One of the best perks of being a food blogger is getting to check out all of the new cookbooks from my blogger friends. Stopping by today to share an incredibly delicious recipe for Pan-Roasted Chicken with Figs and Olives from The New Yiddish Kitchen, a gluten and grain free, paleo, and Jewish-inspired cookbook.
I’m not a even a Jewish girl, but when I got my hands on the new cookbook called The New Yiddish Kitchen from the incredibly talented ladies from Zenbelly and Predominately Paleo, I knew I was going to fall in love. Flipping through the book, with it’s beautiful photographs and drool-worthy recipes, I immediately began making mental notes of the recipes I was going to try first: grain free Challah, Cinnamon Raison Bagels, Blintzes with Blueberry Topping, Bubbe’s Brisket, and this Pan-Roasted Chicken recipe I am going to share with you now.
The New Yiddish Kitchen is a fresh and healthful take on Jewish food traditions. The authors compiled their family favorites plus amazing deli fare and Israeli-ispired recipes to bring us over 100 beautiful recipes that will inspire you and make you happy to be able to eat these amazing foods even if you have food allergies.
I love the whole idea of taking what you know and love and transforming it into what serves your higher good. Being gluten and grain free and paleo doesn’t mean you can’t have your traditional favorites. Living with food allergies doesn’t mean you have to skip the bagels, latkes, kugel, and matzo balls.
And the best part of the entire book is that each recipe comes with a little tip from one of the Jewish Bubbes (grandmothers) in their lives.
OK, so let’s get to that roasted chicken recipe.
Pan-roasted chicken is a great way to get dinner on the table in less than an hour. I’m a big fan of both figs and olives, so this recipe jumped out at me right away. It was easy to make. The flavors were amazing. And the family was happy. I would call that a win!
- 1 whole chicken, cut up into 8 pieces
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- 2 teaspoons (10 ml) avocado oil (like this) or Schmaltz (page 235)
- 1 cup (160 g) sliced shallots (about 2–3 medium)
- 6 dried figs (like these), roughly chopped
- 1 cup (135 g) kalamata olives
- 1 cup (240 ml) white wine
- 3 sprigs thyme
- Preheat the oven to 400°F (205°C) and place a large, oven-safe skillet over medium-high heat. Season the chicken all over with the salt and pepper. Add the oil to the skillet and swirl to coat. Once shimmering, add the chicken, skin side down and allow it to sear for 5–10 minutes, or until the skin is brown. Flip and cook for 2–3 minutes on the other side. Remove to a platter.
- To the hot pan, add the shallots and figs and sauté for 2–3 minutes, or until the shallots are golden brown. Add the olives, wine and thyme sprigs and boil for a minute or so, scraping up any browned bits that have stuck to the bottom of the pan.
- Return the chicken to the pan, skin side up and place in the oven. Roast the chicken for 30 minutes, or until it reaches an internal temperature of 165°F (74°C).
Bubbe’s tip for this recipe:
Figs? Feh! I always made this with prunes and nobody complained. You can use either, bubula. Whatever makes you happy.
I absolutely LOVE this book, and I know that you will too. It’s one of my favorite gluten and grain free recipe books because it gives alternative recipes for traditional favorites that everyone loves. You can order your copy on Amazon HERE.
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