Tag archive for "kosher chicken"

How to Fry Chicken Without the Fat

kosher chicken recipes, kosher passover recipes,seder table Ideas, kosher recipes

How to Fry Chicken Without the Fat

No Comments 15 January 2012

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There’s no need to feel like you will add on extra pounds with this quick  low fat frying recipe. If you follow Chef Adam Mimran’s easy video instructions, the chicken doesn’t have time to absorb the grease so you can crunch without that oily taste. When Adam whipped up a batch of his famous guilt-free fried chicken for my family, it was gone in a flash. For  a great kosher Passover recipe, you can easily substitute matzo meal for the Corn Flake crumbs.

We loved it!

Try it and let me know what you think!

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Carmelized Cornish Hens – Revised!!

kosher chicken recipes, kosher meat recipes, kosher recipes, rosh hashanah and sukkot recipes, rosh hashanah chicken recipes

Carmelized Cornish Hens – Revised!!

2 Comments 19 September 2011

This is a fancy dish for Shabbat  that was such a hit with our readers that we decided to repost it:

Combine the following ingredients in a mixing bowl:

  • 4 Rock Cornish Game Hens cut in half and dried with a paper towel
  • salt and pepper
  • 1/2  jar of duck sauce
  • 1/4 cup spicy mustard
  • 6 cloves chopped fresh garlic
  • 1/4 cup ketchup
  • 1/4 cup soy sauce
  • 2  big squirts of honey
  • these amounts can be varied according to your tastes.
  1. Place all Cornish hen pieces in a roaster that is sprayed with Pam.
  2. Mix all sauce ingredients and pour  over Cornish hens- for better flavor- RUB sauce onto chicken(I use kitchen gloves).
  3. Roast uncovered for 50 minutes- 1 hour 350- 375 degrees till golden brown and carmelized.

Sprinkle chopped parsley on top and serve with a fruited rice on the side.

You can also use chicken cut in eight pieces for this recipe.

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Kids Chicken Kabobs with Crushed Potato Chips

kids, kosher appetizer recipes, kosher chicken recipes, kosher meat recipes, kosher recipes, rosh hashanah pasta, salads, and lunch ideas

Kids Chicken Kabobs with Crushed Potato Chips

1 Comment 10 August 2011

I found this great kosher recipe for kids on Gourmet Kosher Cooking. Can’t wait to feed the little ones and enjoy a romantic night out!

Ingredients for this Kosher Recipe

  • 4 boneless, skinless,(organic) chicken cutlets cut into strips
  • 1 ounce (about 15)  Flavored Onion Rings snacks from the package .(you can find healthier  kosher versions of the traditional “Wise”  brand bagged onion rings in your favorite Health Food store.
  • ½ ounce (about 7 chips)  potato chips (pareve)
  • 1 teaspoon onion powder
  • 2 dashes garlic powder, or to taste
  • 2 dashes salt, or to taste
  • 1/8 teaspoon black pepper
  • 1 egg or 1/8 cup egg substitute
  • Chicken skewers (if wooden, soak for 30 minutes in water)

Directions for this Kosher Recipe

  1. Preheat oven to 375 degrees.
  2. Carefully slide each chicken strip lengthwise onto a skewer. Set aside.
  3. In a large sealable plastic bag, combine the onion rings, potato chips, and all the seasonings. If you like, add extra seasonings to taste. Seal the bag and crush contents until reduced to a coarse breadcrumb-like consistency. Transfer to a plate and set aside.
  4. Prepare a large baking sheet by spraying it with non-stick cooking spray. Whisk egg into a small bowl. Take a chicken skewer and dunk it in the egg, evenly coating the chicken. Gently shake off the excess liquid and then lay chicken skewer in the seasoned crumbs. Rotate the skewer pressing it into the crumbs to evenly coat the entire piece. Place the chicken on the baking sheet and repeat with the rest of the chicken skewers.
  5. Bake in the oven for 18 to 20 minutes, carefully flipping skewers about halfway through cooking, until chicken is cooked through and coating is crispy. Cool for a few minutes. Eat plain or with duck sauce for dipping.


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Easy Grilled Zaatar Chicken

kosher chicken recipes, kosher meat recipes, kosher recipes, rosh hashanah chicken recipes

Easy Grilled Zaatar Chicken

5 Comments 20 July 2011

I made this simple dish on Friday night. The fresh mediterranean flavor  was an instant hit.

Recipe from Joy of Kosher

  • 1/2 cup lemon juice
  • 1/4 cup olive oil
  • 1 Tsp. salt
  • 1 Tsp. pepper
  • 2 tablespoons Za”atar
  • 2 whole chickens, cut up into 1/4s

Directions

1  Combine marinade ingredients and pour over the chicken in a large ziploc bag. Swish it around a bit so the pieces are fully saturated. Let the chicken marinate in the fridge for at least 3 hours or longer. (Let it go overnight for maximum flavor.)

2 Lay the chicken on a HOT grill, skin side down, for 15 minutes. Turn over and grill for an additional 10 minutes. Remove to a serving platter and let it rest for 5 minutes before serving.

In the winter months these GRILL PANS are a great  alternative to chilly outdoor cooking :

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Lowfat Oven Fried Chicken- Recipe and Video

kosher chicken recipes, kosher meat recipes, kosher recipes, rosh hashanah pasta, salads, and lunch ideas

Lowfat Oven Fried Chicken- Recipe and Video

No Comments 26 April 2011

Looking for a new and easy chicken entre?

We are always on the lookout for a new variation of this  family favorite.

Not only do we love this chef’s accent, but this kosher chicken recipe is tops. (this video calls for some cheese- of course- skip it!)

Ingredients:

  • Chicken legs and thighs- order without skin from the butcher-preferably organic
  • beaten organic eggs
  • dijon mustard
  • flavored matzo or crackers
  • panko breadcrumbs
  • salt and pepper to taste
  • mix oregano, thyme, and rosemary in a small bowl
  1. Whisk eggs, salt, pepper, and Dijon mustard in pyrex
  2. Dip blotted chicken pieces in egg mixture- can be left overnight in fridge for more flavor
  3. Blend in Cuisinart -panko breadcrumbs (many flavors are available to suit your taste) with garlic flavored matzo ,and herbs such as rosemary, oregano and thyme.
  4. dredge chicken in breadcrumb mixture
  5. place chicken parts on sprayed pan
  6. Spray coated chicken with canola spray such as Pam.
  7. Bake at 425 degrees for 45 minutes.

Please let us know your results. Comment below, send pics, email,  text us, video, …. we need your feedback!

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Susie Fishbein’s Greek Chicken for Passover

kosher chicken recipes, kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes, rosh hashanah and sukkot recipes, rosh hashanah chicken recipes

Susie Fishbein’s Greek Chicken for Passover

1 Comment 17 March 2011

Ever since I bought Susie  Fishbein‘s Passover by Design cookbook, I’ve been using her chicken recipes all year round . Her Greek Garlic Chicken is so quick and easy, and really looks like a magazine photo when done!

The fresh oregano and some fresh sliced lemons should be sprinkled on top as a garnish.

Kosher Recipe Ingredients:

  • 2 chickens, cut into eighths, skinned
  • 2 onions, cut into chunks
  • 2-3 lemons
  • 12-16 sprigs of oregano
  • 8 cloves of fresh garlic, halved
  • sea salt, black pepper
  • 1/2 cup of olive oil
  • 1 cup of Passover white cooking wine
  • 1 and 1/2 cup of pitted kalamata olives
  • 1/2 cup  whole kalamata olives for garnish

Directions for this Kosher Recipe:

  • Preheat oven to 450 degrees
  • Place chicken pieces in a roaster. (I buy my chicken pieces without the skin.)
  • Add the onion chunks. Slice the lemons legnthwise and squeeze the lemons over the chicken.
  • Throw the lemon slices over the chicken. Scatter some whole and  some stripped oregano leaves over the chicken.
  • Add the garlic and season with salt and pepper.
  • Drizzle with oil and wine.
  • Toss the mixture together.
  • Sprinkle chopped olives over chicken.
  • Baked covered, if using chicken without the skin, bake until chicken is fully cooked  and uncover for 15 minutes till brown in color.
  • Garnish with fresh oregano and sliced lemons.
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Chicken Scallopini with Wild Mushrooms

kosher chicken recipes, kosher recipes, rosh hashanah chicken recipes

Chicken Scallopini with Wild Mushrooms

1 Comment 22 February 2011

Thank you Paula Shoyer for this  new kosher chicken scallopini recipe!   Its a cinch to make, its perfect for company, and can be kept warm until serving. This Kosher Chicken Recipe Serves 6

 

  • 1/3 cup olive oil
  • 8 boneless kosher chicken breasts sliced or pounded thin, or scallopini slices
  • 1 cup all-purpose flour
  • ¼ teaspoon kosher salt
  • ½ teaspoon ground pepper
  • 8 shitake mushrooms, cleaned and sliced
  • 8 button mushrooms, cleaned and sliced
  • ½ cup white wine
  • ½ teaspoon dried thyme leaves
  • 1 cup kosher chicken broth
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons finely chopped parsley
  • Salt and pepper to taste

Preheat the oven to 250ºF. Heat the oil in a wide frying or saucepan on medium-high heat.  Place the flour, salt and pepper into a large plastic bag and shake.  Add the kosher chicken breasts three at a time, close the bag and shake to coat.  Shake off the excess flour.  Add the kosher chicken breasts to the pan and cook 2-3 minutes each side until you see some browned parts.  Place into a 9 X 13 oven-proof pan.  Cook the rest of the breasts and then place the pan into the oven to keep warm. Add the mushrooms to the pan and cook for two minutes, stirring often.  Add the wine and thyme and cook for two minutes, until the wine starts to cook down a little and thicken.  Add the stock and lemon juice and cook another two to three minutes until the sauce thickens a little. Remove the kosher chicken from the oven and add into the sauce, turning to coat both sides.  Add salt and pepper to taste and sprinkle with the chopped parsley.  Place into the oven until serving. About the creator of this Kosher Chicken recipe… Paula Shoyer is one of the leading kosher chefs in the Jewish foodie world. She now teaching classes in French pastry and Jewish cooking and baking to adults and kids, both in the Washington, D.C. area and all around the United States. Buy her new book The Kosher Baker: Over 160 Dairy-free Recipes from Traditional to Trendy (HBI Series on Jewish Women) on Amazon.

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Shabbat Lunch Chicken Wraps by Susie Fishbein

kosher chicken recipes, kosher meat recipes, kosher recipes

Shabbat Lunch Chicken Wraps by Susie Fishbein

No Comments 26 October 2010

The Jewish Hostess readers are the first to get a sneak peek recipe from Susie Fishbeins new book Teens and 20 Somethings.


This is the perfect cookbook for teens and young adults – fun food that’s delicious and quick to prepare .Order her new book HERE.

Southwest Rotisserie  Chicken Wraps

yields 6 servings

Give your boring leftovers new life! This dish is a great way to use up leftover chicken, but it is yummy enough that I have even made a fresh roasted chicken to use in this recipe.

  • 1    whole rotisserie chicken, skin discarded, meat shredded with 2 forks
  • 3⁄4   cup canned black beans, drained and rinsed
  • 1  (8.75-ounce) can whole kernel yellow corn, drained, or 1 cup frozen corn kernels, defrosted (or kernels from 2 fresh corn on the cob-steamed)
  • 1/2  small red onion, peeled, very finely chopped (about 1/2 cup)
  • 1/2  cup fresh cilantro, stems discarded, leaves chopped
  • 1/2  cup favorite bottled barbecue sauce, such as  KC Masterpiece®
  • 2  tablespoons low-fat mayonnaise
  • 2  tablespoons parve sour cream, such as Tofutti brand Sour Supreme®
  • 1/4  teaspoon fine sea salt
  • 1/4  teaspoon freshly ground black pepper
  • 6  (10-inch) flour tortillas
  • 1  head Boston lettuce, leaves chopped (about 6 cups, loosely packed)
  • 3  plum tomatoes, halved, seeded, cut into 1/4-inch dice

1. In a medium bowl, toss the shredded chicken, beans, corn, red onion, and cilantro. Set aside.

2. In a separate bowl, whisk the barbecue sauce, mayonnaise, parve sour cream, salt, and pepper. Pour the sauce over the chicken mixture and stir to mix well.

3. The tortillas are easier to roll when they are warm, so heat each one for about 10 seconds in the microwave. Lay the tortillas flat on a work surface. Top with lettuce and tomatoes. Pile on 1 cup of the chicken mixture.

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Quick Apricot Curry Chicken

kosher chicken recipes, kosher meat recipes, kosher recipes

Quick Apricot Curry Chicken

No Comments 07 October 2010

I made this chicken for dinner and everyone LOVED it. There was not a morsel left. Preparation time-under 15 minutes.

Ingredients:

1  teaspoon  curry powder (curry is known to be great for  brain health, and is said to help prevent Alzheimers)

1/2  teaspoon  salt

1/4  teaspoon  freshly ground black pepper

4  (6-ounce) skinless, boneless chicken breast halves

Cooking spray

1/3  cup  apricot spread (such as Polaner All Fruit)

2  tablespoons  fresh lemon juice

2  tablespoons  water

2  teaspoons  grated lemon rind

Preparation

1. Combine first 3 ingredients in a small bowl; rub mixture over chicken.

2. Place a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Cook chicken 6 minutes on each side or until done. Remove chicken from pan, and keep warm. You can slice, and serve.

3. Add apricot spread, lemon juice, and 2 tablespoons water to pan, stirring until smooth. Cook over medium heat 1 minute. Spoon sauce over chicken; sprinkle with lemon rind.

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Sarah’s Shabbat Apricot Pistachio Chicken

kosher meat recipes, kosher recipes, rosh hashanah and sukkot recipes

Sarah’s Shabbat Apricot Pistachio Chicken

No Comments 08 September 2010

My cousin Sarah (Abe) Mamiye - (who is- by the way – known for her gourmet cooking)- sent in a recipe for kosher chicken that she adapted from her sister-in-law Carol Azizo. The recipe will serve at least 16 people.

  • 4  2 lb whole. kosher chickens
  • place in roaster and marinate with lots of chopped onion, chopped garlic, salt and pepper.
  • Cook at 350 degrees for 1 1/2 hours.

Make kosher sauce

  • 1 jar of dip-n-joy
  • 1 jar of apricot preserves
  • handful of dried apricots

Melt  all sauce ingredients in a pan.

Pour on top of kosher chicken

Add toasted pistachios.

Cook 20 minutes more.

Enjoy!

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Shabbat Roasted Chicken-Six Ways

kosher chicken recipes, kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, rosh hashanah and sukkot recipes

Shabbat Roasted Chicken-Six Ways

No Comments 01 September 2010

We dug up these recipes from our archives- perfect for the holidays…..

These unbelievable roasted chicken recipes are from  Mark Bittman’s blog ….Of course I recommend using organic kosher chicken.

All of these recipes are perfect for Shabbat and can be modified for the  Passover Seder.

PLEASE let me know if your family likes these new dishes!

Which one is your favorite?

Simplest Whole Roast Chicken, Six Ways:
Makes 4 servings
Time: About 1 hour
This method works because the high heat provided by the heated skillet cooks the thighs faster than the breasts, which are exposed only to the heat of the oven. It gives you nice browning without drying out the breast meat, and it’s easily varied. If at any point during the cooking the pan juices begin to smoke, just add a little water or wine (white or red, your choice) to the pan. This will reduce browning, however, so don’t do it unless you must. I suggest serving the pan juices with the chicken (you can call it sauce naturel if you like).
1 whole chicken, 3 to 4 pounds, trimmed of excess fat
3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
A few sprigs fresh tarragon, rosemary, or thyme (optional)
5 or 6 cloves garlic, peeled (optional)
Chopped fresh herbs for garnish

Directions for Creating this Kosher Recipe
1. Heat the oven to 450°F. Five minutes after turning on the oven, put a cast-iron or other heavy ovenproof skillet on a rack set low in the oven. Rub the chicken with the olive oil, sprinkle it with salt and pepper, and put the herb sprigs on it if you’re using them.
2. When both oven and pan are hot, 10 or 15 minutes later, carefully put the chicken, breast side up, in the hot skillet; if you’re using garlic, scatter it around the bird. Roast, undisturbed, for 40 to 50 minutes or until an instant-read thermometer inserted in the meaty part of the thigh registers 155–165°F. 3. Tip the pan to let the juices from the bird’s cavity flow into the pan (if they are red, cook for another 5 minutes). Transfer the bird to a platter and let it rest; if you like, pour the pan juices into a clear measuring cup, then pour or spoon off some of the fat. Reheat the juices if necessary, quarter the bird (see the illustrations on page 685), garnish, and serve with the pan juices.
Herb-Roasted Chicken:
A little more elegant: Start the cooking without the olive oil. About halfway through, spoon a mixture of 1/4 cup olive oil and 2 tablespoons chopped fresh parsley, chervil, basil, or dill over the chicken. Garnish with more chopped herbs.
Lemon-Roasted Chicken.
Brush the chicken with olive oil before roasting; cut a lemon in half and put it in the chicken’s cavity. Roast, more or less undisturbed, until done; squeeze the juice from the cooked lemon over the chicken and carve.
Roast Chicken with Paprika:
With good paprika, quite delicious: Combine the olive oil with about 1 tablespoon sweet paprika or smoked pimentón. Roast Chicken with Soy Sauce(for Passover, use soy sauce substitute). Chinese-style roast chicken, made easy: Replace the olive oil with peanut or neutral oil, like grapeseed or corn. Halfway through the cooking, spoon or brush over the chicken a mixture of 1/4 cup soy sauce( for Passover, use a soy sauce substitute), 2 tablespoons honey, 1 teaspoon minced garlic, 1 teaspoon grated or minced fresh ginger (or 1 teaspoon ground ginger), and 1/4 cup minced scallion.
Roast Chicken with Cumin, Honey, and Orange Juice.
Sweet and exotic: Halfway through the cooking, spoon or brush over the chicken a mixture of 2 tablespoons freshly squeezed orange juice, 2 tablespoons honey, 1 teaspoon minced garlic, 2 teaspoons ground cumin, and salt and pepper to taste.
5 More Ways to Flavor Simplest Whole Roast Chicken:
There are many ways to flavor a roast chicken; here are some simple ideas to get you started:
1. Lemon: Use 3 tablespoons freshly squeezed lemon juice in addition to or in place of olive oil.
2. Lime: Use 3 tablespoons freshly squeezed lime juice in a soy sauce mix (as in the Roast Chicken with Soy Sauce variation) or with some minced jalapeño or serrano chiles or hot red pepper flakes, chopped fresh cilantro leaves to taste, and a tablespoon or two of peanut oil (use Passover substitutes).
3. Honey-Mustard: Combine 2 tablespoons to 1/3 cup mustard with 2 tablespoons honey and rub the chicken with this mixture during the final stages of roasting.(use mustard substitute for Passover cooking).
4. Wine: Put 1/2 cup white wine and 2 cloves crushed garlic in the bottom of the roasting pan; baste with this in addition to or in place of the olive oil mixture.
5. Curry: In place of the olive oil, use neutral oil, like grapeseed or corn-or butter. Combine 1/2 cup coconut milk and 2 tablespoons curry powder and baste the chicken with this mixture during the final stages of roasting.(please use caution with recipe #5 for kosher Passover ingredients).

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Moroccan Spiced Chicken

kosher chicken recipes, kosher meat recipes, kosher recipes

Moroccan Spiced Chicken

No Comments 05 July 2010

The Moroccan flavors of cumin, cinnamon and lemon add a nice twist to grilled or roasted chicken. Butterflying the chicken takes minutes (or have your butcher do it – even faster) and the flattened chicken cooks evenly and in a fraction of the time it usually takes to cook a whole chicken, producing a juicy bird with a crisp golden skin.

  • 1 whole chicken (3-4 pounds)
  • 3 garlic cloves, minced (through a garlic press)
  • 2 tsp. ground cumin
  • 1 tsp. paprika
  • 1 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/2 tsp. Aleppo pepper (or a few dashes of cayenne)
  • 2 T olive oil
  • 1-2 T lemon juice
  • freshly ground black pepper

1. Butterfly chicken:  with poultry sheers, cut along the length of the backbone on either side and remove it.  Turn chicken over and with the palm of your hand, press down on the breast to flatten the chicken.  Pat dry with paper towels.

2.  Make spice paste:  combine garlic, spices, olive oil, lemon juice and freshly ground black pepper to taste in a small bowl.  Rub the paste over both sides of the chicken, gently loosening the skin under the breasts and thighs with one finger and rubbing some of the paste between the meat and the skin.  Cover loosely with plastic wrap or foil and refrigerate for an hour or more, or overnight if you wish.

3. Cook over indirect heat skin side up on a grill, covered, until done (about 40 minutes for a small bird, longer if bigger). Alternately roast in the oven, making sure not to overcook it as it will cook faster than a whole chicken usually does.  You can also use this rub for chicken parts – make sure to loosen the skin and rub the paste underneath. Serve with lemon wedges.

For video instructions on how to butterfly a chicken see this demonstration on Fine Cooking’s website.

Serves 4.

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