Leah Koenig, author of 'The Jewish Cookbook,' shares two of her favorite recipes for the Jewish high holidays. Here, honey roasted chicken and apple schalet.
, which is similar to kugel. It’s sweet enough to serve as dessert but not so sweet that you can’t have it as a side dish.
3 Lay the chicken pieces on top of the vegetables. Drizzle the remaining 2 tablespoons oil over the chicken, rubbing it in to coat all sides, then sprinkle with salt and pepper. Roast for 25 minutes. 5 Reduce the oven temperature to 400 degrees. Brush the chicken evenly with the lemon-honey mixture, then continue cooking until the skin is browned, the juices run clear, and an instant-read thermometer inserted into the thickest part of a thigh registers 165 degrees, 25 to 30 minutes longer. Let rest for 10 to 15 minutes before serving.In “The Jewish CookbookKoenig introduces us to schalet. In parts of France and Germany, schalet is an interchangeable name for the Shabbat stew cholent.
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