Mediterranean Sweet and Sour Chicken

Mediterranean Sweet and Sour Chicken

A warm and comforting chicken recipe.

A sweet and sour chicken made with lots of fruit and some apricot jam. The flavors work wonderfully and are particularly warm and comforting.

Food4Thought: Did you know that in Jewish thinking the family dinner table actually has the status of the altar in the ancient Temple and that the food that we serve on it is likened to the offerings that were once made there? Get more Jewish food thoughts here.

Yield: 6-8 servings
Prep time: 10 minutes
Cook time: 50-55 minutes


Spice mix:

  • 3 teaspoons smoked paprika
  • 1 teaspoon lemon pepper
  • 3 teaspoons garlic powder
  • 3 teaspoons onion powder
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 2 pounds boneless, skinless chicken thighs*
  • 4 tablespoons extra virgin olive oil, divided
  • 3 tablespoons rice vinegar


  • 3 tablespoons extra virgin olive oil
  • 2 Β½ cups diced onions
  • 3 cloves garlic, crushed
  • 2 tablespoons agave
  • 4 tablespoons balsamic vinegar
  • 15 pitted plums, chopped
  • Β½ cup grapes
  • 2 orange juice cups
  • 1/4 cup plus 2 tablespoon all fruit apricot jam
  • 1/4 cup plus 2 tablespoon hot water
  • 4 cups vegetable broth
  • 3 tablespoons freshly squeezed lemon juice
  • 1 teaspoon salt

*Note: For a vegan option, use seitan, tempeh or extra firm tofu instead of chicken


  1. Combine all the spices in a small bowl.
  2. In a large bowl, coat chicken thighs with 2 tablespoons olive oil and rice vinegar. Add spice mix and using your hands, rub it on the chicken until it’s all well coated.
  3. In a large skillet, heat 2 tablespoons olive oil. Add chicken and cook at medium-high heat, 3-4 minutes per side. Set aside.
  4. In a large soup pot, heat 3 tablespoons olive oil. Add diced onions and crushed garlic. Cook over medium heat for about 4 minutes. Add agave nectar and balsamic vinegar and cook for an additional 4 minutes.
  5. Add plums, grapes and orange juice.
  6. In a small bowl, combine apricot jam and hot water and stir until the jam has dissolved. Add to the soup pot.
  7. Add vegetable broth, lemon juice and salt. Cook at medium-high heat for 5-7 minutes.
  8. Add chicken, reduce heat and simmer for 25-30 minutes.

About the Author

Food lovers around the world have something to celebrate with the launching of the successful new cooking blog, May I Have That Recipe; Sharing their passion for food and inspired cooking on their amazing new blog, May I Have That Recipe, sisters, Vicky and Ruth, achieve the most delicious, and often exotic flavors from the simplest, natural foods available. The Sephardic sisters return to their roots to harvest their Mediterranean background. Inspired by the foods of their childhood, their cooking is bold and full of flavor. Many of their recipes are infused with items you might not have considered previously: …. lemon (always fresh!), sumac, zaatar, pomegranate molasses, orange blossom and rose water, that will enhance your cooking, allow you to experience new flavors, and get a taste of the Mediterranean without ever leaving your kitchen. And now, thanks to this incredible new blog, May I Have That Recipe, you’ll gain a more expanded cooking repertoire and serve a wider palette of bold flavors bursting with flavor and color. It is a joy to experience their incredible recipes, inspired and influenced from the countries of their Syrian/Lebanese/Turkish Jewish parents. But the real specialty of this cooking duo is performing recipe makeovers; they start with a recipe that appeals to them, and then change it to make it kosher, vegetarian, or vegan. Then they change it to make it healthier. They continue developing the recipe until it is perfect and then post it for you to use. They will often transform and adapt a recipe utilizing innovative products such as chia seeds, almond milk, coconut oil, almond flour. As Vicky and Ruth continue to build their subscriber base, you can subscribe to their blog for free and receive e-mail notifications each time a recipe is posted. May I Have That Recipe;



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