• Chicken,  Dairy Free,  Gluten Free,  hannukah,  Kosher,  Main courses,  Meat,  Passover,  Quickies,  Rosh Ha'Shana,  Soy Free

    Dijon Chicken

    Ingredients 6-8 chicken thighs with skin, on bone 4 Tbsp dark brown sugar 2 tsp Dijon mustard ½ tsp Kosher salt 2 allspice kernels 2 bay leaves Preparation Preheat oven to 170°C/350°F/Gas mark 4. Clean excess skin and fat off chicken. Rinse chicken thoroughly and dry with paper towel. Mix all ingredients well in a bowl, so that chicken is completely covered. Arrange chicken thighs closely in oven-proof dish. Roast for approximately 1½ hours until skin is crisp.

  • Chicken,  Dairy Free,  Gluten Free,  Kosher,  Main courses,  Meat,  Pre-preparation required,  Soy Free

    Slow-Cooked Chicken and Potatoes

    Ingredients 2 Tbsp. extra-virgin olive oil 1 large onion, finely chopped 5-6 skinless chicken legs, divided 10-12 small potatoes, peeled Warm water 1-2 Tbsp. salt 1-2 tsp. dark-brown sugar 1 tsp. turmeric powder Preparation In a wide, low-rimmed pot, heat the oil. Add the chopped onions and sauté until golden-brown, stirring once in a while. Add the chicken and brown on all sides. Arrange the potatoes between the chicken parts, in a single layer. Add warm water to cover the chicken completely. Season, stir well and bring to a boil. Taste, fix seasoning (if necessary), cover pot, reduce heat and cook for two hours. Cover pot with lid and bring…

  • Can be prepared in advance,  Chicken,  Dairy Free,  Gluten Free,  Kosher,  Main courses,  Meat,  Soy Free,  Turkey

    Nectarine Chicken

    Ingredients 8 skinless (and possibly boneless) chicken thighs or legs 2 large onions, chopped 3 carrots, peeled and cut into circles 1 medium-sized yam, cut into large cubes (4-5cm/1½-2″) 4 nectarines, quartered ¾ cup Teriyaki sauce 1 cup water 2 tbsp. brown sugar salt and pepper for seasoning 2 generous handfuls chopped coriander Preparation In a pot, fry the onions in oil until golden-brown. Add the carrots and yam, and lightly sauté. Add the chicken and brown on all sides. Add the nectarines and stir briefly. Add the water, Teriyaki sauce and sugar. Mix and season with salt, and pepper (optional) to taste. Bring to a boil, reduce heat, cover…

  • Chicken,  Dressed to Impress,  Gluten Free,  Kosher,  Meat,  Non-Kosher,  Other,  Passover,  Rosh Ha'Shana,  Starters

    Sautéed Chicken Liver in Red-Wine Puffs

    Cream puff recipe Filling Ingredients Frying oil 300 gr. chicken livers, cut into 1cm/½” cubes 2 large onions, chopped 2 cups red wine 3 tbsp. brown sugar salt pepper (optional) Filling Preparation In a sauce pan, fry the onions until golden-brown. Add the liver and sauté until it changes color. Tip: Up to this point, you can prepare earlier in the day and keep in a lidded box, refrigerated. Add the wine and sugar, and season with salt and pepper to taste Bring to a boil and reduce heat. Cook for 5 minutes and remove from heat. Using as slotted spoon, remove the liver from the sauce onto a separate…

  • Chicken,  Dairy Free,  Gluten Free,  Kosher,  Main courses,  Meat

    Chicken Thighs Slow-Cooked in Beer

    Ingredients 4 large skinless chicken thighs 2 tbsp. flour (for a Gluten-free version, use Tami flour) 2 tbsp. mustard powder 2 tbsp. oil 4 small onions, wedged 1 bottle beer (for a Gluten-free version, use Gluten-free beer) 2 tbsp. Worchester sauce or soy sauce Salt and pepper to taste Preparation Mix flour with mustard powder. Coat chicken evenly. Warm oil in deep pan and fry chicken until golden-brown. Remove from pan. Add onions to oil in pan and sauté until golden-brown. Re-add the chicken, and add the beer and Worchester sauce. Season with salt and pepper to taste. Bring to a boil, cover and simmer on low heat for about…