If you're looking for a chicken recipe for Passover Seder that's different than regular Shabbos chicken and festive enough for the special Seder meal, here you go. This is a simple adaptation of Joan Nathan's Patchke Pesah Chicken. The sauteed shallots, shiitake mushrooms and sun-dried tomatoes give the chicken intense flavor, and the marinade keeps the chicken moist.
- Mix marinade ingredients together in a small bowl. Pour over chicken. Marinate the chicken for at least 3 hours.
- If using dried shiitake mushrooms, hydrate them by pouring boiling water over the mushrooms, covering and letting them sit about 20 minutes. Drain and then use like fresh mushrooms.
- In a skillet, saute the shallots and mushrooms until the mushrooms are soft. Add the sun-dried tomatoes. If there is too much liquid, add about 1 tbsp. of potato starch.
- Place the sauteed vegetables in the bottom of a 9x13 inch casserole pan. Place the chicken pieces on top. Bake uncovered, at 400°F (200°C) for 25 minutes.
|Nutritional Guidelines (per serving)|
|Total Fat||73 g|
|Saturated Fat||20 g|
|Unsaturated Fat||29 g|
|Dietary Fiber||10 g|