I am a huge fan of Simone from Zenbelly and Jennifer from predominantly paleo!
I read all of their blog posts and buy their cookbooks. I jump up and down and do a happy dance every time they announce a new project. Total Fan Girl!
Their latest joint project, The New Yiddish Kitchen: Gluten-Free and Paleo Kosher Recipes for the Holidays and Every Day is a wonderful collection of paleo, Jewish-inspired recipes that will have your tastebuds dancing for joy! Think bagels and lox, challah french toast, rye bread, brisket and shakshuka! Oy vey!
One of the things I love most about this book is that it uses ingredients that I feel are very easily accessible online. I have been cooking paleo for a few years and have gotten used to buying ingredients online. Many of the ingredients in this book can be easily ordered from Amazon. You can have them in 2-days or less if you have Amazon Prime, which I highly recommend! Totes convenient! (Try Amazon Prime 30-Day Free Trial)
The recipe I chose to review was Pan-Roasted Chicken with Figs and Olives. It’s a simple, flavorful recipe that the whole family will love.
Pan roasting chicken is a great way to get dinner on the table in less than an hour. The addition of sweet figs and salty olives adds great depth to an old favorite.
Pan-Roasted Chicken with Figs and Olives
Prep Time: 15 minutes Cook Time: 45 minutes Makes: 4 servings
1 whole chicken, cut up into 8 pieces
1 teaspoon salt
1⁄4 teaspoon black pepper
2 teaspoons (10 ml) avocado oil or
Schmaltz (chicken fat) or use another fat
1 cup (160 g) sliced shallots (about 2–3 medium)
6 dried figs, roughly chopped
1 cup (135 g) kalamata olives
1 cup (240 ml) white wine
3 sprigs thyme
Preheat the oven to 400°F (205°C) and place a large, oven-safe skillet over medium-high heat. Season the chicken all over with the salt and pepper. Add the oil to the skillet and swirl to coat. Once shimmering, add the chicken, skin side down and allow it to sear for 5–10 minutes, or until the skin is brown. Flip and cook for 2–3 minutes on the other side. Remove to a platter.
To the hot pan, add the shallots and figs and sauté for 2–3 minutes, or until the shallots are golden brown. Add the olives, wine and thyme sprigs and boil for a minute or so, scraping up any browned bits that have stuck to the bottom of the pan.
Return the chicken to the pan, skin side up and place in the oven. Roast the chicken for 30 minutes, or until it reaches an internal temperature of 165°F (74°C).
Bubbe’s tip from The New Yiddish Kitchen: Figs? Feh! I always made this with prunes and nobody complained. You can use either, bubula. Whatever makes you happy.
Buy The New Yiddish Kitchen Here and start cooking!