Crispy Chicken With Tsimmes
Source: Jeffrey Yoskowitz/Liz Alpern, The Gefilte Manifesto
- 3 tbs grated ginger
- 3 tbs honey
- 2 tbs vegetable oil
- 2 tsp kosher salt
- 0.5 tsp red pepper flakes
- 1 tsp lemon zest
- 2-2.5 lbs chicken pieces
- 1 medium onion, halved and thin sliced
- 1 lb carrots, cut into 0.5-inch rounds
- 0.5 lb pitted prunes, coarsely chopped
- 0.5 c water
- fresh parsley, chopped, for garnish
Preheat oven to 400F. In a small bowl, mix ginger, honey, 1 tbs oil,
salt, red pepper flakes, and lemon zest to make a glaze.
In a heavy-bottomed oven-save skillet, heat remaining 1 tbs oil.
Place chicken pieces in skillet, skin side down, and fry 5-7 minutes,
until brown. Transfer chicken pieces to a bowl, and coat with glaze.
Add onion to the skillet and cook until it softens about 3 minutes.
Add carrots and prunes and cook, stirring, for about 10 minutes, until
carrots are beginning to soften, adding a pinch of salt and red pepper.
Add water, scraping up any bits that have stuck to pan. Place chicken
on top of tsimmes, drizzling any remaining glaze.
Place skillet in oven, uncovered, and bake for 30-35 minutes, until
chicken is cooked through (165F internal), skin crispy and browned,
and the sauce thick and bubbly.
Serve, spooning any pan juices on top, and garnish with parsley.