Sweet-and-Fruity Passover Chicken with Carrots and Pineapple

Ingredients

• 3 chicken leg quarters (thigh and drumstick), cut into pieces

• 6 carrots

• 1 onion

• 1 can pineapple

• 3 cloves garlic, crushed

• 1 cup chopped parsley or cilantro

• 2 tablespoons brown sugar

• 2 tablespoons oil

• Salt and pepper

Instructions

Peel the carrots and cut them lengthwise. Slice each half into pieces about 4–5 cm long.

Drain the pineapple and divide it into two portions. Cut one half into large chunks, and blend the other half in a food processor.

Peel the onion and cut it into 6 wedges. Blend two of the wedges in a food processor.

In a bowl, mix the blended pineapple and onion with the garlic, brown sugar, oil, salt, pepper, and half a cup of chopped parsley.

In a large baking dish, arrange the chicken and carrots along with the remaining pineapple chunks and onion wedges. Pour the prepared sauce over everything and mix well.

Place in the oven and bake for about 1 hour and 15 minutes. During baking, turn the chicken a few times so it browns evenly on all sides. Make sure the chicken is fully cooked and tender.

Before serving, sprinkle the remaining chopped parsley over the dish.