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Chicken Steaks with Golden Berry Orange Gremolata


I love golden berries. Or physalis. Or Cape gooseberries. Whatever you call them, their strong citrus and floral flavor make a great accompaniment to chicken and fish.


Prepare the Gremolata

1. Prepare a food processor with the blade attachment. Squeeze half the orange into the bottom of the food processor. Cut off the orange rind from this half of the orange and add it in.
2. Add six golden berries and pulse just until coarsely ground.
3. Cut the remaining golden berries into small pieces.
4. Peel the other half of the orange and cut it into small pieces, or ideally remove the outer membrane of each segment and just use the inside part. Mix in a bowl with the ground golden berries and orange juice/rind.
5. Add pomegranate seeds and herbs.
6. Refrigerate for up to two days. Serve with warm chicken (a tablespoon of gremolata on each serving of chicken).

Prepare the Chicken

1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Place chicken pieces flat, skin side up, on a baking sheet or a pan.
2. Smear with white wine sauce.
3. Cover and bake for 45 minutes.
4. Uncover and bake for another 45 minutes.


If serving this on Friday night, cut the cooking time by 15 minutes and place the chicken covered on the heat before Shabbos.


Photography: Moishe Wulliger

Food Styling: Renee Muller