Roasted Chicken With Dried Fruit
My life is a little hectic.
The countdown to Passover has begun. We are also going to be moving soon. So, even more than before, I am particularly time challenged.
Passover is the time of year when we eliminate all leavened products from our home. Practically, this means I try to clean out my pantry and freezer.
I still have leftover hamentashen filling. So I thought that I would try to make roasted chicken and use the hamentashen filling as a glaze.
1 chicken, cut up
Mom’s Chicken Spice Rub
1 Tablespoon salt
1 teaspoon pepper, garlic, onion, paprika, ginger, mustard powder
Plus, additional cinnamon to the chicken.
Raisin-Date- Apricot Filling for Hamentashen
2 cups pitted dates (approximately)
1 box (15 oz.) sultana raisins
1 cup dried apricots (approximately)
1 lemon zested and juiced
1/2 cup coarsely chopped walnuts
1/2 cup water (approximately)
1/2 teaspoon of cinnamon (optional, but I thought it made it taste better)
Boil all ingredients in a pot until soft. For the hamentashen, the filling needs to be slightly thick, so it is important not to add too much water.
As a glaze for chicken,more liquid and more cinnamon is needed.
Place chicken in large pan. Season chicken with Mom’s Spice Rub, and then add the hamentashen filling on top. If possible, let marinate prior to cooking.
Preheat oven to 425*F.
Roast in oven for 1.5 hours, or until cooked, turning over for last 30 minutes.
Here are the pictures:
With the hamentashen filling.
After I started cooking, I realized it was too thick. So, I added more filling, with a thinner consistency when I turned the chicken over. I also added more cinnamon.
This was a definite hit. Raizel ate the chicken legs right out of the oven (you can see where the leg was on the plate) and declared “this is killer!”