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Raspberry jam, balsamic, and the deep notes of coffee; not a typical ingredient list when discussing poultry — but when you smell the resulting crusted chicken, it will all make sense. Add in the fact that it takes seconds to throw together and that it is seriously easy to devour, and you will never again question this dynamic trio.
4 skinless chicken steaks or 6 skinlessdark chicken cutlets
1 tablespoon coffee granules
2 teaspoons brown sugar
1 teaspoon paprika
1 teaspoon Pereg Garlic Powder
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon thyme
1/2 cup + 2 tablespoons raspberry jam, such as Tuscanini Raspberry Fruit Spread
2 tablespoons Tuscanini Balsamic Vinegar
2 tablespoons Tuscanini Olive Oil
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Mix rub ingredients.
Spray chicken with cooking spray and sprinkle on rub generously. Massage into chicken.
Mix glaze ingredients.
Spoon onto chicken and make sure to spread it over.
Roast for 20 minutes.
Raise the oven temperature to 450 degrees Fahrenheit (230 degrees Celsius) and roast for another eight to 10 minutes.
Food and Prop Styling by Chana Rivky Klein. Photography by Felicia Perreti.
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What chicken is used for this recipe? Because in the picture it looks different to what’s written and the timings on the recipe also don’t seem to match with the picture
Hi Atara,
The picture looks like regular chicken on the bone, but Sima actually had pargiot (or pargiot with bone) in mind when writing the recipe.
For chicken on the bone, it might take at least an hour to cook. Hope that helps!