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from "Real Simple® magazine"

Tired of chicken? Try spooning this tangy, tomatoey barbecue sauce over pork chops, shrimp, or salmon.

Hands-on time: 10 minutes
Total time: 1 hour, 20 minutes

Makes 4 servings
 Real Simple® magazine

1 tablespoon olive oil
2 cloves garlic, thinly sliced
1 28-ounce can diced tomatoes, drained
1/3 cup apricot jam or preserves
1 tablespoon balsamic vinegar
2 1/2 teaspoons kosher salt
3/4 teaspoon black pepper
1 4-pound chicken, cut into pieces

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Heat the oil in a medium saucepan over medium-high heat. Add the garlic and cook for 1 minute. Stir in the tomatoes, jam, vinegar, 1 1/2 teaspoons of the salt, and 1/2 teaspoon of the pepper. Simmer until the sauce has thickened slightly, about 15 minutes. Meanwhile, rinse the chicken and pat it dry with paper towels. Arrange the pieces in a 9-by-13-inch baking dish and season with the remaining salt and pepper. Pour the barbecue sauce over the chicken. Roast, spooning the sauce over the chicken once, until the chicken is cooked through, about 1 hour.
Heat oven to 400° F.
Tip: Tired of chicken? Try spooning this tangy, tomatoey barbecue sauce over pork chops, shrimp, or salmon.
CALORIES 738(56% from fat); FAT 46g (sat 13g); SUGAR 16g; PROTEIN 53g; CHOLESTEROL 207mg; SODIUM 1398mg; FIBER 2g; CARBOHYDRATE 28g

Make it Kosher
Product nutrition and information
 Quantity Ingredients Est.Price
  Smucker's Apricot Preserves - $3.99/ea
  Muir Glen Organic Whole Peeled Tomatoes - $2.69/ea
  Empire Kosher Cut-Up Whole Chicken, Raised Without Antibiotics - $3.49/lb
  Garlic - $3.99/lb
You May Already Have
  Monini Fruttato Extra-Virgin Olive Oil - $19.99/ea
 34fl oz
  Morton Coarse Kosher Salt - $2.99/ea
  Bartenura Balsamic Vinegar - $9.69/ea
 16.9fl oz
  Gefen Ground Black Pepper - $2.79/ea
Estimated Total:  
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