Prep time: 5-10 mins | Cooking time: 1 hour
There is a long-standing tradition of adding fruit to savoury dishes at Rosh Hashanah, with dishes such as Apricot Chicken and Tzimmes (carrots with dried fruits) being particularly popular choices in many Ashkenazi homes. Apples, pomegranates and dates are also common additions to Rosh Hashanah fare due to their status as Simanim. A delightfully interactive and rather less traditional approach to bringing stuffed foods to your table this year, we have created a spin on Chinese duck pancakes with a sweet, sticky and tangy marmalade chicken filling.
- 6-8 boneless Chicken Thighs
- 3 cups Marmalade
- 2 tbsp Soy or Tamari Sauce
- 2 tbsp Seasame Oil
- ½ tbsp Rice Vinegar
- Salt & Pepper
- 2 cloves Garlic, crushed
- ¼ tsp Chilli Flakes
- 1 tbsp Honey, (add more to taste)
- 1 pack ‘Chinese Duck Pancakes’ (Or rice flour summer roll wrappers)
- ½ Cucumber, julienned
- 1 bunch Spring Onions, julienned
- Preheat your oven to 200°C / 180°C fan (Gas Mark 6 / 400°F)
- In a bowl mix together the marmalade, soy or tamari sauce, seasame oil, rice vinegar, crushed garlic, chilli flakes, honey and salt and pepper to taste.
- Place the chicken thighs in an oven-proof dish and pour over one third of the marmalade sauce mixture.
- Cover with foil and roast for 45 minutes.
- Remove the chicken from the oven, uncover and carefully shred with forks.
- Pour half of the remaining sauce over the shredded chicken, then cook for a further 15 minutes, uncovered, until sticky and beginning to caramelise around the edges.
- Serve alongside the pancakes, cucumber, spring onions and remaining marmalade sauce (for dipping).
Photo by Yaffa Judah