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My Yom Tov main courses usually have more than one protein, but if the meat is something I know everyone loves, like a flanken roast, I don’t want to serve a heavy chicken dish that won’t get attention. That’s why I love dishes like this: a great protein that offers variety to the meal but isn’t going to leave you with tons of leftovers.
3 6-ounce (170-gram) packages beef fry
2 pounds (910 grams) boneless skinless chicken thighs
1/2 cup Gefen Maple Syrup
2 tablespoons Glicks Soy Sauce
1 tablespoon coarse ground mustard
1/2 teaspoon coarse Gefen Black Pepper (freshly ground if possible)
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
Trim and cut the chicken into about three pieces per thigh (per individual thigh, not two whole attached thighs like some stores sell them). Wrap each piece in a slice of beef fry. Arrange in a baking dish in a single layer.
Combine maple, soy, mustard, and black pepper and pour over the chicken. Bake for 40 minutes or until the beef fry is crispy. Baste with the sauce halfway through the cooking time.
Food and Prop Styling by Goldie Stern
Photography by Felicia Perretti
Food Prep and Consulting by Chaya Surie Goldberger
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This is delicious! Huge hit with all the guests! Made it 3 times so far and will keep it on my Friday night rotation!
can i use chicken tenders or chicken cutlets for this
Chicken thighs are juicier and fattier but you should be able to. I would recommend the chicken tenders.