Chicken Thighs with Roasted Fall Fruit + Apple & Parsnip Soup Recipe

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Today’s Kitchen: Jamie Geller Rosh Hashanah

Kathie Lee & Hoda welcomed Jamie Geller, founder of The Joy of Kosher magazine, to Today’s Kitchen with a Rosh Hashanah menu to celebrate the Jewish New Year, which begins September 24. Try her Apple & Parsnip Soup and Chicken Thighs recipes.

Kathie Lee & Hoda: Jamie Geller Apple & Parsnip Soup Recipe

This soup is a great after-school snack for the kids, using seasonal fall ingredients.

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Ingredients

  • 2 peeled, sliced Shallots
  • 4 peeled, cored, chopped Granny Smith Apples
  • 1 1/2 tsp Coriander
  • 5 cups Chicken Broth
  • 1 lb peeled, cut Parsnips
  • 1/2 tsp Curry Powder
  • 1/2 tsp Garlic Powder
  • 2 tbsp Olive Oil
  • Salt & Pepper

Directions

Chicken Thighs with Roasted Fall Fruit + Apple & Parsnip Soup Recipe

The Joy of Kosher’s Jamie Geller visited Kathie Lee & Hoda to make a Rosh Hashanah menu of Apple & Parsnip Soup and Chicken Thighs with roasted fall fruit. (MIGUEL GARCIA SAAVEDRA / Shutterstock.com)

  1. Heat oil in a soup pot on medium high.
  2. Saute shallots two minutes.
  3. Add parsnips and cook for three minutes.
  4. Mix in apple pieces and stir for a minute.
  5. Mix in the spices to coat the fruit and vegetables.
  6. Add chicken stock and bring to a boil.
  7. Reduce and simmer 20 minutes or until veggies are tender.
  8. Let soup cool.
  9. Use an immersion blender to puree the soup. Add more broth if needed.
  10. Return soup to the pot and simmer; salt and pepper before serving.
  11. Garnish with diced apple and olive oil.

Jamie Geller: Today Show Chicken Thighs Recipe with Roasted Fall Fruit Ingredients

Start on the stove and finish in the oven for restaurant-quality chicken at dinner.

  • 4 bone-in, skin on Chicken Thighs
  • 2 ripe, firm Pears (cored and sliced)
  • 1/2 tsp Cinnamon
  • 1/2 cup Chicken Broth
  • 3 tbsp Balsamic Vinegar
  • 2 cored, sliced Tart Apples
  • 2 cloves minced Garlic
  • 1/2 tsp Mustard Powder
  • 1 cup Red Grapes
  • 1 tbsp Thyme leaves
  • 1 tsp Olive Oil
  • Kosher Salt

Kathie Lee & Hoda: Jamie Geller Chicken Thighs with Roasted Fall Fruit Recipe Directions

  1. Heat oil in a skillet on medium high.
  2. Brown chicken about nine minutes per side.
  3. Remove and reserve chicken.
  4. Preheat oven at 400 F.
  5. Drain excess skillet grease.
  6. Saute apples with pears for about five minutes, until browned.
  7. Add garlic, cinnamon, mustard powder, and salt; saute one minute.
  8. Return chicken thighs to the skillet and add 1/2 cup stock.
  9. Bring to a boil. Transfer to preheated oven to bake for 15 minutes.
  10. Add grapes and 1/4 cup stock, if needed; bake another 15 minutes.
  11. Garnish with balsamic vinegar and thyme; serve each thigh with one cup of roasted fruit.

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