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Dja’jeh Mish Mosh: A Taste of Syrian Sunshine

The scent of apricots always takes me back to my grandmother’s kitchen. Sunlight streamed through the window, illuminating dust motes dancing in the air as she stirred a bubbling pot on the stove. It wasn’t jam she was making, but Dja’jeh Mish Mosh – apricot chicken, Syrian style. The sweet-tart aroma, a blend of sun-dried fruit and savory spices, was intoxicating, a promise of the comfort and warmth that only her cooking could provide. This dish, simple yet profound, is a taste of home, a reminder of family, and a celebration of flavor.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 4
Dietary Type: Dairy-Free

Ingredients

3 lbs chicken pieces (skinned)
2 tablespoons vegetable oil
Salt
Pepper
2 tablespoons vegetable oil
2/3 cup yellow onion (coarsely chopped)
2 teaspoons minced garlic
6 ounces no-added-salt tomato paste
1 1/4 cups cold water
2 teaspoons Worcestershire sauce
3 tablespoons dark brown sugar (firmly packed)
6 tablespoons fresh lemon juice
1 tablespoon tamarind paste
1 1/4 cups whole dried apricots

Equipment Needed

Large skillet
Medium-size bowl
Small roasting pan
Aluminum foil or lid

Instructions

Preheat your oven to 350°F (175°C).
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. The oil should be shimmering hot.
Season the chicken pieces with salt and pepper.
Carefully add the seasoned chicken pieces to the hot skillet and brown them for 2 to 3 minutes on each side. You’re not trying to cook the chicken through, just create a nice, flavorful crust. Remove the browned chicken from the skillet and set aside.
Add the remaining 2 tablespoons of vegetable oil to the same skillet. Reduce the heat to medium.
Add the coarsely chopped yellow onion to the skillet and cook, stirring occasionally, until golden and softened, about 3 to 4 minutes. Be careful not to burn the onions.
Add the minced garlic to the skillet with the onions and cook, stirring constantly, until fragrant and golden, about 1 minute. Again, watch carefully to prevent burning the garlic. Burnt garlic will impart a bitter taste to the entire dish.
In a medium-size bowl, combine the no-added-salt tomato paste, cold water, Worcestershire sauce, dark brown sugar (firmly packed), fresh lemon juice, and tamarind paste. Whisk together until the brown sugar is dissolved and the sauce is well combined.
Pour the sauce mixture into the skillet with the onions and garlic. Bring the sauce to a boil over high heat, then immediately turn off the heat. Set the skillet aside.
Arrange the browned chicken pieces in a single layer in a small roasting pan. Choose a pan that will fit the chicken snugly; this will help prevent the sauce from drying out during baking.
Scatter the whole dried apricots evenly over the chicken pieces.
Pour the sauce from the skillet over the apricots and chicken, making sure to distribute it evenly. Reserve 1/2 cup of the sauce for later use.
Cover the roasting pan tightly with aluminum foil or a lid. This is essential to keep the chicken moist and prevent the sauce from becoming too thick.
Bake the covered roasting pan in the preheated oven for 1 hour.
After 1 hour, carefully remove the roasting pan from the oven and remove the foil or lid.
Pour the reserved 1/2 cup of sauce over the chicken and apricots.
Return the roasting pan to the oven, still covered, and continue to bake until the chicken is tender and cooked through, about 30 minutes longer. The internal temperature of the chicken should reach 165°F (74°C).
Let the dish rest for about 10 minutes before serving. This allows the flavors to meld together and the chicken to reabsorb some of the juices.

Expert Tips & Tricks

Browning is Key: Don’t skip the browning step for the chicken. This adds a depth of flavor that you won’t get otherwise. Make sure your skillet is hot enough before adding the chicken.
Apricot Quality: Use high-quality dried apricots for the best flavor. Look for ones that are plump and have a vibrant color.
Tamarind Paste: Tamarind paste can vary in intensity. Taste the sauce and adjust the amount of tamarind to your preference. If you can’t find tamarind paste, you can substitute with a bit more lemon juice and brown sugar.
Don’t Overcook: Overcooked chicken will be dry and tough. Use a meat thermometer to ensure the chicken is cooked to the correct internal temperature.
Spice It Up: For a touch of heat, add a pinch of red pepper flakes to the sauce.

Serving & Storage Suggestions

Dja’jeh Mish Mosh is delicious served over a bed of fluffy couscous or rice, allowing the grains to soak up the flavorful sauce. A dollop of plain yogurt or a sprinkle of chopped fresh parsley can add a refreshing touch.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chicken and sauce in a saucepan over medium heat, or in the microwave. If the sauce becomes too thick, add a splash of water or chicken broth. Freezing is not recommended, as the texture of the apricots may change.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	762 kcal	N/A
Total Fat	45g	69%
Saturated Fat	11g	53%
Cholesterol	155mg	51%
Sodium	226mg	9%
Total Carbohydrate	50g	16%
Dietary Fiber	6g	21%
Sugars	39g	N/A
Protein	42g	84%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Spice Level: Adjust the amount of tamarind paste to your preference. For a spicier version, add a pinch of red pepper flakes.
Protein Swap: Chicken thighs can be used instead of chicken pieces for a richer flavor.
Sweetener: Honey or maple syrup can be used in place of brown sugar.
Fruit Additions: Add other dried fruits, such as prunes or dates, for a more complex flavor profile.
Vegetarian Option: Firm tofu or chickpeas can be used as a vegetarian substitute for the chicken. Adjust the cooking time accordingly.

FAQs (Frequently Asked Questions)

Q: Can I use fresh apricots instead of dried?
A: While dried apricots are traditional in this dish, you could use fresh apricots, but the flavor and texture will be different. Reduce the amount of water in the sauce to compensate for the moisture in the fresh apricots.

Q: What is tamarind paste and where can I find it?
A: Tamarind paste is a sour, slightly sweet paste made from the tamarind fruit. It can be found in Asian grocery stores or in the international aisle of many supermarkets.

Q: Can I make this dish ahead of time?
A: Yes, Dja’jeh Mish Mosh can be made a day in advance. Store it in the refrigerator and reheat before serving.

Q: My sauce is too thick. What should I do?
A: Add a little water or chicken broth to thin the sauce to your desired consistency.

Q: Is it necessary to skin the chicken?
A: Skinning the chicken helps to reduce the fat content of the dish, but you can leave the skin on if you prefer. Just be aware that the skin may become soggy during baking.

Final Thoughts

Dja’jeh Mish Mosh is more than just a recipe; it’s a story of family, tradition, and the power of food to evoke memories. I encourage you to try this dish and experience the unique blend of sweet and savory flavors. Share it with your loved ones, and let it become a part of your own culinary story. I would love to hear your feedback and any variations you try! Pair it with a crisp, dry white wine to complement the rich flavors of the dish. Sahtain! (Bon appétit!)

Dja’jeh Mish Mosh (Syrian Apricot Chicken) Recipe