Lemon-Oregano Chicken in a Pot

Thu, 14 Jul 2022 18:16:03 +0000

Lemon-Oregano Chicken in a Pot

Ingredients

1 chicken, whole or spatchcocked
Zest and juice of two lemons
4 cloves of garlic
4 carrots, coarsely chopped
2 onions, coarsely chopped
3 t salt
Black pepper to taste
2 t dried oregano
6 cups or 1 ½ liters water or chicken broth or vegetable broth
Splash of white wine for deglazing
300 grams orzo
¼ c flat leaf parsley
Extra-virgin olive oil

Instructions

Preheat oven to 350°. Heat olive oil over medium-high heat in a heavy casserole/Dutch oven with a lid. Brown chicken breast-side down, until skin is golden. Turn down the heat and add garlic and lemon zest to the oil and stir. Add onions, carrots, salt and pepper and sauté for a couple minutes. Deglaze with a splash of white wine. Add water or broth, but only use enough to come up about ⅔ of the chicken, leaving the golden breast exposed. Add the lemon juice, and bring to a boil. Place lid on the pot and place into the oven. Bake at 350° for 1 hour 15 minutes. Remove from the oven and stir in the orzo around the edges of the chicken. Return to oven for 30 minutes. Remove lid and broil for approximately 5 minutes or until the chicken skin is sufficiently browned and crispy. Remove from the oven and let stand 15 minutes to allow the orzo to continue to absorb the liquid. Stir in the flat leaf parsley.

Submitted by Evan Rossio

The post Lemon-Oregano Chicken in a Pot appeared first on The Nosh.

Carrie’s Chinese Chicken Salad

Wed, 04 May 2022 17:51:51 +0000

Carrie’s Chinese Chicken Salad

Rosh Hashanah is celebrated with sweet treats to symbolize hope for the sweet year ahead. Apples & honey, honey cake, and apple cake were always on our holiday table. My wife’s grandmother, Fanny Shenn, was a phenomenal baker and always made her recipes with the most important ingredient, love. Here is one of her many recipes that have been passed down through generations.

Ingredients

Dressing:

4 T sugar
1 t salt
½ t dry mustard
4 T (¼ c) red wine vinegar
4 T (¼ c) soy sauce
1 t ginger
2 cloves garlic, crushed
½ c olive oil

Salad:

2 whole large chicken breasts, cooked, skinned, and boned
1 head iceberg lettuce
3-4 scallions, sliced
4-5 celery stalks, sliced
½ c slivered almonds, toasted
¼ c sesame seeds, toasted
1 c green or red peppers, chopped
1 can Mandarin orange segments, drained (optional)
Crunchy Chinese noodles (optional)

Instructions

Combine dressing ingredients in a jar and shake well. Refrigerate overnight. Dice chicken. Tear lettuce into bite-size pieces and add chicken, scallions, celery, almonds, sesame seeds, and orange sections. Pour dressing over the salad and toss well. Garnish with Chinese noodles.

About

Carrie Rosen, besides being one of my closest friends, was a stalwart member of our Grand Rapids Jewish community. She was active in Federation, Hadassah, Ahavas Israel, Civic Theatre, St. Mary’s Hospital, Library Guild, Kids’ Food Basket, and gave of her talents and time generously, often without even being asked. Bright, sweet, and beautiful both outside and inside, Carrie never hesitated to help in any situation. She was also an excellent cook and baker. She shared this delicious luncheon recipe with me as we were compiling recipes for the EGRPS Academic Booster cookbook. Tragically, Carrie passed away from pancreatic cancer at the age of 58, but she lives on in her good deeds and the treasured memories she created with so many of us.

Submitted by Myrna Kirschner

The post Carrie’s Chinese Chicken Salad appeared first on The Nosh.

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Lemon-Oregano Chicken in a Pot