Braised Tzimmes Chicken with Balsamic-Rosemary Sauce for Passover and Rosh Hashana - A Zest for Life

Ingredients

• 10 pieces chicken (4 breasts, 3 thighs, 3 drums)
• 1 tablespoon garlic oil ((blitz even amounts of garlic and oil in a small food processor))
• 2 teaspoons allspice (ground; divided )
• 1 1/2 teaspoon sea salt
• 1/2 teaspoon freshly cracked pepper
• 1/4 teaspoon sichuan chillies (ground, or any spicy chili )
• 2 teaspoons neutral oil*
• 2 cups shallots (peeled, cut 3/4" circles)
• 6 large carrots (heirloom carrots peeled; yellow, orange & purple - peeled and sliced diagonally 1″ wide)
• 8 medium garlic cloves (peeled and sliced )
• 1 1/4 cup chicken broth, preferably homemade
• 1/3 cups balsamic vinegar**
• 1/2 cup freshly squeezed orange juice (I used tangelo)
• 4 tablespoons raw honey
• 4 sprigs fresh rosemary
• 2 tablespoons potato starch ((can use cornstarch if not for Passover))
• 2 tablespoons filtered water
• 1/2 cup pitted prunes