These Crispy Chicken Thighs with Pomegranate Sauce are an absolute showstopper for your Rosh Hashanah feast.
It’s hard to believe that The New Yiddish Kitchen came out just 6 months ago; it feels like it’s been years! But it’s only 6 months old, which means that this is the first Rosh Hashanah to occur since its release. That’s a good reason to post a brand new recipe, don’t you think?
And to help with your menu planning for the Jewish New Year, my coauthor, Jennifer of Predominantly Paleo and I have put together a round-up of our favorite dishes to celebrate with. The traditional foods of this holiday are sweet ones, to signify a sweet year ahead. Apples dipped in honey and Challah are the most common, but we’ve added some more fun recipes that are perfect for the holiday. Even if you’re not Jewish and/or don’t celebrate, the dishes listed are all seasonal and delicious, so please enjoy them, bubbula!
Make sure to head over to Predominantly Paleo’s page to get her recipe for Sweet Potato Kugel!
Did you know that you can get super crispy chicken thighs without deep frying?
Not only that, but you can have an unbelievably tasty chicken dinner on the table in around 30 minutes. You might find yourself making this one for both a dinner party and a Tuesday evening.
PIN THIS RECIPE + ROUND UP:
Looking for more Rosh Hashanah recipes? There are lots in The New Yiddish Kitchen, and here are some more that you can find online:
Crispy Chicken Thighs with Pomegranate Sauce
Shatter-crisp skin, juicy thighs, and a sweet tart sauce. Sophisticated enough for a holiday, simple enough for a weeknight.
- Prep Time: 5 minutes
- Cook Time: 30-40 minutes
- Total Time: 0 hours
- Yield: 4 servings
- Category: chicken
- Method: pan roast
Ingredients
- 8 bone-in, skin-on chicken thighs
- 1 1/2 teaspoons kosher salt
- black pepper
- 1 tablespoon extra virgin olive oil
- 1 cup orange juice (ideally freshly squeezed)
- 2 cups pomegranate juice
- 1 small sprig rosemary
- 2 sprigs thyme
- 1 teaspoon pomegranate vinegar, or red wine vinegar
- 2–3 tablespoons pomegranate arils
Instructions
- Heat the olive oil in a large skillet over medium heat and add the chicken, skin side down. Don’t touch it for at least 10 minutes, or the skin might stick. Once it easily releases, you can roate the pieces so they cook evenly, but don’t overdo it.
- Allow to cook for 20-25 minutes, or until the skin is deep golden brown.
- Once they are golden brown, flip and cook for another 10-15 minutes, or until they are cooked through to an internal temperature of 165°F.
- Meanwhile, place the orange juice, pomegranate juice, rosemary, and thyme in a medium saucepan and bring to a boil. All to boil until reduced to about 1/2 cup, 15-25 minutes. Strain the herbs and stir in the vinegar.
- Serve the chicken over the sauce, garnished with pomegranate arils and fresh thyme, if desired.
Notes
Bubbe’s tip: The chicken skin won’t get crispy if you futz with it! Put down the tongs, bubbula. If you need something to do, knit a sweater.
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Erica Stein says
Thank you for sharing these and for writing The Yiddish Cookbook with Predominately Paleo. It’s a definite go to resource in my kitchen, especially this time of year. My kids (and I) LOVE the bagel dogs. Who would have thought my favorite food would be a hot dog.
L’shana tova u’metukah to you and your family!
PS Any suggestions for trying to make challah without egg. My son and I can’t tolerate it, and it’s a constant trial and error in our kitchen. Thanks.
zenbellyblog says
Hi Erica,
I’m so glad you and your kids love the bagel dogs and Yiddish Kitchen! I haven’t figured out how to make challah without egg, unfortunately. I’ve been doing a lot with grain-free & nut-free bread recipes for the new book, but haven’t cracked the egg-free code yet! If I ever do I will definitely share.
L’Shana Tova!