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You only need pantry staples to make this special-occasion chicken with thick, flavorful gravy. Just stock up on that pomegranate tea (yum), and you can make this any time of year you’re in the mood for something different!
2 and 1/2 pounds bone-in, skin-on chicken thighs or quarters
1 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon paprika (I used smoked paprika)
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup reserved pan juices + boiling water
3 bags Wissotzky Pomegranate Nectar tea
1/4 cup soy sauce
1/4 cup Gefen Honey
1 tablespoon white wine, such as Tuscanini (see notes)
2 cubes Gefen Frozen Garlic
1 cube Gefen Frozen Ginger (optional)
Preheat oven to 325 degrees Fahrenheit.
Combine spices in a small bowl. Rub spice mixture all over chicken. Place chicken skin-side down in a disposable 9×13-inch pan.
Bake covered at 325 degrees Fahrenheit for 45 minutes.
Remove chicken from oven and set the oven to 390 degrees Fahrenheit.
Uncover chicken and, keeping skin-side down, transfer to another 9×13-inch pan, leaving excess pan juices in the first pan.
Using a fine sieve, pour pan juices into a measuring cup and add boiling water until the one cup line. Place tea bags in measuring cup and cover (you can use the silver foil you used for the first pan), steep for 10 minutes. Drain and discard tea bags; stir in remaining gravy ingredients.
Pour gravy all over chicken and bake uncovered at 390 degrees Fahrenheit for 25 minutes.
Carefully turn chicken over and continue baking for 35 minutes, basting once.
The gravy will thicken as the chicken cools. This recipe reheats well, making it perfect for Shabbos and Yom Tov!
Sponsored by Wissotzky
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