Passover Apricot Fried Chicken Recipes

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PASSOVER APRICOT "FRIED" CHICKEN



Passover Apricot

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

8 chicken breasts
1/2-1 cup matzo cake meal
1 1/2-2 cups matzo meal
1/2 teaspoon white pepper
1 teaspoon garlic powder
3 eggs
1 cup white wine
2 cups apricot preserves
olive oil

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

2 whole chickens (about 4 pounds), broken down into 8 pieces, wings and backbones reserved for another use
4 teaspoons kosher salt, divided
1/2 cup plus 2 tablespoons honey
1/2 cup olive oil
1/2 cup fresh lemon juice
2 teaspoons freshly ground black pepper
2 teaspoons ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 pounds carrots, preferably young carrots with greens attached, halved lengthwise or quartered if large
1 large red onion, cut into 1/2" wedges
12 garlic cloves, peeled
8 ounces dried apricots (about 1 1/2 cups)
8 ounces dried prunes (about 1 1/2 cups)
20 sprigs thyme
1 1/2 cups dry white wine
Parsley leaves with tender stems (optional, for serving)

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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