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    Chicken with dried fruits, then pulled chicken sandwiches

    Chicken braised with honey, lemon and dried fruits.
    Food styling by Sheryl Julian; Essdras M Suarez/ Globe Staff
    Chicken braised with honey, lemon and dried fruits.

    Many years ago, an Israeli woman who was a splendid cook invited us to her house in the week between Rosh Hashana and Yom Kippur. She served a Yemeni dish she learned from her mother, who was raised there. Frankly, the chicken emerged from the oven looking a little worse for wear. It had been cooked in a Romertopf clay pot and it didn’t look crisp and appealing. It had settled into the pot in an unattractive way. She cut up the chicken, passed some rice, and served a remarkably good meal. The juices around the bird tasted like a complex sauce, the meat was meltingly tender, and there were flavors of cumin and ginger, plenty of dried fruits, and a touch of sweetness. Here is the dish as I re-created it, cooked in a large casserole with a piece of parchment paper tucked on top, then the lid, so the bird can release its juices and make that multi-layered sauce.

    The next day, take a few extra pieces of chicken that cooked with the big bird and shred them for pulled chicken sandwiches. Add a crisp, quick cucumber pickle and pile it all onto soft, eggy rolls. Neither dish will win a beauty contest. But they will win your heart.


    (For chicken, sandwiches)


    4½ pounds chicken

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    4 bone-in chicken thighs

    4 pickling or Armenian


    Few sprigs fresh parsley


    3 lemons

    Salt and pepper

    1 tablespoon chopped candied ginger

    1 cup dried apricots

    1 cup golden raisins or mixed


    raisins and dried cranberries

    cup honey

    ½ cup chicken stock

    2 teaspoons ground ginger

    2 teaspoons ground cumin

    2 teaspoons ground coriander

    2 tablespoons white wine vinegar

    4 eggy rolls (each about 4 inches)

    Sheryl Julian can be reached at Follow her on Twitter @sheryljulian.