Chick-A-Dilly
Prep: 15 min
Cook: 55 min
Total: 70 min
Serves: 6
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The name is a pun and the flavors are a delight: chicken legs simmer in a tangy-sweet mix of apricot preserves, dill pickle juice, and dillseed, then get loaded up with pineapple chunks, dill pickle spears, and maraschino cherries. It is sweet, sour, and playful all at once, an offbeat retro dish that is genuinely fun to eat over a bed of hot rice.
Ingredients
Ingredients
- 8 - Chicken Leg (or Thighs)
- 1 - Salt - To Taste
- 1 - Black Pepper - To Taste
- 1 - Oil
- 2 Cups Water (or Chicken Broth)
- 1 Cup Apricot Preserves
- 1/2 Cup Dill Pickle Juice
- 1/2 Tsp Dillseed
- 2 Tbsp Cornstarch
- 2 Tsp Water
- 13 1/2 Oz Pineapple Chunks - Drained
- 1 Cup Polish Dill Pickle Chunks
- 1/2 Cup Maraschino Cherries
- 3 Cups Hot Rice
Directions
Directions
- Season fryer legs with salt and pepper; brown in small amount of oil in 11-inch frypan over medium heat.
- Add water, apricot preserves, dill pickle juice and dillseed.
- Simmer for about 45 minutes, covered, or until chicken is tender.
- Blend cornstarch and cold water until smooth; add to chicken mixture.
- Cook over low heat until thickened, stirring constantly.
- Add pineapple chunks, dill pickle chunks and cherries.
- Heat for 3 to 4 minutes or until warmed through.
- Serve over rice.
Nutrition
Per serving · 6 servingsCalories
550
Fat
20 g
Saturated fat
4 g
Carbohydrates
70 g
Sugar
30 g
Fiber
2 g
Protein
30 g
Sodium
800 mg
Cholesterol
100 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 8 - Chicken Leg (or Thighs)
- 1 - Salt - To Taste
- 1 - Black Pepper - To Taste
- 1 - Oil
- 2 Cups Water (or Chicken Broth)
- 1 Cup Apricot Preserves
- 1/2 Cup Dill Pickle Juice
- 1/2 Tsp Dillseed
- 2 Tbsp Cornstarch
- 2 Tsp Water
- 13 1/2 Oz Pineapple Chunks - Drained
- 1 Cup Polish Dill Pickle Chunks
- 1/2 Cup Maraschino Cherries
- 3 Cups Hot Rice
