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This recipe has what you are looking for! Roast succulent pieces of chicken, seasoned perfectly with the addition of allspice – with hints of cloves, cinnamon and pepper. Chock full of ingredients – as you can see! Brimming with Colorful Heirloom Carrots, Shallots, Prunes and Garlic and the most delicious Balsamic-Rosemary Sauce… or should I say gravy?
Succulent Braised chicken with a rich-dark sauce (that’s actually silky, brothy & light) combined with a bevy of colorful veggies, prunes and rosemary.
What is Tzimmes? a Jewish a sweetened combination of vegetables (such as carrots and potatoes) or of meat and vegetables often with dried fruits (such as prunes) that is stewed or baked in a casserole.
The name may come from the Yiddish words tzim (for) and esn (eating.)
“To make a big tzimmes over something” is an expressionthat means to make a big fuss, perhaps because of the slicing, mixing, and stirring that go into the preparation of the dish.
This is my go-to chicken-dish for Passover and Rosh Hashanah. Gluten Free and great for many occasions as well.
The Method is quick simple ~ sauté the seasoned chicken pieces, then add lots of shallots, carrots and garlic.
Make the braising sauce in the pan by adding balsamic vinegar, chicken broth and orange juice – and flavor with honey, rosemary and orange rind.
All is added to a baking pan, covered, and baked until the chicken is tender and juicy, about one hour.
Produces a wonderful deep colored flavorful sauce!
Allspice combines the flavors of cinnamon, nutmeg, cloves, and pepper – gives the dish a special flavor.
It is a warm-tasting aromatic spice.
Enjoy this special recipe for the holidays, or anytime!
Karen
This recipe has what you are looking for! Roast succulent pieces of chicken, seasoned perfectly with the addition of allspice - with hints of cloves, cinnamon and pepper. Chock full of ingredients - as you can see! Brimming with Colorful Heirloom Carrots, Shallots, Prunes and Garlic and the most delicious Balsamic-Rosemary Sauce... or should I say gravy?
Prep Time: 15 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour 5 minutes minutes
Servings: 6 servings
Author: Karen Sheer a zest for life
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Ingredients
For the Chicken:
- 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
The Rest:
- 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
Instructions
Marinate the chickenovernight or for at least 4 hours. Add chicken to a large bowl to fit. Mix in 1 tablespoon garlic oil, cover and refrigerate.
Take out chicken 20 minutes from the refrigerator before you cook the chicken. Season the chicken with 1 teaspoon allspice, 1 teaspoon salt, pepper and sichuan chiles (or other spicy ground chili.) Mix in.
Preheat oven to 350 degrees.
To a large skillet (I used a seasoned cast iron one) add one tablespoon of oil. Raise heat to medium. Add half the chicken pieces, skin side down and cook until a rich golden color. Turn over and cook on the second side – a total of 8 minutes total. Should have enough oil in the pan for the second batch, add more if necessary.
Remove to a plate to hold, add the rest of the chicken, cook as above; add to plate.
Remove any dark brown bits from the pan. Add remaining 1 tablespoon of oil to the skillet – raise heat to medium-low. Add the shallots and carrots, let them develop color, then stir up, a total of 5 minutes. Remove to a plate.
Raise the heat to medium-low, add the sliced garlic. Cook, stirring for 3 minutes until a touch golden. Add the chicken broth, balsamic vinegar and orange juice. Bring to a boil. Stir well with a whisk. Add the honey, rosemary, remaining 1 teaspoon of allspice and remaining 1/2 teaspoon of salt. Reduce the heat to a simmer and cook for 5 minutes to slightly reduce.
In a small bowl mix together the potato starch with the water using a fork until smooth.
Bring the sauce back to a boil, add the potato starch/water to the pan whisking consistently for 2 minutes as it will thicken.
Add the chicken, vegetables and prunes to a large oven baking pan (can use two pans.) Pour the sauce over all. Add a piece of parchment paper on top, then a tight layer of heavy foil.
Bake for 50 minutes – 1 hour,this will depend on the size of you chicken pieces– until the chicken is cooked through and the internal temperature of the chicken reaches 165 degrees.
Serve with plenty of chopped flat leaf parsley.
Simple Roasted Creamer Potatoes Recipe: Preheat oven to 350 degrees.Scrub and dry 1 pound Creamer Potatoes, I use “Dynamic Duo” red and yellow.Cut in half, add to a baking pan to fit; rub in 1 tablespoon evoo or neutral oil, 1/2 teaspoon smoked paprika,1/2 teaspoon kosher salt and 8 cranks of fresh pepper. Rub in. Turn so all cut sides are down on the pan.Roast for about 30 minutes, or until the underneath is nice and golden, and potatoes are cooked through. Add a good handful of chopped flat leaf parsley when serving.
BONUS RECIPE: Simple Roasted Creamer Potatoes Recipe
Preheat oven to 350 degrees. Scrub and dry 1 pound Creamer Potatoes, I use “Dynamic Duo” red and yellow. Cut in half, add to a baking pan to fit; rub in 1 tablespoon evoo or neutral oil, 1/2 teaspoon smoked paprika,1/2 teaspoon kosher salt and 8 cranks of fresh pepper. Rub in.
Turn so all cut sides are down on the pan. Roast for about 30 minutes, or until the underneath is nice and golden, and potatoes are cooked through. Add a good handful of chopped flat leaf parsley when serving.
Notes
* with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed.”
**Balsamic Vinegar: PLEASE check you vinegar and do not use one with “caramel color.” These are chemicals – no way does it resemble real caramel. Some types of this artificial coloring contain a potentially carcinogenic chemical called 4-methylimidazole (4-MeI.)Added for a dark color and body. I never buy products with caramel coloring.
The dish reheats very well. Cover and reheat in a 350 degree oven until just warmed through.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
COURSE: Main Course
CUISINE: American, Eastern European
KEYWORDS: Tzimmes Chicken, Tzimmes Chiken for the Holidays
Nutrition Facts
Braised Tzimmes Chicken with Balsamic-Rosemary Sauce for Passover and Beyond
Amount per Serving
Calories
242
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
1
mg
%
Sodium
663
mg
29
%
Potassium
760
mg
Carbohydrates
49
g
16
%
Fiber
6
g
25
%
Sugar
31
g
34
%
Protein
5
g
10
%
Vitamin A
12250
IU
245
%
Vitamin C
23
mg
28
%
Calcium
82
mg
8
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
4 – 8 servings, easily doubled
Ingredients
For the chicken:
8 – 10 pieces chicken
(I used Empire Kosher chicken,
4 breasts, 4 thighs and 2 drums)
1 tablespoon garlic oil
(blitz even amounts of garlic and oil
in a small food processor)
2 teaspoons all spice (ground)
divided
1 ½ teaspoon sea salt, divided
½ teaspoon freshly cracked pepper
¼ teaspoon sichuan chilies, ground,
or any spicy chiles
The rest:
2 tablespoons neutral oil*
divided
2 cups shallots, peeled
¾” circles
6 large carrots, peeled
and sliced diagonally 1″ wide
(I used heirloom yellow, orange & purple)
8 medium cloves garlic, peeled
and sliced
1 ¼ cups chicken broth,
preferably homemade
⅓ cup balsamic vinegar
(please see note!)
½ cup freshly squeezed orange juice,
I used tangelo
4 tablespoons raw honey
4 large sprigs fresh rosemary
2 tablespoons potato starch
(can use cornstarch if not for Passover)
2 tablespoons filtered water
½ cup pitted prunes
Instructions
1
Marinate the chicken overnight or for at least 4 hours.
Add chicken to a large bowl to fit. Mix in 1 tablespoon garlic oil, cover and refrigerate.
2
Take out chicken 20 minutes from the refrigerator before you cook the chicken.
Season the chicken with 1 teaspoon allspice, 1 teaspoon salt, pepper and sichuan chiles (or other spicy ground chili.)
Mix in.
3
To a large skillet (I used a seasoned cast iron one) add one tablespoon of oil.
Raise heat to medium. Add half the chicken pieces, skin side down and cook until a rich golden color.
Turn over and cook on the second side – a total of 8 minutes total.
Should have enough oil in the pan for the second batch.
Remove to a plate to hold, add the rest of the chicken, cook as above; add to plate.
4
Remove any dark brown bits from the pan.
Add remaining 1 tablespoon of oil to the skillet – raise heat to medium-low.
Add the shallots and carrots, let them develop color, then stir up, a total of 5 minutes.
Remove to a plate.
5
Raise the heat to medium-low, add the sliced garlic. Cook, stirring for 3 minutes until a touch golden.
Add the chicken broth, balsamic vinegar and orange juice. Bring to a boil. Stir well with a whisk.
Add the honey, rosemary, remaining 1 teaspoon of allspice and remaining 1/2 teaspoon of salt. Reduce the heat to a simmer and cook for 5 minutes to slightly reduce.
In a small bowl mix together the potato starch with the water using a fork until smooth.
6
Bring the sauce back to a boil, add the potato starch/water to the pan whisking consistently for 2 minutes as it will thicken.
Add the chicken, vegetables and prunes to a large oven baking pan (can use two pans.)
Pour the sauce over all. Add a piece of parchment paper on top, then a tight layer of heavy foil.
Bake for 50 minutes – 1 hour, this will depend on the size of you chicken pieces – until the chicken is cooked through and the internal temperature of the chicken reaches 165 degrees.
Serve with plenty of chopped flat leaf parsley.
7
Simple Roasted Creamer Potatoes Recipe:
Preheat oven to 350 degrees.
Scrub and dry 1 pound Creamer Potatoes, I use “Dynamic Duo” red and yellow.
Cut in half, add to a baking pan to fit; rub in 1 tablespoon evoo or neutral oil, 1/2 teaspoon smoked paprika,1/2 teaspoon kosher salt and 8 cranks of fresh pepper. Rub in. Turn so all cut sides are down on the pan.
Roast for about 30 minutes, or until the underneath is nice and golden, and potatoes are cooked through.
Add a good handful of chopped flat leaf parsley when serving.
See BLOG for 19 additional Passover Recipes!
* with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed.”
Balsamic Vinegar: PLEASE check you vinegar and do not use one with “caramel color.” These are chemicals – no way does it resemble real caramel. Some types of this artificial coloring contain a potentially carcinogenic chemical called 4-methylimidazole (4-MeI.)Added for a dark color and body. I never buy products with caramel coloring.
The dish reheats very well. Cover and reheat in a 350 degree oven until just warmed through.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Categories:Chicken / TurkeyFallGlobal CookingGluten FreeHolidaysI Love Garlic!IntermediateKaren’s FavoritesMain CourseRecipes to Impress / EntertainingSimpleWinterZesty Citrus Recipes
Karen Sheer
To say hello, discuss a recipe, share one, or have a comment - I would love to know what you think!
- Carol
- 28 Mar 2024
Reply
in looking at recipes on your site, I forgot to tell you I have made this chicken dish a few times! A big hit at my house. I sometimes use different vegetables and it always comes out tender and tasty. Seems like a lot of work, but especially at Passover time I cook a lot. So thank you for the recipe, will make the macaroon cookies this year.- Karen Sheer
- 28 Mar 2024
Reply
Well thanks for letting me know Carol! Happy to hear it is a family favorite. Happy holidays to you.😀Karen
