PASSOVER CHICKEN FRICASSEE
Even my FFF cousin makes this lol. Good for during the year too and low fat. I know some people have the minhag not to use garlic during Passover - you can omit but it won't be as good. Adapted from Steven Raichlen's Healthy Jewish Cooking.
Provided by Maxxr
Categories Poultry
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place the chicken in a bowl and toss with the garlic, salt and pepper.
- Let marinate for 15 minutes while you make the sauce.
- Heat the oil in a large, heavy saucepan.
- Add the onion and pepper and cook until soft but not brown- about 3 minutes.
- Add the garlic, paprika and hot pepper flakes and cook for 1 minute.
- Add the tomato paste and fry for 30 seconds.
- Add the chopped peeled tomatoes with their juice to the pan with the tomato sauce and 2 tablespoons parsley.
- Simmer the sauce until thick and richly flavoured- 10 to 15 minutes- stirring often.
- Add sugar if too acidic.
- Blend or process the sauce if you don't like chunky sauce.
- Stir the chicken into the sauce and simmer until cooked, about 15 minutes.
- Add salt and pepper to taste.
- Serve garnished with remaining parsley.
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- Prepare the chicken. In a large pot, heat 2 tbsp. oil. on low to medium heat. Saute 1 chopped onion and 1 chopped garlic clove. Brown and cook until translucent. Add the chicken pieces and brown. Add 1 cup water, cinnamon and 1 cup tomato sauce. Make sure there is enough liquid so that the chicken parts don't burn. Liquid should cover the chicken parts. Cover and cook on low heat for about 1 hour. Check often.
- Prepare the meatballs. While the chicken is cooking, mix the beef, breadcrumbs, 1/2 tsp. salt, 1/4 tsp. black pepper and the beaten egg. Form small meatballs about 1 inch in diameter. Set aside.
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