Monday, May 30, 2011
I love many, many recipes from the "Spice and Spirit" cookbook, but this succulent chicken dish in particular is adored in my household by everyone. I've received a lot of enthusiastic compliments on it from outsiders, as well, and not a single complaint, bli ayin hara. The normal ingredients translate easily into Pesachdik ingredients.
"Spice and Spirit" cookbook, January 2007 printing, page 240.
Apricot Chicken (with my own personal twist)
*I've doubled the main ingredients from the cookbook because it makes the finished product so much juicier. If the way I wrote the recipe yields too much for your needs, it can be easily halved OR you can freeze some for another time.
6-8 boneless, skinless chicken breasts
6-8 potatoes (one per breast)
1 large yellow onion, thinly sliced in rings
salt and pepper
6 tbsp apricot jam (or preserves)
6 tbsp lemon juice (or 2 lemons)
6 tbsp ketchup
3 tbsp mayonnaise
2 envelopes onion soup mix (1 3/8 oz. each)
1. Pre-heat oven to 350°.
2. In a large baking dish (13"x9"), lightly coat the bottom with olive oil.
3. Scrub potatoes and slice on the diagonal no more than 1/4" thick.
4. In a single layer, spread potatoes on the bottom of the baking dish. Drizzle on some olive oil and sprinkle with salt, pepper, and paprika. Repeat layers until you use up all potatoes.
5. Spread out the onion rings over the potatoes. Drizzle with olive oil and some salt.
6. Bake for half an hour.
7. In the meanwhile, mix the apricot jam, lemon juice, ketchup, mayonnaise, and onion soup mix. Set aside. (Do not boil as the original recipe instructs. FYI, this is where the ingredients have been doubled to make the recipe juicier.)
8. Remove the baking dish from the oven. Place the chicken breasts in a single layer over the potatoes and onions. Pour all the apricot mixture evenly over the breasts taking care to cover all of the chicken.
9. Bake uncovered until the chicken is cooked through, about 45 minutes. Test a thick chicken breast by cutting through it: if juices run clear then it is ready.