Looking for a roadmap to holiday dining?
No need to get lost in reams of Rosh Hashanah recipes. Jmore foodie Elite Jakob’s directions will get you to a flawless holiday menu without any detours!
Elite Jakob is a Reisterstown-based integrative health coach, food blogger and author of the self-published cookbook “I Live in my Kitchen, But You Don’t Have To.” For more recipes from Jakob, visit her website, Iliveinmykitchen.com and follow her on Instagram and TikTok @Iliveinmykitchen.
Festive Chicken and Rice
Ingredients
- 4-6 pieces of chicken, sprinkled with kosher salt on each side
- 1 onion, sliced
- 2 garlic cloves, sliced
- 2 cups basmati rice
- 1/2 cup chopped dates
- 1/2 cup chopped prunes
- 1/2 cup raisins
- 1/2 cup goji berries (or replace dates, prunes, raisins and goji berries for any combo of dried fruits for total of 2 cups)
- 2 Tablespoons honey
- 3 1/2 cups water
- 1/2 cup olive oil (divided)
- 2 teaspoons salt
- 1 teaspoon cumin
- Pepper
- 1/3 cup slivered toasted almonds
Instructions
- Sauté the onions in 1/4 cup olive oil until golden and soft. Use an oven safe skillet, preferably one you can serve with.
- Add the garlic and a pinch of salt and sauté for another minute.
- Add the two cups of dried fruits and cook for a minute mixing the onions with the fruit.
- Push the fruits and onions to make room for the chicken pieces and add the other 1/4 cup of olive oil.
- Add the chicken, skin side down onto the skillet and sauté for 3-4 minutes. Remove the chicken pieces to a plate.
- Add the rice to the skillet and mix everything gently.
- Add 2 teaspoons of salt and cumin and mix.
- Make room for the chicken pieces and place them back in the skillet right side up. The sautéed part should be facing up.
- Add the water.
- Drizzle the honey all over the chicken and rice.
- Bring to a boil. Remove from the stove. Cover and place in a 350° oven for one hour.
- Remove the lid and bake for another 10 minutes.
- Remove from the oven and sprinkle the toasted almonds just before serving.
Notes
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