A good friend of mine mentioned that she was making the “Holiday chicken” from the Mosaic cookbook. Then I saw the “Sabbath chicken” from the Celebrate cookbook benefitting @emunahofamerica . This recipe is a combination of those 2 recipes with my own twist as well.
2 whole chickens, cut into quarters (or whatever pieces you prefer)
12 cloves garlic, minced
1 inch piece of ginger, grated
Salt and freshly ground pepper
1 cup chopped fresh herbs (I used mostly rosemary and basil, with mint and parsley as well)
1 1/2 cup dried fruit (prunes, figs, apricots), cut in half
4 tbsp extra virgin olive oil, divided
1/3 cup silan
1/3 cup balsamic vinegar
1/2 cup white wine
3 bay leaves
Place chicken in large roasting pan, leaving some space between chicken pieces. If your pan isn’t big enough, use 2 pans (preferably not foil). Mix together garlic, ginger, salt, pepper, fresh herbs and 1 tbsp olive oil. Coat chicken, making sure to place under the skin as well.
Surround chicken with dried fruit.
Mix together remaining olive oil, silan and balsamic vinegar. Pour over chicken.
Pour wine around chicken and tuck bay leaves into the wine.
Let marinate a few hours (up to overnight). Preheat oven to 375°F on convention mode (if you don’t have that option, heat to 400°F). Bake for about 1 hour, until skin is nicely browned and juices run clear (I always check the thickest part of the thigh). Enjoy!!
Erin Eats 