Growing up, Passover meant sweet and sour brisket. Slowly braised in the oven for hours until Bubbe declared it was tender enough to eat. Sounds simple enough, but that poor brisket was in and out of the oven and examined and re-examined until it was dry. So we tried chicken one year. Surely that would fare better. But the story was the same- Bubbe, my Mom and Aunts gathered around the oven trying to determine if the chicken was done. Opening and closing the door, all whilst poking and prodding the poor bird. “Is it done?” “It looks done.” “No I see pink!” They were petrified of giving the whole family salmonella. Sigh.
Passover recipes are actually some of my favorite to develop- the limit in ingredients forces me to get creative and put together recipes that I never would otherwise. I decided to make a roasted chicken as homage to that Pesach- it would work for a seder, or you could nosh on it for meals during the chametz free week. Honey and mustard is one of my favorite combos, but of course mustard is out. How about horseradish instead as a nod to the seder meal? The horseradish gives the chicken a subtle spiciness much like a Dijon would, and is balanced with the sweet honey- delicious!
1, 5-pound whole chicken, rinsed well and with innards removed
5 bulbs garlic
½ white onion
5 fresh rosemary springs
¼ cup kosher for Passover prepared horseradish
¼ cup kosher for Passover honey
¼ cup extra virgin olive oil
1 Tbsp salt
1 tsp ground black pepper
Parsley for garnish
Preheat the oven to 350 degrees F.
Rinse the chicken under cold water and dry thoroughly with paper towels. Then put the chicken breast side up on a roasting rack in a roasting pan.
Stuff chicken with the lemon garlic, onion and rosemary sprigs.
In a small bowl, whisk together horseradish, honey, olive oil, salt and pepper. Spread all over the chicken, making sure to get under the skin as well.
Truss the chicken, or tuck the wings under the body and tie together the legs.
Roast chicken for 1 hour and 20 minutes, and then turn the oven up to 450 degrees F to brown the skin. Continue cooking about 20 more minutes until the internal temperature near the thighbone is 160 degrees F and the juices run clear (it should continue to cook once removed from the oven until the temperature is 165 degrees F).
Let chicken rest for 20 minutes covered with aluminum foil before carving. Garnish with parsley if desired.
Aviva Kanoff is an artiste extraordinaire. She paints, teaches a mixed media art class, and dabbles in photography. Her creative approach to life led her to artistic experimentation with food, and after years of creating her own recipes and working as a personal chef, she wrote The No-Potato Passover, an expression of her intuitive understanding of flavors, aromas, and colors.
For the chicken:
1 lb chicken tenderloins or chicken breasts, sliced into long, 1″ thick strips
1/2 cup matzo cake meal
1 1/2 cups shredded, sweetened coconut
6 Tablespoon canola oil
For the dipping sauce:
5 ripe plums, diced
3 Tablespoon lime juice
1/4 cup sugar
1 teaspoon cinnamon
1 teaspoon ground cardamom
For the chicken:
Beat eggs in a bowl and set aside.
In a separate bowl, combine cake meal and shredded coconut. Dip chicken in egg mixture and then cover in coconut crumbs.
Fry chicken in oil, 3 minutes on each side (depending on thickness of chicken) until golden brown. Serve with plum dipping sauce.
For the plum sauce:
In a small sauce pan combine plums, lime juice and sugar. Bring to a boil.
Once the mixture has come to a boil continue to cook for 10- 15 minutes until plums become soft. Allow to cool and add cardamon and cinnamon.
Serve plum sauce at room temperature.
My philosophy on cooking for Passover is to avoid the fake stuff and go au natural. The more straight proteins, fruits and vegetables you can incorporate, the less Passover-y the food will taste!
This is a great dish to prepare when you are already chopping apples for your charoset. Chop some extras, squeeze a lime over them so they won’t brown while you’re doing everything else, and you can come back and add the rest of the ingredients later. The apple salsa is great over just about anything: fish, steak, chicken, over some spinach as part of a salad; you cannot go wrong!
Jen blogs at Mah zeh taim! How Delish!
Makes enough for 2 lbs thin cut chicken breast
1 ½ cups apple juice
2 cloves garlic, sliced
1 teaspoon paprika
½ teaspoon salt
½ teaspoon fresh cracked pepper
2 teaspoons olive oil
2 Granny Smith Apples, finely diced
½ cup onion, finely diced
1 jalapeno, finely diced
Juice of 2 small limes
¼ cup apple juice
1 tablespoon sugar
¼ cup chopped cilantro (substitute basil or parsley if you don’t love cilantro)
For the chicken:
Combine all of the marinade ingredients in a Ziploc bag. Add chicken breast, seal and mix. Refrigerate for 2-6 hours.
Heat a grill pan or frying pan. Spray with olive oil. Cook the chicken for 4 minutes on each side, or until cooked through. Serve with apple salsa.
For the apple salsa:
Combine all of the ingredients and refrigerate for half an hour so the flavors meld.