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Honeyed Chicken With Apricots (meat)
This recipe is kosher for Passover.
Honeyed Chicken With Apricots (meat) Eileen Goltz. | Meat

Serves 4. This recipe can be doubled or tripled.


This recipe can be doubled or tripled.


3 1/2 lbs. whole chicken, cut in quarters
Salt to taste
Allspice to taste
2 tablespoon margarine
1 tablespoon oil
1 onion, thinly slivered
1 clove garlic, minced or pressed
1/2 teaspoon turmeric, ground
1/2 teaspoon ginger, ground
1/4 teaspoon coriander, ground
1 cinnamon stick, 2 to 3 inches
1/2 cup water
1/4 cup honey
1 lemon, thinly sliced with seeds removed
4 apricots, pitted and quartered


Sprinkle chicken lightly on all sides with salt and allspice. In a large, deep skillet over medium heat, melt margarine with oil. Add chicken and brown well on all sides. When chicken pieces are nearly browned on last side, discard all but a scant 2 tablespoons of the drippings. Then add onion and garlic around chicken. Sprinkle with turmeric, ginger, and coriander. Add cinnamon stick. Add the water and honey, arrange lemon slices in a single layer over chicken. Bring to a boil, cover, reduce heat, and simmer until chicken is tender (45 to 50 minutes). Remove chicken and lemons to a warm, deep serving platter and keep warm. Bring liquid to a boil over high heat, stirring to blend in brown drippings from skillet, and reduce until syrupy. Add apricots, turning them in the sauce just long enough to glaze and heat through. Spoon sauce and apricots over chicken and serve.