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Meat
Easy
6 Servings
Allergens 
No Allergens specified
2 h, 30 m
Diets
For Tu B’Shevat, I wanted to make something fruity but still familiar. This version uses fresh apples, which roast down and soften, adding gentle sweetness without feeling like “fruit for supper.” It’s a win for both kids and adults.
6 skinless chicken bottoms
2 Honeycrisp apples, cored and sliced
2 shallots, thinly sliced
1 jalapeño, thinly sliced (optional)
5 cloves garlic, thinly sliced
1 cup apple cider (not apple cider vinegar)
1 tablespoon Haddar Dijon Mustard
1–2 teaspoons Tuscanini Balsamic Vinegar
2–3 tablespoons Gefen Olive Oil
1 tablespoon salt
1 teaspoon sumac
1 teaspoon dried thyme
1/2 teaspoon cinnamon
1/2 teaspoon coriander
1/2 teaspoon black pepper
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.
Arrange the chicken in a single layer. Scatter apples, shallots, jalapeño, and garlic around and slightly under the chicken.
In a small bowl, whisk the apple cider, Dijon mustard, balsamic vinegar, olive oil, and spices. Pour the mixture evenly over everything, turning the chicken to coat.
Cover and bake for one hour. Then uncover and bake for another hour.
Serve with Israeli couscous, if desired, spooning the pan juices over the chicken.
Styling and Photography by Sheera Segal
Food Prep by Rachel Bondi
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