Passover Apricot Fried Chicken Recipes
PASSOVER APRICOT "FRIED" CHICKEN
A great option for Passover. I made this tonight for our seder and it was a hit. I combined two different recipes with nice results.
Provided by Realst8Ace
Categories Chicken
Time 1h
Yield 16 pieces, 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Pour approximately 3 Tablespoons of olive oil in the bottom of a 9 x12 glass casserole dish and set aside,.
- Mix wine and apricot preserves together and set aside.
- Set out three bowls. Beat eggs and set in one; place matzo cake meal in second and matzo meal mixed with pepper and garlic powder in 3rd.
- Pound chicken breasts ( not too thin). Cut in two.
- Dip breast half in egg, then cake meal and then matzo meal.
- Place in olive oil greased casserole dish. Bake at 375 for 15 to 20 miuntes, turn and add a little more olive oil if needed. Bake another 15 minutes until light brown and then pour Apricot mixture over chicken. Bake another 15 to 20 minutes.
Nutrition Facts : Calories 579.1, Fat 15.8, SaturatedFat 4.5, Cholesterol 172.1, Sodium 157.2, Carbohydrate 70.2, Fiber 0.9, Sugar 30, Protein 35.2
"TZIMMES" CHICKEN WITH APRICOTS, PRUNES, AND CARROTS
This holiday-ready dinner has all the flavors of tzimmes, the traditional Jewish sweet side dish made with stewed dried fruits and honey. Roasted on baking sheets with colorful young carrots, this recipe feeds a crowd with minimal effort, giving you plenty of time for stress-free hosting.
Provided by Anna Stockwell
Categories Passover Kosher Kosher for Passover Chicken Carrot Prune Apricot Dried Fruit Dinner Thyme Garlic White Wine Wheat/Gluten-Free Spring Sheet-Pan Dinner
Yield 8-10 servings
Number Of Ingredients 17
Steps:
- Arrange racks in top and lower thirds of oven; preheat to 400°F. Season chicken pieces with 2 tsp. salt.
- Whisk honey, oil, lemon juice, pepper, cinnamon, cumin, cayenne, and remaining 2 tsp. salt in a large bowl. Add chicken pieces, carrots, onion, garlic, apricots, prunes, and thyme and toss to combine. Divide everything but chicken between 2 rimmed baking sheets. Stir wine and 1/2 cup water in a 2-cup measuring cup, then pour half over each sheet.
- Cover sheets tightly with foil. Roast 15 minutes, then remove from oven. Remove foil, divide chicken between sheets, and continue to roast, rotating sheets top to bottom halfway through, until carrots are fork-tender, chicken is golden brown, and an instant-read thermometer inserted into the thickest part of a breast registers 165°F, 30-35 minutes (if some pieces of chicken are finished before others, transfer them to a serving platter).
- Transfer chicken mixture to serving platter. Pour pan juices over. Top with carrot greens or parsley before serving.
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