This week, we’re making our first Rosh Hashanah-inspired dish: Apple & Honey Chicken.

You can use my code to get the frying pan used in this video, provided by Okura. Use code SRULYCOOKS10 for 10% off at [Okura Cookware]http://okuracookware.com/SRULYCOOKS10

Rosh Hashanah Apple & Honey Chicken

Ingredients:

4 boneless, skinless chicken thighs or 2 large chicken breasts
1 large yellow onion, thinly sliced
1 Honeycrisp or Pink Lady apple, sliced
3–4 sprigs fresh thyme
Seeds from ½–1 pomegranate
Olive oil

Honey Paprika Rub:

1 tsp paprika
1 tbsp honey
1 tsp garlic powder
½ tsp kosher salt
¼ tsp black pepper

Honey Dijon Sauce:

¾ cup chicken stock
2 tbsp honey
1 tbsp Dijon mustard
2 cloves garlic, minced
½ tsp kosher salt
¼ tsp black pepper
1 tsp lemon juice or apple cider vinegar

Directions:

Start by making the rub. Mix together the paprika, honey, garlic powder, salt, and pepper, then rub it all over the chicken.

Heat a little olive oil in your frying pan over medium-high heat. Add the chicken and pan-sear for about 4–5 minutes per side, until beautifully browned. It doesn’t need to be fully cooked yet. Remove the chicken from the pan and set it aside to cool slightly.

Lower the heat to medium and add the sliced onions to the same pan. Cook for about 10–12 minutes, stirring occasionally, until soft and caramelized.

Add the sliced apples and fresh thyme and cook for another 3–4 minutes, just until the apples begin to soften. Remove the onion and apple mixture from the pan and set aside.

Now make the sauce. Mix together the chicken stock, honey, Dijon mustard, garlic, salt, pepper, and lemon juice or apple cider vinegar.

Return the chicken to the pan, then add the caramelized onions, apples, and thyme back in. Pour the honey Dijon sauce over everything.

Bring it to a gentle simmer, cover, and cook over medium-low heat for about 10–15 minutes for chicken thighs, or until the chicken reaches an internal temperature of 165°F. If using chicken breasts, the cooking time will depend on their thickness, so use the internal temperature as your guide.

Uncover for the last few minutes and allow the sauce to cook down and become rich and glossy.

Once the chicken is done, finish it with fresh pomegranate seeds.

And stay tuned for my tutorial on the best way to open a pomegranate!

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