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Crispy Chicken Thighs with Tzimmes



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Amarante




 
 
    
 

Post Wed, Mar 10 2021, 8:59 am
This was very good and was a nice fusion of traditional Ashkenazi flavors with a bit of a twist. And it's a sheet pan recipe which simplifies everything which is a bonus Very Happy

The chopped carrot greens at the end was an interesting twist. It definitely adds an element to offset the sweetness of the dish. It is reminiscent of Gremolata which is made with parsley and is a traditional Italian condiment and chimichurri which is also made with parsley but is an Argentinian condiment. I would imagine parsley could be subbed for the carrot greens if you don't get your carrots with leafy tops or don't want to deal with cleaning carrot greens. Obviously using the carrot greens is a great way to use up everything since the dish itself uses carrots so you would already have the carrot tops.

This would actually be a good dish for Pesach.

Crispy Chicken Thighs with Tzimmes

Excerpt From: Jake Cohen - Jew-ish

YIELD: SERVES 4
PREP TIME: 20 MINUTES
COOK TIME: 40 MINUTES

This fall version adds on another classic Jewish dish, tzimmes, a sweet-and-sour side dish of carrots and sometimes other root veggies cooked with dried fruit. Perfumed with orange zest and cinnamon, the chicken thighs roast over a bed of carrots and prunes (shout-out to the Jewish people’s favorite and necessary snack!), allowing all the juices to collect in the pan and steam the vegetables in the oven. To add a little zing, the carrot tops are saved and chopped up with garlic and olive oil for a relish that helps liven the whole thing up.

2 pounds bone-in, skin-on chicken thighs (4 medium), patted dry
2 teaspoons finely grated orange zest
1 teaspoon ground cinnamon
Kosher salt and freshly ground black pepper
5 tablespoons extra-virgin olive oil
1 medium yellow onion, thinly sliced
1½ pounds rainbow carrots with green tops, cut into 2-inch pieces, tops reserved
1 cup dried prunes, coarsely chopped
½ cup freshly squeezed orange juice
¾ cup chicken stock
1 garlic clove, finely grated

1 Preheat the oven to 400°F.

2 In a large bowl, toss the chicken thighs with 1 teaspoon of the orange zest, ½ teaspoon of the cinnamon, and a heavy pinch each of salt and pepper to coat.

3 In a large ovenproof skillet, heat 3 tablespoons of the olive oil over medium heat. Place the thighs in the pan, skin-side down, and cook until the skin is golden and the fat has rendered, 8 to 10 minutes. Flip the thighs and cook to sear the other side, 3 to 4 minutes. Transfer to a plate.

4 Raise the heat to medium-high, then add the onion to the skillet. Cook, stirring often, until softened and lightly caramelized, 3 to 4 minutes. Stir in the remaining 1 teaspoon orange zest and ½ teaspoon cinnamon to incorporate. Add the carrots, followed by the prunes and orange juice, and cook, stirring often, until the carrots begin to soften and the orange juice glazes them, 10 to 12 minutes.

5 Stir in the stock and season with a heavy pinch each of salt and pepper. Place the thighs on top, skin-side up, and transfer the skillet to the oven. Roast for 15 minutes, until the thighs have reached an internal temperature of 165°F and the carrots are tender.

6 Meanwhile, coarsely chop 2 cups of the reserved carrot greens and put them in a small bowl. Add the garlic and remaining 2 tablespoons olive oil and stir to combine. Season with salt and pepper.

7 Spoon the carrot-top relish over the chicken and carrots, then serve.
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