Recipe by Brynie Greisman

Seder Chicken

Passover
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Seder Chicken
Meat Meat
Easy Easy
6 Servings
Allergens

No Allergens specified

6 Hours
Diets
- Gluten Free

This is the most succulent, flavorful chicken ever, full of veggies and good, homey sweet flavor. Layered seasoning and low, slow cooking are key here. It never disappoints, is always delicious, and the side dish is built into the recipe. Thanks to my sis-in-law Shaindy for sharing this recipe.

Ingredients

Seder Chicken

  • 3 tablespoons Tonnelli Avocado Oil

  • 3–4 medium onions, sliced

  • 3 carrots, peeled and cut into large chunks

  • 2 sweet potatoes, peeled and cut into thick half-rounds

  • 1 yellow zucchini, peeled and cubed

  • 1 green zucchini, peeled and cubed

  • 3 cloves garlic, chopped or 3 cubes Gefen Frozen Garlic

  • 1/4 cup Gefen Ketchup

  • salt, to taste

  • pepper, to taste

  • 6 chicken bottoms, cleaned and halved

  • paprika, to taste

  • garlic powder, to taste

  • onion powder, to taste

  • 1 20-ounce (570-gram) can Gefen Pineapple Chunks, with juice

Sweet Sauce

  • 1 and 1/2 cups Gefen Ketchup

  • 1/2 cup brown sugar

  • 1/2 cup duck sauce

  • 1 and 1/2 tablespoons freshly squeezed lemon juice (optional, but recommended)

Wine Pairing

Psagot Peak White

Directions

1.

Heat oil in a wide, low, deep pot. Add onions and sauté for 10 minutes.

2.

Add carrots, sweet potatoes, and zucchinis. Sauté over low heat for 20–30 minutes, or until veggies are light brown. Add garlic for the last two minutes.

3.

Pour the ketchup over the veggies. Season with salt and pepper.

4.

Add chicken to the pot, skin-side down, in one layer. Season generously with paprika, garlic powder, onion powder, salt, and pepper.

5.

To prepare the sauce, combine all ingredients in a small bowl.

6.

Pour the sauce over the chicken. Scatter pineapple chunks over everything.

7.

Bring to a boil, then lower heat and cook for at least five hours. The chicken and veggies will release their own juices. If necessary, add 1/2 cup water halfway through.

Tips:

Even if you’re making more chicken, use the sauce recipe as is.
This chicken can be frozen.

Notes:

Vegetable amounts are guidelines; feel free to adapt to your family’s preferences. Add butternut squash, if desired.

Homemade Ketchup
Combine four plum tomatoes, one chopped onion, one cup water, 1/4 cup lemon juice, five tablespoons sugar, one cube Gefen Frozen Garlic, if desired, and one teaspoon salt in a pot. Simmer on low for two hours.

Credits

Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

Recipe tags

allergy-friendly brynie greisman chicken kosher for passover Pesach Seder slow cooking succulent
Seder Chicken

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