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Tangy Baked Chicken (Meat, Passover)


Baked Tangy Chicken

Baked Tangy Chicken

Giora Shimoni
Our South African friend David served this Tangy Baked Chicken for Shabbat during Passover. Just mix together the marinade ingredients, which are economical, flexible and kosher for Passover. Let the chicken marinate for a few hours or overnight. And bake. The resulting chicken is so delicious that your Sabbath guests are likely to ask for the recipe.

Prep Time: 10 minutes

Cook Time: 1 hour, 30 minutes

marinate: 2 hours

Total Time: 3 hours, 40 minutes

Yield: 6-8 servings


  • 1 whole chicken, cut into 8 pieces
  • 1/2 cup cola (not diet)
  • 1/3 cup ketchup
  • 2-3 Tbsp. apricot jam
  • 1 small onion, finely chopped
  • 2-3 cloves garlic, minced
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/8 tsp. ground ginger


1. Arrange chicken in single layer in a Pyrex dish.
2. In a bowl, mix remaining ingredients to form the marinade.
3. Pour the marinade over the chicken. Cover. Refrigerate for at least 2 hours or overnight.
4. Preheat oven to 375°F (190°C).
5. Bake, covered, at 375°F (190°C) for 1 hour, basting after half an hour. Remove the foil. Bake uncovered for another 20-30 minutes, until the chicken is browned and cooked through.

Serving Suggestion: Serve with rice.

Variation: Cut potatoes into quarters and bake with the chicken.

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