Succulent Yom Tov Chicken 

This is the most flavorful, juicy chicken you’ve ever tasted. Caramelizing the onions and then blending them adds depth to the sauce, enriches the flavor of the chicken, and takes it to the next level. Spoon the sauce over rice, potatoes, bulgur, or quinoa — any accompanying side dish. Try this sauce on your roast, too! 

SERVES 8 

• 8 chicken bottoms, or 2 whole chickens cut into eighths
• 3 Tbsp oil • 2 onions, chopped
• 3–4 cloves garlic, chopped
• ¼ cup honey
• pinch each salt and pepper
• 3/4 cup sweet chili sauce
• ⅓ cup silan

Place chicken pieces in a large roasting pan. Keep in fridge until ready to roast. Heat oil in a large frying pan. Add onions and sautי over low heat for 45 minutes, stirring occasionally. (The key here is low and slow, to achieve that sauted yet sweet taste.) Fifteen minutes before it finishes sauteing, preheat oven to 350°F (175°C). Add the garlic, and continue sauteing for 2–3 minutes. Add honey, raise heat to high, and mix together for 1 minute. Remove from heat and add the salt and pepper. Cool slightly, then blend with an immersion blender or in the food processor. Pour into a medium-sized bowl. Add the chili sauce and silan, then mix together well. Spoon mixture over chicken, taking care to smother the pieces totally in sauce. Cover and bake for 2 hours. Lower temperature to 300°F (150°C) and uncover roasting pan. Bake for an additional 10 minutes.

(Originally featured in FamilyTable, Issue 661)