Sabbath Chicken Recipe

Prep the Chicken

Rinse the whole chicken under cold water and pat it dry with paper towels. Season the inside and outside of the chicken with salt, black pepper, and paprika.

Prepare the Apricots

Soak the Uzbeki apricots in warm water for about 15 minutes to rehydrate. Drain and set aside.

Chop the Vegetables

Peel and chop the potatoes into quarters. Slice the onion thinly and mince the garlic cloves.

Chop the Parsley

Finely chop the fresh parsley and set aside for garnish.

Brown the Chicken

In a large skillet, heat half of the schmaltz over medium-high heat. Add the chicken and brown it on all sides, about 5-7 minutes. Remove the chicken and set aside.

Cook the Vegetables

In the same skillet, add the remaining schmaltz, potatoes, onion, and garlic. Cook until the potatoes are golden and the onions are translucent, about 10 minutes.

Combine Ingredients

Place the browned chicken on top of the potatoes in the skillet. Add the soaked apricots around the chicken.

Roast

Cover the skillet with a lid or aluminum foil. Roast in a preheated oven at 375°F (190°C) for 1 hour, or until the chicken is cooked through and the juices run clear.

Garnish and Serve

Once cooked, remove from the oven, and sprinkle chopped parsley on top. Serve hot with the potatoes and apricots.