Celebrating Modern Jewish Living Through Food, Tradition, and Family
Chicken with apricots and carrots is a comforting one-pot dish that’s perfect for company, holidays, or Shabbat dinner.
The Backstory: I recently celebrated Rosh Hashanah 2016 with family and friends at my daughter and my son-in-law’s home in Andover, Massachusetts and at the last minute, made this delicious one-pot dish of chicken with apricots and carrots as a second main dish to accompany my son-in-law’s outrageous brisket. It gives me great pleasure in seeing all the love and preparation that they put into this celebration. The holiday always starts with invites sent to all, to come celebrate the Jewish New Year (5777) at their home. Besides the joy of the occasion, it is also a reflection of what the past year has meant for us, with a promise of hope and forgiveness of any misdeeds. More of the Backstory after the recipe…
Rosh Hashanah Chicken with Apricots and Carrots
- 5 lbs. Kosher chicken parts
- 3-4 large carrots, peeled and cut into chunks
- 2 cups dried apricots
- 1 jar of Saucy Susan
- 1 tsp. Kosher salt
- 1/2 tsp. black pepper
- 1/2 tsp. paprika
- 1/2 tsp garlic powder
- 2 tbsp. canola or vegetable oil
Preheat oven to 350 degrees. Place the apricots in a saucepan and cover with water. Heat until boiling and then reduce to a simmer. Continue to cook until the apricots soften, about 15 minutes. Remove the apricots and set aside, reserving the water.
In a very large baking dish pour some of the reserved water on the bottom of the pan. Add the chicken. Sprinkle the chicken with, salt, pepper, paprika and garlic. Rub this onto the chicken. Drizzle the oil over the chicken.
Place the carrots and the apricots around the chicken. Put the dish into the oven. Bake for 1 1/4 hours. In between, check to see that the carrots and the apricots don't dry out. Mix them into the pan drippings.
After 1 1/4 hours, brush the Saucy Susan all over the chicken and bake for about 15 more minutes. Check to see if the chicken is done by inserting a knife into the breast. If juices run clear it is done. If not continue baking for another 10 minutes. Remove and let rest for 10 minutes before serving.
…The Backstory continues: As with all Jewish holidays this means a lot of shopping and cooking. My three young grandchildren were involved in helping to set up the tables and chairs. The boys schlepped up the chairs from the garage and then disappeared to play X Box. My granddaughter did her magic by helping to set the table. There were special dinner napkins and beautiful flower napkin rings for the adults. For the children, my daughter, and granddaughter selected pumpkin napkin rings that glittered and inserted a big chocolate lollipop into the children’s napkins. All those table settings consisted of a shopping spree at Pier 1.
Ah, the food. Rob, my darling son-in-law, made his famous brisket–tender and seasoned to perfection. The gefilte fish was made by Rob’s stepfather, Rabbi Joel Baron. It is absolutely to-die-for. Bubbie Phyllis came through (as always) with her scrumptious Spinach Pies. Salad, always delicious was brought by Dr. Kerri. The rest was made by Jodi, (my daughter) the lady of the house. I cannot say enough about my daughter. She is a fabulous hostess. Her cooking is the best. She did a splendid job with the rest of the meal. From hors d’oeuvre to dessert everything was done with careful planning and grace.
The children had an active part. The candles were lit by my granddaughter and the boys did the blessing for the challah and the wine. It warms my heart to see a family so steeped in religion and culture and so deep in kindness. The following recipe is one of the dishes that was served. This dish was made for a definite reason. Its ingredients contains an abundance of sweetness to remind us to have a sweet and Happy New Year.