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We’re a family of four now for weeknight dinners, and it’s taking real effort to figure out how to go back to cooking in smaller quantities. Chanie reminded me of this chicken recipe I used to make many years ago. It’s one of those basics that was passed around among newlyweds. It’s super simple and versatile; you can use your favorite cut of chicken, and you can play with the flavors too. The original recipe called for mayonnaise and mustard, but I added chili to bring it more up to date.
8 chicken drumsticks
1/4 cup Gefen Mayonnaise
2 tablespoons Gefen Mustard
2 tablespoons sweet chili sauce
1/2 cup Gefen Cornflake Crumbs
4 Yukon gold potatoes, peeled and cubed
4 tablespoons margarine
Gefen Salt, to taste
1 pound (450 grams) asparagus, cleaned, ends and triangular leaves trimmed off
oil, for drizzling
Gefen Salt, to taste
pepper, to taste
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line two baking sheets with Gefen Parchment Paper.
To prepare the chicken, mix mayonnaise, mustard, and chili sauce in a small bowl. Smear generously over chicken and coat with cornflake crumbs.
Lay chicken on one baking sheet. Spray with cooking spray and bake for one hour and 15 minutes, uncovered.
Place asparagus on the other baking sheet. Drizzle with oil and season with salt and pepper. Roast for 25 minutes.
Fill a pot with water and generous amount of salt. Add potatoes, bring to a boil, and cook until soft. Drain water, reserving one cup.
Add margarine to potatoes and mash well. Add reserved water, a bit at a time, until you get a smooth and creamy consistency.
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