Vacation-Inspired Honey Chicken Enhanced with Fruits
Huddy's Holiday Honey Chicken with Fruit is a mouthwatering dish, straight from the Jewish South. Baked to perfection and dripping in a glorious syrup, this dish is a crowd-pleaser at any occasion, particularly during Sabbath and High Holiday meals.
Marcie Cohen Ferris, the creative mind behind this culinary masterpiece, compiled recipes for this scrumptious combination in her book, Matzoh Ball Gumbo. If you're curious about the inspirations behind these unique dishes, remember that Southern Jews have skillfully blended their faith and their region through home cooking.
This recipe was showcased in our Southern Seder menu. Let's dive in!
Yield: 6 to 8 servingsDifficulty: EasyTotal Time: 55 mins, plus marinating timeActive Time: 10 mins
Ingredients:
- 2 cups orange juice
- 1 cup honey
- 2 tablespoons fresh lemon juice
- 1 to 2 tablespoons grainy mustard
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 8 5- to 6-ounce skinless, boneless chicken-breast halves, trimmed
- 1 cup pitted prunes
- 1 cup dried apricot halves
Instructions:
- 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. Pour the marinade over the chicken, or seal and squish the bag to coat it. Marinate the chicken in the refrigerator for 2 to 3 hours or overnight.
- To bake, preheat the oven to 350°F. Grease a large roasting pan. Arrange the chicken in a single layer in the prepared pan, and scatter the dried fruit over and around the chicken. Pour half of the marinade over the chicken, discarding the remainder, and bake for about 45 minutes, until the chicken is no longer pink.
Serve this juicy, sweet, and tangy dish with plenty of fluffy white rice. We recommend Carolina Gold Rice for a traditional Southern twist!
For a sophisticated wine pairing, savor Masi Campofiorin Ripasso, an Italian red wine with hints of dried red fruit and honey that harmoniously complements this dish's flavors.
Adapted from MATZOH BALL GUMBO: CULINARY TALES OF THE JEWISH SOUTH by Marcie Cohen Ferris.
- Marcie Cohen Ferris, the author of 'Matzoh Ball Gumbo', has a recipe for 'Huddy's Holiday Honey Chicken with Fruit' that was uncategorized in her book but is perfect for Southern Seder menus.
- This recipe, although not traditionally associated with Gumbo, showcases the creative blend of faith and region in Southern Jewish home cooking.
- The dish, which features chicken breasts baked in a sweet and tangy marinade made from orange juice, honey, lemon juice, and mustard, is high in nutrition and serves 6 to 8 people.
- For a truly Southern experience, serve this juicy dish with fluffy white rice, ideally Carolina Gold Rice, and pair it with Masi Campofiorin Ripasso, an Italian red wine that complements the dish's flavors of dried fruit and honey.
