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This beautiful fall dish incorporates many Rosh Hashana simanim into one show-stopping dish.
12 boneless, skinless chicken thighs
1-2 tablespoons avocado or grapeseed oil
1/4 a butternut squash, cubed (1/4-inch cubes)
1 leek, white part only, sliced thinly
6 Medjool dates, pitted and chopped
1 apple, peeled, cored and chopped
1 long sprig fresh rosemary, chopped
1 teaspoon pumpkin pie seasoning
2 tablespoons plus 1 teaspoon Manischewitz Honey, divided
4 tablespoons Gefen Extra-Virgin Olive Oil, divided
3 tablespoons Jeunesse Cabernet Sauvignon or other red wine, divided
2 cinnamon sticks
1/2 tablespoon paprika
zest of 1/2 an orange
salt
pepper
pomegranate seeds
fresh mint
Heat grapeseed oil over medium heat and sauté leeks until beginning to soften (no need to fully sauté as they will be further cooked in the oven).
In the meantime, in a mixing bowl, combine squash, apples, dates, rosemary, pumpkin pie spice, two tablespoons honey and three tablespoons oil. Add leeks to this mixture.
Stuff a heaping spoon into each piece of chicken and roll up, securing with a toothpick. Place in a large pyrex, surrounded by remaining stuffing. Pour two tablespoons red wine and remaining oil around chicken. Add cinnamon sticks to the pan.
Mix together remaining honey, one tablespoon wine, paprika, orange zest, salt and pepper. Brush over chicken.
Allow to marinate for one hour.
Bake at 375 degrees Fahrenheit uncovered for 45 minutes, basting at the halfway point.
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Does the chicken need to be stuffed or can I just lay all the mixed ingredients on top and around? Looks so yum!
I don’t think you need to stuff it. Laying it around should also work.