Pear Cardamom Chicken and Napa (QUICK AND EASY) And it's Pesadich!!!
- 1 head napa cabbage (~ 1 1/2#) cut in half lengthwise, rinsed, and sliced widthwise into 1/2" ribbons
- 6 boneless chicken thighs, with or without skin, your preference
- Kosher salt, garlic powder
- 1/3 jar Negev Nectars Pear Cardamom Chutney
Preheat oven to 350 degrees. Pile cabbage into greased 9" square or 7 x 11" glass pan, greased. Sprinkle with small amount salt and 2 tablespoons water. Cover lightly with aluminum foil and steam in oven 10 mins till cabbage slightly softened and height is diminished. Remove from oven and level out cabbage; lay chicken thighs over cabbage, sprinkle with granulated garlic to taste and spoon over with well mixed pear cardamom chutney to be sure to get pieces of fruit over every piece of chicken. Replace foil loosely and return to oven for 10 mins. Remove foil, gently shuckle pan to move cabbage and disperse liquid, careful to not mix or submerge chicken. Spoon some liquid over the chicken. Replace in oven for 10 mins uncovered, watching the chicken till golden to your liking, careful to not dry. Serve, spooning liquid over chicken. Nice with oven roasted potatoes (or crusty bread or rice pilaf not during Pesach).