Simanim Stuffed Pargiot

Erin Grunstein Recipe By
 
  • Cooking and Prep: 2 h
  • Serves: 6
  • No Allergens

This beautiful fall dish incorporates many Rosh Hashana simanim into one show-stopping dish.

Ingredients (18)

Main ingredients

Garnish

Start Cooking

Prepare the Pargiot

  1. Heat grapeseed oil over medium heat and sauté leeks until beginning to soften (no need to fully sauté as they will be further cooked in the oven).

  2. In the meantime, in a mixing bowl, combine squash, apples, dates, rosemary, pumpkin pie spice, two tablespoons honey and three tablespoons oil. Add leeks to this mixture.

  3. Stuff a heaping spoon into each piece of chicken and roll up, securing with a toothpick. Place in a large pyrex, surrounded by remaining stuffing. Pour two tablespoons red wine and remaining oil around chicken. Add cinnamon sticks to the pan.

  4. Mix together remaining honey, one tablespoon wine, paprika, orange zest, salt and pepper. Brush over chicken.

  5. Allow to marinate for one hour.

  6. Bake at 375 degrees Fahrenheit uncovered for 45 minutes, basting at the halfway point.

Note:

This can be made using bone-in chicken - just cook it longer!

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