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.
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.
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.
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)
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.
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.