GLAZED PASSOVER BAKED CHICKEN

[ Recipe from Orna, Media, PA, USA ]

Ingredients:

1 cut up chicken
1/2 cup passover fruit jam (example: apricot, plum, strawberry or raspberry)
1/2 cup passover italian dressing (substitute 1/3 cup apple vinegar plus 1/4
cup olive oil mixed with garlic, onion, parsley, salt, oregano if required)
1/4 cup honey
1/4 cup ketchup or tomato paste
(optional) 1/4 cup passover barbecue sacue
(optional) for juicier chicken add 1/4 cup orange juice

Mix all ingredients and marinate chicken for 15 minutes to 1 hour. Place chicken on flat oven pan lined in aluminum foil, pour remaining marinade over top. Bake 1 hour 350 degrees F. Baste occasionally with marinade. Can be made 1 day ahead and reheated 10 minutes in lit oven on Seder night.

Looks, tastes and smells delicious. The sweet & sour combination is great for both Sephardic and Ashkenazik palates.