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Passover 2014

valerie Mar 22, 2014 05:04 AM

I'm hosting 12 on the first night of Passover. I have a few staples...matzoh ball soup, brisket, apple matzoh kugel.

I'm bored with my potato kugelettes. And I'm looking for a new chicken dish (my husband doesn't like brisket so I make some chicken too). And I always make asparagus but wanted to mix that up as well.

Any new or interesting ideas? Thanks.

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    Indy 67 RE: valerie Mar 22, 2014 05:17 AM

    My Israeli friend has served this Sephardi dish at her seder. She has swapped out kosher Passover wine -- both the sweet and the dry versions -- for some of the water in the recipe. Also, she tends to use skinless, boneless chicken thighs rather than the specified breasts to lower the chance of the meat drying out in the reheating.

    Persian Chicken w/Mint, Parsley & Dried Fruit

    Serves 6 to 8

    1 cup dried apricots cut into strips
    1 cup pitted dried cherries or cranberries
    1-1/2 cups water
    3 Tbs. olive oil
    2 large onions, chopped
    1/2 tsp. turmeric
    1 cup chopped chives
    1/2 cup chopped mint leaves
    2 cups chopped parsley
    2 cups chicken stock or water
    3 pounds boneless, skinless chicken breast, cut into 1-1/2-inch chunks
    additional parsley for garnish

    Place dried fruit in medium bowl and cover with water. Soak for 1 hour.

    In a large pan heat the oil. Cook onion until soft, about 5 minutes and then stir in turmeric, chives, mint and parsley. Cook over medium-high heat about 2
    minutes or until fragrant. Add the stock, bring to a boil and cook about 15 minutes. Add the fruit and soaking water and cook another 5 minutes. Add the chicken and simmer 12 to 15 minutes. Taste for salt and pepper and serve sprinkled with parsley.

    1. PHREDDY RE: valerie Mar 22, 2014 06:34 AM

      A simple roasted chicken with some root vegetables such as mashed turnips or mashed whipped cauliflower often is just as delicious, and a real crown pleaser.

      1. m
        magiesmom RE: valerie Mar 22, 2014 07:17 AM

        I like to make braised chicken dishes for pesach, Moroccan tagines work well. They are better the next day and just go in to warm when the soup is served.
        As an alternative to asparagus we sometimes serve roasted green beans
        At room temp.

        1. v
          valerie RE: valerie Mar 22, 2014 09:30 AM

          Thanks for the suggestions.

          Magiesmom, do you have a specific recipe for a tagine? I have seen various recipes but would love a tried and true one. Thanks.

          2 Replies
          1. re: valerie
            magiesmom RE: valerie Mar 22, 2014 04:37 PM

            I like this one from epicurious, but I serve the cilantro on the side. It has the advantage of not using cumin which is not eaten by some on Passover

            This is my favorite; you can omit cumin and it is fine.

            It sounds like you are Ashkenazi and probably don't eat rice( we do) on Passover, you can serve with quinoa if you prefer, or no grain. Sometimes we just use matzo kugel to sop up the sauce.
            These are both better a day or two after cooking. I use bone in thighs just because we like them best.

            1. re: magiesmom
              valerie RE: magiesmom Mar 22, 2014 07:56 PM

              Thanks! We don't eat rice (or green beans) at the seder, though I am not so strict during the week.

          2. e
            EllenMM RE: valerie Mar 22, 2014 02:43 PM

            I made this " Braised Chicken and Dates with Moroccan Spices" last year and it was a huge hit:


            1 Reply
            1. re: EllenMM
              valerie RE: EllenMM Mar 22, 2014 07:56 PM


            2. Ttrockwood RE: valerie Mar 22, 2014 10:19 PM

              I love asparagus with a dribble of romesco sauce, which would work well if you do a tagine. This recipe is great- i usually go easy on the garlic
              Or a simple dill vinegrette would also be great (especially if you use dill in your matzo ball soup)

              1. v
                valerie RE: valerie Mar 28, 2014 08:12 PM

                I think I have decided on this chicken -- Slow Roasted Garlic and Lemon Chicken.


                It says to cook the chicken in a "tin" and cover tightly with foil. I think it would be okay to cook in a shallow Le Creuset braiser, right?? Just looks better for serving.

                3 Replies
                1. re: valerie
                  smilingal RE: valerie Apr 3, 2014 01:51 PM

                  Valerie...i have made Nigella's slow cooked chicken many times. Love it.
                  I have always made it in a tin lol! I think the Le Creuset might need extra cooking time.

                  1. re: valerie
                    smilingal RE: valerie Apr 3, 2014 01:54 PM

                    Another suggestion...chicken marbella?

                    1. re: smilingal
                      valerie RE: smilingal Apr 3, 2014 04:16 PM

                      Thanks. Glad to hear you liked the slow cooked chicken.

                      I have made chicken marbella a few times for this group, so just wanted something else.

                  2. n
                    Nyleve RE: valerie Mar 29, 2014 07:32 AM

                    I made this last year and it's absolutely delicious:http://www.nytimes.com/recipes/101460... Made it with all bone-in thighs so that it wouldn't dry out in reheating. I may make it again this year but am also considering a tagine with preserved lemons and olives - also wonderful. I have a great recipe for this if anyone is interested.

                    1. i
                      iuwogag RE: valerie Apr 2, 2014 09:31 AM

                      Apricot Chicken Cutlets are always a hit with our kids.

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