Elegant Chicken with Pear and Date Stuffing

Brynie Greisman Brynie Greisman
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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!

2h 30m 4
Easy Meat Freezer-Friendly

Contains: Gluten, Wheat

Directions

Prepare the Stuffing

  1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

  2. 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.

  3. Meanwhile, place the sliced onion in a large pan, spray with cooking spray, and put the chicken pieces on top.

Prepare the Glaze

  1. Mix all ingredients in a small bowl.

Prepare the Chicken

  1. 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.

  2. Smear the glaze evenly over the chicken skin.

  3. Cover with Gefen Parchment Paper first, and then tightly with aluminum foil.

  4. Bake for one hour and 45 minutes. Uncover, drizzle with honey, if desired, and return to the oven for another 15 minutes.

Credits

Tips:
If pomegranate syrup is not available, heat pomegranate juice until reduced and syrupy. Don’t forego the flavor.

Notes:
Alternatively, you can stuff chicken capons with the stuffing, as seen in the photo.

Description:
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

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1 Comment

Sharon Gross •

Can this be served at room temperature - for Shabbos lunch??

Raquel Malul Kosher.com Team •
Reply to Sharon Gross

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 :)