I’m always experimenting with new chicken recipes. I tried this chicken this past Shabbat and even the onions were finished! It’s sweet with a tang to it. Simply delicious!
Yields 4 adult portions or 8 children’s portions
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Place onion slices on the bottom of a nine- x 13-inch (20- x 30-centimeter) baking pan. Add chicken pieces on top.
Mix together the rest of the ingredients in a small bowl, forming a paste. Smear all over chicken. Cover with aluminum foil.
Bake for one and a half hours covered and half an hour uncovered. After chicken is uncovered, baste once or twice in middle.
Notes:
If you want even more flavorful chicken, prepare it Thursday night, let it marinate in the fridge overnight, and bake the next morning.
Description:
Food and Prop Styling by Renee Muller
Photography by Hudi Greenberger
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I made this for company, and everyone enjoyed it. When my friend asked me what the recipe was, we had a laugh when I told her that it was called Really Good Shabbat Chicken! But the flavors are no joke. It was delish!
very good chicken recipe easy to make
I have been cooking for 50+ years & I have never heard of "chicken bottoms" may I have a clue please? thank you!
A 'chicken bottom' typically refers to the lower part of the chicken, which can include the thighs and drumsticks. In some contexts, it could also be used to describe the whole lower half of the chicken, where the more tender and flavorful cuts are. In a recipe or at a market, it might be referring to a specific cut or preparation that focuses on those parts. Does that help clarify?
Delicious chicken recipe! I swapped silan for the brown sugar and used yellow mustard instead of Dijon. I also added a few sliced potatoes to the bottom. Definitely a winner!
Cool ideas, Ellie! I love how you customized it and made it your own. Delicious!
-Chana Tzirel from Kosher.com