Name: Chicken in fruit sauce
Ingredients: Chicken fillet — 1 kg (it will be juicier if you use drumsticks or boneless, skinless thighs); Apricots — 200 g (frozen is fine, defrost them); Apples — 200 g; Yellow raisins — 1 large handful; Orange juice — 100 ml; Vegetable oil; Ground almonds — 50 g; Garlic — 4 cloves; Onions — 2 pcs (large); Fresh ginger — 5 cm; Nutmeg, juniper berries, cumin, cinnamon, hot pepper, salt

Method

Peel the apples, remove the cores, and slice them thinly. Remove the pits from the apricots and cut them in halves. Mix the chicken with all the other ingredients in a large bowl and let it marinate for at least two hours, preferably overnight.

Preheat the oven to 180°C. Place the chicken and marinade in a baking dish, cover it with a damp sheet of baking paper, and bake for 45–60 minutes until fully cooked. Fifteen minutes before it’s done, remove the paper to allow a golden crust to form.

Before serving, mix everything again and sprinkle with fresh herbs of your choice. If desired, you can thicken the sauce with matzo meal – sprinkle a little directly into the dish with the cooked chicken, mix well, and wait 10–15 minutes until the matzo absorbs the liquid and the sauce thickens.