RFCJ RECIPE ARCHIVE
Posted by : maxine Chicken Cholent - meat
Here's one from the Empire Kosher site. 4 lbs cut up chicken pieces 1/2 to 3/4 cup matzo meal vegetable oil to sauté the onions and brown the chicken 1 cup or so of chicken broth or water 2-3 chopped onion 1-2 tsp. of ground cinnamon depending on taste FRESH ground ginger (About one tablespoon after grating) 2 tablespoons lemon juice Red Green and Yellow peppers to garnish 2 tablespoons grated lemon peel 2 tablespoons grated orange peel 2 cups pitted prunes 3/4 cup slivered almonds Wash the chicken in ice cold water and pat to dry with paper towel. Put the matzo meal in a plastic bad. Put in the chicken one piece at a time and shake until thoroughly coated. Heat the oil in a frying pan. Brown the chicken on all sides. Take the chicken out of the frying pan. Sauté the onion in the same frying pan. (for the rest of us peasants it means fry the onions until they are clear.) Transfer chicken and onion to a roaster or do the whole schmear in a deep sauté pan on the top of the stove. Add the lemon juice, ginger and cinnamon to the chicken stock or the water. Pour over the chicken. Simmer or bake (350F) for 25 - 30 minutes Add the prunes, lemon and orange peel and simmer or bake for another 30 minutes. If there is too little liquid simply add more. About five minutes before the end of the cooking time cut the pepper into long strips and place them very artistically over the chicken. Sprinkle the almonds on top (You could put some of them in the sauce if you like.) Serve warm.
