Moroccan Apricot Chicken with Holiday Tzimmes

Everyone has classic go to recipes that grace the table during the holidays. Two of the most popular dishes in Jewish homes are roast chicken and tzimmes. Here is an easy, tantalizing and exotic version of these two classics! With a little help prepping the veggies from your local grocery store, this luxurious meal can be prepared in under half an hour, and all in one roaster oven! It's a win-win recipe that is sure to please family and friends!

Holiday Tzimmes

Ingredients:

½  yellow onion thinly sliced

½ bulb thinly sliced fennel

2 small- medium white potatoes, cubed

1 ½ cup sweet potatoes, peeled and cubed   

1 ½ butternut squash, peeled and  cubed

2  carrots, peeled and cubed

1 turnip, peeled and cubed

¾ cup of dried organic cranberries or raisins

¾ cup prunes

½ cup apricots

3 tbspns Candied Ginger

4 cardamom pods

4 cinnamon sticks

1 tspn kosher salt

Extra Virgin Olive Oil

Directions:

1)   Prepare ingredients. Drizzle with a small amount of olive oil and a tspn of kosher salt.

2)   Combine and toss with hands and place in a roaster pan.

3)   Place the chicken on top.

Your root veggies should look like this, but all glossy from the extra virgin olive oil!

Roast Chicken

Ingredients:

1 small orange, cut in half with the skin on

½ onion with the peel on

1 sprig rosemary

2 sprigs thyme

2 sticks of Cinnamon

Directions:

1) Wash and dry the chicken and place in the roasting pan over the holiday tzimmes.

2) Salt and pepper the inside.

3) Fill it with the orange, onion, rosemary, thyme, and cinnamon. 

 

Moroccan Apricot Glaze

Ingredients:

1 cup of Apricot jam

¼ cup Apple Cider Vinegar

¾ cup of extra virgin olive oil

1 tbspn kosher salt

½ tspn Cayenne

2 tspns Cinnamon

1 tspn mustard powder

1 tspn cumin

2 tspns Garam Masala

1 tspns  ground ginger

Directions:

1)   Combine ingredients in the blender and blend until smooth and incorporated.

2)   Pour over chicken.

3)   Bake chicken at 350 degrees F for 2

 ½  hours. Check the chicken to make sure it reaches 165 degrees inside.

4)   Serve on a large platter with thyme and orange slices. Enjoy!