Baked Chicken with Dried Fruit

Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps

"My mom used to serve this easy-but-special dish at dinner parties, and now I do, too."

Jenny Cohen Kabaker, 29, Los Angeles

Yield: Serves: 4
Cost per Serving: $2.24
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Nutritional Information

Amount per serving
  • Calories: 598
  • Fat: 16g
  • Saturated fat: 4g
  • Protein: 48g
  • Carbohydrate: 63g
  • Fiber: 6g
  • Cholesterol: 171mg
  • Sodium: 491mg


  • 3/4 cup dried apricots, chopped
  • 3/4 cup dried cherries or dried cranberries
  • 3/4 cup pitted prunes, chopped
  • 1 teaspoon dry mustard
  • 1/2 cup orange juice
  • 1/2 cup cider vinegar
  • 1 4-lb. chicken, cut into 8 pieces
  • Salt and pepper


  1. 1. Preheat oven to 375°F. In a small saucepan, combine fruit, mustard, juice and vinegar. Cook over medium heat, stirring occasionally, until mixture is thick, about 5 minutes.
  2. 2. Line a 9-by-13-inch baking pan with foil; mist with cooking spray. Season chicken with salt and pepper and place in pan. Pour fruit mixture over and around chicken. Bake until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F, about 1 hour. Let rest 5 minutes before serving.
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