This recipe combines an Israeli staple—chicken—with the tangy sweetness of another national favorite: sun-kissed oranges. Teamed with pineapple, this dish offers the perfect comfort food to ward off the winter chill. Serve with spicy rice and green salad for a hearty, satisfying meal.
3.3 lb. (1.5 kg.) chicken pieces
4 tbsp. (60 ml.) marmalade, slightly warmed
3 tsp. (15 ml.) chicken soup powder
1 cup (165 g.) pineapple pieces
1 cup (250 ml.) orange juice
2 oranges, peeled and sliced
Salt and pepper to taste
Orange slices to garnish (optional)
Preheat the oven to 350°F or 180°C.
Place chicken pieces side-by-side in a baking dish. Season to taste.
Spread the marmalade over the pieces and sprinkle with chicken soup powder.
Arrange the pineapple around the chicken pieces.
Pour orange juice over the chicken and pineapple.
Cover the dish with aluminum foil and bake for 30 minutes in preheated oven, basting frequently.
Remove aluminum foil and cover the chicken with orange slices.
Bake for a further 30 minutes until chicken is soft and brown.
Garnish with orange slices.
Source: Adapted from The Melting Pot: A Quick and Easy Blend of Israeli Cuisine by Tami Lehman-Wilzig and Miriam Blum
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