Soy Vay®

Instructions

• 1.
  Preheat the oven to 400º F.
• 2.
  Grease a large baking dish with olive oil.
• 3.
  Slice the onion into 1/4-inch slices. Set aside.
• 4.
  Cut the purple potatoes in half lengthwise. Place into the baking dish.
• 5.
  Peel the carrots. Cut into 1-inch slices on the bias and place in the baking dish. Toss the potatoes and carrots with the plums.
• 6.
  Finely chop the chives and set aside for garnish.
• 7.
  In a medium bowl, add the orange juice and ½ cup of the Soy Vay® Veri Veri Terikyaki® Marinade. Stir to mix well and pour over the potatoes and carrots.
• 8.
  Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 25 minutes.
• 9.
  Add 2 tablespoons of olive oil to a medium sauté pan. Bring to medium heat.
• 10.
  When hot, add the onions and season with a pinch of salt and pepper. Cook, stirring occasionally, until the onions begin to caramelize, about 10 to 12 minutes. Remove from heat.
• 11.
  Pour 6 tablespoons of the Soy Vay® Veri Veri Teriyaki® Marinade, mustard and apricot preserves into the pan with the onions.
• 12.
  Stir to combine.
• 13.
  Pat dry the chicken with paper towels.
• 14.
  Season each quartered chicken on with 1 teaspoon each of salt and pepper evenly on all sides.
• 15.
  Sear the chicken in batches: Bring a large sauté pan with 2 tablespoons of olive oil to high heat. When hot, add chicken in a single layer. Sear on all sides, about 2 minutes per side. Repeat this process for each batch of chicken, adding a tablespoon of olive oil for each batch.
• 16.
  Place the seared chicken onto a rimmed baking sheet.
• 17.
  Pour the onion sauce over the seared chicken on the rimmed baking sheet.
• 18.
  Place the chicken into the oven. Bake for 30 minutes until cooked through and browned on top, basting every 15 minutes.
• 19.
  Serve the apricot teriyaki chicken and tzimmes family style.
• 20.
  Garnish with chives.
• 21.
  Enjoy!