Apricot Oven Fried Chicken

Ruchele Honig Ruchele Honig
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Easy oven-baked fried chicken with sweet and sour apricot sauce is an ideal weeknight dinner for busy families. Since we have Rosh Chodesh for the fruits as well, this recipe incorporates some of the fruits we eat on Tu-Bishvat.

For more delicious main dishes perfect for your Rosh Hashanah menu, see our recipe roundup.

2h 30m 8
Easy Meat Freezer-Friendly

Contains: Gluten, Wheat, Soy

Directions

Prepare the Chicken

  1. Place flour and spices in a bag and shake chicken until coated. Place flat in an oven proof pan and broil for five minutes, that will give it a crispy “fried” coating

  2. Meanwhile prepare the sauce: In a small pot, dilute the cornstarch in the pomegranate juice. Combine with all other sauce ingredients. Bring to a boil and allow to simmer until thickened.

  3. Pour over chicken and bake for about two hours on 375 degrees Fahrenheit covered.

  4. Garnish with pomegranate seeds.

Notes:
This can be frozen. Cool quickly and freeze airtight for up to 3 months.

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1 Comment

deena •

Cornstarch What is the cornstarch diluted in?

devorah katz •
Reply to deena

cold water