From the kitchen of Jeffrey Rosenberg (Farmington Hills Kosher Catering) as Published in 5 Ways to Freshen Up Your Seder by Women’s Department of the Jewish Federation of Metropolitan Detroit, April 8, 2008
- 4 chickens cut in 1/8’s
- 1 whole head of garlic, minced in food processor
- ¼ cup dry oregano
- salt & pepper to taste
- ½ cup apple vinegar
- ½ cup oil
- 6 bay leaves
- ½ cup dried apricots
- ½ cup dried peaches
Mix all ingredients together and marinate overnight.
Preheat oven to 350˚
Lay chicken in pan in one layer. Spoon marinade over chicken and sprinkle with ¾ cup of brown sugar and 1 cup of white wine.
Bake, covered, for 1 ½ hours. Baste often.
Rehfwitz Recipes 