Pulling the Hip Kosher cookbook off the shelf, I expect to find the recipe for apricot chicken. I made this for Hillelfest last year and know I worked with this great book. To my surprise, there is only a recipe for Israeli couscous with apricot and pistachios. Apparently, I turned it into a chicken recipe. We served it again last month and it was a hit so I decided it should be included here. We serve it with a stripped down version of the apricot couscous to avoid redundancy of flavors. A sprinkle of roasted pistachios is a nice garnish but I use nuts with restraint as there are many people with allergies. As far as Passover goes, I'm thinking there is an issue with mustard....probably the curry, too. My guess is that if there is a good balance between the vinegars and sweetness of the apricot, you can still make something great.

Ingredients:

• 2 chickens, cut into pieces
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Marinade:

• 1/2 cup Odwalla Mango Tango (or apricot nectar, or fresh mango and orange juice)
• 1/4 cup Hero apricot jam (my favorite)
• 1/4 cup mint, fine julienne
• 1/8 cup olive oil
• 1/8 cup red wine vinegar
• 1 teaspoon curry powder
• 2 teaspoons minced garlic
• 1/4 cup dried apricots, chopped

Sauce:

• 1/2 cup Odawalla Mango Tango (or whatever you substituted)
• 1/4 cup thinly sliced dried apricots
• 3/4 cup apricot jam
• 1 teaspoon olive oil
• 1/8 cup Dijon mustard
• 2 teaspoons balsamic vinegar
• 1/2 teaspoon salt
• 1 teaspoon mustard seed
• 1/4 cup fresh mint, fine julienne
• 1/2 cup green onions, thin bias cut
• 1/4 cup chopped pistachios, optional for garnish

Steps:

Cut the chicken into pieces. Rinse and pat dry, sprinkle with salt and pepper. Place chicken into a 2 gallon ziplock bag or a large bowl. Set aside.

Get all the ingredients together to make the marinade. Combine ingredients in a small bowl or 4 cup measure. Pour over chicken and toss to coat. Refrigerate at least 8 hours or overnight.

Since all the ingredients are out, make the sauce. Put the mustard seeds into a small sauce pan and toast over a medium heat until they get a bit of color. Remove from heat and add all other ingredients except the mint and green onions. Cover and refrigerate until you bake the chicken. NOTE: photo is taken just before serving and contains the mint and green onions.

While the chicken bakes, get out the sauce pan of sauce and heat it over a low heat. Stir to melt the apricot jam and combine ingredients. Before serving, stir in the mint and green onions. Put chicken on the platter and spoon sauce over chicken.

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Comments:

Kalman: This recipe was AMAZING! I'm already sharing this recipe with ALL my friends and family. This is the PURRRfect recipe to make for Shabbos when you have family and/or guests over for the Shabbos Meal. :) My wife and I ended up making our OWN Juice in our Juicer instead of buying the Odawalla Mango Tango Juice in the Store. My wife and I both LOVED the Mint Leaves ontop of the Chicken. We ALSO blended some Mint Leaves in our Juicer to put inject into the Chicken. Once again, FANTASTIC recipe. Leah, keep up the GREAT work and keep on positing your recipes. Your website is my FAVORITE Jewish recipes website. ALL your recipes are soooo unique. You've made a NEW fan outta my wife and I. :)

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Leah: Hi Kalman ~ thanks for letting me know. Makes me want to keep posting and writing! Stay tuned......

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LARRY: Good mor! Can I use chicken boonless thighs!!! And how long should I cook them?? Please get back be for Passovet! Thank You Larry larnewm@aol.com

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Leah: Hi Larry - Sounds fabulous, just saute the chicken in a little oil until 155'. Add the sauce and cook over a lower heat until 165'. Should hold well being all dark meat. Enjoy! Leah

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