Pomegranate And Apple Chicken | The Jewish Week | Food & Wine

Pomegranate And Apple Chicken

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Pomegranate And Apple Chicken

Pomegranate apple chicken. Photo by Amy spiro

Get into the Rosh HaShanah spirit with two of the holiday's classic fruits.

Rosh HaShanah is imminently upon us, and if you're about to cook for two days of heavy meals, you're probably looking for recipe inspiration. Here is a dish that combines to of the major symbols from the holiday - pomegranates and apples.

Pomegranates are important in the Jewish tradition year round - they are one of the Seven Species that are listed in the Torah as special products of the Land of Israel, and were also embroidered on the hem of the robe of the Cohen Gadol in the Temple, and even incorporated into the Temple’s design itself.

In connection to Rosh HaShanah, pomegranates are important because their many seeds are said to symbolize fruitfulness. As legend has it, the seeds of the pomegranate number 613, which corresponds to the number of mitzvot. Many people who eat pomegranates at their holiday meals recite the blessing: “May our merits be numerous as the seeds of a pomegranate.”

Apples, of course, are eaten on Rosh HaShanah to bring sweetness to the new year. This chicken dish brings sweetness and savory together for an unforgettable holiday meal.

Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at bakingandmistaking.com. She also holds a BA in Journalism and Politics from NYU.

Servings & Times
  • Serves 3-4
Active Time:
  • 30 min
Total Time:
  • 1 hr 30 min

3 boneless skinless chicken breasts

3 tablespoons flour + salt and pepper

1 large onion, diced

2 medium green or yellow apples, peeled and diced

1 cup pomengranate juice

2-3 tablespoons apple cider vinegar

Rice, to serve (optional)

  1. Cut the chicken into small chunks - about 1/2" cubes. Toss it with the flour and salt and pepper.
  2. Heat a couple tablespoons of oil in a large pot over a medium flame. Place the chicken in the pan, cooking, turning when necessary, until all the surface is white (cook in batches if necessary). Remove the chicken to a plate.
  3. Add a tablespoon of oil to the pan, and add the onion. Cook, stirring regularly, about 20 minutes, until the onions are starting to brown. Add the apple, pomegranate juice and vinegar, and bring to a boil. Boil five minutes, until the sauce turns sticky. Return the chicken to the pan, lower the heat and cook for 10 minutes until everything is heated through.
  4. Serve hot, with rice if desired.