Latke Chicken
by Gail Hankin
This is
a real family pleaser.
The apples and honey make it an
appropriate dish for Rosh Hashanah
dinner. |
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Recipe Ingredients:
-
3 tbsp.
olive oil
-
2 large onions, sliced
-
4 apples, cored and sliced
-
2 packages potato pancake (latke) or 1 package
Mrs. Manischewitz Sweet Potato Pancake Mix
-
½ cup egg
substitute, or 1 egg and 2 egg whites
-
2 chickens, cut-up parts, skin removed from larger pieces
-
1 cup chicken broth
-
1 cup orange juice
-
½ cup honey
Note:
Check
eggs for blood before using -- Eggs
that contain
trace amount of blood are treif and are
not kosher. |
Preheat
the oven to 425 degrees. Spread the oil
on the bottom of a baking pan. Place the
sliced onions and apples in the pan, and
mix to coat with the oil. Place the pan
in the oven while you prepare the
chicken.
Place the latke mix on a plate, and the
egg substitute or egg and egg whites in
a shallow bowl. Dip the chicken pieces
in the egg, then roll in the latke mix.
Remove the baking pan from the oven, and
arrange the coated chicken pieces on top
of the onion mixture.
Mix the chicken broth, orange juice and
honey together. Pour approximately 1/3
of this mixture in the pan around the
chicken. Reduce oven temperature to 350
degrees, and bake, uncovered for 30
minutes.
Pour the remaining mixture over and
around the chicken. Continue baking
another 45 minutes or until chicken is
thoroughly cooked.
Serves
8.
Taken
from:
Festivals of
Lite Kosher Cookbook |
Calories -
511
Saturated fate - 2 g.
Total fat - 8 g,
Carbohydrates - 59 g.
Cholesterol - 127 mg.
Sodium 624 mg,
Fiber - 1 g.
Protein 50 g. |
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