Lemon Honey Ginger Chicken

Chanie Nayman Recipe By
 
  • Cooking and Prep: 1 h 40 m
  • Serves: 8
  • Contains:

My goal in creating this recipe was to have a chicken recipe that uses the least amount of products possible, and to have a new flavor profile that would be totally amazing and Yom Tov-worthy. Here’s a new chicken to add to your Pesach menu and to enjoy all year round. Succulent and full of flavor in each bite.

Ingredients (10)

Main ingredients

Start Cooking

Prepare the Chicken

  1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

  2. Clean chicken pieces and set aside.

  3. Combine onion, garlic, walnut oil, salt, pepper, and paprika in a small bowl. Pour one-third of the mixture on the bottom of a large Pyrex pan. Lay chicken pieces on top.

  4. Pour the remaining two-thirds of the mixture on top of the chicken, covering each piece.

  5. Cover well with foil, place in the oven, and bake for one and 1/2 hours.

  6. Meanwhile, mix together the lemon juice, ginger, and honey in a small saucepan. Stir over low heat until warm but not boiling. (Alternatively, microwave in a small bowl for 30 seconds, stir, and microwave for another 30 seconds.)

  7. Spoon over chicken pieces and bake uncovered for half an hour, basting once or twice in the middle.

  8. Remove from oven, cover, and let sit a few minutes before serving.

Note:

If you don’t use paprika on Pesach, omit it. If you don’t have fresh ginger, do not use powdered ginger. It doesn’t give it the same kick, and the flavor is different.

Tip:

You can sub four whole bottoms for the thighs, but personally I prefer thighs in this recipe, as they really absorb the flavor and sauce more.

Credits

Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger

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