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Soft, flavorful, and original. Can be used for an everyday supper, yet presentable enough for Shabbos.
1 regular onion, sliced
1 red onion, sliced
2 cloves garlic, coarsely chopped
5 bone-in chicken bottoms
10 Hungarian plums, pitted (see note)
1 and 1/2 tablespoons soy sauce
3 tablespoons dry red wine, such as Alfasi Cabernet Sauvignon
3 tablespoons Heaven & Earth Date Syrup or other silan
2 tablespoons olive oil
1 tablespoon natural maple syrup
salt, to taste
pepper, to taste
1 whole scallion, stem removed
1 3-and 1/2 ounce (100-gram) package Tuscanini Chestnuts
Spray the bottom of a six-quart slow cooker with cooking spray. Place onions and garlic on bottom. Arrange chicken pieces over the onion and garlic.
In a food processor fitted with the knife attachment, blend the plums, soy sauce, wine, silan, olive oil, maple syrup, and salt and pepper. Pour over the chicken, taking care that all pieces are covered in sauce. Lay the whole scallion over the chicken. Scatter the chestnuts all around.
Cook on high for one hour and then on low for three hours, or cook on low for four to five hours.
Food and Prop Styling by Shiri Feldman
Photography by Felicia Perretti
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