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Sweet meets spicy in this incredibly juicy, honey-infused chicken dish. Perfectly balanced, easy to make, and guaranteed to please every palate.
1 onion, sliced in half-moons
3 cloves garlic, sliced
4 chicken steaks
4 tablespoons apple juice concentrate or maple syrup
2 tablespoons Telma Sweet Chili Sauce
1 tablespoon Gefen Olive Oil
1–2 teaspoons smoked paprika
1 teaspoon garlic powder
1/2 teaspoon Dijon mustard
salt, to taste
1 3.5-ounce (100-gram) bag Gefen Chestnuts
3 shallots, sliced
4 canned peach halves, such as Gefen, quartered
small handful dried cranberries
3 tablespoons Gefen Honey
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a roasting pan with Gefen Parchment Paper.
Place onion and garlic on the bottom of the pan. Spray with cooking spray. Add the chicken.
Combine apple juice, sweet chili, oil, paprika, garlic, mustard, and salt. Smear the mixture evenly all over the chicken.
Scatter shallots, peaches, and cranberries between the chicken pieces. Drizzle honey over everything.
Cover and bake for one hour. Add the chestnuts, then bake for another 45 minutes. Uncover and bake for another 15 minutes.
Baste chicken several times while baking. After uncovering, add 1/2 cup water, if necessary.
Serve over rice, quinoa, or sweet potatoes.
This dish freezes well.
Prop Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui and Shaindy Sturman
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