This recipe from chef Yossi Bendayan is a marvel of balanced flavors: the chicken soaks up a rich marinade of spices and honey, while the dried fruit adds subtle sweetness and an irresistible texture. Ideal for Passover, it will delight lovers of authentic and flavorful Jewish cuisine. Prepare for a true culinary journey from the Middle East to your table.
Practical information
Preparation time: 20 minutes (+ 24 hours marinating time)
Cooking time: 50 minutes
Estimated calories: approximately 480 kcal per serving
Estimated average price: approximately 95 ₪ for the recipe
Ingredients
- 4 chicken thighs, or wings
- 5 cloves of garlic
- 1 grated ginger root
- 1 tablespoon of paprika
- 3 tablespoons of honey
- 1 dried red chili pepper, chopped
- ¼ cup of vegetable oil
- ½ cup of sugar
- 1 cup of water
- 2 onions, sliced
- 200g of dried plums
- 200g of dried apricots
Preparation steps
- Prepare the marinade by combining the crushed garlic, grated ginger, paprika, honey, and chopped dried red chili. Place the chicken pieces in a container and coat them generously with this mixture. Cover and marinate in the refrigerator for 24 hours.
- The next day, heat the vegetable oil in a large skillet over medium-high heat. Fry the marinated chicken pieces until they are evenly browned on all sides. Set them aside on a plate.
- In the same flavored oil, add the sliced onions and let them cook gently until they become lightly caramelized and soft.
- Return the browned chicken to the pan, then pour in the remaining marinade and water. Reduce the heat and simmer, covered or uncovered, as you prefer, until a smooth, even sauce has formed.
- Stir in the dried plums and dried apricots, then continue cooking for another 20 minutes, stirring occasionally, to allow the sauce to thicken and the fruit to absorb the flavors.
- Arrange the chicken on a serving platter, generously coat with sauce and sprinkle with toasted almonds if desired. Serve hot.
For an even more flavorful result, prepare your marinade the day before: the longer the chicken rests, the more the spices and honey penetrate the meat fibers. And if you have leftovers, this recipe is delicious reheated the next day!
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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