Denise says:

  • A simple roast chicken with the classic flavours of Rosh Hashanah. Sweet figs, pomegranate and hot honey add a seasonal touch.
  • Since writing this I have made it numerous times and I think you will want to add this as your ‘go to’ family festival chicken dinner too!
  • Preparation Time:  15 minutes
  •   Cooking Time: 1 hour 40 minutes plus marinating minimum 2 hours
  •   Serves 6

Ingredients:

  • 6 large chicken thighs or 6 large skinless chicken breasts
  • Hot Honey Marinade
  • 120g runny honey
  • 3 tablespoons olive oil
  • 4 garlic cloves, grated
  • 2 teaspoons smoked paprika
  • 1 teaspoon sweet paprika
  • 1 teaspoon Aleppo pepper or chilli flakes
  • 1 teaspoon coarse black pepper
  • 1 teaspoon flaky sea salt
  • 1 teaspoon ground cinnamon
  • Zest of 1 orange
  • 2 tablespoons orange juice
  • Tray Ingredients
  • 6 banana shallots, peeled and halved
  • 6-8 fresh figs, halved
  • A few thyme sprigs
  • 1 tablespoon olive oil
  • To Finish: Seeds from 1 pomegranate, 2 tablespoons fresh thyme

Method

  1. For the hot honey marinade, place the honey into a small saucepan over medium heat. Cook for 3–5 minutes until it darkens slightly and smells caramelised. Watch carefully – you want deep amber, not burnt bitter.
  2. Remove from the heat and whisk in the olive oil, garlic, both paprikas, chilli flakes, black pepper, salt, cinnamon, orange zest and juice. The sauce will bubble slightly.
  3. Place the chicken into a roasting tin and rub the hot honey mixture all over the chicken and skin if possible. Ideally marinate in the fridge for 2–12 hours
  4. Roast the chicken on 200°C fan for 20 minutes, then reduce temperature to 170°C and cook for another 30 minutes. Baste once or twice during cooking with the tray juices.
  5. Add shallots and figs about 20 minutes before the end. Toss shallots and figs with olive oil and add to the roasting tray with thyme. Spoon over some hot honey pan juices. The figs become sticky and almost jam-like.
  6. Transfer to a serving platter and scatter with pomegranate seeds and fresh thyme.
Tagged in: fresh figs, fresh thyme, Friday Night, Garlic, Honey, Jewish, Orange Juice, Paprika, Pomegranates, Rosh Hashanah, Shallots, Sukkot, Yom Dinner