New Year, New Chicken Dish


Blogger and community member Nicole Gesher presents a delectable chicken dish just in time for Rosh Hashanah.

With a slew of Jewish holidays just around the corner, I find myself yearning not just for a sweet new year for my family and friends, but also for new recipes that will spice things up a little at our big family dinners. If, like me, you’re a little tired of brisket and tzimmes is less than appealing, please allow me to introduce you to a delicious, easy, and crowd-pleasing interplay of sweet, sour, and somewhat surprisingly tasty chicken dish (inspired by Bon Appétit). No small feat for our hardworking weeknight dinner friend, the chicken, am I right?

New Year Chicken

You will need the following to serve 8 adults:

  • 4 lbs of boneless chicken thighs
  • 1 tbsp of cumin seed
  • 1 tbsp of fennel seed
  • 1 tbsp of ground coriander
  • 1/2 cup olive oil, plus 2 tbsp
  • 3 medium onions, chopped
  • 6 garlic cloves, peeled and smashed
  • 1 bay leaf
  • 2/3 cup of red wine vinegar
  • salt and pepper
  • 1 cup of raisins
  • 1 bunch of fresh mint
  • 1 cup shelled pistachios

Preheat your oven to 400 degrees. Warm the cumin seed, fennel seed, and ground coriander in a large enamel pan on medium heat. Choose a pan that can safely bake in your oven. When the spices become fragrant, add 1/2 cup of olive oil, the chopped onion, and garlic. Cook for 5 more minutes on medium heat. Add bay leaf, vinegar and 1/2 cup of water, and bring mixture to a boil. Reduce heat and simmer for another 3-5 minutes, then pour mixture into a bowl.

Rinse and pat dry chicken. Grind a thin layer of salt and pepper into the enamel pan used to make the sauce (no need to wash). Add 2 tbsp of olive oil. Place chicken in a single layer in the pan, season with salt and pepper, and cook chicken on each side for 6 minutes on medium heat. Chicken will not be cooked through.  Spoon mixture over the chicken. Sprinkle raisins on top and bake at 400 degrees for 15 minutes. Let rest for 10 minutes and sprinkle with freshly torn mint leaves and shelled pistachios.

I like to serve this concoction over a bed of arugula, but it would do well with rice or roasted potatoes if you’re currently eating carbs (lucky you!).

Wishing you and your families and friends a beautiful new year!



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Nicole Gesher

Written by Nicole Gesher

Nicole Gesher is an avid amateur gardener and foodie. She lives with her husband and two adorable children in Menlo Park. On occasion, she uses her law degree as a mediator. You can find her cooking and gardening blog here:

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