#Tzimmes: Join Me in Feeding the Needy

Pati Jinch Masbia Tzimmes GiftHi, this is Pati Jinich from patijinich.com and I am asking you to please join me in helping Masbia feed the hungry. Masbia is a network of Kosher soup kitchens that serves 2 million meals a year to hungry men, women and children. Masbia needs our help to continue to feed those less fortunate. Donate now and with your tax deductible receipt, Masbia will include a collection of 40 Tzimmes recipes from some of the best known names in Jewish cooking, including my own. That’s for any donation, and every donation counts! For $1,000 you can help Masbia provide holiday meals for their clients, and here is what I will do for you if you make a $1,000 commitment for the New Year: not only will you receive a book of recipes, but I will personally send you my autographed cookbook.




Citrus Chicken with Carrots and Baby Potatoes


  • 1 pound roma tomatoes
  • ¼  cup vegetable oil
  • 4 pounds chicken pieces (such as thighs, breasts, Pati_Jinich_Citrus_Chicken_with_Carrots_and_Baby_Potatoes_Tzimmes.jpgdrumsticks), patted dry
  • 1 teaspoon kosher or coarse sea salt or to taste
  • ¼  teaspoon freshly ground black pepper or to taste
  • 2 cups chopped white onion
  • 4 garlic cloves pressed or finely chopped
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon dried marjoram
  • ¼ teaspoon true or ceylon cinnamon
  • ½ teaspoon chipotle chile powder or to taste
  • 1 cup fresh squeezed orange juice
  • 2 tablespoons fresh squeezed lime juice
  • ¾ pound carrots peeled and diagonally sliced into about 1-inch pieces
  • 1 pound baby red potatoes


Broil, char or roast the roma tomatoes until completely charred, mushy and juicy. If under the broiler, it will take about 9 to 10 minutes, flipping once in between. Once cool enough to handle, chop and place in a bowl, including the seeds and all the juices.

Heat oil in a large casserole or a large heavy skillet over medium heat. Sprinkle the chicken with salt and pepper. Add the chicken pieces and brown for about 4 minutes per side. Remove the chicken pieces and place them in a bowl.

Add the onion and garlic to the casserole and cook for about 4 to 5 minutes, stirring occasionally, until completely soft and the edges begin to brown. Sprinkle with oregano, thyme, marjoram, cinnamon and chile powder, and give it a good stir. Incorporate chopped tomatoes along with their seeds and juices, as well as the orange and lime juice, mix well.

Add the chicken, carrots and potatoes, and gently spoon the chunky sauce all over them. Reduce heat to medium low and cook covered for one hour, flipping the chicken and moving the vegetables around, once in between.


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