InPamsKitchen
Honey-glazed, air-fried chicken thighs with apples and onions are a flavorful and symbolic dish that is perfect for Rosh Hashanah—the Jewish New Year.
Apples and honey are among the most beloved Rosh Hashanah foods, and their significance is layered with meaning. Apples are symbols of beauty, sustenance, and healing. Honey represents sweetness and abundance.
Traditionally apples and honey are enjoyed by dipping a slice of the fruit into honey to begin the holiday meal. Also, these flavors frequently appear in Rosh Hashanah desserts. However, incorporating them into a main dish allows the flavors of Rosh Hashanah to extend beyond the ritual moment of dipping.
Using an air fryer makes it easy to achieve a caramelized finish without needing to turn on the oven—especially helpful if you’re preparing multiple dishes for your meal. Boneless, skinless chicken thighs will stay moist and tender while absorbing the flavors of the apple and honey, resulting in a beautiful main dish that doesn’t require complicated preparation, leaving more time for family, prayer, and reflection.
From my family to yours, l’shana tovah tikatevu; here’s to a year filled with happiness, health, and good food.
Honey Glazed Air Fried Chicken
Yield: Serves 4
Ingredients:
4 Boneless skinless chicken thighs
4-1/2 Tablespoons raw honey, divided
3 Tablespoons extra virgin olive oil, divided
1 Tablespoon apple cider vinegar
1 Teaspoon dried thyme
2 Medium Fuji apples
1 Small sweet onion
Cilantro or parsley, for garnish, if desired
Directions:
Add chicken thighs to gallon-size, zip-top plastic bag. Set aside.
To make the marinade: In a small bowl, whisk together 4 tablespoons honey, 1-½ tablespoons olive oil, apple cider vinegar and thyme. Pour marinade over the chicken thighs, securely close bag and refrigerate for 1 to 1-½ hours.
Preheat air fryer to 375 degrees fahrenheit.
Remove thighs from the bag. Do not discard the marinade. In a single layer, place thighs in the air fryer basket. For smaller appliances, cook in batches as needed.
Cook for 16-18 minutes, adding 1 minute as needed, until the internal temperature reaches 175 deg F.
Core, peel and cut each apple into 8 wedges. Peel and cut the onion into 8 wedges. Add apple and onion into a medium bowl.
Add the remaining ½ tablespoon honey and 1-½ tablespoons olive oil to the apples and onions. Toss to coat.
Add the apples and onions to the air fryer basket during the last ten minutes of cooking.
Pour the reserved marinade into a small saucepan and bring to a rolling boil over high heat for two minutes. Reduce heat to medium and continue cooking until sauce is reduced by half.
Transfer thighs, apples, and onions to a serving plate and lightly tent with foil. Let stand for 3-4 minutes before serving. Drizzle with sauce and sprinkle with chopped cilantro or parsley, as desired. Serve warm.
Cover and refrigerate leftovers for up to three days.
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Glendale resident Pam Stein is a Chronicle food writer, known to thousands of online followers as the voice of InPamsKitchen. Stein’s recipes have also been featured in The Jewish Journal of Greater Los Angeles and AARP The Magazine. For more recipes and ideas, follow @inpamskitchen on Facebook, Instagram, X (formerly Twitter) or TikTok.
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