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Roast Chicken with Cinnamon, Apricots and Apples

This recipe came from Koshercooking.com.

3 roasting chickens, thoroughly cleaned and cut into eighths (see note)
Salt, pepper and cinnamon
Dried apricots, cut
Cooking apples, sliced but not peeled

Spray bottom of roasting pan with Passover nonstick spray.

Place cut-up apricots and apples on bottom of pan.

Rub chicken with mixture of salt, pepper and cinnamon.

Place chicken on top of apricots and apples.

Cover tightly and slow cook at 300 degrees until done, approximately 1 to 2 hours. (After 2 hours, the chicken was done but very pale, so I put it back in the oven uncovered for about a half-hour.) It is a good idea to check every 15 minutes and baste when necessary.

There are no specific measurements in this recipe. Use as many apples and apricots as you wish.

If the apples do not provide enough liquid, add a bit of apple juice to pan.

Note: In order to be kosher for Passover, ingredients other than fresh fruits and vegetables must be labeled kosher for Passover.

Elka Birnbaum, Toronto, Canada

Thursday, March 29, 2001



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