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Not your typical stuffed chicken, the symphony of flavors in this dish comes together to deliver one of the juiciest, most flavorful chicken dishes ever. The glaze gives it an attractive mahogany finish and sophisticated flavor, so apropos for Yom Tov. I know what everyone will be serving on Succos!
1 large onion, sliced
4 chicken bottoms, cut in eighths, skin on (see note)
2 tablespoons Gefen Honey, for drizzling (optional)
1 onion, diced
oil, for sautéing
1 large ripe but firm green pear, peeled and grated
3 Beleaves Medjool Dates, chopped
2 tablespoons breadcrumbs
1 tablespoon freshly squeezed lemon juice
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
1 cube Gefen Frozen Parsley
salt, to taste
pepper, to taste
3 tablespoons natural silan, such as Heaven & Earth Date Syrup
2 tablespoons pomegranate syrup
1 teaspoon paprika in oil
1 teaspoon garlic powder
zest of 1/2 lemon
1/4 teaspoon smoked paprika
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Sauté the onion in a little oil until golden, but not brown. Add the remaining ingredients and mix for one minute or until combined. Remove from heat. Let it sit for a few minutes to thicken somewhat.
Meanwhile, place the sliced onion in a large pan, spray with cooking spray, and put the chicken pieces on top.
Mix all ingredients in a small bowl.
Place a spoonful of stuffing under the skin of each piece of chicken, covering it gently with the skin, but letting the stuffing be visible.
Smear the glaze evenly over the chicken skin.
Cover with Gefen Parchment Paper first, and then tightly with aluminum foil.
Bake for one hour and 45 minutes. Uncover, drizzle with honey, if desired, and return to the oven for another 15 minutes.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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Can this be served at room temperature – for Shabbos lunch??
It’s really up to you and your family’s prefrence if they mind room temperature chicken 🙂 But you definitely can serve it room temp 🙂