Cookstr.com

Crispy Chicken with Tsimmes

This image courtesy of Lauren Volo

Tsimmes is a sweet Ashkenazi stew in which the ingredients vary depending on family origin and tradition. The dish is often eaten during the Jewish High Holidays to symbolically usher in a sweet new year. This sweet-and-savory chicken tsimmes is an easy dish with a built-in side. The juices of the chicken enhance the flavors of the carrots and prunes. It’s filling when paired with rice or kasha, and it’s colorful and complex enough to serve for the holidays.

Serves4

CostInexpensive

Recipe CourseMain Course

MealDinner

MoodFestive

Ingredients

  • 3 tablespoons grated peeled fresh ginger
  • 3 tablespoons honey
  • 2 tablespoons vegetable oil
  • 2 teaspoons kosher salt, plus more as needed
  • ½ teaspoon red pepper flakes, plus more as needed
  • 1 teaspoon packed grated lemon zest
  • 2 to 2½ pounds chicken pieces, bone-in with skin
  • 1 medium onion, halved and thinly sliced into halfmoons
  • 1 pound carrots, cut into ½-inch rounds (about 3 cups)
  • ½ pound pitted prunes, coarsely chopped (about 1½ cups)
  • ½ cup water
  • Chopped fresh parsley, for garnish

Instructions

  1. Preheat the oven to 400ºF. In a small bowl, mix together the ginger, honey, 1 tablespoon of the oil, the salt, red pepper flakes, and lemon zest to make a glaze. Set aside.

  2. In a heavy-bottomed oven-safe skillet, heat the remaining 1 tablespoon oil over medium heat. Place the chicken in the pan, skin side down, and sear the pieces for 5 to 7 minutes until brown. Transfer the chicken pieces to a bowl, generously coat with the glaze, and set aside.

  3. Add the onion to the pan and cook until it softens and becomes aromatic, about 3 minutes. Add the carrots and prunes and cook, stirring, for about 10 minutes, until the carrots are just beginning to soften, adding a pinch or two more salt and red pepper flakes. Add the water to the skillet, scraping up the bits of carrot, onion, and prune that have stuck to the bottom of the pan. Place the chicken, skin side up, on top of the tsimmes, drizzling any glaze in the bowl over the chicken.

  4. Place the skillet in the oven, uncovered, and bake for 30 to 35 minutes, until the chicken is cooked through (the safe internal temperature for chicken is 165ºF), its skin is crispy and browned, and the sauce looks thick and bubbly.

  5. Serve the chicken with tsimmes and kasha or rice. Spoon over any pan juices and garnish with parsley.

YOUR RECENTLY VIEWED RECIPES

Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!

Reviews

I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook Twitter
OR
Sign In using Email and Password