Chef Jeff Nathan, owner /Chef of Abigael’s on Broadway sent us one of his favorite yom tov recipes:
Chicken and Fruit Fricassee
- ¾ cup dry figs
- ¾ cup dry apricots, diced
- ¾ cup golden raisins
- 2 cups water, warm
- ¼ cup brandy
- pinch saffron
- ¼ teaspoon cinnamon
- ¼ cup olive oil
- 2 3 pound chickens, cut into eighths
- 2 onions, diced medium
- 2 tablespoons garlic, chopped
- 1 28 oz. can crushed tomatoes
- kosher salt
- freshly ground black pepper
- In a small bowl combine the dry fruits with the water.
- Set aside and allow to plump at least 30 minutes.
- Drain and reserve the fruit water.
- In a separate small bowl, combine the brandy with the saffron & cinnamon.
- Allow to steep 20 – 30 minutes. Stir well.
- Dredge the chicken pieces in flour.
- In a large sauté pan of hot olive oil, brown the chicken on both sides.
- Transfer chicken to an ovenproof casserole.
- Pour off most of the remaining oil.
- Add the onions and garlic.
- Stir occasionally and cook until translucent.
- Add the dry fruits, tomato, brandy mix and reserved fruit water.
- Using a whisk, scrape the bottom of the pan for the pan drippings.
- Pour the sauce over the chicken.
- Bake, uncovered at 350˚ F. for approximately 1 hour; or until the chicken is cooked through and sauce has thickened slightly.
- Serve with couscous, rice pilaf, or herb simmered new potatoes.
Well, gentle reader, having eaten quite a few delightful lunches and dinners at Abigael‘s, having tried a lot of the recipes in Jeff Nathan’s Family Suppers, I know this one will be a special treat and… I plan to have in the Sukkah!