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Are you always on a hunt for a new Shabbos chicken recipe? Something not too complex, yet flavorful enough to be special? I know I am, and I usually need to work with ingredients I have in my kitchen because I fail to plan my recipes before I shop. I played around with this the other week, and my family deemed it Family Table worthy. I hope you’ll agree.
6 chicken bottoms (bone in, skin on)
1/4 cup mayonnaise
salt, to taste
pepper, to taste
1 teaspoon Pereg Paprika
1 teaspoon garlic powder
1 cup Gefen Corn Flake Crumbs
3 tablespoons oil
2 large onions, diced
12 slices thin slices of corned beef, diced
1 cup Gefen Duck Sauce
1/4 cup Haddar Brown Sugar
2 tablespoons yellow mustard
2 tablespoons soy sauce
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Lay chicken bottoms in a pan. Smear the chicken with a thick coating of mayonnaise. Season generously with salt, pepper, paprika, and garlic powder.
Coat chicken in cornflake crumbs and spray with cooking spray. Bake for one hour.
While the chicken is baking, heat the oil in a frying pan and sauté onions until caramelized and golden brown. Add corned beef and continue to cook for about 10 minutes. Add the remaining ingredients to make a sauce and simmer over low heat for about 15 minutes.
After an hour, remove chicken from the oven, top with the corned beef topping, and bake for another hour.
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Lovely recipe, but the corned beef became very dried out after cooking, any tips on how that can be avoided?
Hi Atara,
We recommend adding it for the last 30 minutes of cooking instead of the last 60 minutes.
Hope this helps!
-Chana Tzirel from Kosher.com
can i use chicken tops for this recipe and can i remove the skin before putting on corn flake topping
Hi Leah,
You certainly can. It may cook a little faster. Adjust as needed.
Enjoy!
-Chana Tzirel from Kosher.com