Israeli Chicken
Israeli Chicken combines tender chicken pieces with a sweet and tangy orange-honey sauce, enriched with dried apricots and fragrant mustard. This flavorful dish offers a delightful blend of savory, sweet, and citrus notes, perfect for those who enjoy hearty, aromatic meals with a touch of Middle Eastern flair.
Ingredients
Instructions
- Use a large, deep skillet over medium-high heat.
- Melt margarine in the skillet.
- Saute chopped onion until tender.
- Add chicken coated with flour and cook until light brown on both sides.
- In a small cup, combine orange juice, honey, dry mustard, salt, and dried apricots.
- Bring the liquid mixture to a boil.
- Cover the skillet tightly with a lid.
- Lower the heat and simmer for 20 to 25 minutes or until the chicken is tender.
- Use a slotted spoon to transfer the chicken and apricots to a heated serving dish.
- If the sauce is thin, raise the heat and cook down until it thickens.
- Pour the sauce over the chicken and serve with rice, green beans, or stuffing.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. If you want a gluten-free option, substitute unbleached flour with a gluten-free flour blend. Adding spices like paprika or cumin can enhance the dish. For additional sweetness, you can increase the honey or include some raisins along with the apricots. This dish pairs beautifully with Chicken recipes that feature fruity sauces.
Serving Suggestions
Serve this Israeli Chicken over a bed of fluffy rice or with sides like green beans or a fresh salad. For a heartier meal, consider pairing it with stuffing or a side of Kartoffelsalat (German Potato Salad). Garnishing with fresh herbs like parsley can add a touch of color and flavor. This dish makes an excellent centerpiece for family gatherings.
Storage & Reheating
Leftover Israeli Chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, use the microwave or warm it on the stovetop over low heat, adding a splash of orange juice to keep the chicken moist. It can also be frozen for up to 2 months; just ensure to thaw it in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Israeli Chicken contains roughly 1833 calories, with 18g protein, 330g carbohydrates, and 58g fat. It is an excellent source of protein (37% of the Daily Value), iron (32% of the Daily Value), and dietary fiber (30% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 1741mg per serving (76% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use bone-in chicken for this recipe?
Yes, bone-in chicken pieces work wonderfully in this recipe. They tend to be more flavorful and juicy, especially when simmered in the sauce. Just ensure to adjust the cooking time slightly, as bone-in pieces may take a bit longer to cook through.
What can I substitute for dried apricots?
If you don't have dried apricots, you can use other dried fruits like prunes, raisins, or even dried cranberries. Each will impart a slightly different flavor but will still complement the dish beautifully. Consider chopping larger dried fruits into smaller pieces for even cooking.
Is there a way to make this dish spicier?
To add some heat, you can incorporate red pepper flakes or a dash of hot sauce into the orange juice mixture. Alternatively, a pinch of cayenne pepper can also bring warmth to the dish without overpowering the sweetness of the honey and apricots.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).