Best 2 Passover Apricot Fried Chicken Recipes

Indulge in a delightful Passover feast with our curated collection of Apricot Fried Chicken recipes. From classic Southern-style fried chicken elevated with a tangy apricot glaze to a healthier baked version, these recipes offer a range of options to suit every taste and dietary preference. Discover the perfect balance of sweet and savory flavors in each bite as you savor crispy, succulent chicken coated in a luscious apricot sauce. Whether you prefer traditional frying methods or a healthier approach, these recipes provide easy-to-follow instructions to create a delectable dish that will impress your family and friends. Get ready to embark on a culinary journey that combines the best of both worlds – the crispy crunch of fried chicken and the vibrant flavors of apricots.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN WITH APRICOT, TAMARIND AND CHIPOTLE SAUCE

Chicken With Apricot, Tamarind and Chipotle Sauce image

This Passover dish from Patricia Jinich came to The Times in 2009. For Ms. Jinich, who grew up in Mexico, one of 40,000 to 50,000 Jews, European and Mexican influences ran through Passover and holiday cooking: chicken soups with matzo might feature jalapeños, while meat stews were paired with salsa. Ms. Jinich learned this recipe from Flora Cohen, a woman of Syrian background who taught her and other Jewish brides in Mexico City how to cook. Here, a combination of dried apricots and apricot preserves give this chicken a savory sweetness, while chipotles in adobo add a little heat.

Provided by Joan Nathan

Categories dinner, one pot, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

1 chicken, cut into 8 pieces
1 teaspoon kosher or sea salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/2 cup kosher for Passover vegetable oil
3/4 cup dried apricots, roughly chopped
3 tablespoons apricot preserves
3 tablespoons tamarind concentrate
1/4 cup sugar
2 tablespoons sauce from chipotles in adobo
1 or more chipotle peppers from chipotles in adobo, optional

Steps:

Season chicken well with salt and pepper. Place a large heavy skillet over high heat and add oil. Add chicken pieces skin side down in a single layer. Reduce heat to medium and slowly brown, turning occasionally, until browned evenly on all sides.
Pour 4 cups water over chicken, raise heat to medium-high, and bring to a simmer. Stir in dried apricots, apricot preserves, tamarind, sugar and chipotle sauce, including 1 or more chipotle peppers if desired for more heat.
Simmer, adjusting heat as necessary, until sauce has thickened enough to coat chicken, about 30 minutes. Adjust salt and pepper to taste, and serve.

Nutrition Facts : @context http, Calories 451, UnsaturatedFat 23 grams, Carbohydrate 21 grams, Fat 31 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 6 grams, Sodium 362 milligrams, Sugar 17 grams, TransFat 0 grams

"TZIMMES" CHICKEN WITH APRICOTS, PRUNES, AND CARROTS

This holiday-ready dinner has all the flavors of tzimmes, the traditional Jewish sweet side dish made with stewed dried fruits and honey. Roasted on baking sheets with colorful young carrots, this recipe feeds a crowd with minimal effort, giving you plenty of time for stress-free hosting.

Provided by Anna Stockwell

Categories Passover Kosher Kosher for Passover Chicken Carrot Prune Apricot Dried Fruit Dinner Thyme Garlic White Wine Wheat/Gluten-Free Spring Sheet-Pan Dinner

Yield 8-10 servings

Number Of Ingredients 17

Ingredients

2 whole chickens (about 4 pounds), broken down into 8 pieces, wings and backbones reserved for another use
4 teaspoons kosher salt, divided
1/2 cup plus 2 tablespoons honey
1/2 cup olive oil
1/2 cup fresh lemon juice
2 teaspoons freshly ground black pepper
2 teaspoons ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 pounds carrots, preferably young carrots with greens attached, halved lengthwise or quartered if large
1 large red onion, cut into 1/2" wedges
12 garlic cloves, peeled
8 ounces dried apricots (about 1 1/2 cups)
8 ounces dried prunes (about 1 1/2 cups)
20 sprigs thyme
1 1/2 cups dry white wine
Parsley leaves with tender stems (optional, for serving)

Steps:

Arrange racks in top and lower thirds of oven; preheat to 400°F. Season chicken pieces with 2 tsp. salt.
Whisk honey, oil, lemon juice, pepper, cinnamon, cumin, cayenne, and remaining 2 tsp. salt in a large bowl. Add chicken pieces, carrots, onion, garlic, apricots, prunes, and thyme and toss to combine. Divide everything but chicken between 2 rimmed baking sheets. Stir wine and 1/2 cup water in a 2-cup measuring cup, then pour half over each sheet.
Cover sheets tightly with foil. Roast 15 minutes, then remove from oven. Remove foil, divide chicken between sheets, and continue to roast, rotating sheets top to bottom halfway through, until carrots are fork-tender, chicken is golden brown, and an instant-read thermometer inserted into the thickest part of a breast registers 165°F, 30-35 minutes (if some pieces of chicken are finished before others, transfer them to a serving platter).
Transfer chicken mixture to serving platter. Pour pan juices over. Top with carrot greens or parsley before serving.

Tips:

Use a meat thermometer to ensure that the chicken is cooked through. The internal temperature of the chicken should reach 165°F (74°C) before serving.
If you don't have a meat thermometer, you can check if the chicken is cooked by cutting into the thickest part of the thigh. The juices should run clear, not pink.
To make sure the chicken is crispy, fry it in hot oil. The oil should be at least 350°F (175°C) before adding the chicken.
Don't overcrowd the pan when frying the chicken. This will cause the oil temperature to drop and the chicken will not cook evenly.
Season the chicken with your favorite spices before frying. This will give it a delicious flavor.
Serve the chicken with your favorite sides, such as mashed potatoes, green beans, or coleslaw.

Conclusion:

Passover apricot fried chicken is a delicious and easy-to-make dish that is perfect for a holiday meal. The chicken is crispy on the outside and juicy on the inside, and the apricot glaze adds a sweet and tangy flavor. Serve it with your favorite sides for a complete and satisfying meal.