Ever wonder what your favorite Kosher.com hosts are actually cooking for their own dinner? Watch Yussi cook up a family favorite — his twist on the classic Hungarian dish, Chicken Paprikash. Some seasoned roasted potatoes and toasted farfel are the perfect sides to complete this delicious meal.
Yussi Weisz is the owner of Snaps Kosher in Lakewood, NJ, where he serves classic, tasty Jewish food. Want to see more? Click here for more Shabbos with Yussi videos!
Episode for this recipe
In a large pan, heat three tablespoons oil.
Add onions and garlic and saute until translucent on medium flame, stirring intermittently.
Add your chicken legs skin side down with potatoes, salt, pepper, garlic powder, and lots of paprika.
Raise flame for five to seven minutes to allow chicken skin to crisp but not burn.
Lower flame, add 1/2 cup water to pot, cover, and let simmer on low flame for an hour and a half.
In a separate pot, heat three tablespoons of oil.
Add couscous to the pot and allow to brown for two to three minutes or until you see it color.
Add water, salt, white pepper, and garlic powder.
Let it simmer on low flame until water is absorbed. If the farfel is still too hard, you can add more water and let it simmer longer.
Lay tomatoes in a single layer on a lined sheet pan.
Coat with olive oil mix so that all tomatoes are coated. Sprinkle with salt and pepper.
Roast in preheated oven at 375 degrees for 15-18 minutes
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Can I do this with chicken cutlets?
You should be able to, you'll just cook the chicken for less time.
Delicious, like all Yussi's recipes!
A bit more savoury than I usually cook, but very tasty!
I like this recipe. How do I adapt it to make in the slow cooker?
I would say start off by following steps 1 and 2 and then add step 3 into a crockpot, add the water and cook on low for a 1-3 hours. I'm not exactly sure how long it would need and you may need to add some extra liquid as well.
AMAZING!!
Super moist and tasty!
Excellent. Easy, and tasty. I learned I need to cut the sweet potatoes into large chunks otherwise they melt into “sauce”, that isn’t bad either. Tablespoon of salt was a bit too much for my taste. This week I will reduce to 2 teaspoons.