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Apricot Chicken

Apricot Chicken


This is a sweet chicken recipe.

  • 3 lbs chicken, cut into quarters or eighths
  • 2 Tbsp. fruit sweetened apricot preserves
  • 2 Tbsp. mayonnaise
  • 2 Tbsp. sugar free ketchup (or tomato sauce)
  • 2 Tbsp. dried chopped onion
  • 1 Tbsp. sea salt

Mix all the ingredients (except chicken). Spread the sauce over the chicken and cover. Bake at 350 for 1 hr and 10 minutes. Uncover and bake an additional 20 minutes.

Note: If you want to cut down on the fat, you can cut the mayonnaise down to 1 Tbsp. and remove the skin from the chicken. Just be sure to keep the chicken completely covered so it does not dry out.

Note: The laws of Shabbat rest mandate that all cooking and baking be done before Shabbat, and regulate food preparation done on Shabbat in other ways as well. For more information, see Food Preparation on Shabbat.
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LA MA November 24, 2014

Apricot Chicken I bought 2 large, bone in Bell & Evans fresh chicken breats, cut them each in half.
This served 4 people with some leftovers. I think the bone in added to the flavor. Reply

Anonymous Freehold,NJ October 8, 2014

I too would like to know the amount of people this serves please. Also, can I use chicken breasts, as those are easier and better especially for just my immediate family? If so I would obviously, adjust amounts of all ingredients accordingly. Reply

Shira May 30, 2014

How many servings does this make? Reply

Anonymous VT November 11, 2013

Delicious! I didn't think this was going to be good because I tried the sauce before cooking and it was SOOO salty. To my surprise when it was done. It was delicious!! I will be cooking this again for Shabbos! Reply

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