This is the first in a series of featured recipes for the High Holy Days using foods traditionally associated with the season! This recipe can be cut in half or quartered for smaller groups.
Portion Size: 1/8th Chicken
2 ½ cups apricot jam
2 T. dry mustard
1/4 cup sherry vinegar
1/2 cup olive oil
pinch of cayenne pepper (to taste)
3 chickens, cut into eight pieces
Kosher salt and fresh ground black pepper
2 Fuji apples, sliced
3/4 cup dried apricots
1/2 cup dried cranberries
1/4 cup white wine
Preheat oven to 400º F.
In a small bowl, combine the jam, mustard, vinegar, olive oil and cayenne to make the glaze.
Season the chicken evenly with salt and pepper, and brush with the glaze.
Mix the sliced apples, dried apricots and cranberries in a bowl and drizzle the white wine over. Place a layer of the apple mixture in oiled 2-inch deep baking pan and lay the chicken pieces on top, skin side up.
Roast in hot oven, basting with the glaze, for 10 minutes.
Turn the chicken and baste on the other side.
Roast for 10 minutes then turn again (skin side up), baste and continue cooking until golden brown in spots and chicken is cooked through, to 155º F. minimum internal temp.