She Strengthens

Sabbath Delight: A Fusion of Flavors

A Family Recipe with a Twist

My mother’s signature dish, a mouthwatering chicken recipe, has been a staple at our family’s Sabbath and High Holiday gatherings for years. Inspired by her love for cooking, I decided to merge her recipe with her famous dried-fruit compote, creating a vibrant and flavorful dish that’s sure to impress.

The Perfect Blend of Sweet and Savory

This recipe yields a generous amount of juice, making it essential to serve with fluffy white rice, such as Carolina Gold Rice, to soak up all the goodness. As the dish cooks, be sure to stir occasionally to prevent the fruit from burning and to keep it submerged in the juices.

A Southern Seder Favorite

This recipe was originally featured in Marcie Cohen Ferris’s book, Matzoh Ball Gumbo, which celebrates the culinary traditions of Jewish Southerners. Our Southern Seder menu wouldn’t be complete without this delightful dish.

Recipe Details

Yield: 6-8 servings
Difficulty: Easy
Total Time: 55 minutes (plus marinating time)
Active Time: 10 minutes

Ingredients

• 2 cups orange juice
• 1 cup honey
• 2 tablespoons fresh lemon juice
• 1-2 tablespoons grainy mustard
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 8 5-6 ounce skinless, boneless chicken-breast halves, trimmed
• 1 cup pitted prunes
• 1 cup dried apricot halves

Preparing the Dish

In a medium bowl, whisk together the orange juice, honey, lemon juice, mustard, salt, and pepper. Place the chicken breasts in a shallow glass dish or a large zip-top freezer bag, and pour the marinade over the chicken. Marinate in the refrigerator for 2-3 hours or overnight.

Baking to Perfection

Preheat the oven to 350°F. Grease a large roasting pan and arrange the chicken in a single layer. Scatter the dried fruit over and around the chicken, and pour half of the marinade over the top. Bake, basting the chicken and pressing the fruit down into the juices once or twice, until the chicken is no longer pink, about 45 minutes. Serve with the fruit and pan juices.

Wine Pairing Suggestion

Masi Campofiorin Ripasso, an Italian wine, pairs perfectly with this dish. Its flavors of dried red fruits, cherries, and earth complement the sweetness of the honey and the tanginess of the orange juice, making it a great match for this Sabbath delight.