Yom Tov Chicken

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.