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Chicken Recipes
Passover is a carnival of fun and frolic for the entire Jewish community. It festival stands for the happiness of the Israelites when they got liberation from the Egypt. A celebration that is associated with the safe return of the people to their country. After their return there was a grand celebration marked with great feast prepared at every home. Variety of dishes were prepared from chicken as it one of the most favorite items of the Jewish people. Even today, people cook many chicken dishes to give a special touch to the celebration. Here we have provided a list of some of the moth watering Passover chicken recipes.
Chicken Marsala.
Ingredients
- 4 boneless, skinless Chicken Breast Halves
- 3/4 cup and 1 tbsp All-purpose Flour
- 1 1/2 tsp Salt
- 1 tsp Paprika
- 1/2 tsp Pepper
- 1/4 cup and 2 tbsp Olive Oil
- 1 cup and 1/4 cup Marsala Wine
- 1 tsp Salt
- 1 lb (450 grams) Fresh Mushrooms, sliced
Directions
- In a shallow dish, combine 3/4 cup flour, salt, pepper and paprika.
- Pat-dry the chicken pieces and dredge them in flour mixture.
- Heat 1/4 cup olive oil, in a skillet, over high heat.
- Reduce the heat to medium-high and sauté coated chicken breasts, until golden on both sides.
- Remove chicken breasts from the skillet and place in a baking dish.
- Bake the breasts for 20 minutes, uncovered, at 350 deg F (180 deg C).
- In the same skillet, put 2 tbsp olive oil and let it get hot.
- Put mushrooms in the skillet and sauté, on high heat, for 5 minutes or until soft and golden-brown.
- Add 1 cup Marsala wine and 1 tsp salt and let the mushrooms simmer.
- Take a small bowl, whisk 1 tbsp flour with 1/4 cup Marsala wine.
- Pour the flour-wine mixture into the skillet with mushrooms.
- Cook till the mushroom sauce thickens. Keep the sauce warm while chicken breasts bake.
- Take out the baking dish, pour mushroom sauce over chicken breasts and bake for 10 more minutes.
Lemon Olive Roast Chicken
Ingredients
- 4 pounds (2kg) Whole Chicken
- 8 ounces (250 gm) Syrian Green Olives
- 2 Lemons
- 2 Onions
- Olive Oil
- 1 cup Chicken Soup
- 2 cloves Garlic
- Salt
- Freshly Ground Pepper
Directions
- Slice the lemon and cut the onions into rings.
- Mix olives, lemons and onions in a bowl.
- Place the chicken, on its back, in a deep roasting pan.
- Stuff half the olives, lemons and onions into chicken cavity. To make sure that stuffing does not come out, tie the chicken legs together.
- Tie the chicken wings to prevent the chicken's body from burning.
- Rub the outer area of the stuffed chicken with olive oil.
- Arrange the rest of the olives, lemons and onions around the chicken.
- Take a separate bowl and mix the soup, garlic, salt and pepper.
- Pour the mixture on top of and inside the chicken.
- Cook it in a preheated oven, at 400 degrees F, for 2 hours or until cooked through and nicely browned.
Apricot Chicken
Ingredients
- 1.5 kg Chicken, cut into eighth pieces
- Paprika
- 1/2 cup Apricot Jam
- 1/2 cup Mayonnaise
- 1/2 tsp Pepper
- 1 tsp Garlic Powder
Directions
- Take a pyrex dish and place the chicken in it. Sprinkle some paprika on it.
- In a separate small bowl, mix jam, mayonnaise, pepper and garlic powder.
- Pour the sauce, prepared in the above step, over chicken.
- Cover the chicken with aluminum foil, and let it marinate in the refrigerator for a few hours or overnight.
- Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
- Bake the covered chicken, for 45 minutes.
- Uncover it and bake for another 45 minutes.
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