Jewish chicken with tzimmes from A Bird in the Hand: Chicken Recipes for Every Day and Every Mood (page 151) by Diana Henry

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ebalk02 on January 22, 2023

    I didn't think this was anything to write home about, but was totally fine. Definitely not too sweet, if that's a concern. I think there are considerably better recipes for tzimmes out there.

  • veronicafrance on March 13, 2016

    This was really delicious. Definitely a make-again. No problem with it being too sweet; I used ordinary potatoes rather than sweet potatoes, and some fat, juicy Agen prunes. Given the choice between red and white wine, I used red, which made for a rich mahogany-coloured sauce. My one criticism: when everything else was cooked, the carrots were still hard. I'd either parboil them for 5 minutes first, or cut them into much smaller pieces.

  • Gio on December 14, 2015

    Delicious chicken! The caution for this recipe is that it's very sweet. DH advises one to mitigate that by using less sweet vegetables, and reducing other variables, which we did. Verdict: a tasty, juicy, crisp skin chicken and fruit with unctuous pan juices.

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