The Jewish New Year is approaching on September 18! The holidays are a time for friends, family and, of course, good food! Norene Gilletz, known as the “Jewish Julia Child”, has written a fabulous book called Norene’s Healthy Kitchen (Whitecap Books, 2007). This book is perfect for every type of cook, or non-cook, from singles to families, novice or experienced cooks, there is something for every holiday occasion! 

The recipes also work well for those who keep kosher, so you can enjoy Norene’s lean versions of Jewish favorites such as latkes and Matzo balls.  There are also recipes for easy entertaining during Rosh Hashanah, as well as Shabbat dinners.

This Rosh Hashanah, give Norene’s recipe for Pomegranate Chicken a try! Also, be sure to check her out on the Martha Stewart Radio Show on Tuesday, September 8 at 2pm EST. You can listen here on the Sirius website: http://www.sirius.com/freetrial/register

POMEGRANATE CHICKEN
According to ancient lore, the amount of seeds in the pomegranate is exactly the same number (613) as the mitzvot (good deeds) found in the Torah (the Jewish Bible). If you’re curious, count away! This fragrant dish also contains honey, carrots, and apricots—traditional foods served with hope for a sweet and fruitful New Year.

2 medium onions, sliced
2 cups baby carrots (or 2 cups peeled and
sliced regular carrots)
2 whole chickens (31/2 lb/1.6 kg each),
cut into pieces
1 tsp dried thyme
Kosher salt and freshly ground black pepper
1 cup dried whole apricots, loosely packed
1 cup pitted whole prunes, loosely packed
2 tsp sweet paprika

Marinade:
1/2 cup pomegranate juice
(or juice of 1 pomegranate)
2 cloves garlic (about 2 tsp minced)
Juice and rind of 1 lemon
1/3 cup balsamic vinegar
2 Tbsp extra virgin olive oil
2 Tbsp honey

1. Spray a large roasting pan with cooking spray. Scatter the onions and carrots in the bottom of the pan. Rinse the chicken well and pat dry with paper towels. Trim the excess fat. Place the chicken on top of the vegetables and sprinkle—under the skin and on top—with thyme, and salt and pepper to taste. Tuck the apricots and prunes between the chicken pieces.
2. Whisk the ingredients for the marinade together in a bowl. (If using the juice of a whole pomegranate, reserve some of the seeds for garnish.) Pour over the chicken and sprinkle with paprika. Cover and marinate in the refrigerator for at least 1 hour or for as long as 2 days.
3. When the chicken is marinated, preheat the oven to 350°F. Cook the chicken, covered, for 11/2 hours or until tender. Uncover and cook for 30 minutes longer, basting occasionally, or until the skin is golden. Remove from the pan from the oven and let cool before refrigerating overnight.
4. About 30 minutes before serving, remove and discard any congealed fat from the chicken. Reheat, covered, for 25 to 30 minutes at 350°F. Transfer the heated chicken to a large serving platter and sprinkle with pomegranate seeds. Serve immediately.

Yield: 12 servings. Keeps for up to 3 days in the refrigerator; reheats well. Freezes well for up to 4 months.
315 calories per serving (without skin), 25.9 g carbohydrate, 2.8 g fiber, 31 g protein, 10.0 g fat (2.4 g saturated), 90 mg cholesterol, 103 mg sodium, 526 mg potassium,
2 mg iron, 43 mg calcium

Chef’s Secrets
• Pomegranate Power: See Pomegranate Power Smoothie (page 434) for information on pomegranates. One pomegranate
contains about 3/4 cup seeds and yields 1/2 cup juice.
• No Pomegranates? Substitute either bottled pomegranate or cranberry juice. If desired, sprinkle with toasted pumpkin or sesame seeds at serving time.