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I know I’m not the only Jewish woman who serves “clear the pantry” dinners for the last couple of weeks leading up to Pesach. How many ways can you use the excess chometz before your family catches on? This chicken dish is one I remember my mother making when I was a child. I don’t think I’ve ever actually made it before, and now I know not to wait until Erev Pesach to make it again. It’s worth buying the crackers for!
4 chicken bottoms
2 tablespoons Gefen Mayonnaise
salt, to taste
pepper, to taste
garlic powder, to taste
onion powder, to taste
paprika, to taste
1 sleeve crackers (Snackers,Saltines, or something similar),lightly crushed
2–3 tablespoons Gefen Honey
2 tablespoons oil
2 cups raw Gefen Orzo
4 cups chicken stock, such as Manischewitz
1 pound (450 grams) salami, diced
1/3 cup brown sugar
2 tablespoon Haddar Soy Sauce
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
Lay chicken bottoms in a pan. Smear each piece with mayonnaise and season generously with spices.
Sprinkle crushed crackers over the tops of the chicken, covering well. Bake uncovered for one hour.
Remove from oven, drizzle honey on top, and bake for another half hour.
To make the orzo: Heat oil in a medium saucepan, and brown the orzo. Add chicken stock and bring to a boil. Lower heat and allow to simmer for 10 minutes.
Heat a small frying pan. Add salami cubes and sauté, stirring often to allow salami to crisp up. Add brown sugar and soy sauce to the pan and stir continuously until salami is well coated and sticky.
Mix salami with the hot orzo.
Photography by Sonya Kaplan
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