P assover P alate
What to Do with Leftover Charoset?
Try This Chicken with Thyme Recipe
EMANUELLE LEE | THE NOSHER VIA JTA
really thinks to use it once the
seders have passed.

This year, I’ll be using our
leftover charoset to make this
chicken recipe. The beauty of
this dish is that it works no
matter what type of charoset
your family makes. The sweet-
ness from the charoset creates
an addictive caramelized effect
on the chicken.

CHAROSET IS ONE of the
most important food compo-
nents of the Passover seder. Its
intense sweetness symbolizes
the optimism in contrast to the
bitter maror and salty water,
which remind us of our ances-
tors’ suffering.

Every family has its own
special haroset recipe, and
each year my mother makes CHICKEN WITH THYME
ours, which is passed down Serves 4
from my grandmother. Our
family recipe includes dates,
8 chicken drumsticks
sweet kiddush wine and lots of
1 head garlic, cut in half
cinnamon. It’s delicious and I
widthwise always spend the majority of
2 large red onions, finely
my seder making matzoh and
sliced charoset sandwiches.

1 lemon, sliced into rounds
Still, there is always a big
1 lemon, juiced
tub left over, and no one ever
½ cup leftover charoset
6 sprigs fresh thyme
¾ cups water
Olive oil
Preheat your oven to 400
degrees. Place the garlic and sliced
onions in a medium-sized
roasting dish. Dot the lemon
rounds around the dish and
sprinkle with the thyme.

Drizzle with a tablespoon of
olive oil.

In a separate mixing bowl,
toss the chicken pieces with
the charoset and add the
lemon juice, a pinch of salt
and pepper, and 2 tablespoons
olive oil. Mix well, allowing
the mixture to get under the
chicken skin.

Place the chicken pieces in
the roasting dish, along with
Photo by Emanuelle Lee
the garlic, onions, lemon and
thyme. Pour water in the bot-
tom of the roasting dish and
roast for 30 minutes. Turn
the chicken pieces over and
continue cooking another 15
minutes. The chicken should
be caramelized and crisp,
and the onions should be
softened. l
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