Roast Chicken W/ Honey & Chili for Rosh Hashana
“Every Rosh Hashana, Jews smear honey on sliced apples and thick pieces of challah with the idea that a sweet New Year’s meal will usher in a sweet new year…But… what to make for the holiday meal this fall, another thought occurred… A little bit of spice would be a most welcome addition — both to the table and… coming year.”
“After all, pairing something sweet with something spicy is a classic culinary maneuver. The sweetness tames the heat while the chiles keep the dish in question from becoming cloying. Think of a Mexican hot chocolate spiked with chile powder or, closer to the theme at hand, gefilte fish topped with horseradish. And a few well-placed crushed red pepper flakes would go a long way to liven up an otherwise traditional Rosh Hashana meal.” *
1 lemon, plus 3 tablespoons freshly squeezed lemon juice
2 ½ teaspoons kosher salt, more for pot
3 tablespoons freshly squeezed orange juice
4 tablespoons olive oil
1 ½ tablespoons whole grain mustard
3 tablespoons honey
1 bay leaf
½ to 1 teaspoon crushed red pepper flakes, to taste
Black pepper, to taste
1 4-pound chicken, cut into 8 pieces
3 cups sliced carrots (1/4-inch thick)
1 onion, halved and thinly sliced
2/3 cup sliced dates
1 tablespoon fresh thyme leaves
¼ cup chopped cilantro or parsley, for garnish
2 scallions, thinly sliced, for garnish
¼ cup chopped toasted pistachio nuts, for garnish
Quarter the lemon lengthwise, removing any seeds. Thinly slice crosswise into small wedges and add to small pot of boiling, salted water. Blanch for 2 minutes and drain. Reserve slices.
In a saucepan, whisk together lemon juice, orange juice, oil, mustard, honey, salt, bay leaf, red pepper flakes and black pepper to taste. Bring to a boil and simmer for 5 minutes. Let cool.
Put chicken in a bowl and add honey mixture. Add carrots, onion, dates, thyme and blanched lemon slices. Turn mixture several times to coat. Let marinate for at least 30 minutes at room temperature, but preferably overnight in the refrigerator.
Heat oven to 425 degrees. Transfer all ingredients, including marinade, to a sheet pan with a rim. Chicken should be skin side up. Roast until chicken is browned and cooked through, about 20 to 30 minutes for breasts and 30 to 40 for legs and wings (remove the pieces as they are done cooking). When the chicken is done, give the carrot mixture in the pan a stir; if the pan looks dry add 2 to 3 tablespoons water.Continue roasting the carrots until they are tender, about 7 to 12 minutes longer.
Spoon carrots over chicken and top with cilantro, scallions and pistachio nuts
* Original recipe & Photo: New York Times – Dining & Wine - For a Holiday, Sweet Kisses Spice (Melissa Clark)