Chef Tom – In honor of Passover on the 27th

Seder Dinner

Roast Chicken with Apricots and Olives

Serves 8


8 large bone-in chicken thighs

1 tablespoon kosher salt

1 ½ teaspoons freshly ground black pepper

¼ cup fresh lemon juice, plus 1 lemon, sliced and seeded

¼ cup fresh blood orange or regular orange juice

¼ cup honey

4 to 6 garlic cloves, thinly sliced

¾ teaspoon dried thyme

3 tablespoons ground sumac

4 tablespoons olive oil

1 cup (6 ounces) dried apricots

1 cup (4 ounces) pitted Castelvetrano olives with 2 tablespoons brine

4 large or 8 small shallots, roots trimmed, peeled and cut lengthwise into quarters or halves

¼ cup dry white wine

Slash each piece of chicken through the skin a few times, about 1 inch deep. Season with the salt and pepper and place in a large bowl or large resealable plastic bag. Whisk lemon juice, orange juice, honey, garlic, thyme, sumac and 3 tablespoons olive oil in a bowl to combine. Add lemon slices, apricots, olives and olive brine. Pour the marinade over the chicken and cover tightly or remove as much air as possible before sealing it.

Set on a small sheet pan and refrigerate for at least 2 hours and up to 24 hours, turning the bag from time to time.

Position a rack 8 inches from the broiler heat source. Place an oven rack in the lower third of the oven and heat oven to 450 degrees. Toss shallots with remaining tablespoon oil and spread out on a large sheet pan, cut sides down. Place on the lower rack and cook, turning once, until starting to turn golden, 10 to 12 minutes.

Remove the pan from the oven and use your hands and a slotted spoon to scoop the chicken, apricots, lemon slices and olives onto the pan, reserving the marinade.

Arrange in an even layer with the chicken skin side up and return to the oven. Cook for 15 minutes, baste the chicken with the drippings, and cook until chicken juices run clear, about 10 minutes longer. Remove the pan from the oven. Heat the broiler to high.

Pour the reserved marinade and wine over the chicken, and broil until the chicken is browned and the liquid is thickened, 3 to 5 minutes. If the apricots start to get too dark, turn them over in the sauce. Transfer to a platter. If you used chicken breasts, cut them in half. Pour the sauce over everything or serve it on the side.



Serves 8

3 pounds sweet potatoes

2 pounds medium carrots

2 cups prunes (pitted)

3 teaspoons orange zest (freshly grated)

1 cup orange juice (freshly squeezed)

1 cup water

1/4 cup honey

1/4 cup brown sugar (firmly packed)

2 teaspoons ground cinnamon

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 cup unsalted butter (cold and cubed)


Peel and chop the sweet potatoes and carrots into 1 1/2-inch chunks.

In a large bowl, combine the chopped sweet potatoes and carrots with the prunes.

Zest one of the oranges to measure 3 teaspoons of orange zest.

Squeeze the juice from the remaining oranges to measure 1 cup of orange juice.

In a medium bowl, combine the orange zest, orange juice, water, honey, brown sugar, cinnamon, Kosher salt, and black pepper.

Place the vegetable mixture into the prepared pan or baking dish, and pour the liquid over the vegetables.

Cover with foil or top with a lid and bake in preheated oven for 1 hour.

Uncover and dot with butter. Bake 45 to 60 minutes longer, carefully stirring every 15 minutes, or until vegetables are tender and sauce is thickened.



What do you get when you cross Bob Marley with an Orthodox Rabbi? Matisyahu. Sounds like he’s one of The Wailers, only he’s wearing a yarmulke and side curls. Reggae beats and phrasing, complete with Jamaican accent, singing covers interspersed with specifically Jewish themes. I can see how the man appreciates the parallels between the two cultures. So worth a listen.


Matthew Paul Miller (born June 30, 1979),[2] known by his Hebrew and stage name Matisyahu (“Gift of Yahu”, a Hebrew name of God), is an American Jewish reggae singer, rapper, beatboxer, and alternative rock musician.

Known for blending Orthodox Jewish themes with reggae, rock and hip hop beatboxing sounds, Matisyahu’s 2005 single “King Without a Crown” was a Top 40 hit in the United States. Since 2004, he has released five studio albums as well as two live albums, two remix CDs and two DVDs featuring live concerts. Through his career, Matisyahu has worked with Bill Laswell, reggae producers Sly & Robbie, and Kool Kojak.

One Day/No Woman No

King Without A Crown

Jerusalem (Out of Darkness Comes Light)


If you have the time, or if you’d like to return again and again, here’s an entire concert of his work. Though it’s six years old, you’ll get a good sense of his artistry.

“An Acoustic Evening with Matisyahu” Full Concert Live – London


Chef Tom is currently transitioning from Personal Chef to Private Chef. He also teaches cooking classes, caters small parties and leads overseas culinary tours. His specialty for the last twelve years has been cooking for people with food allergies and sensitivities. His motto is “Food should give you pleasure, not pressure.”

Check him out at

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