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Apricot Chicken (Meat)

User Rating 5 Star Rating (1 Review)


Baked Apricot Chicken

Baked Apricot Chicken

Giora Shimoni
So simple and so good! This Apricot Chicken is my family's favorite saucy chicken recipe. I like to make it for Shabbat lunch because it is moist enough to serve the day after baked.

Prep Time: 10 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 40 minutes


  • 1 3 1/2-pound (1.5 kilo) chicken, cut into eighths
  • paprika
  • 1/2 cup apricot jam
  • 1/2 cup mayonnaise
  • 1/2 tsp. pepper
  • 1 tsp. garlic powder


1. Place chicken in a pyrex dish. Sprinkle paprika on chicken.
2. In a small bowl, mix together the jam, mayonnaise, pepper and garlic powder. Pour sauce over chicken.
3. Cover chicken with aluminum foil, and let it marinate in the refrigerator for a few hours or overnight.
4. Preheat oven to 350°F (180°C).
5. Bake chicken, covered, at 350°F (180°C) for 45 minutes. Uncover and bake for another 30-45 minutes, or until the chicken is lightly browned and cooked through.

YIELDS: 4-6 servings
User Reviews

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 5 out of 5
, Member MaggieLH

We prepared this dish using skinless, boneless chicken breasts. We also used Apricot/Pineapple preserves, and added a little sweet paprika! We only had about an hour for the meat to marinade.... It was delicious! We prepared this dish as a holiday meal for 14 people and cooked it for about 1 hour covered, and at least 1 hour uncovered. The breasts were very moist. If chicken is not as golden brown as you would like, just broil it for a few minutes before serving. The cooked sauce is also quite tasty!!

63 out of 63 people found this helpful.

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