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The most practical Yom Tov cooking advice I’ve received was from my aunt Ruchi. Ruchi is a fabulously geshikt cook and baker, and she taught me that cooking for the Yamim Tovim isn’t so overwhelming when you triple everything you make for Rosh Hashanah. Use one portion for Rosh Hashanah and the other two for the first and second days of Succos. This one-pan chicken and side is perfect for this — it’s simple to prepare and freezes well. Make it now for a complete supper and prepare some for Yom Tov at the same time.
1 and 1/2 cups rice
3 cups chicken stock, such as Manischewitz
2 teaspoons salt, plus more to taste
1 teaspoon garlic powder
2 teaspoons paprika
1 red pepper, finely diced
1 orange pepper, finely diced
1 yellow pepper, finely diced
1 medium zucchini, shredded
4 cubes Gefen Frozen Sautéed Onions
6 chicken bottoms, skin on
6 pieces kishka, wrapper removed
1/2 cup Gefen Duck Sauce
1 tablespoon Dijon mustard
1 tablespoon soy sauce
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Place rice, chicken stock, salt, garlic powder, paprika, and vegetables in a 9×13-inch (23×33-centimeter) baking pan and mix.
Stuff each chicken with a piece of kishka.
In a small bowl, combine duck sauce, mustard, and soy sauce.
Place the chicken on top of the rice, season with salt, and smear with the duck sauce mixture. Leave some to baste later. Cover the pan with a piece of parchment paper and then cover tightly with foil. Bake for one hour.
Uncover the pan, baste the chicken with more sauce, and continue baking for another 45 minutes.
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