For many, Shabbat dinner, means challah, an elaborately roasted chicken, and a few sides. If you’re a busy parent or have kids who are picky eaters, taking on roasting a chicken can feel intimidating. Fear not—you can switch up your Shabbat routine with these easy, crowd-pleasing, chicken alternatives. Serving vegetarians? Just swap out the protein for tofu or white beans and you’re good to go.
BUNDT PAN CHICKEN
Forget baking a cake! Check out this video to learn how you can use your Bundt pan to make a crispy, dry-rubbed roasted chicken.
CHICKEN WITH SPINACH AND ARTICHOKE SAUCE
image via Kosher in the Kitch
This recipe from Kosher in the Kitch uses a thick spinach and artichoke sauce to make your Shabbat chicken as flavorful as possible. No way will anyone in your family complain about this chicken being dry!
BAKED SWEET AND SOUR CHICKEN
image via The Nosher
This recipe from The Nosher puts a spin on a takeout classic. It's easy to toss the ingredients in a pan and leave them to bake. Plus, you'll have an easy way to sneak in some veggies and vitamin C.
STICKY HONEY DRUMSTICKS
With a sweet honey sauce that’s sure to please the kids, these drumsticks are the best kind of messy! These yummy drumsticks have become a hit with PJ Library families. You can find the recipe here on our blog, or watch this video to see just how easy they are to make.
EASY CHICKEN STIR FRY WITH VEGGIES
Looking for a dinner that you can make in a hurry? This delicious stir fry takes about 15 minutes all together and is a great way to make a one-pot meal. You can use fresh veggies or incorporate leftovers too. To make a gluten-free version, use tamari or gluten-free soy sauce in your stir fry sauce.
tamari or soy sauce
rice wine vinegar
minced fresh ginger
minced fresh garlic
Ingredients for stir fry:
boneless chicken thighs, cut into 1-inch cubes
of chopped vegetables (such as onions, mushrooms, bell peppers, and snow peas)
green onions for garnish (*Optional)
In a bowl, whisk together all of your sauce ingredients.
Add your oil to a wok or skillet set at medium-high heat.
Dredge the chicken pieces with cornstarch and shake off any excess.
Carefully add the chicken to the wok. You’ll want to cook your meat in batches so that it does not get too crowded in the pan. Cook your Chicken until it is slightly brown and cooked through.
Remove the cooked chicken and set it aside.
Add your vegetables into that same skillet or wok and stir them until they are cooked through.
Pour the sauce over the vegetables, add the chicken back to the pan, and lower the heat to simmer for 5 minutes.
Serve over white rice and garnish with green onions.
July 27, 2017