Sweet-as-Honey Chicken

I love a sweet chicken on Friday night. The dried fruit in this recipe gives it so much flavor — it tastes just like a tzimmes.

SERVES 4

• 4 chicken legs (see tip)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1 tsp paprika
• ¹⁄₂ tsp pepper
• ¹⁄₂ cup diced dried apricots
• ¹⁄₃ cup diced dates
• ¹⁄₃ cup diced pitted prunes
• ¹⁄₄ cup golden raisins
• ³⁄₄ cup honey
• 1 cup sweet red wine or rosé wine
• 3 Tbsp soy sauce

Preheat oven to 350°F (175°C). Sprinkle chicken with spices, then arrange the dried fruit on top and around the chicken.

Mix together remaining ingredients in a small bowl and drizzle over the chicken. Bake for 2 hours covered and 1 hour uncovered.

As soon as you remove the chicken from the oven, baste it with some of the gravy.

Tip: If using a whole chicken cut in eighths, place the tops in a separate pan with half the dried fruit and sauce ingredients and baking for an extra 30 minutes covered and 15–20 minutes uncovered. Baste with the sauce when it comes out of the oven.

(Originally featured in Family Table, Issue 708)