Pan-Roasted Chicken with Figs and Olives | Easily Paleo

Let me just get this out of the way: The New Yiddish Kitchen by Jennifer Robbins (Predominately Paleo) and Simone Miller (Zenbelly) is NOT a cookbook just for Jewish people. Sure, it is an absolutely must-have cookbook for Jewish people who follow a Paleo or Gluten-Free Kosher lifestyle. However, I am not Jewish (but I have a non-Jewish mother who would make any Jewish mother proud by the way that she has perfected the art of guilt), but The New Yiddish Kitchen is honestly one of my favorite cookbooks that I own. Jewish food is delicious food. Period. Who doesn’t like bagels and kugel and latkes and rugelach and so much more?

Also, many of the recipes in The New Yiddish Kitchen use Otto’s Naturals Cassava Flour as an ingredient. So, it would be wise to add Otto’s to your shopping cart while you are buying The New Yiddish Kitchen. You need to be able to make those delicious bagels as soon as possible!

Recipes from The New Yiddish Kitchen

Here are a list of just a few recipes that you will find in The New Yiddish Kitchen:

  • Bagels (plain, everything, chocolate chip, cinnamon raisin, and allergy-friendly)
  • Latkas (traditional and carrot parsnip)
  • Matzo Balls (sweet potato, potato, and cassava flour)
  • Pastrami
  • Curried Egg Salad
  • Bubbe’s Brisket (recipe here)
  • Savory Vegetable Kugel
  • Shakshuka
  • Stuffed Cabbage
  • Tabbouleh
  • Creamsicle Macaroons (recipe here)
  • Hamantaschen
  • Jelly Donuts
  • …and so many more!

Chicken with Figs and Olives from The New Yiddish Kitchen

Pan-Roasted Chicken with Figs and Olives Recipe

Pan-roasted chicken with figs and olives is a great way to get dinner on the table in under one hour. The addition of sweet figs and salty olives adds great depth to an old family favorite.

Ingredients:

  • 1 whole free-range chicken, cut into 8 pieces
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 teaspoons (10 ml) avocado oil or schmaltz (rendered chicken fat)
  • 1 cup (160 g) sliced shallots (approximately 2–3 medium)
  • 6 dried figs, roughly chopped
  • 1 cup (135 g) kalamata olives
  • 1 cup (240 ml) white wine
  • 3 sprigs thyme

Directions:

Preheat the oven to 400°F (205°C) and place a large, oven-safe skillet over medium-high heat. Season the chicken all over with the salt and pepper. Add the oil to the skillet and swirl to coat. Once shimmering, add the chicken, skin side down and allow it to sear for 5–10 minutes, or until the skin is brown. Flip and cook for 2–3 minutes on the other side. Remove to a platter.

To the hot pan, add the shallots and figs and sauté for 2–3 minutes, or until the shallots are golden brown. Add the olives, wine and thyme sprigs and boil for a minute or so, scraping up any browned bits that have stuck to the bottom of the pan.

Return the chicken to the pan, skin side up and place in the oven. Roast the chicken for 30 minutes, or until it reaches an internal temperature of 165°F (74°C).

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