Braised Tzimmes Chicken with Balsamic-Rosemary Sauce for Passover and Rosh Hashana
Mar 17, 2021, Updated Oct 06, 2022
This recipe has what you are looking for! Roast succulent pieces of chicken, seasoned perfectly with the addition of allspice – with hints of cloves, cinnamon and pepper. Chock full of ingredients – as you can see! Brimming with Colorful Heirloom Carrots, Shallots, Prunes and Garlic and the most delicious Balsamic-Rosemary Sauce… or should I say gravy?
Succulent Braised chicken with a rich-dark sauce (that’s actually silky, brothy & light) combined with a bevy of colorful veggies, prunes and rosemary.
What is Tzimmes? a Jewish a sweetened combination of vegetables (such as carrots and potatoes) or of meat and vegetables often with dried fruits (such as prunes) that is stewed or baked in a casserole.
The name may come from the Yiddish words tzim (for) and esn (eating.)
“To make a big tzimmes over something” is an expression that means to make a big fuss, perhaps because of the slicing, mixing, and stirring that go into the preparation of the dish.
This is my go-to chicken-dish for Passover and Rosh Hashanah. Gluten Free and great for many occasions as well.
The Method is quick simple ~ sauté the seasoned chicken pieces, then add lots of shallots, carrots and garlic.
Make the braising sauce in the pan by adding balsamic vinegar, chicken broth and orange juice – and flavor with honey, rosemary and orange rind.
All is added to a baking pan, covered, and baked until the chicken is tender and juicy, about one hour.
Produces a wonderful deep colored flavorful sauce!
Allspice combines the flavors of cinnamon, nutmeg, cloves, and pepper – gives the dish a special flavor.
It is a warm-tasting aromatic spice.
Enjoy this special recipe for the holidays, or anytime!
Karen
Braised Tzimmes Chicken with Balsamic-Rosemary Sauce for Passover and Beyond
Ingredients
For the Chicken:
- 10 pieces chicken, 4 breasts, 3 thighs, 3 drums
- 1 tablespoon garlic oil, (blitz even amounts of garlic and oil in a small food processor)
- 2 teaspoons allspice , ground; divided
- 1 1/2 teaspoon sea salt
- 1/2 teaspoon freshly cracked pepper
- 1/4 teaspoon sichuan chillies, ground, or any spicy chili
The Rest:
- 2 teaspoons neutral oil*
- 2 cups shallots, peeled, cut 3/4" circles
- 6 large carrots, heirloom carrots peeled; yellow, orange & purple - peeled and sliced diagonally 1″ wide
- 8 medium garlic cloves, peeled and sliced
- 1 1/4 cup chicken broth, preferably homemade
- 1/3 cups balsamic vinegar**
- 1/2 cup freshly squeezed orange juice, I used tangelo
- 4 tablespoons raw honey
- 4 sprigs fresh rosemary
- 2 tablespoons potato starch, (can use cornstarch if not for Passover)
- 2 tablespoons filtered water
- 1/2 cup pitted prunes
Instructions
- Marinate the chicken overnight or for at least 4 hours. Add chicken to a large bowl to fit. Mix in 1 tablespoon garlic oil, cover and refrigerate.
- Take out chicken 20 minutes from the refrigerator before you cook the chicken. Season the chicken with 1 teaspoon allspice, 1 teaspoon salt, pepper and sichuan chiles (or other spicy ground chili.) Mix in.Preheat oven to 350 degrees.
- To a large skillet (I used a seasoned cast iron one) add one tablespoon of oil. Raise heat to medium. Add half the chicken pieces, skin side down and cook until a rich golden color. Turn over and cook on the second side – a total of 8 minutes total. Should have enough oil in the pan for the second batch, add more if necessary. Remove to a plate to hold, add the rest of the chicken, cook as above; add to plate.
- Remove any dark brown bits from the pan. Add remaining 1 tablespoon of oil to the skillet – raise heat to medium-low. Add the shallots and carrots, let them develop color, then stir up, a total of 5 minutes. Remove to a plate.
- Raise the heat to medium-low, add the sliced garlic. Cook, stirring for 3 minutes until a touch golden. Add the chicken broth, balsamic vinegar and orange juice. Bring to a boil. Stir well with a whisk. Add the honey, rosemary, remaining 1 teaspoon of allspice and remaining 1/2 teaspoon of salt. Reduce the heat to a simmer and cook for 5 minutes to slightly reduce.In a small bowl mix together the potato starch with the water using a fork until smooth.
- Bring the sauce back to a boil, add the potato starch/water to the pan whisking consistently for 2 minutes as it will thicken.Add the chicken, vegetables and prunes to a large oven baking pan (can use two pans.) Pour the sauce over all. Add a piece of parchment paper on top, then a tight layer of heavy foil.
- Bake for 50 minutes – 1 hour, this will depend on the size of you chicken pieces – until the chicken is cooked through and the internal temperature of the chicken reaches 165 degrees.Serve with plenty of chopped flat leaf parsley.
- Simple Roasted Creamer Potatoes Recipe: Preheat oven to 350 degrees.Scrub and dry 1 pound Creamer Potatoes, I use “Dynamic Duo” red and yellow.Cut in half, add to a baking pan to fit; rub in 1 tablespoon evoo or neutral oil, 1/2 teaspoon smoked paprika, 1/2 teaspoon kosher salt and 8 cranks of fresh pepper. Rub in. Turn so all cut sides are down on the pan.Roast for about 30 minutes, or until the underneath is nice and golden, and potatoes are cooked through. Add a good handful of chopped flat leaf parsley when serving.
BONUS RECIPE: Simple Roasted Creamer Potatoes Recipe
- Preheat oven to 350 degrees. Scrub and dry 1 pound Creamer Potatoes, I use “Dynamic Duo” red and yellow. Cut in half, add to a baking pan to fit; rub in 1 tablespoon evoo or neutral oil, 1/2 teaspoon smoked paprika, 1/2 teaspoon kosher salt and 8 cranks of fresh pepper. Rub in.Turn so all cut sides are down on the pan. Roast for about 30 minutes, or until the underneath is nice and golden, and potatoes are cooked through. Add a good handful of chopped flat leaf parsley when serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
in looking at recipes on your site, I forgot to tell you I have made this chicken dish a few times! A big hit at my house. I sometimes use different vegetables and it always comes out tender and tasty. Seems like a lot of work, but especially at Passover time I cook a lot. So thank you for the recipe, will make the macaroon cookies this year.
Well thanks for letting me know Carol! Happy to hear it is a family favorite. Happy holidays to you.😀Karen
This recipe was definitely advanced for my level of cooking skills but I really wanted to make something different/special for my friends Passover dinner. It turned out perfectly! Thank you for sharing.
Hi Aja! Thank you for taking the time to send your thoughts.
So happy to hear you tried the Braised Tzimmes Chicken, an oh – came out perfectly! 😀Karen