B'nai Emet -> Departments -> Women's League -> Recipes -> Tu Bishvat

January, 2001

Tu Bishvat Fruited Chicken (Serves 4-6)

1 large onion
1 T. oil
1 chicken, quartered
¼ t. ginger
½ t. cinnamon
¼ c. apricot jam
1 c. orange juice
Juice of one lemon
2 c. chicken broth or water
1 c. prunes, pitted
1 c. dried apricots
1 c. roasted, unsalted almonds (1/2 c. chopped coarsely, ½ c. whole)
Salt and pepper to taste

Chop the onion. Saute in large pot with oil until soft, but not browned. Remove skin and fat from chicken. While onion is cooking, mix ginger and cinnamon and sprinkle on chicken pieces. When onion is finished, place chicken in the pot, and brown on all sides. Add all other ingredients, reserving ½ c. whole almonds for garnish. Cook over low flame for at least 40 minutes, adding more broth if necessary. Add salt and pepper. Serve with rice and garnish with remaining almonds.

Tu Bishvat Dried Fruit Compote (Makes 2 cups)

12 dried pitted prunes
12 dried apricot halves
6 dried pear halves, cut into ½-inch pieces
1-3/4 c. apple juice
2 T. sugar
1 T. brandy (optional)

Combine all ingredients in heavy medium saucepan. Bring to simmer over medium-high heat, stirring until sugar dissolves. Reduce heat to medium. Simmer until fruit is tender and juices are reduced to very thick syrup, stirring occasionally, about 15 minutes.

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