44 April 4 • 2019
jn
continued from page 42
arts&life
2 Tbsp. minced garlic
Kosher salt and pepper
to taste
Paprika, to taste
Place chicken pieces in a large
roasting pan (or disposable alumi-
num pan). Arrange the potatoes,
onions and paprika around the
chicken.
Drizzle oil over all. Season with
salt and pepper to taste (you can
always add more later). Sprinkle
generously with paprika. Roast
uncovered for 30 minutes. Cover
with foil and cook for 20 minutes
more. Add more salt and pepper to
taste and serve.
Makes 8-12 servings.
PECAN CHICKEN WITH
HONEY LEMON DRIZZLE
2 cups pecan halves or pieces
2 large eggs
1 cup matzah cake flour
Kosher salt to taste
Fresh ground pepper to taste
8 boneless and skinless
chicken breasts (about 2 ½
pounds), pounded if thick
Vegetable oil for sautéing
Drizzle:
¾ cup honey
¼ cup lemon fresh juice
Finely chop the pecans with a food
processor. Transfer the nuts to a shal-
low dish. Lightly whisk the eggs in
another shallow dish.
Place matzah cake meal in another
dish.
Pat the chicken dry and season
both sides with salt and pepper.
Dredge each piece of chicken with
flour. Dip in the egg. Then dredge
and press both sides of the chicken
into the nuts to coat. Place on a bak-
ing sheet, cover and refrigerate for
at least 20 minutes to set the crust.
Preheat the oven to 350 degrees F.
Heat oil in a large nonstick skillet
over medium. Place the chicken
breasts in the pan and cook, turn-
ing once, until the nuts are golden,
about 3 to 4 minutes per side (note
that the chicken will not be cooked
through). Transfer meat to the bak-
ing sheet and bake until the chicken
is cooked through, about 15 min-
utes.
While the chicken is heating,
combine the honey and juice in a
microwave-safe bowl. Cook on high
for about one minute. Just before
serving, drizzle over the chicken.
Makes 8 servings.
KEFTES DE ESPINACA
Keftes:
¼ cup vegetable oil
2 cups chopped onions
2 pounds fresh baby spinach
1-2 cups matzah meal
3 large eggs, lightly beaten
1 cup shredded cheese (cheddar,
feta, Monterrey Jack, etc.)
Salt and pepper to taste
To fry: Vegetable oil for frying
Lemon wedges for serving
Heat oil in a large skillet over
medium-high heat. Add the onion
and saute until softened. Add the
spinach and cook until the spinach
is tender. Transfer to a large bowl.
Add remaining ingredients. Start
with 1 cup matzah meal and stir
until well combined. Add more
matzah meal, a tablespoon at a
time, if needed to make the cakes
hold together.
In a large skillet, heat a thin layer
of oil. (You may need to reduce the
heat a bit when actually cooking
spinach cakes. Be sure they are
cooked through.)
Form the mixture into 3-inch
patties and fry the cakes, turning
once, until golden brown, about 3
minutes per side.
Alternately, spread oil on a
rimmed baking sheet and arrange
the cakes on the baking sheet and
bake at 375°F., turning once, until
golden.
Serve warm or at room tempera-
ture, with lemon wedges. Makes
8-12 servings. ■
All recipes ©Annabel Cohen 2019
annabelonthemenu@gmail.com.
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