Smoky Cajun Chicken with Apple-Honey Compote

Serves 6

Savory roasted chicken with smoky paprika, garlic, and Cajun or Creole seasoning, served with a gently sweet, buttery apple-and-honey compote.

Smoky Cajun Chicken

Ingredients

• 8–10 bone-in, skin-on chicken thighs and/or drumsticks
• 2 tablespoons olive oil
• 2 tablespoons kosher-certified Cajun or Creole seasoning
• 1 tablespoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon dried thyme, optional
• ¼–½ teaspoon cayenne pepper, optional for additional heat
• Black pepper, to taste
• 3–4 cloves fresh garlic, minced
• Kosher salt, only if needed
• 1 large onion, thickly sliced
• ½ cup chicken broth
• 1 tablespoon fresh lemon juice

Season the Chicken

Preheat the oven to 400°F.

Pat the chicken very dry.

In a small bowl, combine the Cajun or Creole seasoning, smoked paprika, garlic powder, optional thyme and cayenne.

Check the salt content of your seasoning blend before adding any additional salt. Many Cajun and Creole seasonings already contain quite a bit.

Rub the chicken with olive oil and fresh minced garlic, then generously coat with the seasoning mixture.

For deeper flavor, season the chicken several hours ahead and refrigerate. Remove from the refrigerator about 20–30 minutes before roasting.

Roast

Spread the sliced onion over the bottom of a large roasting dish and arrange the chicken on top, skin-side up.

Pour the chicken broth around the chicken, rather than over it, so the seasoning remains on the skin.

Roast uncovered for 45–55 minutes, until nicely browned and cooked through. Bone-in thighs are particularly tender when taken to approximately 175–185°F.

Broil for 2–3 minutes at the end if you'd like darker, crispier skin.

Finish the hot chicken with a light squeeze of fresh lemon juice.

Pareve Apple-Honey Compote

Serves 6

Ingredients

• 4 medium apples, peeled if desired
• ¼ cup apple juice or apple cider
• 1–2 tablespoons honey
• ½ teaspoon cinnamon
• Small pinch nutmeg
• Small pinch kosher salt
• ½ teaspoon vanilla extract

Prepare

Core the apples and cut them into small chunks or thick slices. Keep the pieces fairly substantial so the finished compote remains chunky rather than turning into applesauce.

Place the apples in a saucepan or skillet with the apple juice or cider, cinnamon, nutmeg, and a tiny pinch of salt.

Cover and cook over medium-low heat for about 8–10 minutes, stirring occasionally. The apples will begin releasing their own juices as they soften.

Uncover and continue cooking for another 5–8 minutes, until the apples are tender but still hold some of their shape and the juices have begun to reduce.

Stir in 1 tablespoon honey. Taste before adding more—you want a gentle honey sweetness to complement the smoky Cajun chicken, not a dessert-like compote.

Continue cooking uncovered for 2–3 minutes, allowing the honey and apple juices to become lightly syrupy.

Remove from the heat and stir in the vanilla.

Serve warm alongside the Smoky Cajun Chicken.