| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Whole head garlic, cloves |
|
|
separated and peeled |
| 1 |
c |
Loosely packed fresh |
|
|
cilantro leaves |
| 1 |
c |
Loosely packed fresh parsley |
|
|
leaves |
| 1 |
c |
Loosely packed fresh basil |
|
|
leaves |
| 1/3 |
c |
Loosely packed fresh mint |
|
|
leaves |
| 1/2 |
c |
Extra virgin olive oil |
| 1/2 |
c |
Balsamic vinegar |
| 1/4 |
c |
Brown sugar |
| 2 |
lb |
Granny Smith apples |
|
|
approx. 5 apples |
| 8 |
lb |
Chicken cut into serving |
|
|
pieces chicken breasts |
|
|
with skin on and bone-in |
|
|
recommended |
INSTRUCTIONS
Here are recent posts to the rfcj ng ... From: Philip & Karen Selwyn
<pkselwyn@erols.com> Source: PALM BEACH POST September 5, 1997 Apples
and green herbs figure into many Rosh Hashanna menus as apples
represent sweetness and herbs represent growth and renewal. Put the
garlic cloves in the food processor and mince. Add the herbs and pulse
the machine, stopping to scrape down the sides until the herbs begin
to form into a ball. Make the marinade: Combine the vinegar, oil, and
brown sugar in a bowl and whisk until emulsified. Peel and core the
apples and cut each into eight wedges. Lay the apples along the bottom
of a pan large enough to hold the chicken in a single layer. Lay the
chicken pieces, skin side up, over the apples and prick each piece in
a couple of places with a fork. Using your hands, pat the herb mixture
over the chicken, forming a crust. Pour the marinade very, very slowly
over the chicken, taking care not to dislodge the herb crust. Cover
the pan with foil and marinate overnight. Preheat the oven to 375
degrees. Bake the chicken for 1 hour, basting occasionally, until
chicken is cooked through. Gertrude and Martin Peller Karen Peller
Selwyn Posted to JEWISH-FOOD digest V97 #311 by "Jeffrey A. Freedman"
<jefffree@eskimo.com> on Nov 29, 1997
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