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Meat
Hard
14 Servings
Allergens 
No Allergens specified
1 Hour, 30 Minutes
Diets
This dish requires a few steps, but the end result justifies all the time invested. The elegant presentation provides a vibrant feast for the eyes as well as the palate. Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
14 chicken cutlets (2.4 pounds/1,080 grams cutlets) OR
6–7 deboned dark chicken bottoms
4 carrots, peeled and grated
Leiber’s olive oil
salt, to taste
a generous tablespoon Gefen Honey, or to taste
1/3 cup frozen spinach, defrosted and drained
2 zucchini, peeled and grated
Leiber’s olive oil
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
salt, to taste
pinch nutmeg
1 long leek, checked and sliced
generous splash of olive oil
salt, to taste
pepper, to taste
6 tablespoons blackberry jam (I used spreadable blackberry 100% fruit)
1/4 cup Gefen Honey
1 tablespoon + 1 teaspoon Leiber’s olive oil
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1/4 teaspoon paprika, preferably Moroccan in oil
pinch salt
2 pinches crushed red pepper flakes
1–2 tablespoons beet juice (optional)
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Place the grated carrots, spinach and zucchini, and leek in three separate small bowls. (Squeeze out the spinach and zucchini mixture.)
Drizzle each vegetable with olive oil and add seasonings, as listed above. Put each vegetable mixture in its own cooking bag, tied securely, and place in a baking pan.
Poke holes in each bag to allow the steam to escape. Bake for 30 minutes, or until the veggies are soft and turning golden. Return each mixture to its bowl.
Lay all the cutlets on Gefen Parchment Paper and pound very thinly.
In the center of each piece, place a strip of the leek mixture, then a strip of the carrot mixture, and finally a strip of the spinach/zucchini mixture. Each strip should be about the width and length of your forefinger. (If you’re short on time, you can mix the vegetables all together, and put a nice amount in the center of each piece of chicken for the filling, but the taste will be less defined.)
Carefully fold over the sides of the cutlets and turn over. With a spatula, carefully transfer to a large baking pan lined with parchment paper.
Mix all glaze ingredients together in a small bowl. Warming them slightly in the microwave makes them easier to mix. Taste and adjust seasoning if necessary.
Spoon the glaze over each chicken piece and smear, taking care that they’re all evenly coated. Reserve some glaze for drizzling when removing from the oven.
Bake for 20 minutes covered with parchment paper and 10–15 minutes uncovered, broiling for the last two minutes. Baste each one halfway through.
To serve: Serve each wrapper cut in strips, showing all three colors in each strip.
Photography: Moishe Wulliger Food Styling: Renee Muller
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can I just put the vegetable in the oven in a pan instead of a baking bag? I’m not sure what a baking bag is
A baking bag is I think like a crockpot liner but used as a bag. It seems that it would make your veggies steam more than roast them. I think you could steam them if you don’t want to use a baking bag.