Easy Sweet & Spicy Roast Chicken

March 30, 2016

'Pesach Panic' is such a common ailment that it should be recognized as a health condition and covered by the kuppat cholim.

I don't have the authority to write concerned cooks a script for tranquilizers, but I can help ease fears that your entire family will starve during the Pesach week, by providing you with weekly Pesach inspiration beginning today.

From now until the end of chag, the Meatland weekly newsletter will feature must-make kitniyot-free recipes so good, that your family will forget it's Pesach.

I'm kicking off with a sweet 'n spicy, family-friendly chicken that I happily make the whole year through....you surely will too.

 

 

1 kg chicken pieces with skins on
2 tablespoons (30 ml) ketchup
2 tablespoons (30 ml) apricot jam
1 tablespoon (15 ml) sweet chilli sauce*
1 teaspoon(5 ml) salt
1 teaspoon (5 ml) ground ginger
1 teaspoon (5 ml) ground cinnamon
1/2 cup(125 ml) orange juice
1 onion, finely chopped
2 teaspoons (10 ml) crushed garlic
2 tablespoons (30 ml)  cottonseed oil (or similar)
1/4 cup (60 ml) chutney

* Alternatively use 1 teaspoon hot paprika or 1/2 teaspoon chilli flakes. Replace this with 2 teaspoons of curry powder/paste after Pesach and add 1 tablespoon of Worcestershire sauce to the marinade. It really IS a favorite, year-round recipe.

1: Arrange chicken pieces, skin side up, in a baking dish and mix remaining ingredients together.
2: Pour over chicken to coat completely and allow to marinate for a minimum of 2 hours.
3: Turn chicken pieces over, cover and cook for at 160 C for 50 minutes, then remove foil, turn chicken pieces over again so the skin now faces upwards, and cook uncovered for a further 30 minutes till the sauce is reduced and chicken is tender.

COOK'S NOTES: This recipe is also wonderful for chicken pieces that are to be cooked on the BBQ as the sugar in the chutney caramelizes the chicken skin. See notes on ingredients when making this dish post-Pesach.

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