Rosh Hashanah
is to enable the heat to circulate over
all sides of the chicken while it cooks.

4 bone-in chicken thighs or breasts
(if large, cut in half)
Juice of 1 lime
3 garlic cloves, crushed
1 tablespoon canola or vegetable oil
½ teaspoon salt
1 tablespoon smoked paprika
1 tablespoon ground cumin
¼ teaspoon cayenne pepper
(or to taste)
1 tablespoon honey
Mix all of the ingredients except
for the chicken in a large bowl or a
zip-seal bag. Add the chicken and
rub to coat it thoroughly. Marinate
it for several hours in the refrigera-
tor. Thirty minutes before cooking,
remove the chicken from the refrig-
erator and allow it to come to room
temperature. Heat your oven to 425 degrees F.

22 Place a wire rack on top of a rimmed
baking tray and place the chicken
pieces on the rack. Bake for 30 min-
utes, or until done. The chicken will
be crispy on the outside.

Note: If the chicken seems to be
charring in the oven, lower the heat to
400 degrees F. When done, remove
the chicken from the oven, and serve
it immediately with cilantro sauce.

Cilantro Sauce
Makes about 1 cup
This sauce was delicious with the
chicken, and we served the leftovers
on fi sh the following evening.

1 bunch cilantro, rinsed
2 cloves garlic
½ a jalapeno pepper (a piece
measuring about 1½ inches)
Juice of 1 lime
2 tablespoons mayonnaise
1 teaspoon honey
SEPTEMBER 8, 2022 | JEWISHEXPONENT.COM
Salt and pepper to taste (be generous)
Puree all the ingredients in a
blender or food processor. Serve it
with the chicken or as desired.

Sweet and Spicy Tzimmes
Serves 4
Like the rest of this menu, this version
is a slight variation on the traditional. It
uses the regular ingredients found in
tzimmes — honey and root veggies —
but off ers a bit of kick with some added
spice. The chipotles in adobo can be
found in small cans in the international
section of most grocery stores.

Because this also cooks at 425
degrees F, this can cook alongside
the chicken; just be sure to put this in
the oven about 15 minutes ahead to
time it correctly for serving.

2 sweet potatoes, peeled and cut
in bite-sized pieces
1 white potato, cut in bite-sized
pieces 2 carrots, cut in chunks
2 tablespoons olive oil
1 tablespoon chipotles in adobo
sauce 1 tablespoon honey
Salt to taste
Heat your oven to 425 degrees F.

Line a baking tray with parchment.

Spread the vegetables in a single
layer on the parchment.

In a small bowl, mix all the remain-
ing ingredients. Be sure to mash any
chipotle pepper into a paste with the
adobo sauce; you don’t want large
pieces because you want the spicy
fl avor permeating throughout the
dish. Pour the sauce over the vege-
tables, and toss to coat them evenly.

Roast the dish in the oven for
about 45 minutes until the vegeta-
bles are turning a golden brown and
beginning to crisp at the edges. JE