Playdate Special: For a Sweet New Year, Saffron Apple Chicken

This recipe was developed while we were still living in Forest Hills, New York. The thought of celebrating the Jewish New Year was a culinary challenge. I wanted to gather apples, honey and saffron. With some knowledge of Moroccan flavors and Indian marinades, I made a fusion and the result has been always great.

This year, besides our playdate mates we had included other guests. The whole potluck was carefully prepared by all. The result was great. Besides chicken we had couscous, a lovely broccoli salad, and another style of chicken - with gorgonzola, which I will share with you later. For dessert apples with honey, Darienne's apple dessert and vanilla ice cream.

Kids were too busy running around and making their sculptures with apples and marshmallows. They also had the chance of tasting beautiful meatballs brought by a guest specially for them. But mostly everybody enjoyed the collection of flavors that were on the table. Shanah Tovah!

Apple Saffron Chicken

The yogurt marinade is the key to success with the chicken texture. I used a low-fat organic natural yogurt from Trader Joe's and that worked perfectly. A good saffron also helps. This year I found a very good one by Morton and Basset from Novato, Calif. Dried fruit plays a role too: This year we had a mix of cherries, cranberries and raisins.

2 cups apple juice

12- 14 saffron threads

2 cups of your favorite mixed dry fruit

6 tablespoons low-fat natural yogurt
kosher salt to taste

3 tablespoons of extra virgin olive oil

1 medium white onion, cut in cubes

3 pounds chicken breasts, butterflied
1 pound chicken thigh filets, fat removed
2 medium Pink Lady apples, thinly sliced

Warm apple juice and add saffron and dried fruit. Reserve for later. In a big bowl whisk together yogurt, salt, olive oil and onion. Immerse chicken pieces and marinade overnight or a minimum of 6 hours.

Heat large skillet over high heat. Remove chicken from marinade; reserve marinade. Sear each piece of chicken, being careful to just bring the meat to the surface. If not using a ovenproof skillet, transfer the seared meat to a ovenproof dish. Cover with reserved marinade, and use the slices of apple as a top layer on the dish, to work as a lid. (You can store it in the refrigerator at this point to cook later.)

Bake in oven for 25 minutes at 375F. Serve hot. Ideal sides are salads, couscous and rice.