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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER RECIPES - CHICKEN |
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SHABBAT'S SWEET AND SOUR STUFFED CHICKEN: |
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INGREDIENTS: |
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- 2 small frying chickens, skin removed
- 2 1/2 tsps salt
- 1 tbsp oil
- 1 large onion, peeled and thinly sliced
- 2 cloves garlic, peeled and crushed
- 1 cup pitted and finely chopped prunes
- 1 apple, cored and chopped
- 1/2 cup raisins
- 1/4 tsp freshly ground black pepper
- 1 tsp ground cinnamon
- 1/4 tsp ground saffron (turmeric), dissolved in 2 tbls
hot water
- 1 tsp sugar
- 1/2 cup orange juice
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INSTRUCTIONS: |
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- Clean and rinse the hens or chickens in cold water, then pat dry
and rub with 1/2 teaspoon salt.
- Heat oil in a non-stick skillet and brown onion and garlic.
- Add prunes, apple, apricots, raisins, 2 teaspoons salt, pepper,
cinnamon, saffron water, and sugar.
- Mix well.
- Preheat the oven to
350°F.
- Stuff the chickens
with the fruit mixture and truss the cavities shut.
- Place the stuffed
chickens in a greased ovenproof dish or roasting pan
and pour in the orange juice.
- Cover and bake in the oven for 1 1/2 hours (for an additional +/-
20 minutes), basting with pan juices, until the meat separates easily
from bone.
- Serve from the ovenproof dish or arrange the birds on a serving
platter.
- Serve with Chelow,
bread, salad and fresh herbs.
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YIELDS:
4 servings
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VARIATION ON THE THEME: |
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- Lay two large, boneless chicken breast halves flat, skin down, and
using the flat of a large knife, press down to flatten as much as
possible.
- Place half the fruit mixture on each breast, roll up, and pin
closed with bamboo skewers.
- Place side by side in a greased baking pan, sprinkle with salt and
pepper, paint each breast with 1 tablespoon olive oil, cover, and bake
for 45 minutes.
- Remove the chicken from the oven, cut each breast diagonally in
2-inch pieces and serve with bread, raw vegetables, fresh herbs, and
salad.
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Source:
Rabbi Alan Ira Silver
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KOSHER DELIGHT MAGAZINE
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