From Epicurious for Passover
https://www.epicurious.com/recipes/food/views/tzimmes-chicken-with-apricots-prunes-and-carrots?mbid=nl_cookthisnow&mbid=nl_03252018_Daily_CTN_FromEpi%20(1)&CNDID=4649318&spMailingID=13175910&spUserID=MTI5MTUxMDQ1NzYwS0&spJobID=1362071861&spReportId=MTM2MjA3MTg2MQS2
This holiday-ready dinner has all the flavors of tzimmes, the traditional Jewish sweet side dish made with stewed dried fruits and honey. Roasted on baking sheets with colorful young carrots, this recipe feeds a crowd with minimal effort, giving you plenty of time for stress-free hosting.
It is delicious but on the sweet side. I don't think I'd be able to advocate for this as a healthy meal exactly, but it IS tasty! And, as with many dishes, much better the next day, and the day after that. It can use a lot of plain grain or potato to go with it. I used bulgur and it worked well, soaking up the sauce. I might try it again and include potatoes in the pan. The little bit of cayenne gives it a good kick. The dried fruit become very soft and tasty.
Ingredients:
2 whole chickens (about 4 pounds), broken down into 8 pieces, wings and backbones reserved for another use
4 teaspoons kosher salt, divided
1/2 cup plus 2 tablespoons honey
1/2 cup olive oil
1/2 cup fresh lemon juice
2 teaspoons freshly ground black pepper
2 teaspoons ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 pounds carrots, preferably young carrots with greens attached, halved lengthwise or quartered if large
1 large red onion, cut into 1/2" wedges
12 garlic cloves, peeled
8 ounces dried apricots (about 1 1/2 cups)
8 ounces dried prunes (about 1 1/2 cups)
20 sprigs thyme
1 1/2 cups dry white wine
Parsley leaves with tender stems (optional, for serving)
Directions:
1) Arrange racks in top and lower thirds of oven; preheat to 400°F. Season chicken pieces with 2 tsp. salt.
2) Whisk honey, oil, lemon juice, pepper, cinnamon, cumin, cayenne, and remaining 2 tsp. salt in a large bowl. Add chicken pieces, carrots, onion, garlic, apricots, prunes, and thyme and toss to combine.
3) Divide everything EXCEPT chicken between 2 rimmed baking sheets. Stir wine and 1/2 cup water in a 2-cup measuring cup, then pour half over each sheet.
4) Cover sheets tightly with foil. Roast 15 minutes, then remove from oven.
5) Remove foil, divide chicken between sheets, and continue to roast, rotating sheets top to bottom halfway through, until carrots are fork-tender, chicken is golden brown, and an instant-read thermometer inserted into the thickest part of a breast registers 165°F, 30–35 minutes (if some pieces of chicken are finished before others, transfer them to a serving platter).
6) Transfer chicken mixture to serving platter. Pour pan juices over. Top with carrot greens or parsley before serving.
Calories772
Carbohydrates78 g(26%)
Fat38 g(58%)
Protein33 g(65%)
Saturated Fat9 g(43%)
Sodium1136 mg(47%)
Polyunsaturated Fat7 g
Fiber7 g(28%)
Monounsaturated Fat20 g
Cholesterol116 mg(39%)
per serving (8 servings)
This is a collection of some of my favorite recipes that prove that nutritious foods can be delicious! I love to experiment with and create new recipes. Here are some that are tried and true. Let me know what you think! If you have a better version, I'm game!
Showing posts with label shabbat. Show all posts
Showing posts with label shabbat. Show all posts
Sunday, March 25, 2018
Sunday, April 9, 2017
Persian Matzah Balls
This is a Passover-friendly version of gondi, the Persian Jewish soup dumpling made from chickpea flour and ground chicken. What makes these matzo balls unique are the seasonings: cardamom, turmeric, and lime. Pair this soup with the Sabzi Khordan edible herbs platter and you’ve got a classic Iranian Shabbat meal.
YIELD Serves 8
ACTIVE TIME30 minutes TOTAL TIME3 1/2 hours
Ingredients:
1/2 medium onion, coarsely chopped
4 garlic cloves, crushed
4 large eggs
2 tablespoons olive oil or chicken schmaltz
1/4 cup club soda
2 teaspoons finely grated lime zest (from about 2 limes)
1 1/3 cups matzo meal
1 1/2 teaspoons ground cardamom
1 teaspoon ground turmeric
1/4 teaspoon freshly ground black pepper
3 1/2 teaspoons kosher salt, divided, plus more
8 cups low-sodium chicken broth
2 large carrots, peeled, thinly sliced
1 bunch cilantro leaves with tender stems
2 limes, cut into wedges
Directions:
1) Purée onion and garlic in a food processor. Transfer to a large bowl and whisk in eggs, oil, club soda, and lime zest.
2) Stir in matzo meal, cardamom, turmeric, pepper, and 2 tsp. salt. Cover with plastic wrap and chill at least 2 hours and up to 24 hours.
3) To cook the matzoh balls later that day or the next, combine broth and 1 1/2 tsp. salt in a large pot. Cover and bring to a simmer over medium heat.
4) Meanwhile, set bowl of matzo ball dough next to a bowl of water and a rimmed baking sheet. Coat your hands with water and roll scant 2 Tbsp. dough into a ball; place on sheet. Repeat with remaining dough; you should have about 16 balls.
5) Bring broth to a rapid simmer. Gently drop in matzo balls, one at a time, then cover with a tight-fitting lid. Return to a rapid simmer, then reduce heat, bring to a gentle simmer, and cook matzo balls, without uncovering, until the centers are cooked through, 35–45 minutes.
6) Add carrots and cook until just tender, 1–2 minutes. Remove from heat and season with salt if necessary. Divide matzo balls and broth among bowls, top with cilantro, and serve lime wedges alongside.
Do Ahead
Matzo balls can be cooked 2 days ahead. Transfer matzo balls and broth to separate resealable containers and chill. Gently reheat matzo balls in broth before serving.
YIELD Serves 8
ACTIVE TIME30 minutes TOTAL TIME3 1/2 hours
Ingredients:
1/2 medium onion, coarsely chopped
4 garlic cloves, crushed
4 large eggs
2 tablespoons olive oil or chicken schmaltz
1/4 cup club soda
2 teaspoons finely grated lime zest (from about 2 limes)
1 1/3 cups matzo meal
1 1/2 teaspoons ground cardamom
1 teaspoon ground turmeric
1/4 teaspoon freshly ground black pepper
3 1/2 teaspoons kosher salt, divided, plus more
8 cups low-sodium chicken broth
2 large carrots, peeled, thinly sliced
1 bunch cilantro leaves with tender stems
2 limes, cut into wedges
Directions:
1) Purée onion and garlic in a food processor. Transfer to a large bowl and whisk in eggs, oil, club soda, and lime zest.
2) Stir in matzo meal, cardamom, turmeric, pepper, and 2 tsp. salt. Cover with plastic wrap and chill at least 2 hours and up to 24 hours.
3) To cook the matzoh balls later that day or the next, combine broth and 1 1/2 tsp. salt in a large pot. Cover and bring to a simmer over medium heat.
4) Meanwhile, set bowl of matzo ball dough next to a bowl of water and a rimmed baking sheet. Coat your hands with water and roll scant 2 Tbsp. dough into a ball; place on sheet. Repeat with remaining dough; you should have about 16 balls.
5) Bring broth to a rapid simmer. Gently drop in matzo balls, one at a time, then cover with a tight-fitting lid. Return to a rapid simmer, then reduce heat, bring to a gentle simmer, and cook matzo balls, without uncovering, until the centers are cooked through, 35–45 minutes.
6) Add carrots and cook until just tender, 1–2 minutes. Remove from heat and season with salt if necessary. Divide matzo balls and broth among bowls, top with cilantro, and serve lime wedges alongside.
Do Ahead
Matzo balls can be cooked 2 days ahead. Transfer matzo balls and broth to separate resealable containers and chill. Gently reheat matzo balls in broth before serving.
Subscribe to:
Posts (Atom)