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Clean recipe · epicurious.com

"Tzimmes" Chicken With Apricots, Prunes, and Carrots

This holiday-ready dinner has all the flavors of tzimmes, the traditional Jewish sweet side dish made with stewed dried fruits and honey. Roasted on baking sheets with colorful young carrots, this recipe feeds a crowd with minimal effort, giving you plenty of time for stress-free hosting.

Original recipe: epicurious.com

Yield:
8 servings
Cook:
40 minutes
Total:
1 hour 40 minutes
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"Tzimmes" Chicken With Apricots, Prunes, and Carrots

Ingredients

  1. 2 whole chickens (about 4 pounds), broken down into 8 pieces, wings and backbones reserved for another use
  2. 4 teaspoons kosher salt, divided
  3. ½ cup plus 2 tablespoons honey
  4. ½ cup olive oil
  5. ½ cup fresh lemon juice
  6. 2 teaspoons freshly ground black pepper
  7. 2 teaspoons ground cinnamon
  8. 1 teaspoon ground cumin
  9. ¼ teaspoon cayenne pepper
  10. 2 pounds carrots, preferably young carrots with greens attached, halved lengthwise or quartered if large
  11. 1 large red onion, cut into ½" wedges
  12. 12 garlic cloves, peeled
  13. 8 ounces dried apricots (about 1½ cups)
  14. 8 ounces dried prunes (about 1½ cups)
  15. 20 sprigs thyme
  16. 1½ cups dry white wine
  17. Parsley leaves with tender stems (optional, for serving)

Instructions

  1. Arrange racks in top and lower thirds of oven; preheat to 400°F. Season chicken pieces with 2 tsp. salt.
  2. Whisk honey, oil, lemon juice, pepper, cinnamon, cumin, cayenne, and remaining 2 tsp. salt in a large bowl. Add chicken pieces, carrots, onion, garlic, apricots, prunes, and thyme and toss to combine. Divide everything but chicken between 2 rimmed baking sheets. Stir wine and ½ cup water in a 2-cup measuring cup, then pour half over each sheet.
  3. Cover sheets tightly with foil. Roast 15 minutes, then remove from oven. Remove foil, divide chicken between sheets, and continue to roast, rotating sheets top to bottom halfway through, until carrots are fork-tender, chicken is golden brown, and an instant-read thermometer inserted into the thickest part of a breast registers 165°F, 30–35 minutes (if some pieces of chicken are finished before others, transfer them to a serving platter).
  4. Transfer chicken mixture to serving platter. Pour pan juices over. Top with carrot greens or parsley before serving.