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One-pan super-soft chicken with sweet carrot tzimmes

This one-pan chicken and tzimmes can be made in an oven-to-table baking pan to further reduce your workload. Alternatively, you can serve the chicken on its own platter and transfer the tzimmes to a bowl to pass around separately. Up to you.

Regardless, this dish produces chicken that is so soft and flavorful, it will likely disappear to the very end. Enjoy!


  • 1 onion
  • 2 cloves garlic, crushed (optional)
  • salt
  • 2 lb. (1kg.) carrots
  • 4 tbsp. oil
  • 1 medium sweet potato, grated
  • ¼ cup raisins
  • ¼ cup dried cranberries
  • 1 orange
  • 1 lemon
  • 4 chicken thighs
  • 4 chicken drumsticks


  1. Preheat the oven to 400°F.
  2. Slice the onion in half rounds. Peel the carrots and slice thinly.
  3. Pour the oil into a large frying pan (use a pot if you don't have a large enough frying pan) and head over medium heat. Add the onions and sauté until translucent. Salt to taste. Add the crushed garlic and stir.
  4. Add the carrots, raisins, and dried cranberries. Stir. Add another tablespoon or two of oil if necessary. Reduce heat slightly.
  5. Zest the orange and the lemon directly into the carrot mixture. Then cut and juice the orange, and pour in the juice. Simmer for a couple of minutes, then remove from heat. Taste and add salt as needed.
  6. Spread about a third of the tzimmes on the bottom of a baking dish. Place the chicken pieces on top.
  7. Cut the lemon (the one that you zested earlier) into wedges and tuck the wedges in around the chicken.
  8. Spread the remaining tzimmes over the chicken, and cover the pan tightly with foil.
  9. Bake at 400°F for one hour. Reduce heat to 300°F and cook for another hour.
  10. Take the pan out of the oven and increase the temperature to 450°F.
  11. Remove the foil from the pan and push the tzimmes aside so the chicken is exposed. Return to the oven for approximately 20 minutes to allow the skin to brown and crisp up.
  12. NOTE: if preparing in advance, skip the last step, and do it just before serving.

I've decided to go simple with these Rosh Hashanah apple turnovers. The pastry is pre-made, so you're not doing much more than dicing up some apples and assembling them.

Apples are one of the sweet foods that we eat on Rosh Hashanah to symbolize our hope that G‑d will make the coming year a sweet one for us. But there is another layer to why we eat apple specifically, when so many fruits are sweet, which you can read about here.

Two tips for this recipe:

  1. Soak the raisins in some warm water. This helps them rehydrate and plump up. (Details in the instructions below.)
  2. Leave the puff pastry out for about five minutes to defrost just enough that it is pliable, but do not let it become too soft—it will be difficult to work with.


  • 12 puff pastry squares (5x5 inches each)
  • 3 granny smith apples
  • ⅔ cup sugar
  • 2 tsp. cinnamon
  • 1 tsp. kosher salt (if you're using table salt, use ¼-½ tsp. instead)
  • juice of ½ lemon
  • optional: ½ cup raisins
  • 1 egg, beaten
  • 2¼ cups confectioners sugar
  • ¼ cup water
  • 2 tsp. fresh lemon juice


  1. Pre-heat the oven to 400°F (200°C).
  2. Place the raisins in a bowl and cover with hot water.
  3. Whisk together the sugar, cinnamon, and salt.
  4. Dice the apples and toss with the sugar mixture.
  5. Spread the puff pastry squares out on a piece of parchment paper and leave to defrost until it is pliable but not too soft (about 4-5 minutes).
  6. Drain the raisins and add to the apple mixture. Squeeze in the lemon juice.
  7. Spoon the apple mixture into the center of each piece of puff pastry. Choose two opposite corners and bring them together. Pinch the seams to form a triangle shape. Seal well.
  8. Transfer the turnovers to a baking sheet lined with parchment paper.
  9. Beat the egg and brush over the turnovers.
  10. Bake at 400°F for 20-25 minutes, until golden.
  11. Allow turnovers to cool.
  12. To make the glaze, sift the confectioners sugar into a bowl. Add the water and lemon juice, and whisk until smooth. When the turnovers have cooled, drizzle with glaze.

Note: To freeze, make and assemble the turnovers. Freeze flat on a baking sheet, then transfer (once frozen solid) to a zip-top bag. Bake fresh.

Yields: 12 turnovers

The High Holidays are a couple of weeks away, and I know many of you like prepare in advance.

I’ve selected some recipes that freeze well so that closer to the holiday you’ll have time to make the dishes that taste best fresh.

In general, things that freeze well are: Challah, cakes, cookies, most soups, and meats. Chicken can be spiced or marinated and frozen in the pan raw, so you can pull it out and bake it fresh. This is not to say that nothing else can be frozen, but these are things that (in my experience) re-heat with little to no "damage".

I'm working on a more comprehensive guide to advanced food prep and freezing, but I hope this will be helpful in the meantime.

1. Round Raisin Challah with Sweet Crumb Topping

2. Fluffy Whole Wheat Challah

3. Cinnamon Raisin Challah

4. Ginger-Infused Roasted Carrot Soup

5. Traditional Kreplach in Golden Chicken Soup

6. Melt-in-Your-Mouth Rosh Hashanah Brisket

7. Wine and Pomegranate Braised Brisket

8. Fruity Sweet-New-Year Roast

9. Chocolate-Pomegranate Tart

10. The Best "Lekach" - Honey Cake

This is my last summer recipe before I launch into High Holiday cooking, so what better core ingredient to highlight than the essence of summer itself—watermelon!

This drink is fun and refreshing, and takes about 35 seconds from beginning to end. If you have some left over, pour into popsicle molds and freeze for an easy frozen treat.


  • 10 frozen strawberries
  • ½ lb. watermelon
  • Salt
  • Ice


  1. Place the strawberries in a strong blender or the bowl of your food processor, and pulse until it resembles crumbs.
  2. Add the watermelon and salt, and blend. Add ice and blend until thick.
  3. Drink immediately.

Optional (for adults only): add a splash of alcholol

When you're using tomatoes in season, they need very little dressing or accompaniment. Caprese salad is a wonderful way to showcase their beauty and depth of flavor.

Traditionally caprese salad (which is Italian) is just tomato, fresh mozzarella and basil, dressed with olive oil and salt. Because it is so minimalistic, it's important to use good quality ingredients. February tomatoes and August tomatoes are miles apart in terms of flavor and texture, for example.

Many people like to add a drizzle of balsamic syrup, so I've included that option, too.


  • Good quality, in season, ripe grape tomatoes
  • Fresh mozzarella cheese
  • Fresh basil leaves
  • Good quality olive oil
  • Kosher salt or sea salt
  • Optional: good quality balsamic vinegar


  1. Tear the mozzarella cheese into small chunks. Cut the tomatoes.
  2. Arrange the basil leaves, tomatoes, and mozzarella on individual plates or on a communal platter.
  3. Drizzle with olive oil and sprinkle with salt.
  4. Optional: Add a small amount of reduced balsamic vinegar.

Cook It Kosher features recipes from food blogger Miriam Szokovski, as well as guest bloggers and cookbook authors. Let us know if you’d like to contribute!
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