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Dini’s homemade BBQ rub blend proves that some simple spices and cooking oil is all that’s needed to make a delicous roast chicken. Smoked paprika has an added depth of flavor that your standard sweet paprika doesn’t have. Prep the BBQ spiced chicken when you have time early in the week and use about half of it to fry these egg rolls fresh when dinner time rolls around. (Serve the remaining chicken on another night- cook once, eat twice is the Prep + Rally method.) Serves 4 (yields 12 egg rolls)
2 whole chickens, each cut into 8 pieces, bone-in and skin-on
1 tablespoon mild chili powder
1 tablespoon onion powder
1 tablespoon kosher salt
2 teaspoons garlic powder
2 teaspoons smoked paprika
1 teaspoon ground cumin
2 to 3 tablespoons Tuscanini Light Olive Oil
4 cups chopped BBQ-Rubbed Chicken
6 cups roasted broccoli (see note)
4 to 5 zucchini, sliced and roasted
store-bought parve ranch dressing
1/2 cup store-bought BBQ sauce such as Gefen
cooking oil spray or light olive oil
Preheat the oven to 450 degrees Fahrenheit. Line an extra-large baking sheet or two standard baking sheets with parchment paper. Arrange the chicken pieces in a single layer on the prepared pan(s).
In a small bowl, mix together the chili powder, onion powder, salt, garlic powder, paprika, and cumin, then sprinkle the spice mix evenly over the tops and bottoms of the chicken pieces. Drizzle the oil over the chicken and massage to coat, making sure to get under the skin too.
Roast, uncovered, on the top rack for about 50 minutes, until golden. Right when it comes out of the oven, transfer the chicken to a large storage container and pour the juices from the pan over the top. Let cool completely, then cover and store in the fridge.
This recipe yields enough chicken to serve roast chicken one evening and to prepare the egg rolls (recipe follows) later in the week.
Preheat the oven to 425 degrees Fahrenheit. Line a standard baking sheet with parchment paper and grease the parchment with cooking oil spray.
Make the egg rolls: In a medium bowl, mix together the chicken, broccoli, and BBQ sauce. Place one egg roll wrapper on a work surface and set a small cup or bowl of water nearby. Fill the egg roll wrapper with roughly ¼ cup of the chicken mixture. Fold the bottom up, then fold in the left and right sides and roll up the wrapper to enclose the filling. Dab some water on the edge to seal and place the egg roll seam side down on the prepared baking sheet. Repeat to make 12 egg rolls total.
Spray the egg rolls with cooking oil spray (or use a pastry brush to brush them with olive oil) and bake for 30 minutes or so, until golden brown and crisp. Transfer to a serving platter and cover to keep warm.
Meanwhile, spread the zucchini onto another parchment-lined baking sheet and warm in the oven, uncovered, for about 20 minutes, in the oven with the egg rolls.
Serve the egg rolls with the ranch dip and zucchini on the side.
From Prep + Rally by Dini Klein. Copyright © 2022 by Dini Delivers LLC. Interior Photography © 2022 by Ren Fuller. Reprinted by permission of Harvest, an imprint of HarperCollins Publishers. Buy the book on Amazon.
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