Ronnie's Notes
Not everyone in my family likes brisket, so on Rosh Hashanah I make a second main course. This year I had planned on Baked Chicken with Fig-Orange Balsamic Sauce, the most popular dish on my website. But I’ve not been able to get fresh figs.
Wow, that was a short fig season!
So, I’m going to make this Tzimmes Chicken, which is basically braised/roasted chicken plus some of the ingredients I use to make one of my modern meatless tzimmes recipes.
Although the Yiddish word tzimmes means “a big fuss,”this recipe certainly isn’t! It’s not complicated, it’s easy to cook and you can make it ahead and reheat.
Fyi, a few years ago this recipe appeared in The Jewish Week Food & Wine, but the recipes on their website are no longer be available.
Shanah Tovah.
Instructions
Preheat the oven to 450 degrees.
Place a large oven-proof sauté pan in the oven (cast iron if you have it) for .
Dry the chicken using paper towels.
Rub one tablespoon of the olive oil over the pieces and season to taste with salt and pepper.
Place the chicken pieces, skin down for breasts and thighs in the hot pan and place the pan in the oven.
Roast for .
While the chicken is roasting, combine the onion, garlic, apricots, dates, orange peel, rosemary, Balsamic vinegar, honey and the remaining 2 tablespoons olive oil in a bowl.
Toss the ingredients to distribute them evenly.
After the initial of roasting, turn the chicken pieces.
The skin should be browned, if not, return to the oven for another .
Scatter the fruit mixture on top of and between the chicken pieces.
Return the pan to the oven.
Turn the heat to 350 degrees.
Roast for another or until chicken is cooked through (a meat thermometer will read 160 degrees).
Baste 2-3 times during roasting.
Let rest for before serving.