“This is originally a Passover recipe, but it works well for Thanksgiving too, just substitute flour or corn starch for the potato starch. This recipe also freezes well.”
READY IN:
1hr 45mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Place the dried fruit in a medium bowl filled with hot water and let stand for 10 to 15 minutes.
  3. Drain and set aside.
  4. Lay the chicken pieces, skin side up, in an oblong baking pan.
  5. In a medium bowl, combine the orange juice, sherry and brown suar.
  6. Mix well, then stir in the dried cherries and cranberries and potato starch.
  7. Stir together, making sure the potato starch is dissolved.
  8. Pour the sauce over the chicken pieces and bake, uncovered, for 45 minutes.
  9. Baste and bake 30 to 40 more minutes, covering the baking pan with aluminum foil during the last 15 minutes.
  10. The chicken should look a little crispy on top, and the sauce should begin to thicken.
  11. If the sauce gets too thick, add about 1/4 cup orange juice or water during the last 15 minutes of baking.

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