This dish, from Katja Goldman and her cookbook, Empire Kosher Chicken, is a lighter take on the well-known and well-loved Chicken Marbella. It is colorful, tasty and always a hit.
Ingredients
Marinade:
2 cloves garlic, crushed
1” piece fresh ginger, peeled and grated
1 tablespoon dried thyme
⅓ cup red wine vinegar
¼ cup extra-virgin olive oil
Juice of one lemon
3 bay leaves
1 cup dried apricots
Freshly ground pepper
Chicken:
2 chickens, 3½ pounds each, cut into eighths
½ cup light brown sugar
½ cup dry white wine
¼ cup chopped flat-leaf parsley
Preparation
- Mix ingredients for the marinade in a large bowl. Add chicken, turn to coat, cover and refrigerate overnight.
- Preheat oven to 375° F.
- Arrange chicken in a single layer in a shallow baking pan. Spoon extra marinade over the chicken. Sprinkle with brown sugar and white wine and bake for 1 ¼ hours.
- Sprinkle with chopped parsley and serve.
Yield: 6
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