Roasted Chicken With Dried Fruit And Balsamic Vinegar 

Roasted Chicken With Dried Fruit And Balsamic Vinegar 

I still have leftover hamentashen filling. So this is a different version of the recipe I posted last week. This time, I thought that I would make roasted chicken and use the hamentashen filling as a glaze, with balsamic vinegar.

My husband felt that the vinegar made it too sour. So, it was his suggestion to spice it up with the red pepper flakes. It really made a difference!

Ingredients:

1 chicken, cut up

Mom’s Chicken Spice Rub

1 tablespoon salt
1 teaspoon pepper, garlic, onion, paprika, ginger, mustard powder

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)

I also added more cinnamon, garlic powder, pepper and red pepper flakes, to taste. 

I did not measure the balsamic vinegar. Together with the water, I added enough to get the right consistency and taste.

This was an experiment. So, measurements are not exact.

Instructions 

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, I added more liquid. This time I also added balsamic vinegar and additional spices.

Instructions 
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.

I think that this could be made in a crockpot and pressure cooker, but the texture would be different.

In both cases, the chicken would need to be browned or skinned prior to cooking. For a liquid, I recommend at least 1/2 cup water or broth. 

Cook on low until done or 7 minutes to pressure, quick release method.

Here are the pictures:

Spiced:

chicken spiced with Mom’s chicken spice rub

   Glazed:

spiced chicken and dried friut, balsalmic vinegar & additional spices

 
The final product:

 

chicken with dried fruit and balsamic vinegar

 
  

It smelled great. 

I will find out tonight how everyone else liked it.

Enjoy!

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38 thoughts on “Roasted Chicken With Dried Fruit And Balsamic Vinegar 

  1. Pan April 15, 2016 at 4:36 PM Reply

    I was looking forward to this basalmic version.. 👍

    Liked by 2 people

  2. savingshards April 15, 2016 at 4:46 PM Reply

    This looks divine! Can’t wait to try it! Thanks!

    Liked by 2 people

  3. anotherfoodieblogger April 15, 2016 at 4:46 PM Reply

    I’m sure everyone enjoyed it!

    Liked by 2 people

  4. Lynz Real Cooking April 15, 2016 at 6:06 PM Reply

    Oh yumm how nice!

    Liked by 2 people

  5. Cathy Lynn Brooks April 16, 2016 at 8:13 PM Reply

    I love balsamic vinegar in recipes. This looks so good!

    Liked by 1 person

  6. healthyindiankitchen April 26, 2016 at 6:46 AM Reply

    Wonderful recipe!! will have to give it a shot 🙂

    Liked by 1 person

  7. wholerealfoodblog May 1, 2016 at 7:07 PM Reply

    Looks great!

    Liked by 1 person

  8. munchkinontheroad May 8, 2016 at 1:15 PM Reply

    Reblogged this on On the Road Cooking and commented:
    Hamantaschen are not just for Purim…YUM

    Liked by 1 person

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