Please enter the email you’re using for this account.
I love a sweet chicken on Friday night that’s been cooking for hours and then some on the blech, to the point where the chicken slides right off the bone when you’re ready to eat it. The dried fruit in this recipe gives it so much flavor, and it’s delicious alone — it tastes just like a tzimmes.
4 chicken legs
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon pepper
1/2 cup diced dried apricots
1/3 cup diced dates
1/3 cup diced pitted prunes
1/4 cup golden raisins
3/4 cup Gefen Honey
1 cup Jeunesse Cabernet Sauvignon (or other sweet red wine) or rosé wine
3 tablespoons Glicks Soy Sauce
Preheat oven to 350°F (180°C).
Sprinkle the chicken with the spices, then arrange the dried fruit on top and around the chicken.
Mix together remaining ingredients in a small bowl and drizzle over the chicken.
Bake for two hours covered and one hour uncovered. As soon as you remove the chicken from the oven, baste it with some of the gravy.
How Would You
Rate this recipe?
Please log in to rate
I’ve made this chicken many times and it always comes out delicious! It’s moist and flavorful and perfect for this Tishrei season.