Easy but festive, this chicken include apples, honey, and pomegranate for a symbolic Rosh Hashanah main dish.
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You'd think that holidays would be the ideal laboratory for kitchen experimentation, but I have a confession to make: erev chag is usually so busy, I generally make my tried and true recipes instead of trying something new. It's generally Shabbat that gives me a weekly chance to experiment (well, excepting those winter Shabbatot that come in so early). But every once in a while, I like to mix it up, especially in Tishrei, and that's when I look for recipes that are different from my usual, but not too taxing to execute during a cooking marathon. And this is just that kind of dish. It's got the standout flavors of the season—apples, honey, pom—and is a quick, crowd-pleasing main dish, even for pickier palates.
This dish is extra easy if you have a Dutch oven that can go from the stovetop to the oven, but if you don't have one, you can also start off the dish in a regular skillet and transfer it to a baking dish.
Making the chicken and the apple-pomegranate sauce
This dish has three steps: first, you sear the chicken. Using a cut-up chicken, this generally takes two batches. You're only crisping the chicken, so no need to worry about cooking it through, just 4-5 minutes per side. Then, you make the sauce in the same pan, basically just browning up the shallot and garlic, then pouring in the rest (honey goes in last) and letting it reduce and soften the apples for 15 minutes. Last step: add the chicken to the sauce and roast in the oven for 40-45 minutes.
If you've got schmaltz, it makes this chicken extra good. (See my post on schmaltz matzah balls for more information on sourcing schmaltz, or rendered chicken fat, a traditional part of Ashkenazi cooking.) But olive oil works very well here too.
If you prefer, you could also use your favorite bone-in cuts of chicken, like four breasts or a package of thighs, or any combination.
Looking for more Rosh Hashanah recipes to go with your chicken?
- Currant Challah with Salted Honey Crust
- Traditional Carrot Tzimmes
- Classic, Crispy Potato Kugel
- Apple Noodle Kugel with Fresh Toasted Bread Crumbs
- Outrageously Good Honey Cake
Chicken with Green Apples in Pomegranate Sauce (meat)
Equipment
- Dutch oven (optional)
Ingredients
- 1 8- piece cut-up chicken
- 1 Tbsp schmaltz or olive oil
- Salt and pepper
- ½ tsp paprika
- 1 shallot - minced
- 1 garlic clove - minced
- ¼ cup pomegranate juice - 60 ml
- ¼ cup chicken stock - 60 ml
- 1 green apple - unpeeled, cored and diced into small cubes
- ¼ cup honey - 85 g
Instructions
- Preheat oven to 350°F / 180°C.
Sear the chicken:
- Season the tops of the raw chicken with salt, pepper, and paprika.
- In a Dutch oven (or a large skillet), heat the schmaltz or oil over medium heat. Add the chicken pieces, in two batches, to the pan. Sear until nicely golden on both sides, turning once, about 4-5 minutes per side. Place the seared chicken on a plate and set aside.
Make the sauce:
- Without wiping out the Dutch oven/skillet, add the shallot and onion and brown over medium heat, 1-2 minutes.
- To the pan add the pomegranate juice and broth. Stir well, scraping the brown bits from the bottom of the pan. Bring to a boil, then stir in the diced apple.
- Simmer the sauce, uncovered, for 15 minutes, until reduced by about half. Stir the honey into the sauce (after it's reduced).
- Add the chicken pieces back into the Dutch oven and turn to coat in the sauce. (Alternatively, place the chicken in a large baking dish and pour the sauce over.)
Roast the chicken:
- Roast the chicken, uncovered, for 40-45 minutes, until cooked through.
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