Today is October 18, 2025 / /

Kosher Nexus
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Citrus Chicken with Carrots, Prunes and Pistachios

Ingredients

  • 4 pounds (1.8kg) raw chicken pieces

Citrus Chicken Marinade

  • 1 lemon (for lemon zest and juice) or lime zest and juice
  • 1 large orange (for orange zest and juice) for extra sauce add more fresh orange juice (extra 1/2 – 1 orange)
  • 4 tablespoon olive oil
  • 3 cloves garlic, minced
  • 2 tablespoon grainy mustard
  • 6 tablespoon honey
  • 1 teaspoon dried thyme (or 1 tbsp fresh)
  • 1/2 teaspoon red pepper flakes (or less, to taste)
  • 2 1/2 teaspoon kosher salt
  • 1 tablespoon cornstarch slurry (optional), Note 1 I do this

Vegetables/Fruits

  • 3 cups (450g) carrots, peeled and very thinly sliced (1/4 inch thick or less)
  • 1 lemon, to be cut up and blanched (optional, but great!)
  • 1 medium onion, halved and thinly sliced
  • 1 cup prunes, roughly chopped (or use dates, raisins or apricots)

Garnish

  • 1/4 cup (12g) chopped fresh parsley (or cilantro)
  • 2 green onions, thinly sliced
  • 1/4 cup roasted pistachios, chopped
US Measures – Metric

Instructions

    • PREPARE MARINADE: Put all marinade ingredients in large resealable plastic bag or container. Squish it around to blend ingredients.
    • PREPARE VEGETABLES/FRUIT: For blanched lemon: cut lemon into quarters and remove seeds. Slice each quarter into thin wedges. Place into small pot of boiling salted water for 2 minutes, then drain. Add lemon wedges, prunes, carrots and onions to the bag with the marinade.
    • MARINATE CHICKEN: Pat chicken pieces dry with paper towels then add to bag with marinade. Seal and massage to coat chicken, fruits and vegetables well. Place in fridge to marinate for 6 hours or overnight. If short on time, marinate for 30 minutes at room temperature.
  • ROAST CHICKEN: Preheat oven to 400F/204C. Prepare a rimmed pan lined with foil and sprayed with oil. Transfer chicken, marinade and vegetables to pan Chicken skin side up. Roast for 35-40 minutes until lightly browned. Cooking time will depend on size of chicken pieces.. An instant thermometer piercing the breast should an internal temperature of 155-160F. Stir carrots. Turn on broiler. Leave chicken on middle rack. Broil for 3-5 minutes or until crispy, golden brown (watching carefully so it doesn’t burn).
  • GARNISH AND SERVE: Place chicken, vegetables and sauce onto a platter. Garnish with parsley, green onions and pistachios. Serve immediately.