K A S H R U T . C O M_©

SPICED HOLIDAY CHICKEN

The orange marmalade and ginger form a golden glaze over the chicken while the apricots and figs impart their fruity flavors to the juices and look wonderful sprinkled among the chicken pieces. The brown sugar in this recipe symbolizes the hoped - for sweetness as the New Year begins with this festive dish as its focal point. It is easy to prepare and can be assembled ahead of time.

• Two 2½ pound Empire Kosher Chickens, cut into eighths
• 1½ cups orange marmalade
• salt and freshly ground pepper
• 2 large cloves garlic, finely chopped
• ½ teaspoon dried thyme
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• ½ cup orange juice
• ¼ cup red wine vinegar
• 1 cup black olives, pitted
• 1½ cups dried apricots
• 1 cup dried small figs
• ¼ cup packed brown sugar
• 1 cup large pecan pieces (optional)
• Grated zest of oranges (optional)

1. Preheat oven to 375 degrees.
2. Rinse chicken and discard any excess fat. Pat dry with paper towels. Place skin side up, in a shallow roasting pan. Spread marmalade over the chicken and sprinkle with salt, pepper garlic, thyme, cumin and ginger. Pour the orange juice and vinegar into the pan. Bake 20 minutes uncovered.
3. Remove from the oven and add the olives, apricots and figs to the pan, mixing the fruit evenly. Sprinkle the fruit with the chicken frequently, until the chicken is golden brown and the juices run clear when the leg meat is pierced with a knife, about 35 to 40 minutes.
4. Using a fork and slotted spoon, transfer the chicken, olives, and dried fruit to a large serving platter. De-fat pan juices, then drizzle chicken with afew large spoonfuls of the pan juices and sprinkle with the pecans. Sprinkle orange zest over all. Pass the remaining pan juices in a sauceboat.

Serves 6 to 8

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Phone: (781)784-6890  Fax: (781)784-6890  E-mail: ajms@kashrut.com URL: " http://www.kashrut.com/"   Arlene J. Mathes-Scharf   Food Scientist - Kosher Food Specialist   Scharf Associates P.O. Box 50 Sharon, MA 02067