Rosh Hashanah sticky tzimmes chicken - The Jewish Chronicle - The Jewish Chronicle

Name: Rosh Hashanah sticky tzimmes chicken - The Jewish Chronicle - The Jewish Chronicle
Ingredients: Sea salt and freshly ground black pepper; 100ml (generous 1/3 cups/ 3.4fl oz) honey; 60ml (1/4 cup / 2 fl/oz) olive oil; 60ml (1/4 cup 2 fl oz) fresh lemon juice (approx juice of 1 lemon); 1 tsp each of ground cinnamon and cumin; A pinch of cayenne pepper; 500g (1lb/2 oz) carrots, (about 4 large carrots) peeled and cut into 2- 3cm pieces; 2 medium-sized (500g / 1 lb 2oz) ) sweet potatoes, peeled and chopped into 2cm - 3cm pieces; 2 medium red onions, cut into ½” wedges; 6 garlic cloves, peeled; 115g (2/3 cup / 4oz) soft dried apricots, halve if large; 115g (2/3 cup / 4oz) soft dried prunes, halved if large; A few sprigs of fresh thyme; 60ml (1/4 cup / 2 fl/oz) dry white wine; Thyme or flat leaf parsley (roughly chopped) to serve

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Super simple and delicious – this one tray roast is the perfect festive meal for a crowd

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Ingredients

Sea salt and freshly ground black pepper
100ml (generous 1/3 cups/ 3.4fl oz) honey
60ml (1/4 cup / 2 fl/oz) olive oil
60ml (1/4 cup 2 fl oz) fresh lemon juice (approx juice of 1 lemon)
1 tsp each of ground cinnamon and cumin
A pinch of cayenne pepper
500g (1lb/2 oz) carrots, (about 4 large carrots) peeled and cut into 2- 3cm pieces
2 medium-sized (500g / 1 lb 2oz) ) sweet potatoes, peeled and chopped into 2cm - 3cm pieces
2 medium red onions, cut into ½” wedges
6 garlic cloves, peeled
115g (2/3 cup / 4oz) soft dried apricots, halve if large
115g (2/3 cup / 4oz) soft dried prunes, halved if large
A few sprigs of fresh thyme
60ml (1/4 cup / 2 fl/oz) dry white wine
Thyme or flat leaf parsley (roughly chopped) to serve</span>