Adapted from Empire Kosher Chicken Cookbook by Katja Goldman
This recipe is great for a buffet, hot or cold. You can also add a few extra drumsticks.
1 cup dried apricots and prunes, or a combination including apricots, prunes, cherries or currants
1/2 cup orange juice
12 garlic cloves, peeled and minced
1 piece ( 1/2-inch-by- 1/2-inch) fresh ginger, peeled and finely chopped
2 tablespoons dried oregano
1 tablespoon dried thyme
1/3 cup red wine vinegar
2 tablespoons olive oil
Juice of 1/2 lemon
3 bay leaves
2 chickens (3 1/2 pounds each), all visible fat and backbones removed, cut into eighths
Salt and freshly ground black pepper
1/2 cup dark brown sugar
1/2 cup dry white wine
1/4 cup chopped Italian parsley
To make the marinade: In a bowl, combine the dried fruits and orange juice. Allow fruit to plump for 15 minutes.
In a large bowl, combine the plumped fruit with orange juice, garlic, ginger, oregano, thyme, vinegar, olive oil, lemon juice and bay leaves. Add the chicken and season to taste with salt and pepper. Toss to coat. Cover and marinate, refrigerated, 4 hours or overnight.
Preheat oven to 375 degrees. Arrange the chicken in a single layer in 2 large roasting pans and spoon the marinade over it. Sprinkle the chicken with the brown sugar and drizzle with the wine. Bake until the juices run clear when a joint is pierced with a fork, about 1 hour. Pour off the pan juices into a serving bowl and skim off the fat. Discard the bay leaves.
Sprinkle the chicken with the parsley and serve. Pass the pan juice separately.
Yield: Makes 8 servings
Recipes: Poultry, Chicken, Shabbat, Kosher