> Family > Kosher Recipes

Chicken Recipes

May 9, 2009 | by Aish HaTorah Women's Organization

Sweet or sour, spicy or plain, chicken is the mainstay of many a Shabbat meal.

"Tangy Roast Chicken"

1 chicken
2 Tbsp. brown sugar
4 large onions, sliced
1/4 cup ketchup
2 Tbsp. oil
2 Tbsp. soy sauce
1/2 cup water

Roast chicken uncovered for 1 hour at 350 degrees F. (175 degrees C.). Saute onions. Add water, brown sugar, ketchup, and soy sauce. Pour over chicken, cover, and bake an additional 1/2 hour or more. Serve hot or cold.

* * *

"Baked Chicken with an Assortment of Sauces"

Cut chicken into quarters or smaller pieces (some cooks remove the skin). Sprinkle each piece lightly with paprika or garlic powder and/or black pepper. (Do not salt.)

Arrange pieces in a single layer in a roasting pan. Then choose a sauce from the sauce selections, following the directions carefully.

Amounts are intended for 2 medium-sized chickens.

All are baked (covered, or uncovered, as per instructions) at 350 degrees F. (175 degrees C.) and are done when brown and fork-tender. Chicken prepared this way can be served hot at the evening meal and cold at the midday meal.

Honey-Garlic Sauce

6 Tbsp. honey
1 tsp. garlic powder
6 Tbsp. soy sauce
1 tsp. ginger

Coat chicken pieces with mixture; bake uncovered, basting often, for 1 hour.

A l'Orange

2 onions, sliced and fried in oil
1 tsp. black pepper
2 tsp. paprika
juice of 2 oranges

Pour over chicken pieces. Bake uncovered for 45 minutes or longer, basting often.

Coffee Sauce

3/4 cup strong hot coffee (about 1 Tbsp. instant coffee to 3/4 cup boiling water)
2 Tbsp. lemon juice
2 Tbsp. wine vinegar (or other vinegar)
1 Tbsp. oil
1/3 cup ketchup
1/4 cup brown sugar
3 Tbsp. soy sauce

Pour over chicken and cover pan for first 1/2 hour. Baste and continue baking for another 1/2 hour, uncovered.

Apricot Sauce

1/2 cup apricot jam
1/2 tsp. black pepper
1/2 cup mayonnaise
1 tsp. garlic powder

Spread on chicken pieces. Bake for 45 minutes covered, then for about 1/2 hour uncovered.

Barbecue Sauce

1 cup canned tomato sauce
2 Tbsp. sugar
1 medium onion, chopped
1 tsp. mustard
1 clove garlic, minced
1/8 tsp. paprika
1/2 cup soy sauce

Pour over chicken and bake uncovered for about 1 hour, basting occasionally.

* * *

"Shabbat in a Pot"

oil to cover pan
1 cup brown rice
1 onion, diced
1 chicken cut in serving pieces
1 carrot, diced
1/4 cup tomato paste
1 zucchini, diced
1 3/4 cup water
3-5 cloves garlic, minced
1 Tbsp. soy sauce
sesame seeds (optional)
salt to taste

In a large frying pan, sauce onion, carrot, zucchini, garlic, and sesame seeds in oil till soft. Add rice. Place chicken on top of rice mixture and pour liquid over it. Bring to the boil and cover. Lower heat. Simmer about 45 minutes or until liquid is absorbed. With soup and salad, you have a complete meal. The rice takes on the flavor of the chicken. Delicious! Serves 4.

* * *

"Baked Chicken with Honey-Orange Sauce"

13-4 lb. (11/2-2 kg.) chicken cut into pieces
1 cup orange juice
2 eggs, beaten
1/2-1 cup honey
2 cups bread crumbs
1/2 cup water

Preheat oven to 350 degrees F. (175 degrees C.). Combine bread crumbs, salt, and pepper. Roll chicken pieces in egg, then in bread crumbs, and place in pan. Cover and bake for 15 minutes. Mix orange juice, honey, and water. Pour over chicken. Bake for additional 30-45 minutes, until tender. Serve hot or cold.

* * *

"Cathy's Sweet and Sour Meatballs"

2 lbs. ground beef
1/4 cup matzah meal
2 cloves garlic (or powder)
2 14-ounce cans cranberry sauce
1/2 tsp. salt
2 8-ounce cans tomato-mushroom sauce
1/4 tsp. pepper
1 egg
1/2 tsp. cinnamon

Mix all ingredients except sauces and cinnamon. Combine sauces and cinnamon in a medium-sized saucepan, stir together over low heat until well-blended. Roll meat mixture into balls and drop into sauce. Bring to boil and simmer on low for 1/2 hour.

Recipes from "Taste of Shabbos: The Complete Cookbook" - by the Aish HaTorah Women's Organization.

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