My cousin Sarah (Abe) Mamiye – (who is- by the way – known for her gourmet cooking)- sent in a recipe that she adapted from her sister-in-law Carol Azizo. The recipe will serve at least 16 people.
4 2 lb whole. chickens
1 jar of dip-n-joy
1 jar of apricot preserves
handful of dried apricots
Place chicken in roaster and marinate with lots of chopped onion, chopped garlic, salt and pepper. Cook at 350 degrees for 1 1/2 hours. While the chicken cooks prepare the sauce by melting the dip-n-joy, apricot preserves and dried apricots in a pot. Once the chicken is cooked, pour the sauce on it and add the toasted pistachios. Put back in the oven for an additional 20 minutes then serve.
~ Recipe submitted by Marlene Mamiye of “The Jewish Hostess”