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Amarante
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Fri, Aug 20 2021, 10:56 am
This was very tasty and relatively easy to make since the apples are prepared ahead of time and then everything is combined to be cooked. And a braise just needs to be left to simmer.
I did remove the skin because who needs slimy skin in a braised dish. Use the parts you like. I think thighs work better in a braised chicken dish especially if not serving immediately as thighs don’t deteriorate when reheated like breasts.
Chicken with Apples - GAYNA KON MANZANA
Excerpt From: Joyce Goldstein - The New Mediterranean Jewish Table
Cooking chicken with fruit is a long-established Hispano-Arabic tradition. La table juive calls this Turkish recipe “chicken with apples,” though apricots should be in the title as well, as they are an integral part of the dish and most assuredly flavor the sauce. In the original recipe, the chicken and dried fruits are marinated in the same bowl. I prefer to let the fruits soak separately from the bird, as they don’t need much time to soften. It is best if the chicken marinates longer—even overnight—to pick up the flavors of the spices and the wine. I imagine that if you made this dish with mixed dried fruits, including dried apples, it would be delicious, as well.
SERVES 4 TO 6
1 roasting chicken, 4 to 5 pounds, cut into serving pieces, or 8 to 12 chicken thighs
3 cups white wine, or as needed
1 tablespoon honey
1 teaspoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon freshly ground black pepper
½ teaspoon ground mace
1¾ cups dried apricots
3 pounds tart apples (about 6 large), such as Granny Smith or pippin, peeled, quartered, and cored
2 tablespoons fresh lemon juice
1 tablespoon sugar
1 cinnamon stick
¼ cup olive oil
3 yellow onions, chopped
Salt
½ cup sesame seeds, toasted
Place the chicken pieces in a bowl. In a small bowl, combine 1½ cups of the wine, the honey, ginger, ground cinnamon, pepper, and mace and mix well. Rub the mixture over the chicken pieces and then cover and marinate in the refrigerator for at least a few hours or up to overnight.
In a bowl, combine the apricots with the remaining 1½ cups wine, or as needed to cover, and set aside to soften for a few hours.
In a saucepan, combine the apples, lemon juice, sugar, cinnamon stick, and water to cover. Bring to a simmer over low heat, and simmer for 8 minutes. Drain, reserving the liquid, and set the apples and liquid aside separately.
Warm the oil in a stew pot or other large braising pan over medium heat. Add the onions and sauté, sprinkling them with salt, until golden, about 15 minutes. Add the chicken and its marinade, the soaked apricots and any remaining wine, and the apple poaching liquid to the pan. The chicken should be just covered; if it isn’t, add water as needed. Bring to a gentle boil, turn down the heat to low, cover, and cook gently, checking from time to time and adding water if needed to prevent the fruit from scorching, until the chicken is almost cooked, about 30 minutes.
Add the apples and simmer until the chicken and apples are tender, about 5 minutes longer. Remove and discard the cinnamon stick. Serve hot, sprinkled with the sesame seeds.
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