Chicken Jerusalem Style

  • Yield servings


3 cups peeled, cored and finely diced Granny Smith apples
1 -- lemon, Juiced
1/2 cup roughly chopped walnuts
3/4 cup golden raisins
4 tablespoons honey
1/2 teaspoon ground cinnamon
3 tablespoons sweet red wine
2 tablespoons chopped mint
4 -- split (half) chicken breasts
1 cup Flour
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1/4 teaspoon ground cinnamon
-- Paprika
4 tablespoons unsalted butter
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon lemon zest
1/2 cup chicken broth (canned or homemade)
Israeli Couscous
1 tablespoon butter or olive oil
1/2 small onion, thinly sliced lengthwise
2 cups chicken broth
1 teaspoon Kosher salt
-- Black pepper to taste
3 tablespoons chopped parsley
1 1/2 cups Israeli couscous
-- mint leaves to garnish


In a bowl, combine all of the charoset ingredients. Cover and refrigerate until serving time.

Dust chicken breasts with flour mixed with Kosher salt, black pepper and cinnamon. Sprinkle lightly with paprika. Brown chicken in 3 tablespoons of the butter and the olive oil on both sides. Add lemon juice, lemon zest and chicken broth to pan. Bring to boil, lower heat, cover and simmer until chicken is fork tender (30 to 45 minutes, depending on size of chicken breasts). Remove breasts from pan, add remaining tablespoon butter to pan and swirl into pan juices. Taste and adjust seasonings.

Serve with Israeli large-grain couscous (or use 10 ounce box medium-grain quick cooking couscous) and charoset. Pass pan gravy separately.

Saute onion in butter or oil until translucent. Add Chicken broth, salt, pepper and parsley. Bring Chicken broth to boil, add couscous, stirring. Lower heat, cover and simmer 10 – 15 minutes, according to package directions, until done.
(If using pre-cooked medium grain couscous, follow package directions to cook entire box.)



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