Roasted Chicken With Dried Fruit

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.


The final product:

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!”



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54 thoughts on “Roasted Chicken With Dried Fruit

  1. reocochran May 4, 2016 at 9:27 PM Reply

    I like the sound of all the ingredients except ginger and cinnamon. I love paprika and I will use all the other wonderful choices in your recipe. I love sweetness with fruit stuffing! 🙂

    Liked by 1 person

  2. Sarah Ferguson and Choppy April 14, 2016 at 4:52 PM Reply

    Oh, this looks so tasty! I was thinking of steaks for supper, but perhaps I will have to think about chicken as an option.

    Liked by 2 people

  3. Sheryl April 14, 2016 at 6:39 AM Reply

    mmm. . . This looks wonderful. And, the story of the missing leg in the picture provides strong evidence that this dish is awesome..

    Liked by 1 person

  4. Antonia April 12, 2016 at 10:35 AM Reply

    Such an interesting recipe! It looks delicious!

    Liked by 1 person

  5. Lynz Real Cooking April 9, 2016 at 11:43 PM Reply

    Wow this sounds amazing! I agree with Raizel!

    Liked by 1 person

  6. anotherfoodieblogger April 9, 2016 at 7:12 PM Reply

    Wow this sounds so full of flavor! I can see why everyone liked it so much!

    Liked by 1 person

  7. CHCooks April 9, 2016 at 11:09 AM Reply

    Aww so nice Carol 😊

    Liked by 1 person

  8. lynne hoareau April 9, 2016 at 9:26 AM Reply

    This is amazing Carol. I love how it is done with dried fruit ! I like to do a roast chicken once a week, so this is going to be a lovely change on my usual.

    Liked by 1 person

    • Cooking For The Time Challenged April 9, 2016 at 8:33 PM Reply

      It was really good. I think I am going to make it again, and add balsamic vinegar to the glaze. That could take it to a whole new level (hopefully).🌿

      Liked by 2 people

      • Pan April 10, 2016 at 2:24 AM

        Haven’t tried it yet.. Got a little behind ducking the weather in my travels.. I need to get my cooking done today after I get some sleep.. And that is on my list.. I cook with boneless skinless chicken thighs often but have never had a problem with them being dry.. And I trim any excess fat still on the meat.. Boneless skinless chicken breast is a bit trickier but I use the first 15 minutes of cooktime at 450f then down to 350f for the remainder of time.. And I do the same with all meats I roast, just the turn down temp varies.. Beef, the turn down temp is 375f.. Pork and turkey turn down temp is 325f.. But it is a small convection oven, the heat is constantly swirling around the meat and/or pan.. My dad’s full size oven has a setting for convection but my small oven does much better than his.. I think the size has everything to do with it.. Smaller being better in this case..
        I’ll post my results when I do the mighty taste test..

        AND if my chicken thighs come out dry, I’m blaming you 😬

        Just for jinxing me 😂

        Liked by 1 person

      • Pan April 10, 2016 at 2:28 AM

        I love basalmic vinegar ! I found really aged balsamic vinegar and then knew what I’d been missing.. It costs a little more but a little goes a long way.. I couldn’t believe the difference between that and the bit cheaper versions..

        Liked by 1 person

      • Cooking For The Time Challenged April 10, 2016 at 11:19 AM

        I have heard that. It’s hard to find. Real balsamic vinegar is a work of art.

        Liked by 1 person

      • Pan April 10, 2016 at 11:54 AM

        It’s that much richer that I have ordered it before when I couldn’t find it.. The tang from the vinegar is just right.. A perfect salad dressing for me is raspberries cooked gently with just a little water, then add the aged balsamic vinegar to taste.. 2 ingredients easy to balance.. no need to add sugar.. the raspberries naturally sweeten some with heating and the basalmic vinegar takes care of the rest of the sweetness.. I marinate chicken and pork in the same mix for salad dressing, bake and top with scallions the last 5 minutes of cook time.. Easy and tasty..
        I don’t get the same results using generic.. I buy lots of generic products.. Organic cannellii beans of the store brand where I shop are just as good as the expensive brands.. But some things sacrifice taste.. We all have our favorite brands 😄

        Liked by 1 person

      • Cooking For The Time Challenged April 10, 2016 at 12:08 PM

        Sounds great! Thank you!


  9. Pan April 8, 2016 at 7:32 PM Reply

    I’m finally going to have some time this weekend for some recipes to try out.. That filling sounds so good.. I have some boneless skinless chicken thighs on hand and now decided to try this recipe with them.. No walnuts but I have cashews.. I hope they make a substitution..
    Cinnamon is such a lovely spice and very healthy, so having it on the chicken and in the filling makes me happy..
    I hope I do your recipe justice in my tiny kitchen 😊

    Liked by 1 person

    • Cooking For The Time Challenged April 9, 2016 at 8:30 PM Reply

      How did it come out? Any nuts are good. I think it just helps the texture. I am curious about using the boneless chicken thighs. They tend to be dry. I think you might need to add oil too.


      • Pan April 10, 2016 at 12:53 PM

        I hope your move is going well.. I’m going to cook some breakfast take Stewie out, then it’s some “me” time having fun in my tiny kitchen..
        Along with the chicken thighs I have 4 center cut boneless porkchops.. I think I’m going to stuff 2 of them with this filling.. Can’t wait to see how it all turns out !

        Liked by 1 person

      • Cooking For The Time Challenged April 10, 2016 at 12:54 PM

        Please let me know. Sounds yummy!

        Liked by 1 person

      • Pan April 10, 2016 at 1:10 PM

        I will 👍

        Liked by 1 person

      • Pan April 11, 2016 at 1:54 PM

        I’m betting your meals make for scarce leftover pickins in the fridge 😄

        Liked by 1 person

      • Cooking For The Time Challenged April 11, 2016 at 5:37 PM

        I had guests this week, so I am all cleaned out. And, I think you are right about the chicken thighs being less dry than the breasts.


    • Pan April 10, 2016 at 8:34 PM Reply

      Well I did it, kinda sorta.. I didn’t get to the store like I hoped, so made substitutions..
      It turned out really nice and I’m looking forward to trying it following your recipe.. I linked my readers over here for the correct recipe.. Thank you Carol !

      Liked by 1 person

      • Cooking For The Time Challenged April 10, 2016 at 10:09 PM

        My pleasure! It’s so nice when we can exchange recipes!

        Liked by 1 person

      • Pan April 10, 2016 at 10:17 PM

        Absolutely !
        Just pulled the chops out and am happy with the aroma in my truck 😄

        Liked by 1 person

      • Cooking For The Time Challenged April 10, 2016 at 10:30 PM

        Sorry, I missed this. I love what you did with the concept. The applesauce was a good idea too.

        Liked by 1 person

      • Pan April 11, 2016 at 1:00 PM

        I was concerned that the prunes wouldn’t be sweet enough, so the applesauce doubled as a sweetener and helped the meats retain juices.. I really enjoyed one of the chops a bit ago.. 😊
        When I make your filling ( that I cannot pronounce ) I’m going to try it in both meats as well..

        Liked by 1 person

      • Cooking For The Time Challenged April 11, 2016 at 1:40 PM

        Prunes are pretty sweet. But the applesauce also gives moisture. I thought what you made was really creative! I am going to make it again this week, using balsamic vinegar. Hopefully by then, it will be all used up.

        Liked by 1 person

  10. Tasty Eats Ronit Penso April 8, 2016 at 5:40 PM Reply

    Clever idea to use the filling this way, as chicken goes so well with dried fruits. No wonder it was a hit. 🙂

    Liked by 1 person

  11. nancyruth April 8, 2016 at 5:03 PM Reply

    Good looking chicken dish. I enjoy your sharing of your faith traditions.

    Liked by 1 person

    • Cooking For The Time Challenged April 8, 2016 at 5:52 PM Reply

      Thank you! I feel like if I don’t explain them, then people might not understand what I am talking about, but, I try to not be too detailed. The chicken was a hit!

      Liked by 1 person

  12. jncthedc April 8, 2016 at 3:45 PM Reply

    As a child I loved hamentashen (especially poppy seed (we called it “mun.”)
    You are one of the few people that can make chicken over and over without ANYONE getting tired of it (with your creative accessories!)

    Liked by 2 people

    • Cooking For The Time Challenged April 8, 2016 at 4:01 PM Reply

      Thank you for your kind words! I also love poppy seed filling. Apparently, it is out of style now, so it is hard to find. This filling is good too. I think with more nuts, it could even be used as charoset. Good tools are important. Have a good Shabbat!💐

      Liked by 2 people

      • jncthedc April 8, 2016 at 4:31 PM

        Thank you. You too.


  13. Gama April 8, 2016 at 2:50 PM Reply

    Ya I see those legs are missing Raizel is a lucky guy

    Liked by 1 person

  14. Gama April 8, 2016 at 2:48 PM Reply

    Yes definitely. Good simple presentation.


  15. Gama April 8, 2016 at 2:32 PM Reply

    Wow looks so delicious. Definitely gone give a try.

    Liked by 1 person

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