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This chicken is a little different than the usual — but trust me, it’s a nice change. Cozy and tangy-sweet, it makes a pretty platter for Yom Tov or Chol Hamoed.
1 large onion, thinly sliced
4 cups shredded cabbage
1 jalapeño pepper, sliced (remove seeds for less heat)
2 firm apples (Honeycrisp or Granny Smith), cored and sliced
6–8 bone-in, skin-on chicken thighs
1 and 1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon black pepper
1 teaspoon sweet paprika
2 tablespoons oil
6 cloves garlic, such as Mr. Dipz, sliced
1 tablespoon Dijon or whole-grain mustard
1 teaspoon fennel seeds
1/4 teaspoon cumin
1/2 cup chicken stock, such as Manischewitz, or water
1/4 cup Tuscanini Balsamic Vinegar
4–6 sprigs thyme or 1 teaspoon dried thyme
1 bay leaf
chopped parsley or fresh thyme, for serving (optional)
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Layer the onion, cabbage, jalapeño, and apples in a 9×13-inch (23×33-centimeter) pan or Dutch oven.
Season the chicken with salt, pepper, and paprika. Place it skin-side up over the vegetables.
Whisk oil, garlic, mustard, fennel seeds, cumin, chicken stock or water, balsamic vinegar, thyme, and the bay leaf in a bowl. Pour evenly over the chicken and vegetables.
Bake covered for two hours.
Uncover, raise the oven temperature to 450 degrees Fahrenheit (230 degrees Celsius), and roast for 20–30 minutes, until the skin is deeply golden and the juices have thickened. Start checking at 15–20 minutes.
Sprinkle with parsley or thyme, if desired, and serve.
Styling and Photography by Sheera Segal
Food Prep by Rochel Leah Bree
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