Sweet and Sour Chicken Stew


Like the Quick, Easy and Cheap Tuna Curry, this recipe originated in my cousin’s kitchen. The ingredients here are mere indications; do not hesitate to add or change the quantities according to taste and availability.

Ingredients for four:
2 onions, sliced
4 chicken thighs
2-3 garlic cloves, crushed
3 preserved lemons, sliced
4-5 peeled and sliced zucchini
1 pound fesh baby bell mushroom, sliced
1 can beer (my cousin uses lager, I prefer darker ales)
1 can pineapple, drained and cubed
1/é tsp hot red pepper
salt and pepper to taste

Sauté onions in olive oil in a large pot and add chicken thighs. Brown on all sides, lower the heat, add garlic and cover for 5-10 minutes.
Add the lemons, zucchini and mushrooms. Barely cover with beer, season, cover tightly and simmer for at least one hour. After one hour, add pineapple cubes. Cook for another 10 minutes.

Chicken with Red Peppers


This is a Jewish Moroccan recipe.

Ingredients per person:
1 chicken breast
1/2 to 1 red pepper, depending on the size of the peppers
1 or 2 garlic cloves
olive oil
choped cilantro or parsley

Cube the chicken. Slice the peppers and the garlic cloves. Mix all the ingredients in a pot, including the chopped parsley or cilantro. Add 1 tsp paprika and 1/2 tsp turmeric for 2 breast filets. Add olive oil, salt and pepper and mix.

Leave to marinate for a few hours. Cook then slowly for about 45 minutes.

Honey-Mustard Chicken


8 chicken tenderloins (600g)
1/3 cp (115g) honey
2 tablespoons seeded mustard
1/3 cup white vinegar
2 tablespoons soy sauce

1 Place chicken in shallow dish. Pour half of the combined honey, mustard, vinegar and sauce over chicken, cover; refrigerate 3 hours or overnight.
2 Preheat oven to hot.
3 Roast undrained chicken, uncovered, in hot oven until cooked through (about 10 minutes).
4 Heat remaining marinade in small saucepan.
5 Serve chicken with potato kumara mash; drizzle with marinade.

Lemon Stuffing for Chicken


3-4 thick slices leftover challah
1 egg
juice of 1/2 lemon
1 tbsp of parsley or cilantro
1 tsp thyme
salt and pepper

Soak challah in water, then drain. Put the challah in a bowl with egg, lemon juice and herbs. Mix well. Season to taste. Stuff the chicken and bake.

Option: Add sautéd onions to the mixture.

Tip: If the mixture seems too runny, add some matzoh meal before stufing.

Chicken Teriyaki


4 single boneless, skinless medium chicken breasts
1 1/2 tablespoons olive oil
1 1/2 tablespoons soy sauce (Kikkoman Lite)
1 1/2 tablespoons rice vinegar
2 cloves garlic
1/2 teaspoon salt
1/2-inch piece ginger root, peeled, minced
Chives, parsely or cilantro for garnish

Place chicken in a glass, plastic or ceramic
Combine the marinade ingredients
in a bowl. Pour marinade over
chicken to coat well. Cover with cling
wrap and refrigerate for at least 2 hours. Stir fry a few minutes before eating and garnish with chives, parsley or cilantro just before serving.

Adapted from the Jewish Action.

Mediterranean version: forget about the soy sauce, rice vinegar and ginger. Instead combine the olive oil with lemon juice, honey and oregano. Add a dash of pepper.