Dja'jeh Mish Mosh (Syrian Apricot Chicken)

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

Sweet and Tart.

Ingredients Nutrition


  1. Preheat oven to 350.
  2. Heat oil in a large skillet over medium high heat. When the oil is very hot, add the chicken pieces and brown, cooking for 2 to 3 minutes on each side. Remove from skillet and set aside.
  3. Heat oil in the same skillet over medium heat and cook the onions, stirring, until golden and soft, 3 to 4 minutes. Add the garlic and cook, stirring, until golden, an additional 1 minute. Do not burn it.
  4. Combine the remaining sauce ingredients, except the apricots, in a medium-size bowl and pour into the skillet with the onions and garlic. Boil over high and then turn off the heat and set aside.
  5. Arrange one layer of chicken in a small roasting pan (They should fit snugly). Cover the pieces with apricots. Pour the sauce over teh apricots and reserve 1/2 cup for later. Cover with aluminum foil or lid.
  6. Bake for 1 hour.
  7. Pour remaining 1/2 cup sauce over the chicken and continue to bake, covered, until the chicken is tender (30 minutes).


Most Helpful

This recipe didn't quite meet my expectations. I think the main problem is that the chicken was more like a casserole. I should have done what Elmotoo did and cooked the chicken on the stove top. I also thought the balance of flavor was off and too tangy. Cinnamon would have been a good addition. Not horrible but not my favorite chicken recipe. Very sorry! Reviewed for A Taste of Syria.

COOKGIRl October 01, 2013

I adapted this for using boneless breasts on the stovetop. Made the sauce, let it simmer while I browned the chicken. Added breasts & apricots to sauce & simmered about 15 minutes. I didn't have a can of tomato paste so I used a massive squirt from the tube & increased the tamarind. I served it over coarse bulgur. NO LEFTOVERS & rave reviews! Made for A Taste of Syria in the NA/ME Forum 9/2013.

Elmotoo September 09, 2013

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