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This chicken dish is a little more festive than your average baked chicken and looks beautiful on a platter. I like to serve it for a Shabbos meal or Chol Hamoed supper in the succah.
6 chicken bottoms
1 bulb fennel, cut into quarters and sliced
1 cup grapes
2 shallots, cut into quarters
2 teaspoons salt
2 teaspoons garlic powder
1 teaspoon Pereg Smoked Paprika
1/2 teaspoon cumin
1 tablespoon Tuscanini Balsamic Vinegar
1/2 cup Manischewitz Chicken Broth or water
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
Place the chicken in a large baking dish. Arrange the fennel, grapes, and shallots around the chicken. Sprinkle the salt, garlic powder, smoked paprika, and cumin evenly over the chicken and vegetables.
Drizzle the balsamic vinegar over the top and pour the chicken broth or water into the baking dish. Cover and bake for one hour.
Uncover the baking dish and increase the oven temperature to 425 degrees Fahrenheit (220 degrees Celsius).
Bake for an additional 15–20 minutes, or until the chicken skin is golden and crispy.
Food Prep by Leah Hamaoui
Photography by Chay Berger
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