"Go take your shower please... close the TV... close the TV... eat dinner... eat the fish... go to sleep... GO TO SLEEP!" I repeated... I felt like a robot or on auto-pilot. For some reason, the girls were non-reactive. I totally shpieled knowing kids are kids.. even when I hoped they can empathize like adults. I abruptly shut the TV demanding they eat the fish I made for dinner" that's when one of my kids threw a fit. She refused to eat... she refused just about everything I asked of her. The other child, though at a stagnating pace, took her shower, ate dinner, and even surprised me by doing the dishes and stacking everything away.... I totally felt nachas amid the challenge. I thanked her for listening.
I had no me-time that night, it took the kids 2 hours to finally fall asleep. Who ever said motherhood is perfect? Its not. The next time you have a headache know you are not alone, this happens to all of us. Looking back, I will have a good talk with my children about the confrontation, situation experienced and make sure, they get my point.
"The joy of motherhood comes in moments, there will be hard times, and frustrating times, but amid the challenges there are shining moments of joy and satisfaction."
~ Elder M. Russell Ballard
Motherly food for thought aside, Purim can be an overwhelming time for parents. there are so many things to prepare from costumes, mishloach manot to fasting and feasting. With all this in mind, here is a sweet chicken recipe for your family dinner or Purim seoudah. A couple of years ago my mom made a delicious caramelized onion chicken recipe for our Purim dinner, which became my inspiration for this dish. The truth is caramelized onion in chicken is delicious in itself, but I love the added sweetness from the prunes and texture from the chestnuts. Purim sameach!
|HONEYED CHICKEN WITH CARAMELIZED ONIONS, CHESTNUTS AND PRUNES|
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Total Time: 1 hour | Serves 4 | Meat
4-6 chicken pieces, bone-in chicken thighs preferred
1 tsp cinnamon
1/2 tsp of paprika
2 tbsp of honey
3 tbsp of olive oil
3 white onions, sliced
250 g dry prunes or apricots
250 g of chestnuts
3/4 cup of boiling water
Kosher salt, to taste
pepper, to taste
1/3 cup whole toasted blanched almonds (optional)
1. In a cast iron skillet or heavy bottom pot, on medium heat, drizzle oil, add the sliced onions, the cinnamon, and paprika. Stir well and add the chicken pieces one at a time, cook for 2 minutes, coating all sides of the chicken and then top with 1/2 cup of water.
2. Drizzle the honey over the chicken, coating properly, sprinkle salt and freshly ground pepper on each piece and the chestnuts. Cook for 10-15 minutes.
3. Keep an eye on the chicken, lower heat to simmer (low-medium), add 1/3 cup of water, allow to reduce for another 20-25 minutes. Cover the pot halfway. Flip the chicken pieces a couple of times, add the prunes, spreading them a bit everywhere in the pot at this point, cook for another 10 minutes. You want to see a golden brown color on both sides of the chicken thighs accompanied with caramelized onions, and softened prunes.