Pesach 5773 - 18/03/2013 - Federation Of Synagogues

Pesach Recipe
By Denise Phillips
Tel: 01923 836 456
www.jewishcookery.com
Mediterranean Chicken Tray Bake
A one pot complete meal for
Seder night has got to be
the ideal main course.
Cooked in wine and
stock it cannot dry out.
If you bake both chicken
thighs and breasts
everyone will be happy!
The secret of this dish
is to get all the ingredients
golden
and crispy without
it looking
burnt and dry.
For a slight variation ~ add pitted black olives
and capers.
Chefs Tip: To peel the shallots with ease, pour
boiling water over them and leave for 5 minutes.
Drain and then peel.
Method
1)Preheat the oven to 200 C/ 400F / Gas mark 6.
2)Tip the potatoes into a large shallow roasting
tin and drizzle with some olive oil, salt and
freshly ground black pepper.
3)Roast for about 20 minutes until they start
to go crispy.
4)Season the chicken and add to the roasting
tin along with the garlic, shallots, lemon,
aubergine and peppers.
5)Return to the oven for 20 minutes.
6)Pour over the wine and stock and roast for a
final 20 minutes until the chicken is golden and
cooked through.
Serve onto warm plates and garnish with sprigs
of fresh basil and a dusting of black pepper.
Preparation Time: 15 minutes
Cooking Time: 1 hour
Serves: 6 people
Ingredients
1 kg new potatoes thinly sliced
1 tablespoon olive oil
~
10 -12 chicken thighs/ chicken breasts portions
6 cloves garlic
12 shallots – peeled
1 lemon – sliced into wedges
1 aubergine – cut into large cubes
2 red peppers – deseeded and cut into cubes
~
100ml white wine
200ml chicken stock
Salt and freshly ground black pepper
Garnish: Sprigs of fresh basil
Hamaor / April 2013
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