Let Your Tasteless Chicken Go
For many years, my daughter and I were lucky to be invited out for Passover. Besides joining a big group of people, and sampling a variety of Passover foods, I relished the added benefit of not having to plan, shop and cook for the daunting seder (first and second night) meals. Unfortunately, this also meant no leftovers, no matzah kugel in the refrigerator, no beef and vegetable tzimmes to reheat in the microwave or even charoset to sweeten the lone box of matzah sitting on my kitchen counter.
My daughter was just fine with this arrangement — except for matzah ball soup, she is not a fan of Passover fare. One year, she unintentionally lost weight by avoiding all matzah-related dishes, and living off hard-boiled eggs, fruit and cheese.
So, this year I asked myself how I could create a midweek Passover meal she would enjoy, but I could prepare easily with ingredients on hand, still keeping all bread, pasta and pizza out of sight for the required eight days.
The four questions in the haggadah, intended for the youngest person present to read aloud, begins with: “Why is this night different from all other nights?” and continues with, “On all other nights we eat either leavened bread or unleavened (matzah); on this night why only unleavened bread?” And, “On all other nights we eat herbs of any kind; why on this night only bitter herbs?” These questions, posed by children but listened to by all, bring into focus the Passover food rituals and their significance.
Somehow, these not-so-easy changes in diet are meant to convey a story — of Jewish slavery in Egypt, of the bitter trials of oppression, the unleavened bread eaten by the Jews as they hurriedly fled their oppressors, and, finally, of the fruitful and brave adaptations leading toward freedom.
For my growing daughter and I, a delicious, moist, homemade chicken meal would be different from all other nights. Because on all other nights of the year, we buy our chicken—fried, roasted or baked—from the store. On all other nights, unless immersed quickly and safely into soup, my chicken ends up dry, undercooked, overcooked or tasteless.
Determined to prepare this simple Passover meal, all I needed to buy was potato starch to replace corn thickeners. The menu: Moist Baked Chicken, New Red Potatoes, Creamed Spinach and a One-Apple Charoset.
When I began the chicken recipe, I was filled with images of past failures and anxious about wasting pounds of poultry, let alone my time. But when we sat down to our colorful meal — with orange carrots, green spinach and seasoned red potatoes surrounding truly tasty chicken — watching my daughter eat two hearty portions made all my trepidation worthwhile. I even started talking about other scary chicken dishes I might attempt.
Like the Passover haggadah emphasizes, important changes do not come about without sacrifice, and often they begin by asking a question.
Moist Baked Chicken With New Potatoes
These are the chicken parts I had in the house, but you can use all legs or breast sections, whatever you prefer. The simple ingredients will deeply flavor and moisten each bite, and it is impossible to mess up.
2 1/4 pounds chicken legs (approximately three chickens)
1 1/2 pounds skinless, boneless thighs
1/4 cup margarine
7 gloves garlic, cut in half
8 new red potatoes, washed, cut in half
8 baby carrots, washed
1 1/2 teaspoons salt
1/8 teaspoon pepper
1/2 teaspoon paprika
Preheat oven to 425 F.
In large roasting pan, melt margarine. Scatter garlic and carrots in melted margarine. Arrange chicken, skin side down, and potatoes skin side up, in roasting pan. Sprinkle, salt, pepper and paprika evenly over chicken and potatoes.
Bake 30 minutes. Turn the chicken and baste before baking 15-20 minutes more, or until chicken is fork tender.
I am not a fan of creamed vegetables. But for Passover, I found a version of this recipe in an old synagogue cookbook and decided a little creaminess during a holiday minus soft bread is a good thing.
1 pound chopped, frozen spinach, thawed
1 1/2 tablespoons margarine
1 glove garlic
1/2 small onion, minced
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup soy milk
1 tablespoon potato starch
In a medium saucepan, sauté onion and garlic in margarine until the onion is tender. Remove garlic. In a small bowl, mix soy milk with potato starch. Stir in salt and pepper.
Over low heat, gradually add milk mixture to sautéed onions, stirring continually as sauce thickens. Stir in drained spinach, heat through and serve immediately.
This simple mixture reminds me of the one my mother serves. She uses raisins instead of dates. It would be fun to try different dried fruits and nuts, whatever you have in the house. You can double or triple this recipe as needed, but for a midweek matzah spread, this quantity is quick and perfect.
1 apple, peeled
1/2 teaspoon fresh lemon juice
1/4 cup crushed pecans
1/8 teaspoon cinnamon
1 teaspoon sugar
3 medjool dates, chopped small
1 tablespoon kosher-for-Passover red wine
Coarsely grate apple. In small bowl, mix apple and remaining ingredients until mixture is smooth and moist.