I raised my kids on the principle that ketchup isn’t a solution; it’s an indication: if my children don’t like something, they shouldn’t add ketchup—they simply shouldn’t eat it in the first place. But this recipe is one that purposely highlights the ketchup, giving the chicken a sweet and tangy flavor reminiscent of what you’d get at a backyard cookout. This way you can give your kids a barbecue experience without the smoke and the drunk uncle.
SERVES 4
1 cup ketchup
½ cup apple juice
1 tablespoon kosher salt
2 teaspoons ground cumin
1 teaspoon sweet Hungarian paprika
3 pounds bone-in chicken pieces, skin on
1 medium yellow onion, cut into large chunks
2 tomatoes, cut into wedges
1 Preheat the oven to 350°F.
2 Mix together the ketchup, apple juice, salt, cumin, and paprika in a large Dutch oven or other heavy pot.
3 Rinse the chicken and pat dry. Add the chicken, onion, and tomatoes to the Dutch oven and toss everything together to coat evenly. Cover and cook for 45 to 55 minutes, until the juices run clear from a cut between the thigh and leg.
Excerpted from Balaboosta by Einat Admony (Artisan Books). Copyright © 2013. Photographs by Quentin Bacon. Used with permission by the publisher.
This original food article first appeared in the Fall 2016 issue of City Style and Living Magazine.
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