Dja Jeh Mish Mosh Syrian Apricot Chicken Recipes

BAKED APRICOT ROSEMARY CHICKEN

Steps:

• In a medium saucepan over medium-low heat, heat the jam until melted, about 2 minutes.
• Transfer the jam to a large baking dish. Add the olive oil, mustard, honey, soy sauce, orange zest, crushed garlic, rosemary, 3/4 teaspoon salt and some pepper and mix until combined. Season the chicken with additional salt and pepper and add to the marinade. Gently flip until mixed and coated. Marinate in the refrigerator for at least 20 minutes or overnight.
• Preheat the oven to 375 degrees F.
• Bake until the chicken is cooked through and the juices run clear, about 30 minutes. Garnish with orange wedges if desired.

CHICKEN MISHMASH

Steps:

• Combine the chicken, red pepper, garlic, eggs and potatoes in a large bowl. Sprinkle with salt and pepper. Take a handful of the mixture and make 1 patty, making 4 in all. In a hot pan, add the oil and sear the chicken patties until browned, about 2 minutes on each side.

APRICOT-DIJON-GLAZED CHICKEN

Steps:

• Preheat oven to 425 degrees. Rinse chicken thighs; pat dry, and transfer to a baking dish. Season well with salt and pepper; set aside.
• Bring jam, honey, and mustard to a boil in a small saucepan over medium heat. Reduce heat to medium-low; simmer until thickened and reduced by half, about 15 minutes. Spoon apricot mixture over chicken thighs, spreading with back of spoon to coat evenly.
• Bake chicken, basting with sauce from bottom of dish every 10 minutes, until juices run clear when chicken is pricked with a fork, about 30 minutes.

APRICOT CHICKEN I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the chicken pieces in a 4 quart casserole dish. Mix the soup mix, dressing and jam together, and pour over the chicken.
• Cover dish and bake for 1 hour in preheated oven.

DJA'JEH MISH MOSH (SYRIAN APRICOT CHICKEN)

Steps:

• Preheat oven to 350.
• Heat oil in a large skillet over medium high heat. When the oil is very hot, add the chicken pieces and brown, cooking for 2 to 3 minutes on each side. Remove from skillet and set aside.
• Heat oil in the same skillet over medium heat and cook the onions, stirring, until golden and soft, 3 to 4 minutes. Add the garlic and cook, stirring, until golden, an additional 1 minute. Do not burn it.
• Combine the remaining sauce ingredients, except the apricots, in a medium-size bowl and pour into the skillet with the onions and garlic. Boil over high and then turn off the heat and set aside.
• Arrange one layer of chicken in a small roasting pan (They should fit snugly). Cover the pieces with apricots. Pour the sauce over teh apricots and reserve 1/2 cup for later. Cover with aluminum foil or lid.
• Bake for 1 hour.
• Pour remaining 1/2 cup sauce over the chicken and continue to bake, covered, until the chicken is tender (30 minutes).