Dja'jeh Mish Mosh (Syrian Apricot Chicken)

"Sweet and Tart."
photo by a user photo by a user
Ready In:
1hr 20mins




  • Preheat oven to 350.
  • 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.
  • 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.
  • 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.
  • 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.
  • Bake for 1 hour.
  • Pour remaining 1/2 cup sauce over the chicken and continue to bake, covered, until the chicken is tender (30 minutes).

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  1. 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.
  2. 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.


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