adds her own twist to traditional dishes and creates new dishes using seasonal ingredients and international flavors. More recipes will be online soon- here's a taste of what's to come! For questions about her recipes, contact

This chicken dish is beautiful and delicious. The chicken gets glazed with a sweet orange sauce and the apricots and currants resemble tiny, sparkly jewels.

TOOLS- glass pryex dish, 1 quart sauce pot, whisk, two small bowls


1 chicken, skin on, cut up into 8 pieces 
1 tablespoon kosher salt
freshly ground black pepper
1 shallot, minced
1/4 cup apricot jam
1/4 cup sherry wine
1/4 cup orange juice
2 tablespoons French dressing
1 chicken boullion cube, crumbled into powder or 1 tablespoon of dry chicken soup mix
½ cup currants, plumped in warm water
½ cup apricots, plumped in warm water


  1. Turn your oven to broil. Place your chicken pieces, skin side up, in a glass pyrex dish. Sprinkle with the salt and pepper. Broil for 15 minutes or until the skin is crispy and brown.
  2. While broiling your chicken, add the shallot, jam, sherry wine, orange juice and boullion in a 1 quart sauce pot. Place it over a low heat. Allow the sauce to reduce for 20 minutes, stirring occasionally with a whisk so it doesn’t burn.
  3. Remove your chicken from the oven and turn the oven to 350 degrees.
  4. Pour the sauce over the chicken and sprinkle the currants and apricots over the top. Bake for 45 minutes – 1 hour, covered, basting every 15 minutes.
  5. Serve immediately or cover with foil and refrigerate up to two days (Rewarm in oven or on hot plate)

Created by Goldfinger Consulting
© The Kosher Girl 2011