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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.
8 chicken capons (boneless bottoms with skin on)
1 cup Pure Food by Estee White Wine Sauce or duck sauce
1 orange, cut in half
16 golden berries (physalis), divided
1/2 cup pomegranate seeds
fresh Italian parsley or mint
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.
Add six golden berries and pulse just until coarsely ground.
Cut the remaining golden berries into small pieces.
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.
Add pomegranate seeds and herbs.
Refrigerate for up to two days. Serve with warm chicken (a tablespoon of gremolata on each serving of chicken).
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Place chicken pieces flat, skin side up, on a baking sheet or a pan.
Smear with white wine sauce.
Cover and bake for 45 minutes.
Uncover and bake for another 45 minutes.
Photography: Moishe Wulliger Food Styling: Renee Muller
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