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L’Shanah Tova, y’all. Last night we broke some bread and had a feast for Rosh Hashanah. Since I’m thinking of doing a little food blogging I thought it’d be nice to share my recipe for the Apricot Chicken I made for the celebration!
- 8 pieces boneless chicken thighs
- 1/2 cup apricot preserves
- 1/2 cup mayonnaise
- 1/2 tsp. ground black pepper
- 1 clove garlic, minced
- 1/2 cup dried apricots, halved
- 1-2 sprigs of tarragon (can used dried as well, ~ 1 tsp)
- Arrange the chicken pieces in a glass baking dish (I used both a round and rectangle dish because I increased the size of the recipe)
- Sprinkle chicken with paprika
- In a small bowl, mix together preserves, mayonnaise, pepper and garlic. Pour sauce over chicken
- Arrange apricots on top of chicken, sprinkle with tarragon
- Cover chicken with aluminum foil, and let it marinate in the refrigerator overnight (or an hour, or not at all)
- Preheat oven to 350°F
- Bake chicken, covered, at 350° for 45 minutes. Uncover and bake for another 30-45 minutes, or until the chicken is lightly browned and cooked through. (If you are worried about the apricots charring, go ahead and move them into the sauce when you remove the foil.)
Man, was this dish a success. The chicken was so moist; the mayonnaise adds a tang to the sweetness of the apricots and allows it to brown up really nicely. The tarragon was an addition of mine, since it pairs so nicely with both chicken and apricots, and adds an herbal/savory freshness to it. It is such an easy dish to prepare, its almost ridiculous. I would definitely make this dish again and perhaps serve with herb roasted potatoes and steamed string beans. Serves 8.
See some more pics from the feast here. Recipe adapted from here.