● Place the chicken in the pan, skin-side down, and sear the pieces for 5 to 7 minutes until brown Transfer them to a bowl, generously coat with the glaze, and set aside.
● Add the onion to the pan and cook until it softens and becomes aromatic, about 3 minutes.
● Add the carrots and prunes and cook, stirring, for about 10 minutes, until the carrots are just beginning to soften, adding a pinch or two more of salt and red pepper flakes if required.
● Add the water to the pan, scraping up the bits of carrot, onion, and prune that have stuck to the bottom of the pan.
● Place the chicken, skin side up, on top of the tsimmes, drizzling any glaze in the bowl over the chicken.
● Place the frying pan in the oven, uncovered, and bake for 30 to 35 minutes, until the chicken is cooked through (the safe internal temperature for chicken is 75°C), its skin is crispy and browned,and the sauce looks thick and bubbly.
● Serve the chicken with tsimmes and kasha or rice.
● Spoon over any pan juices and garnish with parsley.
