Chicken Jerusalem Style

  • Yield: servings


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