Yield: 1 Servings
|1||Whole head garlic; cloves separated and peeled|
|1 cup||Loosely packed fresh cilantro leaves|
|1 cup||Loosely packed fresh parsley leaves|
|1 cup||Loosely packed fresh basil leaves|
|⅓ cup||Loosely packed fresh mint leaves|
|½ cup||Extra virgin olive oil|
|½ cup||Balsamic vinegar|
|¼ cup||Brown sugar|
|2 pounds||Granny Smith apples; (approx. 5 apples)|
|8 pounds||Chicken cut into serving pieces; (chicken breasts with skin on and bone-in recommended)|
Here are recent posts to the rfcj ng ...
From: Philip & Karen Selwyn <pkselwyn@...> Source: PALM BEACH POST September 5, 1997 Apples and green herbs figure into many Rosh Hashanna menus as apples represent sweetness and herbs represent growth and renewal.
Put the garlic cloves in the food processor and mince. Add the herbs and pulse the machine, stopping to scrape down the sides until the herbs begin to form into a ball.
Make the marinade: Combine the vinegar, oil, and brown sugar in a bowl and whisk until emulsified.
Peel and core the apples and cut each into eight wedges. Lay the apples along the bottom of a pan large enough to hold the chicken in a single layer.
Lay the chicken pieces, skin side up, over the apples and prick each piece in a couple of places with a fork. Using your hands, pat the herb mixture over the chicken, forming a crust. Pour the marinade very, very slowly over the chicken, taking care not to dislodge the herb crust.
Cover the pan with foil and marinate overnight.
Preheat the oven to 375 degrees.
Bake the chicken for 1 hour, basting occasionally, until chicken is cooked through.
Gertrude and Martin Peller Karen Peller Selwyn Posted to JEWISH-FOOD digest V97 #311 by "Jeffrey A. Freedman" <jefffree@...> on Nov 29, 1997