Crispy Chicken Thighs with Tzimmes

These crispy chicken thighs from Jake Cohen’s “JEW-ISH: A Cookbook: Reinvented Recipes from a Modern Mensch” (Houghton Mifflin Harcourt, $30) have become a weeknight staple in the author’s New York City kitchen. The fall version adds tzimmes, a sweet-and-sour side dish of carrots cooked with prunes, making it a classic for serving on Rosh Hashanah, the Jewish new year, on Sept. 6. Even better, the whole thing is perfumed with orange zest. The dish comes together in one hour so you can avoid heating up the house on a hot summer night.

Crispy Chicken Thighs with Tzimmes

Serves 4


2 pounds bone-in, skin-on chicken thighs (4 medium), patted dry

2 teaspoons finely grated orange zest

1 teaspoon ground cinnamon

Kosher salt and freshly ground black pepper

5 tablespoons extra-virgin olive oil

1 medium yellow onion, thinly sliced

1½ pounds rainbow carrots with green tops, cut into 2-inch pieces, tops reserved

1 cup dried prunes, coarsely chopped

½ cup freshly squeezed orange juice

¾ cup chicken stock

1 garlic clove, finely grated


Preheat the oven to 400 degrees Fahrenheit.

In a large bowl, toss the chicken thighs with 1 teaspoon of the orange zest, ½ teaspoon of the cinnamon and a heavy pinch each of salt and pepper to coat.

In a large ovenproof skillet, heat 3 tablespoons of the olive oil over medium heat. Place the thighs in the pan, skin-side down, and cook until the skin is golden and the fat has rendered, 8 to 10 minutes. Flip the thighs and cook to sear the other side, 3 to 4 minutes. Transfer to a plate.

Raise the heat to medium-high, then add the onion to the skillet. Cook, stirring often, until softened and lightly caramelized, 3 to 4 minutes. Stir in the remaining 1 teaspoon orange zest and ½ teaspoon cinnamon to incorporate. Add the carrots, followed by the prunes and orange juice, and cook, stirring often, until the carrots begin to soften and the orange juice glazes them, 10 to 12 minutes.

Stir in the stock and season with a heavy pinch each of salt and pepper. Place the thighs on top, skin side up, and transfer the skillet to the oven. Roast for 15 minutes, until the thighs have reached an internal temperature of 165°F and the carrots are tender.

Meanwhile, coarsely chop 2 cups of the reserved carrot greens and put them in a small bowl. Add the garlic and remaining 2 tablespoons olive oil and stir to combine. Season with salt and pepper.

Spoon the carrot-top relish over the chicken and carrots, then serve.

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