Tradition! This chicken dish boasts of pure sweetness and is expected to be served at Rosh Hashanah and festive meals! Also craved throughout the year, orange-honey chicken is an ideal main course dish easily served on Shabbat. This recipe varies from family to family and mine has been slightly modified over the years. I typically prefer serving smaller pieces of chicken breast, each piece cut into halves or thirds, whereas my mom leaves the breasts whole. I also highly recommend using the best quality Swiss jam, Bonne Maman Preserves, which can be found in local grocery stores. My results are always the best with Bonne Maman Preserves! Wild rice, acorn squash and brussel sprouts are my choice accompaniments with the chicken, even though the picture above shows a knish with broccoli and cauliflower as sides. Together the meal provides harmony, comfort and satisfaction!
2 pounds chicken breast, cut breast into thirds, approx. 2x2 in.
1 cup flour
1 teaspoon salt
½ teaspoon pepper
½ teaspoon paprika
2 cloves garlic, chopped
2-3 tablespoons olive oil
12 ounces apricot jam, my favorite; 🇨🇭Bonne Maman Apricot Preserves
½ cup honey
1 teaspoon soy sauce
1. In a large bowl, mix together flour, salt, pepper and paprika.
2. In a large frying pan, heat olive oil on medium temperature. Add chopped garlic to frying pan and continuously stir for 30 seconds.
3. Dredge chicken into flour mixture. Shake off excess flour and add pieces to frying pan. Cook chicken on each side for 3 minutes or until golden brown. The chicken will continue to cook in the oven and must not be thoroughly cooked. Remove pieces from pan onto a platter and continue to cook remaining chicken.
5. Preheat oven to 350ºF. Combine apricot jam, honey and soy sauce in a medium bowl and mix well. Arrange browned chicken in a 9x13inch baking dish and pour apricot jam mixture over the chicken, covering all pieces.
6. Bake for 30-40 minutes or until sauce is bubbly and golden, stirring midway through the cooking time.