chicken breasts

Hurry Hurry, Eat That Curry

I know there are differences in the traditions among observant Jews as to whether certain ingredients are permitted during Passover. Like beans, which most Ashkenazy Jews won't eat, but if your background is Sephardic, well, then beans are ok.

It's the same for curry powder, which contains cumin, which can be questionable and is generally not on the kosher for Passover list for many.

And so, if you're looking to use up your curry powder here's a goodie for dinner this week.

The other benefit? This recipe has four ingredients (not counting salt and pepper, which are optional) and is so easy that you will be thoroughly grateful for this dish during the tremendously busy time right before the holiday. And also during the year whenever you're busy and need a quick-and-easy dinner.

Also, it's really really tasty. And perfect with rice, which you might be wanting to use up as well. 

Easy 4-Ingredient Orange-Curry Chicken Breasts

  • 4 chicken breasts on the bone (or use whole legs)
  • 1/2 cup orange marmalade
  • 1 tablespoon lemon juice
  • 1/2 teaspoon curry powder, preferably hot curry powder
  • salt and freshly ground black pepper to taste

Preheat the oven to 425 degrees. Place the chicken in a roasting pan. In a small bowl, mix the orange marmalade, lemon juice and curry powder together and spoon over the chicken. Season with salt and pepper to taste. Place the chicken in the oven. Roast for 10 minutes. Baste the chicken and turn the heat down to 350 degrees. Roast for another 25-30 minutes, basting occasionally, or until the chicken is cooked through and the skin is crispy.

Makes 4 servings

Roasted Chicken with Ginger Preserves and Rosemary

_DSC9197.jpg

My daughters used to say that we were all going to turn into chickens. Because we always ate so much of it.

We still do.

Fact is, chicken is easy to cook. It doesn't take long. It is the kind of food that you can use just about any seasoning or sauce on and it will taste good. You can fry it, bake it, broil it, grill it, braise it -- on and on -- and it's also good. Even the leftovers are useful and good.

With all those benefits, who wouldn't eat a lot of chicken?

Anyway, even though I have my favorite chicken recipes, I am always trying to prepare it in different ways, just so dinner won't be boring. This recipe, using ginger preserves, was a quick, easy, fabulous dinner.

 

Roasted Chicken Breasts with Ginger preserves and rosemary

4 large bone-in chicken breasts (or whole legs)

1/2 cup ginger preserves

2 tablespoons Balsamic vinegar

2 teaspoons Dijon mustard

2 teaspoons chopped fresh rosemary

salt and freshly ground black pepper to taste

Preheat the oven to 425°F. Rinse and dry the chicken pieces and place them in a baking pan. Combine the ginger preserves, Balsamic vinegar, mustard and rosemary and spoon over the chicken. Sprinkle with salt and pepper to taste. Bake for 10 minutes. Reduce the heat to 350°F. Continue to bake for about 30 minutes or until cooked through.

Makes 4 servings.