Almond and Honey Chicken
This is a delicious recipe, traditionally served on the second night of Rosh Hashanah. Like most of Rosh Hashanah recipes, there is a sweet twist, to symbolize the sweetness of the year to come.
Serves 4
1 chicken, cut
3 Tbsp oil
3 Tbsp honey
½ tsp turmeric or ground saffron
1 cup (100 g) slivered almonds
½ lemon
Salt and pepper
Combine oil and honey in a small bowl, and heat mixture for 20 seconds in a microwave. Rub chicken with lemon, and then add honey mixture over it. Sprinkle chicken with salt, pepper, and saffron. Roast at 350°F (180°C, th.6) for 30 minutes. Remove chicken from the oven, baste with juices, add some oil, and sprinkle with almonds. Roast for 10 more minutes. Serve with Rosh Hashanah rice.
Serves 4
1 chicken, cut
3 Tbsp oil
3 Tbsp honey
½ tsp turmeric or ground saffron
1 cup (100 g) slivered almonds
½ lemon
Salt and pepper
Combine oil and honey in a small bowl, and heat mixture for 20 seconds in a microwave. Rub chicken with lemon, and then add honey mixture over it. Sprinkle chicken with salt, pepper, and saffron. Roast at 350°F (180°C, th.6) for 30 minutes. Remove chicken from the oven, baste with juices, add some oil, and sprinkle with almonds. Roast for 10 more minutes. Serve with Rosh Hashanah rice.