Roast Chicken with Cinnamon, Apricots, and Apples|
Editor's Note: No measurements came with this recipe, so I know if I don't suggest some my inbox will be filled soon with questions. So, while I agree with Spike and Jamie that you can use whatever amounts of spices, apricots, and apples you like with good results, here are my suggestions if you have no preferences: 2 teaspoons cinnamon, 2 teaspoons salt, 3/4 teaspoon pepper, 12 ounces apricots, and 6 apples.
3 roasting chickens, thoroughly cleaned and cut into 8ths
Salt, pepper and cinnamon
Dried apricots, cut
Cooking apples, sliced but not peeled
Spray bottom of roasting pan with Passover non stick spray. Place cut up apricots and apples on bottom of pan. Rub chicken with mixture of salt, pepper and cinnamon.
Place chicken on top of apricots and apples. Cover TIGHTLY and slow cook at 300 degrees until done (approx. 1 1/2 - 2 hrs.) It is a good idea to check every 15 minutes and baste when necessary.
Remember, there are no specific measurements in this recipe. Use as many apples and apricots that you wish.
If you find that the apples do not provide enough liquid, you can add a bit of apple juice to pan.
Recipe reprinted with permission from Spike & Jamie's excellent Passover Home Page. Make sure to visit their site for hundreds of recipes perfect for Passover. Spike & Jamie also have a large collection of wonderful non-Passover recipes available at Spike-Jamie.com. Make sure to sign up for their newsletters while you are there to receive even more terrific recipes.