Cherry Chili Chicken


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Cherry Chili Chicken

From MELTING POT RECIPES, by Judy Bart Kancigor; Jan Bart Publications; self-published.


One 16 1/2-ounce can of pitted cherries

1/4 cup dark raisins

Two large chickens, about three pounds each, quartered

Garlic powder, salt, pepper and paprika to taste

Two tablespoons vegetable oil

Three cups chilli sauce (see accompanying recipe)

1/4 cup water

1/3 cup packed dark brown sugar

Two medium onions, thinly sliced, about three cups

1/2 cup Passover wine (mogan David or Mannishevitt's)


Pour juice from canned cherries over raisins so they will soften. Season chickenwell with salt, pepper, garlic and paprika. Brown chicken in oil in alarge,

heavy skillet. This may need to be done in a couple of batches. Place chicken, skin-side up, in a large baking pan. Mix together chilli sauce, water, brown

sugar, onions and raisins with cherry juice and pour over chicken. Roast uncovered in preheated dg325 F. oven for 40 minutes, basting occasionally. Remove

from oven and pour most of the liquid into a medium saucepan. Reduce over medium heat until thickened. Mix the thickened liquid with cherries and wine.

Pour over chicken and roast at dg350 for 1/2 hour longer, basting occasionally, or until chicken is done.

For the Chili Sauce:

In a large bowl, combine three cups of catsup, 3/4 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon ground allspice and add two Jalapeno peppers, seeds and ribs removed and diced finely (optional). Mix well.

Note: After Passover, two 12-ounce bottles of Hines' chili sauce may be substituted for the homemade recipe noted here.
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