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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