The following quotation is taken from the article accompanying
the recipe. "Apples and green herbs figure into many Rosh
Hashanna menus as apples represent sweetness and herbs
represent growth and renewal."
1 whole head garlic, cloves separated and peeled
1 cup loosely packed fresh cilantro leaves
1 cup loosely packed fresh parsley leaves
1 cup loosely packed fresh basil leaves
1/3 cup loosely packed fresh mint leaves
1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar
1/4 cup brown sugar
2 pounds Granny Smith apples (approx. 5 apples)
8 pounds chicken cut into serving pieces
(chicken breasts with skin on and bone-in recommended)
Put the garlic cloves in the food processor and mince. Add
the herbs and pulse the machine, stopping to scrape down the
sides until the herbs begin to form into a ball.
Make the marinade: Combine the vinegar, oil, and brown sugar
in a bowl and whisk until emulsified.
Peel and core the apples and cut each into eight wedges.
Lay the apples along the bottom of a pan large enough to
hold the chicken in a single layer.
Lay the chicken pieces, skin side up, over the apples and
prick each piece in a couple of places with a fork. Using
your hands, pat the herb mixture over the chicken, forming a
crust. Pour the marinade very, very slowly over the chicken,
taking care not to dislodge the herb crust.
Cover the pan with foil and marinate overnight.
Preheat the oven to 375 degrees.
Bake the chicken for 1 hour, basting occasionally, until
chicken is cooked through.
Source: PALM BEACH POST September 5, 1997
Gertrude and Martin Peller
Karen Peller Selwyn
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