Gayna al Orno

Cooking chicken with fruit is part of a long established Hispano-Arabic tradition. In this Turkish recipe from Sefarad Yemekleri, green apples and pomegranate combine to make a festive winter dish for the Sabbath or the holidays. A similar recipe also appears in Le feste ebraiche, published by the Jewish community of Rome. Upon reading this recipe, my concern was that the chicken would fall apart if roasted for 1½ hours and then roasted again for another 30 minutes to cook the