Chef Marty's Kosher Kitchen

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Chef Marty's Kosher Kitchen

Passover Recipes Jewish PressFriday March 15, 2013 Pass S6 Executive Chef

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Jewish Press Passover Recipes FRiday March 15, 2013 Page S6 & Page S7
PASSOVER CHICKEN IN LEMON AND HONEY SAUCE WITH ALMONDS

Yield: 6 -8 servings

Onions, medium, finely chopped 2 each

Flat-leaf parsley, chopped 3/4 cups

Fresh cilantro, chopped 3/4 cups

Light cottonseed oil 2 TBS

Freshly ground black pepper 1 tsp

White pepper, ground 1/2 tsp

Ginger, ground 1/2 tsp

Turmeric, ground 1 TBS

Saffron (optional) dash

Chicken Broth 1 cup

Chickens, whole, 2 1/2-Lb, cut into 8 pieces each 2

Honey 2 cups

Cinnamon, ground 1/2 tsp

Nutmeg, ground 1/2 tsp

Orange juice 1 oz

Lemon zest 1/2 tsp

Almonds, blanched, fried To taste and look

Instructions:
1. Heat oil over medium heat. Add chicken and brown off on both sides until almost cooked through. Remove from pan & set aside. Do not discard drippings in sauce pan.

2. Place onions, parsley and cilantro, white and black pepper, ginger, turmeric and saffron in sauce pan stirring to combine until onions are soft and clear stir to combine.

3. Add chicken pieces back to sauce pan and combine with onions and spices.

4. Cover chicken with 1 cup chicken broth and cook. Reduce heat to medium and cook for 10 minutes. Adjust seasonings.
5. Pour honey into another sauce pan. Add cinnamon, nutmeg, orange juice and lemon zest and simmer over low heat.
6. Remove chicken pieces from pot and place on a serving platter. Pour a little sauce from pot over chicken pieces.
7. Pour a little honey sauce over chicken pieces. Sprinkle with fried blanched almonds

Executive chef Marty Levin Mauzone’s Catering by Celebration
Follow Chef Marty on Face book at: Chef Marty Kosher Kitchen
For Passover Chef Marty will be at Matza Fun Tours

09/25/2011

Marty Levin Executive Chef
Jewish press Friday September 23,2011 page S5
Carrot-Sweet Potato Tzimmes Recipe
Yield: Makes 12 servings
Ingredients:
• 2 lbs carrots peeled ½ inch slices
• 2 pounds sweet potato, peeled and cut into 2-inch wedges
• 2 cups pitted prunes
• 4 cups orange juice
• ½ cup packed brown sugar
• 1/2 cup Pareve margarine, melted
• 2 teaspoons grated lemon zest
• 1 teaspoon grated fresh ginger root
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
•
Directions
1. Place carrot, sweet potato and prunes in a pot. Cover the vegetables with orange juice. Bring the mixture to a boil, let boil 10 minutes.
2. Stir in sugar and margarine. Simmer gently for 1 hour or until the liquid is almost absorbed.
3. Sprinkle with salt, pepper, lemon zest and ginger and let simmer another 5 minutes.

Marty Levin is Executive Chef at Mauzone’s Catering by Celebration
For free help www.KosherRecipeRescue.com browse
www.ChefMartysKosherKitchen.com

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The Villages, FL
32162

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http://Koshersoupman.com/

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