I came up with this recipe as a great main course for Tu Bishvat. Happily, it works for Pesach too as the main flavors come from dried fruit. So whatever dried fruit you can get, you can use to add flavor and sweetness to this dish.
1 chicken cut into pieces
1 cup (or more) cut up dried fruit of your choice (naturally dried apricots, cherries, prunes, figs, dates and any other fruits you can get Kosher for Pesach)
1 onion chopped
100 g (4 oz) tomato paste
¼ cup balsamic vinegar (or regular vinegar if you can’t get any KFP)
2 tablespoons freshly chopped parsley
3 cloves of garlic crushed
1 cup chicken stock
How to do it
1. Mix all ingredients together in a large bowl and add the chicken pieces. Marinade for at least 6 hours or preferably overnight.
2. Preheat the oven to 200°C (400°F)
3. Grease a roasting pan and pour the chicken and sauce into the pan. Cover with foil and bake for ½ an hour.
4. Remove the foil and turn the heat down to 190°C (375°F) and bake for another 20 minutes. Check the breasts with a fork to – if they are done (not pink in the middle and the meat starts flaking), remove them and set aside. Turn the remaining pieces over and continue baking for another half an hour, turning once again in the middle, or until the meat is browned and cooked through.