Please consult the OU's guidelines for checking fruits and vegetables.

Honeyed Chicken with Apricots
This recipe is kosher for Passover.
Honeyed Chicken with Apricots Eileen Goltz | Meat
2 hours 30 minutes
1½ hours
4 servings



  • 1 (3½-lb.) whole chicken, cut in quarters
  • Salt to taste
  • Allspice to taste
  • 2 Tablespoons margarine
  • 1 Tablespoon oil
  • 1 onion, thinly slivered
  • 1 clove garlic, minced or pressed
  • ½ teaspoon turmeric, ground
  • ½ teaspoon ginger, ground
  • ¼ teaspoon coriander, ground
  • 1 cinnamon stick, 2 to 3 inches
  • ½ cup water
  • ¼ cup honey
  • 1 lemon, thinly sliced, with seeds removed
  • 4 apricots, pitted and quartered

  1. Lightly sprinkle chicken on all sides with salt and allspice.
  2. In a large, deep skillet over medium heat, melt margarine with oil. Add chicken and brown well on all sides.
  3. When chicken pieces are nearly browned on last side, discard all but a scant 2 Tablespoons of the drippings. Place onion and garlic around chicken.
  4. Sprinkle with turmeric, ginger, and coriander. Add cinnamon stick, water, and honey. Arrange lemon slices in a single layer over chicken.
  5. Bring to a boil, cover, reduce heat, and simmer until chicken is tender (45 to 50 minutes).
  6. Remove chicken and lemons to a warm, deep serving platter and keep warm.
  7. Bring liquid to a boil over high heat, stirring to blend in brown drippings from skillet, and reduce until syrupy.
  8. Add apricots, turning them in the sauce just long enough to glaze and heat through.
  9. Spoon sauce and apricots over chicken and serve.
  • This recipe can be doubled or tripled.