Best Djajeh Mish Mosh Syrian Apricot Chicken Recipes

DJA'JEH MISH MOSH (SYRIAN APRICOT CHICKEN)

Dja'jeh Mish Mosh (Syrian Apricot Chicken) image

Make and share this Dja'jeh Mish Mosh (Syrian Apricot Chicken) recipe from Food.com.

Provided by dustcatcher

Categories Chicken

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

3 lbs chicken pieces (skinned)
2 tablespoons vegetable oil
salt
pepper
2 tablespoons vegetable oil
2/3 cup yellow onion (coarsely chopped)
2 teaspoons minced garlic
6 ounces no-added-salt tomato paste
1 1/4 cups cold water
2 teaspoons Worcestershire sauce
3 tablespoons dark brown sugar (firmly packed)
6 tablespoons fresh lemon juice
1 tablespoon tamarind paste
1 1/4 cups whole dried apricots

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).

Nutrition Facts : Calories 762.3, Fat 45.2, SaturatedFat 10.8, Cholesterol 155.2, Sodium 225.7, Carbohydrate 50.4, Fiber 5.5, Sugar 39.1, Protein 42.2

"TZIMMES" CHICKEN WITH APRICOTS, PRUNES, AND CARROTS

This holiday-ready dinner has all the flavors of tzimmes, the traditional Jewish sweet side dish made with stewed dried fruits and honey. Roasted on baking sheets with colorful young carrots, this recipe feeds a crowd with minimal effort, giving you plenty of time for stress-free hosting.

Provided by Anna Stockwell

Categories Passover Kosher Kosher for Passover Chicken Carrot Prune Apricot Dried Fruit Dinner Thyme Garlic White Wine Wheat/Gluten-Free Spring Sheet-Pan Dinner

Yield 8-10 servings

Number Of Ingredients 17

Ingredients

2 whole chickens (about 4 pounds), broken down into 8 pieces, wings and backbones reserved for another use
4 teaspoons kosher salt, divided
1/2 cup plus 2 tablespoons honey
1/2 cup olive oil
1/2 cup fresh lemon juice
2 teaspoons freshly ground black pepper
2 teaspoons ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 pounds carrots, preferably young carrots with greens attached, halved lengthwise or quartered if large
1 large red onion, cut into 1/2" wedges
12 garlic cloves, peeled
8 ounces dried apricots (about 1 1/2 cups)
8 ounces dried prunes (about 1 1/2 cups)
20 sprigs thyme
1 1/2 cups dry white wine
Parsley leaves with tender stems (optional, for serving)

Steps:

Arrange racks in top and lower thirds of oven; preheat to 400°F. Season chicken pieces with 2 tsp. salt.
Whisk honey, oil, lemon juice, pepper, cinnamon, cumin, cayenne, and remaining 2 tsp. salt in a large bowl. Add chicken pieces, carrots, onion, garlic, apricots, prunes, and thyme and toss to combine. Divide everything but chicken between 2 rimmed baking sheets. Stir wine and 1/2 cup water in a 2-cup measuring cup, then pour half over each sheet.
Cover sheets tightly with foil. Roast 15 minutes, then remove from oven. Remove foil, divide chicken between sheets, and continue to roast, rotating sheets top to bottom halfway through, until carrots are fork-tender, chicken is golden brown, and an instant-read thermometer inserted into the thickest part of a breast registers 165°F, 30-35 minutes (if some pieces of chicken are finished before others, transfer them to a serving platter).
Transfer chicken mixture to serving platter. Pour pan juices over. Top with carrot greens or parsley before serving.