots
8 chicken thighs
2 tablespoons Mishpacha Flour
1/2 cup Gefen Duck Sauce
1 teaspoon Glicks Soy Sauce
2 teaspoons mustard
Soak the dried apricots in boiling water for 20 minutes, unless they’re already soft.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Wash the chicken and pat dry with a paper towel. Dredge lightly in flour and place in a baking pan.
Slice the apricots in half lengthwise, creating two flat circles, but don’t cut all the way through. Stick two opened apricots under each of the chicken skins.
Mix the duck sauce, soy sauce, and mustard in a small bowl until combined. Spoon onto the chicken, covering the skin.
Cover with Gefen Parchment Paper and then aluminum foil. Let bake for an hour and a half. Uncover and bake for half an hour more.
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Can I use extra duck sauce instead of the dried apricots? Or can I skip the apricots altogether?