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"Tzimmes" Chicken with Apricots, Prunes, and Carrots

"Tzimmes" Chicken with Apricots, Prunes, and Carrots

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This aromatic chicken tzimmes is a beautiful, high-protein twist on the traditional Jewish vegetable stew. By roasting the chicken alongside vibrant young carrots, sweet apricots, and succulent prunes, you create a dish that is naturally sweetened with honey and warmed by earthy spices like cumin and cinnamon. It is a wonderful way to bring a touch of Middle Eastern flavour to your Sunday roast, offering a sophisticated balance of savoury and sweet elements that develop beautifully in the oven.

Perfect for a generous family gathering or a festive celebration, this recipe is remarkably simple to prepare using just two baking trays. The slow-roasted garlic and red onion melt into the wine-based sauce, creating a rich glaze that coats every piece of tender chicken. Serve this comforting dish with a simple side of couscous or crusty bread to soak up the syrupy, fragrant juices.

Ingredients for "Tzimmes" Chicken with Apricots, Prunes, and Carrots

2 whole chickens (about 1.8kg ), broken down into 8 pieces, wings and backbones reserved for another use
4 teaspoons kosher salt, divided
120ml plus 2 tablespoons honey
120ml de aceite de oliva
120ml de jugo de limón fresco
2 cucharaditas de pimienta negra recién molida
2 cucharaditas de canela molida
1 cucharadita de comino molido
1/4 cucharaditas de pimienta de cayena
900g carrots, preferably young carrots with greens attached, halved lengthwise or quartered if large
1 large red onion, cut into 1/2" wedges
12 garlic cloves, peeled
230g dried apricots (about 350ml )
230g dried prunes (about 350ml )
20 sprigs thyme
1 1/2 cups dry white wine
Parsley leaves with tender stems (optional, for serving)

How to make "Tzimmes" Chicken with Apricots, Prunes, and Carrots

Arrange racks in top and lower thirds of oven; preheat to 204°C. Season chicken pieces with 2 teaspoons salt.

Whisk honey, oil, lemon juice, pepper, cinnamon, cumin, cayenne, and remaining 2 teaspoons salt in a large bowl. Add chicken pieces, carrots, onion, garlic, apricots, prunes, and thyme and toss to combine. Divide everything but chicken between 2 rimmed baking sheets. Stir wine and 120ml water in a 2-cup measuring cup, then pour half over each sheet.

Cover sheets tightly with foil. Roast 15 minutes, then remove from oven. Remove foil, divide chicken between sheets, and continue to roast, rotating sheets top to bottom halfway through, until carrots are fork-tender, chicken is golden brown, and an instant-read thermometer inserted into the thickest part of a breast registers 74°C, 30–35 minutes (if some pieces of chicken are finished before others, transfer them to a serving platter).

Transfer chicken mixture to serving platter. Pour pan juices over. Top with carrot greens or parsley before serving.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.