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Yom Tov Chicken

Yom Tov Chicken

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Versatile, colorful, and always delicious.

  • 2 3½-pound chickens, cut into quarters
  • 2 tablespoons oil
  • 4 tablespoons sugar
  • 2½ cups water
  • 1 clove garlic, crushed
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon cornstarch
  • 6–8 prunes, pitted
  • 6 dried apricots
  • ½ cup raisins
  • 1 8-ounce can crushed pineapple

Place chicken in a baking pan and bake in a preheated 350° oven for 30 minutes. Meanwhile, in a skillet, heat oil and stir in 2 tablespoons sugar to caramelize. As soon as sugar becomes light brown, stir in water. Add crushed garlic, salt, and pepper. Add another 2 tablespoons of sugar. Bring to a boil. Dissolve cornstarch in a few tablespoons of cold water and stir into simmering mixture. Add dried fruits and pineapple. Cook for 20 minutes. Pour this sauce over pre-baked chicken and bake an additional 45 minutes until tender.

Serves 8–10.

Sara Finkel is a renowned chef, caterer and food columnist whose outstanding recipes and culinary expertise have delighted Jewish homemakers for decades. These recipes have been excerpted from her latest book, The Complete Yom Tov Cookbook: Winning Recipes for Rosh Hashanah, Yom Kippur, and Sukkos (Targum Press).
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Anonymous Montreal Canada March 29, 2015

This chicken recipe looks yummy, will try this for a Passover potluck my congregation is having Reply

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