Chicken with Orange Stuffing & Apricot Sauce
Chicken & Chickpea Pilau
Cooked Chicken & Mushroom Curry
Corn Stuffed Schnitzel
Fennel Wrapped Chicken Breasts
Honeyed Chicken with Apple Dumplings
Mango Chicken Casserole
Spicy Roast Chicken
Tangy Pot Roast Chicken
Turkey Mole Mine
(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.
THE SLOW COOKING CELIAC BY ANNE LUDER
Recipes for slow cookers + conventional methods - many suitable for Shabbat
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We greet the New Year with Apples and Honey to symbolise a sweet year and this is a different way to do it so try this for a change at Rosh Hashanah
I usually cut each roaster into 8 and that way people can eat according to their wishes. One does not need a whole quarter per person - and if you have lots of vegetables and starch then a chicken goes a long way especially when served with the dumplings
2 medium roasters cut into portions (skin removed)
900g (2lb carrots) halved lengthways
500g approx (1lb) ie 2 large onions sliced
Juice of two lemons
2 tsp ground coriander
4 tbsp warmed honey
½ cup of chicken stock or soup
For the Apple Dumplings
500g (1lb) stewed cooking apples
100g (4oz) ground hazelnuts or walnuts
1 egg beaten
Handful fresh chopped sage (optional)
300ml (10fl oz) warm water
50g (2oz) g/f breadcrumbs or rice flour to mix
Mix the honey, lemon, and coriander and seasoning, toss the chicken in this and put to one side for about half an hour - flavours infuse in.
Make the dumplings by mixing all the ingredients but adding the crumbs last as you may not need to use all the crumbs until you have a workable mixture. Season to taste. Leave aside for a 10-15 minutes. It will thicken up a little more
Peel the carrots and cut in half lengthways, slice the onions. Layer the carrots and onions on the bottom of a large roasting dish. Place the chicken portions on top. Keep any marinade left over for last stage
Roll up the dumplings into 16 large shapes and place over and/or between the chicken portions. Pour in the stock and then cover the dish.
Place in a preheated Moderately hot oven, 175ºC, 160ºC Fan, 350ºF, Gas Mark 4, oven for 1 hour ; baste after half an hour. After an hour remove lid/foil dribble over any honey mix that they were marinated in and open roast for a further 20 minutes.
Serve with roast potatoes or even better roasted sweet potatoes and some green vegetables.