HAPPY JEWISH NEW YEAR! I feel like it’s going to be a good one guys!
This Sunday is the beginning of Rosh Hashanah, which is the Jewish New Year. Aside from making a huge feast and breaking bread with your fam, one of the traditions is to eat sweet things which symbolizes you having a sweet new year- hence the dish apples and honey. Pomegranates are another part of the tradition, they symbolize your year being fruitful. I LOVE pomegranates so I decided to make this gorgeous fruit the focus of this years holiday
Pomegranate & Apricot Chicken
3 lb chicken- bone in skin on legs
1 1/2 tsp ground cumin seeds
1 1/2 tsp ground coriander
1 tsp turmeric
1/2 tsp cinnamon
1 tsp chili powder
salt and black pepper
2 tablespoons olive oil
1 large onion- finely chopped
4 cloves of garlic- finely chopped
3 cardamom pods
1 1/2 cups water
1 cup dry white wine
1/2 cup apricots- sliced in half
2 tablespoons pomegranate molasses
1 lemon squeezed
cilantro and parsley for garnish
pomegranate seeds for garnish
Serve with– Cardamom Basmati Rice– 1 cup of basmati rice, rinsed 3 times. Place in a pot with 2 cups of water and 4 cardamom cloves. Bring to a boil, cover and turn down to a simmer. 10-15 minutes later you have perfect rice.
Place the chicken in a large bowl or a ziploc bag. Add in the cumin, coriander, turmeric, chili powder and cinnamon. Mix around and make sure it all gets covered.
Heat up a large dutch oven with 2 tablespoons of olive oil. Place the chicken in and season well with salt and pepper. Sear on one side until golden and then turn over and brown the other side. Do this in batches so that the pot doesn’t get overcrowded. When the chicken is browned take out and place to the side.
Add in the onion and the cardamom pods. Season with salt and pepper and saute until translucent. Add in the garlic and saute for a couple more minutes. Place the chicken back in with all of it’s juices. Add in the wine, water, honey, pomegranate molasses and the apricots. Season and bring to a boil. When it’s boiling, turn down the heat and cover. Let simmer for 25 minutes. Check for seasoning and squeeze in the lemon juice. Sometimes I take the chicken out and let the sauce reduce for 5 minutes so that it thickens and covers the chicken better but that is totally up to you….the sauce is really flavorful and delicious at this point.
In a nice big bowl spread out the rice, then place the chicken and sauce on top. Sprinkle over the pomegranate seeds and the fresh herbs and serve.