Shabbat Chicken with Dried Fruit


Shabbat Chicken with Dried Fruit


  • 1/2 cup orange juice
  • 1 cup dried apricots prunes, or a combination of any dried fruit
  • 12 cloves garlic minced
  • 1/2- inch piece fresh ginger peeled and finely chopped (about 1 1/2 Tbsp)
  • 2 Tbsp dried oregano
  • 1 Tbsp dried thyme
  • 1/3 cup red wine vinegar
  • 3 Tbsp extra-virgin olive oil
  • 1 1/2 Tbsp fresh lemon juice
  • 2 bay leaves
  • 2 3- to 4-pound chickens, cut into 8 pieces
  • 1 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1/2 cup packed light brown sugar
  • 1/2 cup white wine


  • In a small bowl, pour orange juice over dried fruit and let soak to plump the fruit, about 10 minutes. In a separate small bowl, whisk together garlic, ginger, oregano, thyme, vinegar, olive oil, lemon juice, and bay leaves.
  • Place chickens in two roasting pans. Pour marinade equally over each chicken and massage into chicken. Add orange juice and fruit mixture equally to each roasting pan.
  • Cover pans and marinate in the refrigerator for 4 hours or overnight.
  • Preheat oven to 375°F. Sprinkle chicken with salt and pepper, and then drizzle equally with brown sugar and white wine. Bake until chicken is nicely browned on top and registers 165°F in the thickest part of the thigh, about 1 hour and 15 minutes.
  • Serve with pan juices and dried fruit.
  • The chicken tastes best when marinated a minimum of 4 hours and preferably overnight.

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