It’s hard to believe that The New Yiddish Kitchen came out just 6 months ago; it feels like it’s been years! But it’s only 6 months old, which means that this is the first Rosh Hashanah to occur since its release. That’s a good reason to post a brand new recipe, don’t you think?
And to help with your menu planning for the Jewish New Year, my coauthor, Jennifer of Predominantly Paleo and I have put together a round-up of our favorite dishes to celebrate with. The traditional foods of this holiday are sweet ones, to signify a sweet year ahead. Apples dipped in honey and Challah are the most common, but we’ve added some more fun recipes that are perfect for the holiday. Even if you’re not Jewish and/or don’t celebrate, the dishes listed are all seasonal and delicious, so please enjoy them, bubbula!
Make sure to head over to Predominantly Paleo’s page to get her recipe for Sweet Potato Kugel!
Did you know that you can get shatter-crisp chicken skin without deep frying? Not only that, but you can have an unbelievably tasty chicken dinner on the table in around 30 minutes. You might find yourself making this one for both a dinner party and a Tuesday evening.
Crispy Chicken Thighs with Pomegranate Sauce
prep time: 5 minutes | cook time: 30-40 minutes | serves: 4
8 bone-in, skin-on chicken thighs
1 ½ teaspoons kosher salt
freshly ground black pepper
1 tablespoon extra virgin olive oil
1 cup orange juice (preferably fresh squeezed)
2 cups pomegranate juice
1 small sprig rosemary
2 sprigs thyme, plus more for garnish if desired
1 teaspoon pomegranate vinegar, or red wine vinegar
2-3 tablespoons pomegranate arils
Season the chicken on both sides with salt and pepper.
Heat the olive oil in a large skillet over medium heat and add the chicken, skin side down. Allow to cook for 20-25 minutes, until the skin is deep golden brown. Make sure not to move it for at least the first 10 minutes, or the skin might stick to the pan. After that, rotate the chicken and/or the pan to get all of the pieces browned evenly, but trying to move them as little as possible. Once they are evenly golden brown, flip and cook for an additional 10-15 minutes, or until they are fully cooked and reach an internal temperature of 165ºF.
Meanwhile, place the orange juice, pomegranate juice, rosemary and thyme in a medium sauce pan and bring to a boil. Allow to boil until reduced to about ½ cup, about 15-25 minutes. Strain the herbs and stir in the vinegar.
Serve the chicken over the sauce, garnished with pomegranate arils and fresh thyme, if desired.
Bubbe’s tip: The chicken skin won’t get crispy if you futz with it! Put down the tongs, bubbula. If you need something to do, knit a sweater.
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Looking for more Rosh Hashanah recipes? There are lots in The New Yiddish Kitchen, and here are some more that you can find online:
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