CATEGORY

Herb Roasted Chicken with Apple Pear Relish & Winter Cider Drizzle

Written by Jeff Nathan on Friday, 30 December 2011. Posted in Food Mood

We love restaurants recipes, and when we get one from Jeff Nathan of Abigaels we were very excited. Abigaels' cuisine offers an array of globally eclectic American fare, Latin comfort foods and Sushi & Pan Asian specialties. This recipe is one of Chef Jeff's winter menu specials and we're sure it will be your favorite too. 

Herb Roasted Chicken

Yield: 2-4 servings
 

Ingredients:

 
1 cup white wine
3 limes, juiced
½ bunch Italian parsley, lightly chopped
½ bunch cilantro, lightly chopped
2 shallots, chopped
kosher salt 
freshly ground black pepper
1 3½ pound chicken, cut in half
olive oil, as needed
 

Directions:

 
In a large Ziploc bag combine the white wine, lime juice, fresh herbs, shallots, salt and pepper.  Shake to quickly combine.  Add in the chicken halves and seal the bag.  Allow to marinate overnight in the refrigerator, turning the bag over occasionally.
 
Remove the chicken from the marinade and discard liquid.  Place chicken on a rack in a roasting pan.  Coat with a little oil and season lightly with salt and pepper.  Roast at 350˚ F. until skin is crisp and golden, approximately 1 hour.  Remove from oven, allow to cool.  Cut into quarters or eighths.  Serve with Apple Pear Relish and Winter Cider Drizzle.
 
 

Apple - Pear Relish    

Yield: 1½ cups
 

Ingredients:

 
1 Granny Smith apple
1 Macintosh apple
1 Bartlett pear
2 tablespoons apple cider
2 tablespoons fresh lime juice, about 1 lime
1 teaspoon extra virgin olive oil
1/3 cup red onion, small dice
¼ cup pomegranate seeds
2 tablespoons fresh cilantro, chopped
2 tablespoons fresh mint, chopped
¼ teaspoon kosher (coarse) salt
¼ teaspoon cane sugar
 

Directions:

 
Cut the apples and pear into eighths; discard the stems and seeds. Cut the wedges into small dice and place in a medium sized glass bowl. Immediately add in the cider, lime juice and olive oil; stir to coat to prevent browning.
 
Add the red onion and pomegranate seeds and fresh herbs. Season with the salt and sugar and using a rubber spatula, stir well to combine.
 
Set aside until ready to serve.
 
 

Winter Cider Drizzle

Yield: ½ cup
 

Ingredients:

 
1 cup apple cider
1 tablespoon light brown sugar
1 teaspoon honey
 

Directions:

 
In a small sauce pot combine all ingredients. Place over low- medium flame. Heat until simmering and allow to reduce by half the volume. Remove from fire, allow to cool.
 
Note: The Apple - Pear Relish and Winter Cider Drizzle can be made up to two days ahead of time. Store tightly covered in the refrigerator.  Bring to room temperature before serving.

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About the Author

Jeff Nathan

With his sophisticated, flavorful, and creative recipes, Jeffrey Nathan is one of the most popular chefs in today’s market.  His innovative, ethnic-influenced recipes and contemporary presentations appeal to diners young and old.  Since its inception in October 1998, Nathan has been the chef-host of public television’s New Jewish Cuisine, the only international gourmet Kosher cooking series, which is seen in four countries and translated into three languages. His cookbooks, Adventures in Jewish Cooking, and Jeff Nathan’s Family Suppers are available worldwide.

He is the executive chef of The Abigael’s Group, which includes Abigael’s, and the Green Tea Lounge. At his restaurants, and on his television show, Nathan emphasizes the flavors of modern America while observing the laws of kashruth.  He is setting the new standard for Kosher Cuisine with his innovative dishes and presentations.

www.facebook.com/Jeff.Abigaels

Comments (2)

  • Tina
    03 January 2012 at 19:57 |

    Love the food at Abigaels. Can't wait to try out this recipe, especially the apple-pear relish. Sounds delicious. Thank you

  • danacohenjaffe
    18 January 2012 at 03:07 |

    Have both of Jeff Nathan's cookbooks (The Sweet Potato Corn Chowder is to die for!). Just ate at his restaurant and it was fabulous. Can't wait to try this one.

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