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40 Cloves of Garlic ‘n Chicken-Passover Recipe for 40 Years in the Desert!

1 Comment 11 January 2012

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 Andre Balog, who taught kosher cooking in New York City, adds a mixture of fresh green herbs this traditional French recipe. He considers this a symbolic Passover dish, since the Jews wandered for forty years in the desert before reaching the Promised Land. The garlic flavor is mild because the cloves are cooked whole. Be careful not to slice or otherwise damage the cloves; that releases an enzyme that produces the intense garlic flavor.

Jewish Hostess note: adding garlic to your Jewish holiday recipes also adds huge health benefits for all of your family members and guests.

  •  Garlic has been proven to reduce blood pressure, 
  • It’s antibacterial effects can ward off a number of bacteria such as Listeria, Salmonella, E. coli, Cryptococcal meningitis, Candida albican and Staphylococcus. The problem with most antibiotics is that bacteria develops resistance to them, however this is not the case with garlic. 
  • Garlic naturally increases antioxidant enzymes  in your blood and can help against the damaging effects of nicotine and slows the aging process of your liver .
  •  A garlic-rich diet appears to protect against various cancers, including breast, prostate and colon cancer
  • Click HERE for more garlic nutritional benefits written by the New York Times.

You can get more delicious recipes from this fabulous Passover Cookbook-just click below.

40 Cloves of Garlic ‘n Chicken Passover Recipe

       Makes: 6 servings

  • 4 heads garlic, yielding 40 cloves
  • 2 tablespoons plus 1/2 cup olive oil
  • Salt and freshly ground pepper
  • 1/2 teaspoon sugar
  • One 4-pound chicken
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped cilantro
  • 1 tablespoon chopped fresh chervil
  • 1/2 bay leaf
  1. Separate and peel but do not chop the cloves of garlic.
  2. Combine the 2 tablespoons olive oil, salt, pepper and sugar. Roll the garlic cloves in this mixture and set aside.
  3. Preheat oven to 425 degrees F.
  4. Place the remaining 1/2 cup olive oil in a Dutch oven, reserving a little to sprinkle over the chicken. Place the chicken in the Dutch oven, then sprinkle olive oil, salt and pepper over the top. Place the garlic around the chicken.
  5. Mix the parsley, chives, basil, thyme, cilantro, chervil and bay leaf Sprinkle over the chicken.
  6. Cover and bake for 1 hour. Remove the bay leaf and serve.
  7. Subscribe NOW to win this PASSOVER cookbook of the month the NYT Passover Cookbook.
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Your Comments

1 comment

  1. André Balog says:

    The illustration accompanying this (my) recipe could not be more unfortunate. As the recipe clearly states, the cloves of garlic to be used used are to be separated, but not peeled. This ensures that the flavor they impart will be delicate and mild, rather than pungent, too intense. The photograph shows several cloves already completely peeled, even neatly trimmed of their pointed tips. While garlic cloves prepared that way are the rule in many dishes, in this particular one they are to be avoided. Here, the garlic cloves are to be left unpeeled, untrimmed, and kept undisturbed to the greatest extent possible. Please follow my instructions when preparing this subtle and delicious dish, and disregard the (otherwise attractive) illustration. Bon appétit! André Balog

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