Scarlet Chicken

"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."
 
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Ready In:
1hr 45mins
Ingredients:
7
Serves:
8
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ingredients

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directions

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

Questions & Replies

  1. I have this exact Passover recipe with 8 assorted bone in chicken breasts and thighs, but it calls for 1 1/2 cups of orange juice. I haven’t made it since 2003 so I don’t remember if there was too much orange juice, compared to your recipe. Any thoughts? The site I got recipe on no longer has it. Thanks for any help.
     
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Reviews

  1. I really enjoyed this chicken. I'm big on fruit and meat together, and this was a very tasty combination. I had boneless/skinless chicken breasts in the fridge, so I used those. I'm sure the ones with skin would add a richness to the overall taste. Note that if you like a lot of herbs, onions, garlic, etc. in what you eat this probably won't be the recipe for you.
     
  2. I used this as part of a meal for a Chanukah party. Everyone loved it, the flavor was delicious. I am not a fan of poultry and fruit together or of cooked fruit but I enjoyed this, probably because it was not overly sweet. My only diappointment was that I expected the chicken to take on a red (scarlet) hue because of the recipes title. Oh well. Will definatly make it again. (I used 2 cut up chicken's minus the wings and it worked perfectly).
     
  3. Delicious! I used skinless breasts and served it for Passover. Turned out great! Wonderful flavor! The ONLY thing that I was'nt happy with was that after cooking, there was not enough gravy-I think I'd try less potato starch. Mirj, you've done it again!
     
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RECIPE SUBMITTED BY

<p><strong><span style=color: #ff0000;>Come and visit me on my blog:&nbsp; </span></strong></p> <p><a href=http://www.miriyummy.wordpress.com><strong><span style=color: #ff0000;>www.miriyummy.wordpress.com</span></strong></a></p> <p>&nbsp;</p> <p>October 2011: It's been 10 years since I came into Zaar one day at the recommendation of someone on another website. If you ask my husband (or my coworkers), I haven't logged out since! <br /><br /><a href=http://www.TickerFactory.com/><br /><img src=http://tickers.TickerFactory.com/ezt/d/4;15;0/st/20011021/e/I Joined Zaar%21/dt/6/k/f656/event.png border=0 alt= /></a> <br /><br />So what's happened in the ten years since I became addicted to Zaar? Well, I've been happily married, happily divorced, and happily married once again. (Wanna see wedding pictures? 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