Recipezaar: Rosh Hashana,Chicken recipes

Chicken in Apple and Garlic

Wed, 24 Oct 2001 10:54:20 -0400

I make this usually for Rosh Hashana. It's a good autumn dish -- posted by Mirj

Chicken with Dates and Wine

Wed, 24 Oct 2001 10:54:35 -0400

Perfect for Rosh Hashana and the other High Holidays. -- posted by Mirj

Chicken Rimonim

Thu, 25 Oct 2001 10:35:10 -0400

Rimonim means pomegranates in Hebrew. -- posted by Mirj

Honey Pecan Chicken Cutlets

Tue, 30 Oct 2001 18:24:14 -0500

This gives the chicken a nice crunchy bite. You can also cut the cutlets into fingers for a great appetizer. -- posted by Mirj

Argentine Chicken Stew (Cazuela Gaucho)

Tue, 30 Oct 2001 18:24:57 -0500

Here's a recipe for a Jewish dish which was originally designed to be cooked over a campfire. This stew is a dish typical of the cooking of a group of Jews who left Russia in the late nineteenth century to form an agricultural community in Argentina. Some of the early pioneers became gauchos and would have cooked this stew over a camp fire in a clay pot called a cazuela, from whic -- posted by Mirj

Scarlet Chicken

Tue, 06 Nov 2001 18:16:52 -0500

This is originally a Passover recipe, but it works well for Thanksgiving too, just substitute flour or corn starch for the potato starch. This recipe also freezes well. -- posted by Mirj

Persian Polo Chicken

Sun, 18 Nov 2001 07:51:53 -0500

I got this recipe from my upstairs neighbor who is Persian and always has the most wonderful smells coming out of her house. -- posted by Mirj

Chicken with Orange, Lemon & Ginger

Mon, 17 Dec 2001 15:25:28 -0500

This is delicious and fragrant! Your house smells wonderful while the chicken is roasting and the neighbors knock on your door looking for invitations to dinner. I make this at least once a month. -- posted by Mirj

Crock Pot Autumn Chicken

Wed, 02 Jan 2002 14:59:18 -0500

A very filling dish that goes over well with everyone. -- posted by Mirj

Canapes with Chicken or Turkey Spread

Sat, 16 Feb 2002 08:03:15 -0500

Delicious German hors d'oeuvres -- posted by Mille®

Mirj's Heart-Attack-On-A-Plate Chopped Chicken Liver

Thu, 14 Mar 2002 14:57:43 -0500

This is my locally famous chopped liver. It's definitely not healthy, but it is really good. I have been promised kingdoms and children have been named after me because of my chopped liver. ;-) -- posted by Mirj

Zesty Chicken Soup with Tomatoes and Rice

Thu, 18 Apr 2002 10:18:35 -0400

This is a zesty North African soup. The chicken can be served in the soup or reserved for other uses. If you'd like a leaner soup, omit the oil. Instead of sauteing the onion and chicken, simply add them to the water and continue cooking the soup as below. -- posted by Mirj

Chicken Vegetable Soup with Dill and Cumin

Thu, 18 Apr 2002 10:53:51 -0400

This soup has a flavor combination that is very popular in the Middle East. This is based on a Faye Levy recipe. -- posted by Mirj

Almond-Crusted Catalan Chicken

Tue, 28 May 2002 20:38:15 -0400

This really turns plain-old-chicken into something interesting. I've doubled this recipe and it works just as well. Goes great with some Basmati rice and a green salad. Prep time includes marinating the chickens. Use matzoh meal instead of breadcrumbs and this is perfect for Passover. -- posted by Mirj

Apple-Marinated Roast Chicken With Grilled Apple Rings

Mon, 19 Aug 2002 18:00:57 -0400

This is one of our favorite Rosh Hashana dishes, I make it every fall and for our family it completely symbolizes autumn. You can bake the chicken as per the recipe, or you can also grill it over coals, it gives it a really special flavor. -- posted by Mirj

Bubbe's Chicken Soup

Tue, 05 Nov 2002 20:04:27 -0500

This is an "honest to goodness Jewish chicken soup" recipe that has been in my family for years. It is guaranteed to cure whatever ails you, and it is delicious on a cold night. You may use some of the boiled chicken for a chicken salad (check my other recipes) or put it all back into the soup. My mother says it's best when made with a kosher chicken, but I've fooled her on that. Enjoy! -- posted by Deb1

Moroccan Chicken Tagine With Honey and Apricots

Wed, 05 Feb 2003 20:01:14 -0500

This is another one of those amazing recipes that I get from my upstairs neighbor. I have to actually watch her cook so I can get approximate measurements. In my next life, I want to be Moroccan! -- posted by Mirj

Chicken Medallions with Apples

Wed, 09 Apr 2003 20:00:21 -0400

This is a Beth Elon recipe, and she's never let me down before. This is a great recipe for springtime, and is also kosher for Passover. -- posted by Mirj

Light and Fluffy Chicken "Matzoh" Balls -- Wheatless

Thu, 17 Apr 2003 20:21:12 -0400

I found this really great recipe for wheatless "matzoh" balls in an Israeli cooking magazine. This is a great recipe for those of us who have allergies or other problems with wheat. -- posted by Mirj

Almond-Orange Chicken

Fri, 18 Apr 2003 20:16:00 -0400

This is adapted from a recipe I found on the net. I brought it to a friend's house for dinner the other night, having doubled the recipe since there were 6 of us for dinner. It was inhaled! My advice, make more than you think you need! Prep time includes marinading time. -- posted by Mirj

Springtime Chicken Salad

Tue, 13 May 2003 20:00:44 -0400

I found this recipe on a low-carb website, and it's become a lifesaver. I usually make this up the night before and take it in to work for a great lunch. -- posted by Mirj

Figgy Thai Chicken Salad

Tue, 13 May 2003 20:01:09 -0400

The peanuts are optional, but don't leave them out! -- posted by Mirj

Almond Delight Chicken

Thu, 24 Jul 2003 20:10:27 -0400

This is great with stir fry veggies. -- posted by Young Living in Texas

Orange Cranberry Chicken with Sweet Potatoes

Wed, 01 Oct 2003 20:01:21 -0400

I found this recipe and thought it perfect for Rosh Hashana, but it's also great for Thanksgiving, or anytime you want some sweet chicken. -- posted by Mirj

Kuure-ed Chicken (A Yooper-Inspired Recipe)

Fri, 10 Oct 2003 20:00:01 -0400

A lot of you don't know it, but Yooper and I are diet buddies. We were chatting on the phone one Friday morning and he told me how he admired my talent of just "coming up" with a recipe off the top of my head. That morning, with Yoop's words echoing in my head, I created this curried chicken recipe. And guess what, Yooper? It's legal for Somersizing. Non-Sommersizers can serve this with some Basmati rice. Mark, I return the compliment by naming this dish after you! Prep time includes marinating, but cook time does not include crockpot option. -- posted by Mirj

Chicken Kneidlach (Chicken Matzo Balls)

Wed, 18 Feb 2004 20:00:17 -0500

I grew up on matzo kneidlach, but have recently discovered chicken kneidlach. They make a great addition to chicken soup, and are yummy in a rich vegetable soup or grain soup as well. You can have soup as a main dish on a cold winter's day. -- posted by Mirj

Glazed Balsamic-orange Chicken

Fri, 20 Aug 2004 19:58:50 -0400

From the Fine Cooking website - wonderful and simple! -- posted by Miraklegirl

Chicken With Tamarind Pomegranate Sauce

Tue, 14 Sep 2004 20:00:15 -0400

from today's NY Times, this looks like a lovely way to start the new year. -- posted by chia

Classic Jewish Chicken Soup

Mon, 07 Nov 2005 22:23:44 -0500

Makes a nice big pot of cure a cold, feel-good, Friday Night chicken soup. If you are looking for crisp veggies and a light, clear broth, this is not the recipe you want. Long cooking allows for the flavor of the veggies and chicken to really penetrate the broth (leaving the veggies quite soft), and keeping the cover off concentrates the flavors further. Add fine egg noodles or kreplach (Jewish meat dumplings) and you'll want to dive into the bowl! Enjoy! -- posted by Kishka

Mirj's Boozy Maple Chicken

Sun, 13 Nov 2005 21:57:35 -0500

Necessity is the mother of invention. I have a collection of blended whisky in the house that my husband refuses to drink, single malt snob that he is. He claimed the stuff was only good for paint thinner or rust remover. Not so. With a little help from Toolie who sent me some maple syrup from Canada, I invented a chicken dish that made everyone happy all around. -- posted by Mirj

Baked Chicken With Herbs

Mon, 12 Dec 2005 22:10:25 -0500

A very easy, delicious chicken dish. It is much better if you use fresh herbs, but if you can't get them, dried herbs work too. A variation on the recipe found in The Kosher Palette. -- posted by Sarah Chana

Currant-Glazed Chicken

Mon, 13 Mar 2006 17:03:30 -0500

The supermarket does it again with this one! -- posted by Oolala

Mirj's Oven Bag Figgy Chicken

Thu, 20 Apr 2006 19:12:03 -0400

Just made this one up a few days ago, and it was a hit. Not exactly rocket science, but tastes delicious. -- posted by Mirj

Embarrassingly Simple, Utterly Delicious Chicken With Onions

Sat, 07 Oct 2006 18:01:09 -0400

This one is so easy, I'm embarrassed to enter it here. This recipe has gotten me thru impossible seasons with just too many guests, not enough help, and NOT enough time. It is truly delicious, and somehow, men, in particular, cannot get enough of it. I got this recipe from a friend, who got it from a friend, and so on. Please pass it along to another harried person. BTW, it is pretty versatile. If you don't have sweet wine, try some not so sweet wine and toss in something sweet (honey? sugar?) (not too much) to give it that nice flavor. You can use red or white wine. Whatever is laying around the house. -- posted by Sarah Chana

Ultimate Comfort: Chicken Soup from the Heart

Fri, 27 Oct 2006 17:18:29 -0400

There is nothing unusual or magic about this chicken soup. It just always works--bringing warmth, comfort, and peace into our house. It is particularly delicious when served with kneidlach (matzo balls) and/or kreplach (sort of like wantons). Hope your loved ones feel loved when you make it. This soup can easily be doubled, tripled, you name it. It freezes well without the veggies, and is great to have on hand in the freezer. -- posted by Sarah Chana

Autumn Chicken

Thu, 30 Nov 2006 18:12:19 -0500

From the Empire Kosher Chicken Cookbook. I haven't tried it yet, but am including it here so that I don't lose it. It looks delicious to me. Let me know what you think. Cooking time includes 1 hour of marinating time. -- posted by Sarah Chana

A Mean Matzo Ball

Tue, 07 Aug 2007 22:13:28 -0400

Yes, I make a mean matzo ball, thank you. And I shall share my method as the first recipe I will post. The debate over seltzer goes on but no one here at the Zaar has mentioned separating the eggs! I believe this gives these dumplings both fluff and bounce. -- posted by Chef #404181

Golden Apricot Marinated Chicken

Wed, 08 Aug 2007 22:37:08 -0400

This defies description. It is so delicious and great for busy times when you want to make things in advance. I was once told by a real gourmand: This chicken rocks! It is so easy to make and no one will believe you didn't slave in the kitchen for hours. -- posted by Mrsspeevs

Amy's Mother's Apricot Chicken

Mon, 24 Sep 2007 23:24:49 -0400

Amy said this is simple to make and I didn't want to lose the recipe. Her kids like it too. You will only need a dollop of semi frozen orange juice concentrate on each chicken breast so use a small container. -- posted by Oolala

Roast Chicken With Chicken Livers

Tue, 25 Mar 2008 20:11:07 -0400

What a lovely dish for Sunday supper or is it dinner? We made this for an Easter Sunday meal for the staff, where we waited on them, as much as we can! They enjoyed the feast which consisted of a salad of argula & baby spinach with a fruity vinaigrette, a rice ring with mushrooms, & my old standby haricots verts with sliced almonds. It was really great and for dessert we had chocolate layer cake with ganache and coffee ice cream for whoever wanted it. Not a diet friendly meal - at all!!! You can tell, I didn't plan it. However it was enjoyed by all. F&W Magazine's Food and Wine Test Kitchen, from America's Powerhouse wines, October, 2001. -- posted by Manami

Fried Onion and Chicken Kreplach

Sat, 06 Sep 2008 10:04:10 -0400

Here the onions are salted first to draw out the moisture and then fried. If you are pressed for time or don't want to bother, omit the soaking and fry the onions a little longer over medium heat. Using a high proportion of savory fried onions to the chicken ensures that the filling for the kreplach won't be dry - even if the chicken left its flavor in the soup pot. "Jewish Holiday Cooking" by Jayne Cohen - a beautiful book, which was given to me by a nun who ate here one year during the High HolyDays. Chilling times & cooling times included. Submitted on September 2, 2008 in preparation of Rosh Hashonah meals. -- posted by Manami

Chopped Liver

Sun, 30 Nov 2008 00:44:41 -0500

My grandmother always used both chicken and beef liver, and it had to be broiled to make it kosher. Use recipe #328209 for the schmaltz and gribenes. She only made this for Passover. -- posted by DrGaellon

Joan Nathan's Classic Israeli Schnitzel

Thu, 12 Mar 2009 00:28:30 -0400

This recipe is from Joan Nathan's book "The Foods of Israel Today". It's a basic recipe and you can add whatever spices you like. Paprika is standard. Cumin is nice, as are garlic, turmeric, cardamom, and za'atar. Enjoy! NOTE: You can also bake the breaded schnitzels in a 350-degree oven for a few minutes ahead of time. Then, just before serving, deep-fry quickly to crisp the outside. -- posted by blucoat

Honey Chicken

Sun, 29 Mar 2009 20:31:13 -0400

This chicken turns out so good and it's pretty simple. I've made it for Easter Dinner several years. -- posted by reddi sketti

Terra Chip Chicken Breasts

Sun, 19 Apr 2009 23:56:17 -0400

This is a quick, easy and yummy recipe that is like a gourmet version of chicken schnitzel. From the cookbook, "Gatherings: Creative Kosher Cooking from Our Families to Yours" (Netivot HaTorah). Tips: To crush chips and still maintain texture, put them into a sealable plastic bag and use a rolling pin for crushing. For a finer texture, crush chips in a food processor. -- posted by blucoat

Double Mushroom Chicken

Mon, 20 Apr 2009 01:18:47 -0400

This chicken is superb. Your guests won't be able to guess what the great topping is made of. the cookbook, "Gatherings: Creative Kosher Cooking from Our Families to Yours" (Netivot HaTorah). To reheat, cover pan with foil. -- posted by blucoat

Apricot-Glazed Sweet & Sour Chicken With Sage

Tue, 28 Apr 2009 01:15:25 -0400

This is a quick and easy recipe with loads of flavour from Dave Lieberman's cookbook, "Young & Hungry". This is an elegant way to make a whole lot of chicken that tastes really good. It's kind of sweet and sour sweet from the apricot preserves and the plums, and sour from the bit of vinegar. But what makes this dish are the sage leaves. They give a distinctive taste and make it a beautiful, festive platter that you can really be proud of. If you want to prepare this in advance, do the first 2 steps, cover the pans, and put them in the fridge until you're ready to roast the chicken, but bring it back to room temperature before roasting. -- posted by blucoat

Marcia's Chopped Liver

Thu, 13 Aug 2009 10:27:00 -0400

I was going to a party and a friend suggested I make chopped liver. Without admitting it was not in my repertoire, I said sure. Then I solicited recipes from all my friends and relatives. This is from my sister-in-law, Marcia. Everything I read says the more eggs, the fluffier -- posted by MacroAlan

Won Ton Wrapped Chicken With Apricot Dipping Sauce

Thu, 10 Sep 2009 14:58:17 -0400

This is a great appetizer or main dish from "Kosher By Design" by Susie Fishbein. The sweetness makes it perfect for Rosh Hashanah. To make a pareve recipe, replace the chicken with 2 cans of salmon (skins and bones removed). Although this is a very easy recipe, the chicken must marinate for at least 8 hours so start this one the day before. For a healthier option,you can bake these in the oven. Serves 8 as a main course. -- posted by blucoat

Tangy Pomegranate Chicken Legs Stuffed With Herbed Rice

Mon, 14 Sep 2009 10:56:39 -0400

These marinated chicken legs come out beautifully glazed and juicy, and look like a lot more work than they really are! I marinated mine for only one hour and they still turned out nicely. Also, you can add sliced and scored potatoes to the baking pan if desired, to soak up some of the juices. Note: I originally tried this recipe for one serving, so had to estimate the measurements of the marinade and stuffing. The proportions are correct, but the amounts may need adjusting for your personal taste. I also only had dried herbs on hand, but fresh would probably turn out even better! -- posted by Sephardi Kitchen

Baked Crumbed Chicken Breasts With Lemon and Garlic

Mon, 21 Sep 2009 01:04:49 -0400

Found on the internet to make for breaking of the fast. Serving it at room temperature. -- posted by Wendys Kitchen