Ronnie's Notes
I recently bought a whole bunch of dried figs, dates, plums (prunes) and California apricots in preparation for a Tu B’Shevat food demo/class I am doing for Temple Beth El in Stamford, CT on Thursday, January 18th, 2024 (it’s free, so if you’re in the area, give us a call).
Tu B’Shevat is a joyous holiday, a kind of Earth Day, when we celebrate and try to be mindful of our planet and its resources. This was a day I remember my parents donating money to plant trees in Israel.
With its focus on earth’s bounty, the food for this holiday features lots of fruit, including those dried fruits I mentioned. Like this chicken dish, which is braised with apple cider (sometimes I use orange juice or orange-pineapple juice), seasoned with curry and ginger and of course, includes dried figs (though any dried fruit will do!).
Instructions
cooked bulgur wheat, rice or noodles, optional Boil the cider for or until it has reduced to 3/4 cup.
Heat the vegetable oil in a sauté pan over medium heat.
Add the chicken and cook for , or until lightly browned, turning the pieces occasionally.
Remove the chicken pieces and set them aside on a plate.
Add the shallot, ginger and diced figs to the pan and cook for over low-medium heat.
Return the chicken to the pan.
Sprinkle the ingredients with curry powder, Aleppo pepper and salt and black pepper to taste.
Pour in the reduced cider.
Turn the pieces of chicken to coat all sides with the pan ingredients.
Cover the pan, turn the heat to low and cook for .
Add the grapes and cook for an additional or until the chicken is cooked through.
Sprinkle with chopped fresh mint.
Serve on a bed of cooked bulgur wheat, rice or noodles if desired.