Rosh Hashanah sticky tzimmes chicken - The Jewish Chronicle
Super simple and delicious – this one tray roast is the perfect festive meal for a crowd
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Cooking tools:
- Oven
- Roasting pan
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Measuring cup
- Measuring spoon
Ingredients
- Sea salt
- 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>
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