- Cooking Time: 1 hr
- Servings: 4
- Preparation Time: 1 hr
- 12 chicken drumsticks
- 6 whole, small red onions, peeled and chopped in half
- 12 pieces of jerusalem artichoke, peeled (can substitute parnips)
- 9 oz dried figs
- 7 oz dried prunes
- 7 oz dried apricots
- 1/2 cup oil (vegetable)
- 2 tablespoons sesame oil
- 2 tablespoons brown sugar
- 3 tablespoons honey
- 1/2 cup soy sauce
- 5 cloves garlic, chopped
- 3 sticks cinammon
- 1 tbsp coriander seeds
- 1 teaspoon turmeric
- 1 tbsp cumin seeds, crushed
- 2 tablespoons sesame seeds
- Salt and freshly ground black pepper
- 1/4 balsamic vinegar
- 2 cups dry red wine
- Sservice over:
- 1 ob instant couscous
- 1/2 cup roasted walnuts (optional)
- 1. Mix all ingredients for marinade together
- 2. Arrange chicken, onions, jerusalem artichoke and dried fruit in a baking dish, and pour over marinade. Cover and refrigerate for a minimum of 3 hours, up to 24 hours.
- 3. Preheat oven to 350 F
- 4. Bake uncovered for 40 minutes or until the chicken turns shiny and brown. Baste occasionally with liquid from bottom of the pan.
- 5. Serve over a bed of cous cous, with walnuts sprinkled on top.
- I usually prepare this dish over the course of a few days. The first day, I peel parsnips and boil them for about 10 minutes. I also chop ingredients, prepare the marinade, and marinate the dish for about 24 hours.
NotesFrom the same book, "The Book of New Israeli Food".
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