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Need an Easy Baked Pesach Chicken recipe

I will be making two seders in a condo in Miami. I will have very limited Pesach cooking supplies/utensils and would like to make two different chicken entrees- one for each night. I need to make the chicken in disposable aluminum foil pans and will only have a a mixing bowl, paring knife, small grater, measuring cup and spoon and the oven at my disposal (no food processor, broiling pan, or fleishig frying pan and spatula, etc). My soup pot is already going to be used for the soup. I will be making the std. apricot jam/onion soup/italian dressing recipe one night as it is a no-brainer. Would love another easy recipe, preferably with boneless chicken breasts.

There is a plethora of great Kosher takeout in Miami and will really be taking advantage of it for teh whole Chag, but I find re-heating prepared chicken isn't great, so would like to make the chicken.

Thanks so much in advance for some ideas.

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  1. Try using Gold's mild salsa, pour over the chicken and bake at 325 F for about 40 minutes. I also like to add some cut up yellow onions and red and green bell peppers to the mix.

    Stays moist and the only utensil you'll need is the paring knife.

    If you get adventuresome, you could make some meatballs to cook in the salsa with the chicken. Years ago, we used to make this with chicken necks, wings, legs and meatballs, the kids loved it. We'd make a separate pan with boneless breasts for the adults.

    2 Replies
    1. re: bagelman01

      The salsa sounds great, especially with the veggies! It is almost like a cheater chicken cacciatore. Because I don't have a meat frying pan, I really need to use a sauce to immerse the boneless chicken in. A few years ago "at home" I made my own cranberry sauce and used orange juice instead of water, threw in some orange zest and sea salt and added caramelized onions and italian dressing and blanketed the chicken with this sauce. It was awesome. Problemis that in the Miami condo there is a profound lack of the Pesach "tools",

      1. re: sherry f

        Your mention of cranberry reminds me of a recipe that I use sometimes. It takes 1 can of whole cranberry sauce, 1/4 cup chopped onions, 3/4 cup orange juice, 1/4 tsp cinnamon, 1/4 tsp grd ginger, pepper to taste. Mix it up, pour it on the bird and voila! I think I may use a little more spice, but people seem to like it and it's about as easy as it gets. Another idea is I've used the Passover BBQ sauce, but it isn't like the stuff I use all year round and I had to doctor it up. (Can't remember what I did-did it on the fly)

    2. Chicken cutlets baked with matzoh crust is very good. I actually got the recipe from the Martha Stewart.com site.

      3 Replies
      1. re: lucyis

        I just came back from Kosher Kastle here in Monsey. We had curry chicken, and I guess that could be made for Passover.
        This version was not spicy, it had onions, green and red peppers and plenty of strips of chicken breast in a light curry sauce (light meaning color and not the thick kind) we had it with rice but you could have it over mashed potatoes, or the little ones. OR you could stuff it into the shell of a baked potatoe.

        The salsa chicken that was posted before me, I have done and it is delicious!

        Everyone these days uses cocoanut milk for everything. maybe chicken baked with cocoanut milk and spices or thai which would be peanut butter, thinned down with pineapple juicce and pineapple pieces, and red and/or green peppers.

        1. re: laura10952

          This would depend totally on how strict one is about needing Passover certification on their foods. To my knowledge, there is no coconut milk with KFP certification. Curry is tricky; you can find a lot of the individual spices that go into curry powder, but if you are looking for a quick, easy way by using curry powder, you won't find it KFP. And peanut butter will not have any American hashgacha because of its kitniot status.

          1. re: queenscook

            Thanks I did not know, but I do make almond butter for passover!

            I

      2. My MIL makes a wonderful baked chicken using kosher l'pesach fruit preserves as a glaze/marinade. She's done it w/ orange and apricot and both turn out great!

        1. Slice a lemon and some garlic cloves very, very thinly, then work the slices underneath the skin of your chicken pieces. Lay the chicken on top of rosemary branches, and add salt, pepper, maybe some paprika, and roast as you would any other chicken recipe. This is especially nice if you happen to get your hands on a Mayer lemon, but regular lemons work too.

          1. 1 whole chicken
            Sea salt and pepper
            1 onion, halved (orange or lemon just as nice...preferably Meyer if GilaB is coming for dinner ;-)
            A couple sprigs of fresh rosemary
            1 tablespoon paprika

            Oven @ 400
            S&P the bird inside and out....stuff with onion and rosemary...rub outside with paprika
            Lay into large Brown PAPER Bag (KLP of course;)
            Place sideways on a large aluminum tin (18X13")
            Tie it closed and bake for 90 minutes 3-4lb bird

            Remember to ask for the bag when picking up your groceries in the first place...
            Crispiest skin ever, and it will hold out of the oven for a little while as well. Make sure that
            you place it on the bottom rack and that there is plenty of room from the top of the bag to the oven's ceiling.

            1. Baking isn't great for boneless breasts unless they are submerged in some sort of sauce. The easiest and tastiest way we have found is to butterfly the chicken (the butcher may be willing to do it for you and if note even a paring knife if sharp would probably do the trick, which just involves cutting through the back bones (or down either side of the back, and opening the chicken so it lies more or less flat. Put cut up potatoes, onions, carrots, whatever you like (lemon is nice too) on the bottom of the roasting pan. Put the chicken on top and cook fast and hot, at about 400 degrees. The chicken fat will be absorbed by the potatoes and onions which serves two purposes: cuts down on smoking and makes the vegetables taste very good.

              2 Replies
              1. re: lburrell

                I make a version of this roasted chicken recipe at home- it is from Ina Garten, The Barefoot Contessa. I put a whole lemon cut in half, a head of garlic cut in half , fresh thyme and fresh rosemary in the salt and pepper seasoned chicken cavity and put the chicken on a bed of parsnips, carrots and potatoes and roast it.. I then slice the brid after tenting and resting it, and serve with the veggies. My group at the seder don't eat dark meat and want low fat- hence skinless, boneless chicken breasts.

                By the way, has anyone tried the Empire Rotisserie chicken that comes in a vacuum sealed bag that is microwaved? I saw an ad for it and am wondering how good it is.

                1. re: sherry f

                  I did not purchase the Empire Rotisserie it is sold at Shop Rite and it is not moving. I do not microvave

              2. chicken with 40 cloves of garlic can be made with bone in thighs browned in oil, garlic added whole plus salt and pepper, baked for an hour. good hot or room temp, garlic is amazing smeared on matzah.

                1 Reply
                1. re: magiesmom

                  how do you remove all the excess fat from the thighs?

                  thighs have anti cancerous factors, saw that on Dr Oz

                  Yummy on the matzoh, how do you store the leftover baked garlic cloves if not used?

                2. Simply bake with some white wine, lots of fresh garlic, and fresh herbs (almost any kind works).

                  I have a similar kitchen situation and for one seder will be baking chicken in balsamic vinegar with rosemary, garlic and red onions.

                  1. Easiest chicken recipe ever - take one can (15oz?) whole berry cranberry sauce, 1 bottle Russian dressing (if you can't find KP mix ketchup and mayo), an generous tablespoon of onion soup mix. Mix those 3 ingredients together, pour over chicken (I use chicken cut into 8th) and bake for 1.5 hours until chicken is cooked through.

                    2 Replies
                    1. re: daphnar

                      Thats what I call easy. You left out what the oven temperature should be.

                    2. Our go to chicken recipe for all occasions (better for dark meat).

                      Lay chicken pieces on baking dishes. Season with salt, pepper and garlic powder. Lay sliced onion circles on top and pour in sweet red wine (I use Rashi). Bake at 375 for 45 minutes covered and then uncover, raise over temperature to 425 and bake for another about 30 minutes so that the onions are browned on top. Enjoy!

                      1. More great chicken ideas

                        from the Israeli grocery chain, Supersol. http://www.youtube.com/watch?v=67A4oz...

                        1 Reply
                        1. re: AdinaA

                          I want to go to her house for Passover!