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Celebrate Hanukkah Season With Sweet Israeli Chicken The

Associated Press

Chef Dorothy Baldauf shares these Hanukkah recipes in the current issue of the culinary newsletter “Cinnamon Hearts.”

Sweet Israeli Chicken

2 pounds chicken, cut into small pieces

25 dried apricots, or apricots and prunes (see note)

4 ounces orange, apricot or pomegranate preserves or marmalade

1/2 cup chopped walnuts or almonds (see note)

1/4 cup olive oil

1/2 cup raisins

1/2 cup heavy grape juice or kosher blackberry wine

1-1/2 tablespoons vinegar

3 cloves minced garlic

1 large onion, thinly sliced

1/3 cup honey

Preheat oven to 350 degrees. Rinse chicken pieces and pat dry. Place in a large roasting dish or casserole.

Combine the rest of the ingredients in a large bowl and mix well. Pour the mixture over the chicken. Bake for 1-1/2 hours or until golden brown, basting every 15 minutes. Add water, if necessary.

Yield: 6 to 8 servings.

Note: Dried apples or pears, or canned fruits like mandarin oranges, or fresh peaches, oranges or tangerines may be used in place of the dried apricots or apricots and prunes. Other nuts like cashews, pistachios or hazelnuts may be used for variety.

Hanukkah Fruit Fritters

1 egg, beaten

1/2 cup milk

1 tablespoon melted butter

1 cup all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

2 tablespoons sugar

Vegetable oil

1 banana, sliced

1 apple, peeled, cored and thinly sliced

6 slices canned, well-drained pineapple pieces

Prepare batter by beating together the egg, milk and melted butter.

Sift the dry ingredients together and blend with liquid ingredients. Beat until smooth and no lumps remain (flour may be added to make a stiff, but not dry, batter).

Heat vegetable oil to a depth of 1/2-inch in a large, heavy skillet. (Oil should be no less than 365 degrees and should never be smoking. Let oil reheat between batches.)

Stir well-dried fruit slices into batter; drain, drop by full tablespoonfuls into oil. Fry until brown on both sides.

Lift fritters out with a slotted spoon and dry on absorbent paper. Serve hot with a sprinkling of confectioners’ sugar.

Yield: 6 servings.