Braised Tzimmes Chicken with Balsamic-Rosemary Sauce for Passover and Beyond (with 19 more recipes for Passover!)
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?
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. 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.
For the chicken:
(I used Empire Kosher chicken,
4 breasts, 4 thighs and 2 drums)
(blitz even amounts of garlic and oil
in a small food processor)
or any spicy chiles
and sliced diagonally 1″ wide
(I used heirloom yellow, orange & purple)
(please see note!)
I used tangelo
(can use cornstarch if not for Passover)
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.)
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.
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.
* with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed.”
Balsamic Vinegar: PLEASE check you vinegar and do not use one with “caramel color.” These are chemicals – no way does it resemble real caramel. Some types of this artificial coloring contain a potentially carcinogenic chemical called 4-methylimidazole (4-MeI.) Added for a dark color and body. I never buy products with caramel coloring.
The dish reheats very well. Cover and reheat in a 350 degree oven until just warmed through.
This recipe may not be reproduced without the consent of its author, Karen Sheer.