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Meat
Medium
6 Servings
Allergens 
No Allergens specified
2 Hours, 30 Minutes
Diets
No Diets specified
This chicken recipe smacks of fall with its caramelized stuffing and superb sweet/ savory seasoning. It’s really a meal-in-one that will be enjoyed by all.
6 chicken quarters, cut into eighths
6 tablespoons Haddar Honey Mustard (or preferably Dijon) for spreading
1 teaspoon Gefen Olive Oil
1 and 1/2 tablespoons Glicks Ketchup
1/4 teaspoon garlic powder
1/2 teaspoon paprika (I use paprika in oil)
1 tablespoon Gefen Olive Oil
1 sweet potato, peeled and chopped
1 Pink Lady apple, unpeeled and chopped
1 pear, unpeeled and chopped
1 zucchini, peeled and chopped
1/2 teaspoon salt
1 full teaspoon Gefen Cinnamon
1/2 tablespoon brown sugar
Heat olive oil in a large frying pan. Add veggies, fruit, and seasoning and stir to coat. Sauté uncovered for 15 minutes, until mixture looks caramelized. Stir occasionally. Cover for two minutes to steam and soften veggies/fruit more.
Preheat oven to 350 degrees Fahrenheit and line a baking pan with Gefen Parchment Paper.
Smear about one tablespoon of honey mustard on each piece of chicken, under the skin. Place stuffing on the honey mustard layer and cover well with skin to hold in place. Place the stuffed chicken in the pan. You can scatter leftover stuffing around the chicken.
Combine olive oil, ketchup, garlic powder, and paprika in a small bowl. Smear evenly over chicken pieces.
Cover with a piece of parchment paper and then aluminum foil. Bake for one and a half hours covered and half an hour uncovered. Leave covered on the counter until ready to serve.
Photography: Hudi Greenberger Food Styling: Janine Kalesis
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Love this recipe. I make enough stuffing for two meals and freeze the second half to use when I need it. Perfect for a Sukkos meal.
Amazing! We really like this. I skip ketchup and mustard and use a drop of mayo instead since I don’t like ketchup/mustard.