Tasty and Easy Recipes

Ingredients:
2 eggs
1 cup matzo meal
1 tsp. salt
1/2 tsp. white pepper
4 tbsp. oil 2 chickens, cut in serving pieces
1 cup hot water
1 cup honey
1 6-ounce can orange juice concentrate, thawed
2 oranges, sliced thin

Method:
Heat oven to 350°.
Beat the eggs with 2 tbsp. water in a shallow dish. In a second shallow dish, mix the matzo meal, salt and pepper.
Heat the oil in a large heavy skillet over medium-high heat.
Meanwhile dip the chicken pieces into the egg mixture and roll them in the seasoned matzo meal. Working in batches, brown the pieces in the hot oil until golden brown on all sides. Transfer to a roasting pan.
Mix the hot water, honey, and orange concentrate and pour over the chicken. Cover the roasting pan and bake 25 minutes.
Uncover the pan, baste the chicken with the pan juices and arrange the orange slices on top. Bake uncovered 20 more minutes or until the chicken is cooked through. The sauce will thicken and the chicken will take on a lovely honey brown color.

Ingredients:
1 5-lb. roasting chicken
2 whole oranges
1 large onion, cut in large slices
1/2 cup orange juice, fresh
2 tbsp. ginger, freshly grated
2 tbsp. honey
1/2 cup white wine

Method:
Rinse and dry chicken. Sprinkle with salt and pepper. Insert one whole orange in the chicken. Place in roasting pan, breast side down. Surround with onion slices.
Mix juice with the ginger, and pour over the chicken. Roast uncovered at 350°F for 1/2 hour.
Remove chicken from the oven, turn over, and smear with honey. Surround the chicken with the second orange, sliced, and return to the oven. After five minutes, baste with wine and pan juices. If browning too quickly, cover with foil. Baste again, after 1/2 hour. continue cooking until drumsticks are removed easily, about 1 more hour.
Remove the orange from the chicken, and slice it. Garnish with herbs, as per taste.

Ingredients:
Nonstick cooking spray
2 cups (!) peeled whole garlic cloves
4 lb. chicken thighs and drumsticks, bone-in
1 large onion, sliced thin
1 medium carrot, sliced thin
1/2 cup dry white wine
1 tbsp. dried thyme
1 tbsp. dried sage
1 tsp. dried parsley
salt and pepper to taste

Method:
Preheat oven to 325°F. Spray a baking dish with nonstick cooking spray.
Pour garlic cloves into bottom of baking dish (may make more than one layer, depending on size of dish, but if there’s room for the chicken in one layer this should be only one layer of garlic cloves.)
Arrange chicken pieces across top of garlic cloves. Arrange onion and carrot slices over chicken. Pour in wine. Sprinkle herbs, salt, and pepper on top, then cover dish tightly.
Bake 45-55 minutes or until chicken is done and juices run clear, trying not to lift the cover more than absolutely necessary.
Serve with noodles or mashed potatoes.

Ingredients:
2 tbsp. margarine
2 boneless, skinless chicken breasts
1/2 cup charoset
1 tbsp. matzo meal
1 cup apple juice
Salt and pepper
1 tbsp. potato starch

Method:
Preheat oven to 350°F.
While the oven warms, place 2 tbsp. of margarine in a 8″x8″ pan in the oven to melt.
Flatten 2 boneless, skinless chicken breasts to 1/4″.
Mix 1/2 cup charoset with 1 tbsp. matzo meal and 2 tbsp. apple juice. Stuff breasts and secure with toothpicks.
Roll the bundles in the melted fat and sprinkle with salt and pepper. Surround with 1/2 cup apple juice and bake for 25 to 30 minutes.
Put pan drippings in saucepan and heat. Slowly add 1 tbsp. potato starch mixed with a little apple juice to dissolve. Heat until thickened. Serve over breasts after removing toothpicks.