Chicken is a much-loved Jewish comfort food that’s typically served on Shabbat and during festivals, such as Passover. There are as many ways to cook a chicken as there are cooks. These topnotch chicken recipes are easy, yet super appetizing.
Brown Sugar Chicken
A first class and almost effortless chicken recipe. It boasts crispy and tender chicken, along with a sweet garlic and herb sauce. This tangy chicken packs in so many flavours and smells heavenly as it bakes. Pair this chicken with root vegetables and a tangy fresh salad.
o 8 boneless, skinless chicken breasts
o 5.69 g (1 tsp) Kosher salt
o 2.1 g (1 tsp) ground black pepper, or to taste
o 90 ml (6 tbsp) pareve margarine, divided
o 4 cloves garlic, minced
o 90 g (1/2 cup) brown sugar, packed
o 30 ml (2 tbsp) honey
o 2 g (2 tsp) dried oregano
o .25 g (1/4 tsp) dried thyme
o 2.65 g (1 tsp) dried basil
o 1 g (2 tbsp) chopped fresh parsley leaves
o fresh parsley for garnish
Preheat oven to 200 C (400 F). Season chicken breasts with salt and pepper, to taste.
Melt 45 ml (3 tbsp) of margarine in a large, oven-proof frying pan over medium-high heat. Add chicken and cook until golden brown, about 2-3 minutes. Repeat on other side and remove to a plate.
Melt remaining 45 ml (3 tbsp) of margarine in the skillet. Add garlic and cook, stirring frequently, until soft and golden, about 1-2 minutes. Remove pan from heat.
Stir in brown sugar, honey, oregano, thyme and basil until blended. Spoon some sauce over the chicken breasts and then return chicken to the pan.
Place into oven and bake for 25-30 minutes, or until juices run clear. Serve immediately, garnished with parsley. Serves 8.
This classic comfort food, filled with tender chicken, hearty vegetables, potatoes and an incredibly flavourful and rich broth, practically cooks itself. Stew is also a simple, tasty way to stretch a small amount of chicken into a large meal.
o 1.35 kg (3 lb.) skinless, boneless chicken breasts, cut into 2.5-cm (1-inch) pieces
o juice of two limes
o salt and freshly ground pepper
o 80 ml (1/3 cup) vegetable oil
o 1 large onion, chopped
o 3 garlic cloves, minced
o 4 medium zucchini, chopped
o 6 ribs of celery, chopped
o 1 g (1 tbsp) paprika, or to taste
o 15 ml (1 tbsp) tomato paste, or 30 ml (2 tbsp) tomato sauce
o 1.2 l (5 cups) chicken broth
o 1 g (1 tbsp) dried thyme
o 40 g (4 tbsp) potato starch
o 60 ml (1/4 cup) dry white wine
o 680 g (approximately 20) mini potatoes, halved
o 5 g (1/4 cup) fresh parsley or basil, chopped
o 2 limes cut into 8 wedges
In a large bowl, toss the chicken with the lime juice and season with salt and pepper.
Heat 45 ml (3 tbsp) of oil in a large frying pan over medium-high heat and brown the chicken, about 2 minutes per side. Depending on the size of your pan, you will have to work in 3-4 batches, adding more oil when necessary. Remove the chicken to a plate.
Lower the heat to medium, add the remaining oil and sauté the onions, garlic, zucchini and celery until softened, about 3-5 minutes. Add paprika and tomato paste and stir to combine.
Pour chicken broth into a stock pot and add thyme. Once the liquid starts boiling, add the chicken, vegetable mixture and mini potatoes.
Deglaze the frying pan by pouring in the wine and place back over heat while stirring up the remaining bits. Add wine mixture to stock pot.
Reduce heat to low and simmer, covered, for 30-40 minutes, or until chicken is cooked through and almost falling apart. With a ladle, remove about 175 ml (3/4 cup) of broth into a bowl and combine with potato starch to make a roux.
Return the roux to the pot. Cook for 10 more minutes until the sauce has thickened slightly. Taste for seasoning and add more salt and pepper, if necessary. Ladle stew into bowls and sprinkle with parsley or basil. Serve with a lime wedge on the side, to squeeze into the stew. Serves 4-6.