Chicken, Lemon (3) - meat

Posted by : Karen Selwyn

The following three chicken recipes are all chicken preparations
seasoned with lemon appropriate for Passover.  

The first recipe is an authentic Greek Jewish recipe.  The second recipe
is a fusion recipe of Italian and Greek Jewish cuisine.  It it
reminiscent of Pollo Fritto, the traditional Italian fried chicken
recipe for Hanukkah, but the recipe calls for cinnamon, a characteristic
Greek seasoning.  The third recipe is a dish my mother created.  She
shared it with my aunt and no matter who was hosting the family seder,
we would have the same chicken recipe.  My aunt added matzo ball soup to
the menu, however, my mother served a spring vegetable soup. 

This year, I expect to make a variation of my family's recipe using an
idea taken from the first Greek recipe.  I expect to top the marinated
matzo-breaded chicken pieces with sliced leeks and drizzle with
additional fresh lemon juice.  On second thought, I don't know what I'm
going to do.  I just remembered a recipe I posted at Hanukkah for
Milanese Chicken Breasts Topped With Tomatoes And Arugula (see
archives). That was a delicious recipe but it involved too much last
minute work to be practical for a seder.  I could take my family recipe
and combine it with the tomato-arugula mixture from Milanese recipe to
pick up the bitter herb symbolism without the frying.

Karen Selwyn

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Lemon Chicken Roasted with Leeks (Prasa Mi Kota)

1 chicken (3 1/2 lbs) cut into 8 serving pieces, most of the skin and 
  fat discarded
1 cup water
1 teaspoon salt
1/4 teaspoon pepper
5 large leeks, white part only, slit and rinsed to remove sand
3 tablespoons fresh lemon juice
1/4 teaspoon paprika

Preheat the oven to 350 degrees.

Lay the chicken in a 13" X 9" baking dish and pour the water in the
bottom of the pan.  Sprinkle the chicken with the salt and pepper.  Bake
for 30 minutes.

Cut the leeks in 3/4-inch slices and scatter over the chicken pieces.
Sprinkle with paprika and lemon juice.  Cover the pan and continue
cooking for 20 minutes.  

Remove the cover and baste with the pan juices.  Continue cooking for 15
minutes, basting twice during the final cooking.

Source: SEPHARDIC COOKING by Copeland Marks

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Passover Fried Chicken with Lemon and Cinnamon

3/4 cup fresh lemon juice
6 medium garlic cloves, crushed
2 1/2 teaspoons cinnamon
1 1/4 teaspoons salt
3/4 teaspoon freshly ground pepper
2 (3-lb) chickens, but into eight pieces each
1 1/2 cups matzo meal (or more)
1/4 - 1/3 cup matzo cake meal
3 eggs, beaten

olive oil
lemon wedges

Combine first 5 ingredients in large non-aluminum dish.  Add chicken,
turning to coat.  Cover with plastic wrap and refrigerate overnight,
turning chicken pieces over twice.

Line 2 baking sheets with waxed paper.  Season matzo meal with salt and
pepper.  

Drain chicken pieces and blot dry with paper towels.  Dip chicken into
matzo cake meal.  Next, dip chicken pieces into egg and, finally, dip in
matzo meal, coating completely.  Shake off excess matzo meal.

Place chicken on prepared waxed paper.  Chill 30 minutes.

Heat 1/2 oil in heavy large skillet.  Add thigh and leg pieces of
chicken to the skillet, taking care not to crowd.  Cook until golden
brown and springy to the touch.  When cooked, place on paper towels to
drain. Add chicken breasts and repeat procedure.

Garnish with lemon wedges.

Source: BON APPETIT, n.d.

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Mom's Lemon Chicken for Passover

1/2 cup fresh lemon juice
1/4 cup dry white KLP wine
1/4 cup oil
1 clove garlic, minced
1 teaspoon salt
1 teaspoon freshly ground pepper
3 whole chicken breasts, skinless and boneless, halved
1/2 cup matzo meal
1 tablespoon paprika

Mix lemon juice, wine oil, and garlic.  Cover and marinate chicken a
minimum of 6 hours and preferably overnight in the refrigerator.

Preheat oven to 375 degrees.

Remove the chicken from the marinade, reserving marinade.  

Mix matzo meal, salt and pepper.  Dip chicken in seasoned matzo meal,
coating completely.  Shake off excess.  Place coated chicken in greased
baking dish.  

Bake at for 45-50 minutes, or until tender, basting with reserved
marinade at the 15 and 30 minute mark in the cooking.

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