Recipe by Liz Alpern and Jeffrey Yoskowitz

Crispy Chicken with Tsimmes

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Meat Meat
Medium Medium
5 Servings

No Allergens specified

1 Hour, 20 Minutes

Tsimmes is a sweet Ashkenazi stew in which the ingredients vary depending on family origin and tradition. The dish is often eaten during the Jewish High Holidays to symbolically usher in a sweet new year. This sweet-and-savory chicken tsimmes is an easy dish with a built-in side. The juices of the chicken enhance the flavors of the carrots and prunes. It’s filling when paired with rice or kasha, and it’s colorful and complex enough to serve for the holidays.   Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.


Main ingredients

  • 3 tablespoons fresh ginger, grated and peeled or 9 cubes Dorot Gardens Frozen Ginger

  • 3 tablespoons Gefen Honey

  • 2 tablespoons vegetable oil

  • 2 teaspoons Haddar Kosher Salt, plus more as needed

  • 1/2 teaspoon red pepper flakes, plus more as needed

  • 1 teaspoon packed grated lemon zest

  • 2 to 2 and 1/2 pounds chicken pieces, bone-in with skin

  • 1 medium onion, halved and thinly sliced into halfmoons

  • 1 pound carrots, cut into 1/2-inch rounds (about 3 cups)

  • 1/2 pound pitted prunes, coarsely chopped (about 1 and 1/2 cups)

  • 1/2 cup water

  • chopped fresh parsley, for garnish


Prepare the Chicken with Tzimmes


Preheat the oven to 400 degrees Fahrenheit. In a small bowl, mix together the ginger, honey, one tablespoon of the oil, the salt, red pepper flakes, and lemon zest to make a glaze. Set aside.


In a heavy-bottomed oven-safe skillet, heat the remaining one tablespoon oil over medium heat. Place the chicken in the pan, skin-side down, and sear the pieces for five to seven minutes until brown. Transfer the chicken pieces to a bowl, generously coat with the glaze, and set aside.


Add the onion to the pan and cook until it softens and becomes aromatic, about three minutes. Add the carrots and prunes and cook, stirring, for about 10 minutes, until the carrots are just beginning to soften, adding a pinch or two more salt and red pepper flakes. Add the water to the skillet, scraping up the bits of carrot, onion, and prune that have stuck to the bottom of the pan. Place the chicken, skin side up, on top of the tsimmes, drizzling any glaze in the bowl over the chicken.


Place the skillet in the oven, uncovered, and bake for 30 to 35 minutes, until the chicken is cooked through (the safe internal temperature for chicken is 165 degrees Fahrenheit), its skin is crispy and browned, and the sauce looks thick and bubbly.


Spoon over any pan juices and garnish with parsley.


Serve the chicken with tsimmes and kasha or rice. 


Excerpted from the book THE GEFILTE MANIFESTO by Jeffrey Yoskowitz & Liz Alpern. Copyright © 2016 by Gefilte Manifesto LLC. Reprinted with permission from Flatiron Books. All rights reserved. Photography by Lauren Volo.


Masbia is a nonprofit soup kitchen network and food pantry, every day providing hot, nutritious meals for hundreds of New Yorkers in desperate need of food. For Rosh Hashanah, Masbia collected Tzimmes recipes as Tzimmes is a symbolic and sweet food for the holiday. To learn more, click here.

Crispy Chicken with Tsimmes

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