closeicon
RECIPE

Sticky, fruity baked Rosh Hashanah chicken

Need a new chicken dish for the new year?

articlemain
  • place PRE 10 minutes
  • place COOK 45 minutes
  • place SERVES 4
  • printicon

This sweet, juicy chicken dish, packed with dates and pomegranate, is perfect for Rosh Hashanah. If you prefer to use chicken on the bone, cook it for an extra 10-15 minutes.

Method: 

  • Warm the oil in a large non-stick frying pan.
  • Add the onion and cook it on a low heat for 5 minutes. Then add the ginger, turmeric, half the dates, 1 tbsp date syrup and 1 tbsp pomegranate molasses.
  • Stir and cook for a further 5 minutes over low heat. 
  • Clean the chicken thighs by removing any fat and cartilage if needed.  
  • Add them to the pan and leave to turn golden over medium-high heat for a couple of minutes per side. 
  • Once the chicken has turned golden, add a little salt and pepper and the hot water.
  • Then reduce the heat to medium-low, partially cover with a lid and leave to cook for 15 - 20 minutes, turning occasionally. 
  • Remove the lid, add the orange juice, half the parsley, the remaining date syrup, pomegranate molasses, and dates – reserving some for  decoration.
  • Stir and cook uncovered on medium-low heat for another 10 minutes
  • Transfer to a platter and decorate with pomegranate seeds, dates and parsley just before serving.

For more recipes, visit here.

Ingredients

4-5 tbsp of extra-virgin olive oil

1 finely sliced onion

1 tsp grated fresh ginger

½ tsp turmeric

2 tbsp date syrup

2 tbsp pomegranate molasses

8 boneless thighs

100g pitted Medjool dates, sliced

200ml hot water

Juice of 1 orange

1 tbsp freshly chopped parsley

Pomegranate seeds to decorate

Salt and freshly ground black pepper to taste

Share via

Want more from the JC?

To continue reading, we just need a few details...

Want more from
the JC?

To continue reading, we just
need a few details...

Get the best news and views from across the Jewish world Get subscriber-only offers from our partners Subscribe to get access to our e-paper and archive