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!”


54 thoughts on “Roasted Chicken With Dried Fruit

  1. reocochran says:

    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

      • Pan says:

        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 says:

        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

      • Pan says:

        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

  2. Pan says:

    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

  3. jncthedc says:

    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

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