Sunday, April 10, 2011

4-10-2011 Some Passover Poultry Recipes

The dreaded "P" word is around the corner, and I am wishing I could just Pass it Over. Most years we escape to New York City, which saves me a great deal of effort. Nope, this year we are staying home, and I won't have the luxury of calling up a kosher restaurant and ordering in a kosher for passover hamburger that's complete with a real bun. I have to man up, and make the burger and bun myself.

Don't get me wrong, I always love the cooking part of Pesach. It's the pre-cleaning part I loathe. The past few days, I have been planning my menus, recipes, and such. I always get disgusted as I browse Passover recipes, they are all laden with margarine. It's like we might as well sit there eating a stick of margarine.

My plan is to cook simple healthier dishes, and save the margarine for the desserts. I will make and serve a lot of fresh fruits, salads, and vegetables.

Some of my friends have been requesting Passover recipes, so I posted some chicken recipes below.

For our Seder, I am going to stick with very traditional dishes like matzah ball soup, brisket, and gefilte fish (not the nasty jar kind).

 If you have any Passover recipes you absolutely love, please send them my way:

Here are some good Passover Chicken Recipes:

These 3 chicken recipes come from my cousin Robin, who host large seders every year.

Utterly Delicious Chicken with Onions

Preheat oven to 350.

*Chicken- you can use 2- 8 piece cut up chickens or 12 chicken breasts, boneless and skinless
1 tsp. garlic powder
2 large onions, sliced thin
4 cups red wine (can use Manishewitz concord grape)
Put the chicken in a baking pan, sprayed with Pam. Sprinkle with garlic powder (don’t be skimpy, you can never have too much garlic)
Lay the onion pieces atop the chicken, spreading them around.
Pour the red wine over the chicken.
Cover with foil and bake for 30 minutes-1 hour. Uncover, baste and bake for another 30 minutes to get nice, crispy onions, and a lovely glazed skin. (Serves 10-12)

Baked Chicken with Herbs
12 chicken breasts, boneless and skinless /or 2- 8 piece cut up whole chicken
1 ½ tsp. pepper
6 tsp. tarragon, divided
6 tsp. chives, divided
6 tsp. parsley, divided
¾ cup margarine
¾ cup dry white wine
½ c. fresh lemon juice
1 ½ tsp. paprika

Preheat oven to 375. Combine pepper and 2 tsp. EACH of the herbs in a zip lock bag (the original recipe called for 1 c. flour and 1 tsp. salt in addition to this stuff but I have left them out to accommodate for Pesach and it worked well without them).
Add chicken pieces, a few at a time and shake well to coat. Place each chicken piece in a large roasting pan, sprayed with Pam.
Combine margarine, wine, lemon juice, and the remaining 2 tsp. of each herb in a saucepan. Heat on medium stirring until well combined.
Pour over chicken, cover with foil.
Bake for 1 hour covered, then remove cover, sprinkle with paprika and bake another 30 minutes or so, until chicken is lightly browned. (Serves 10-12)

Balsamic Herb-Rubbed Chicken
½ c. basil leaves
½ c. fresh parsley
2 Tbsp. Chopped rosemary
2 Tbsp. Chopped thyme
¼ cup balsamic vinegar
¼ cup olive oil
2 Tbsp. Dijon mustard (Imitation for Passover)
¾ tsp. sea salt
¼ tsp. crushed red pepper flakes
12 boneless, skinless, breasts or 2 cut up 8 piece chickens

Preheat oven to 350. In food processor, chop basil, parsley, rosemary, thyme, vinegar, oil, mustard, salt and red pepper flakes. Pulse until it forms a coarse herb paste.
Place chicken pieces into baking dish sprayed with Pam. Rub each piece with the paste, coating chicken completely. Bake, uncovered, for 1 ½ hours, or until cooked through.

These next 3 recipes are from Susie Fishbein's Passover by Design, and were suggested by my cousin Robin, and I have made them before numerous times:

Glazed Chicken Breasts with Strawberry Salsa

This chicken turns out gorgeous with it's red strawberries. The chicken and strawberry combination is quite addictive.

4 boneless, skinless breasts of chicken
Salt and pepper to season
2 Tbsp. Olive oil
1 shallot, Minced
1 tsp. potato starch
½ c. chicken broth
3 Tbsp. Strawberry preserves
1 ½ Tbsp. Balsamic vinegar


2 c. fresh strawberries, chopped
2 Tbsp. chopped red onion
1 ½ Tbsp. Balsamic vinegar
Dash ground black pepper
1 Tbsp. chopped fresh mint
Juice of 1 lime

Heat grill and grill chicken until done. Or heat a grill pan over medium heat, sear chicken on both sides, 4-5 minutes per side, cook until done.

In a saucepan, add olive oil and minced shallot and sauté on low heat until soft, about 4 min. In another bowl, dissolve potato starch in the chicken stock. Add it to the pan. Add jelly and balsamic vinegar. Cook until thickened, about 1-2 minutes. Return the chicken to the pan and coat evenly on all sides with the glaze.
Prepare the salsa: Place chopped strawberries into a small bowl. Toss with red onion, balsamic vinegar, pepper, mint and lime juice. Allow flavors to blend for 10 min. Serve with chicken.

Greek Garlic Chicken

I love this recipe, it is very aromatic. I remember going to a friend's house for Shabbat once, and walking in, taking a whiff, and asking my friend "Did you make Greek Garlic Chicken?!"

2- 8 piece cut up chickens
2 onions, cut into large chunks
2 lemons
12-16 sprigs fresh oregano
8 cloves garlic, halved
Salt and freshly ground pepper to taste
½ c. olive oil
1 c. white wine
1 ½ c. Kalamata olives, pitted and coarsely chopped
½ c. whole Kalamata olives for garnish

Preheat oven to 450. Place the chicken in a single layer in baking pan sprayed with Pam. Add onion chunks. Slice the lemons in half lengthwise. Squeeze the lemon halves over the chicken. Cut each lemon half into 4 pieces, and add to the chicken.
Set aside 4 sprigs of oregano and strip the rest of the oregano leaves. Scatter the leaves and the stripped sprigs over the chicken. Add garlic and season with salt and pepper. Drizzle with olive oil and wine. Toss the mixture together. Sprinkle the chopped olives over the chicken.
Bake, uncovered, for 45 min.-1 hour. Transfer to a platter and garnish with whole olives and reserved oregano sprigs.

Tomato Basil Chicken

I make this recipe year round, it is delish!

2- 8 piece cut up chickens
2 large tomatoes, cut into large chunks
1 (8-oz. Bottle Italian dressing)
½ c. fresh basil leaves
4 cloves garlic
Jar of sun-dried tomatoes, packed in oil

Preheat oven to 350.
Place chicken in single layer in sprayed baking dish.
Place chunks of tomato into food processor and pulse to chop. Add dressing, basil, garlic and sun-dried tomatoes. Pulse to puree and emulsify.
Pour the tomato basil dressing over the chicken pieces.
Bake, uncovered for 1 hour.
Garnish with fresh basil leaves.


I will continue adding Passover recipes this week, check back for more! Pin It

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