Pan Roasted Chicken With Rice-Fruit Stuffing
Pan Roasted Chicken With Rice-Fruit Stuffing. Ronnie Fein
A one-pan wonder for Rosh Hashanah.
Before you read any more I want you to understand that I am an Ashkenazi Jew, so for me, Rosh Hashanah food means things like honey cake, kugel and carrot soup. Like my grandma and mother before me, I prepare many of our treasured family recipes for holidays. Mandelbread. Babka. Chicken fricassee.
But I also always add a new dish or two because it keeps the meals interesting. Lucky for me, my family is not only willing, but eager, and this year a couple of my extras will be undeniably non-Ashkenazi. I’m serving a few dishes from the treasures of Persian/Iranian/Jewish cuisine.
A proper Persian/Iranian Rosh Hashanah meal includes nine symbolic foods: apples-and-honey, leeks, zucchini or other squash, beets, dates, black-eyed peas or other beans, and pomegranate.
Oh yes, and also cow’s lung and a lamb head.
I’ve actually tasted lung, a long time ago at a kosher hotel in Lakewood, N.J. (it was yummy!). But this “delicacy” is not available as far as I know. As for lamb’s head, well, no. Not for me. And according to what I read, most families substitute tongue for the lamb head and popcorn(!) or fish for the lung. Rice is not one of the symbolic foods, but seems to be a must-have at dinner.
Keeping all of this in mind, my second night menu will begin with a roasted beet and black-eyed pea salad followed by a fragrant and warmly seasoned chicken dish together with a rice stuffing that includes leeks, squash, apples and dates. We’ll have pomegranates to snack on with dessert. Nix the lamb head or tongue.
I’ve tried the dish a few times just to be sure it would be something my family will like.