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I’m always looking for new chicken ideas for Passover. This balsamic fig chicken is an easy and delicious option to make for the Seder or anytime! It’s truly the perfect balance between sweet and savory.
1 onion, diced
1 (1-and-1/2-pound) whole chicken, cut into eighths
1 lemon
3/4 cup fig preserves (requires specific certification for Passover)
1/2 cup Tuscanini Balsamic Vinegar
1 teaspoon Gefen Garlic Powder
1 teaspoon paprika
fresh chopped parsley, to garnish
Preheat oven to 400 degrees Fahrenheit.
Spread onions over the bottom of a roasting pan or nine x 13-inch baking dish. Place the chicken pieces on top.
Squeeze lemon juice into a bowl, reserving the rest of the lemon.
Add jam, balsamic vinegar, garlic powder, and paprika to the lemon juice. Whisk to combine and pour over the chicken and onions. Thinly slice the reserved lemon and add to pan.
Cover tightly with aluminum foil and bake for two hours. Uncover and bake an additional 30 minutes, until super soft and browned. Garnish with parsley and serve.
Sponsored by Tuscanini
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