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Jewish Recipes --> Recipes --> Passover Recipes --> Poultry

Chicken Stew with Matzo Balls, Peppers, and Zucchini - Meat
Page 101 Healthy Cooking for the Jewish Home by Faye Levy
Serves 4

Recipe Ingredients:
  • One 3 1/2 - pound chicken, cut into 8 serving pieces, skin removed
  • Salt and freshly ground black pepper
  • 1/2 teaspoon turmeric
  • 1 1/2 teaspoons ground cumin
  • 2 tablespoons extra virgin olive oil
  • 1 large onion, thinly sliced
  • 2 bell peppers, any color, cut into strips
  • 3 large garlic cloves, minced
  • 1/2 cup drained, chopped canned tomatoes
  • 1 1/2 cups chicken broth, or more if needed
  • 1 1/2 pound zucchini, ends removed, cut into 2-inch sticks
  • 3 tablespoons chopped cilantro, parsley, or dill (optional)


Healthy Cooking for the Jewish Home

Passover Matzo Balls (page 102) see below

Sprinkle chicken on both sides with salt, pepper, turmeric, and 1 teaspoon cumin. Rub seasonings into chicken. Heat oil in a shallow stew pan.

Add leg and thigh pieces and brown them lightly on all sides over medium-low heat. Remove them and brown remaining chicken pieces for only 1

or 2 minutes, so delicate breast meat won't be dry; remove.

Add onion to pan and cook over low heat for 5 minutes or until soft but not browned. Stir in bell peppers and garlic and cook, stirring often, about

5 minutes. Add tomatoes and remaining cumin. Set chicken on top, putting in leg and thigh pieces first to be sure they are close to base of pan.

Add broth and bring to a boil. Cover and cook over low heat for 40 minutes or until chicken is tender.

Cook zucchini in a saucepan of boiling salted water for 2 minutes or until crisp-tender. Drain, rinse with cold water, and drain well.

Add zucchini to sauce and heat through. Add more stock if sauce is too thick. Stir in cilantro (if using), add salt and pepper if needed. Serve in

shallow bowls or deep plates, with matzo balls.

Passover Matzo Balls

For Passover, matzo balls are made without baking powder. If you are careful to keep the batter soft, they will still be light. If you're substituting

egg whites for two of the eggs, adding a little oil helps to compensate by contributing a pleasant richness to the matzo balls.

  • 3 large eggs, or 1 egg plus 3 egg whites
  • 3/4 cup plus 2 tablespoons matzo meal
  • 1/4 teaspoon salt, or to taste
  • Pinch of black pepper
  • 2 teaspoons olive oil or vegetable oil (optional)
  • 2 to 3 tablespoons chicken broth or water
  • 2 quarts salted water, or 1 quart water and 1 quart chicken broth (for simmering) In a small bowl, lightly beat eggs.
  • Add matzo meal, salt and pepper and stir with a fork until smooth. Stir in oil if you like. Add chicken broth by

spoonfuls, adding enough so mixture is just firm enough to hold together in rough-shaped balls.

Bring salted water to a bare simmer. With wet hands, take about 2 teaspoons of dough and roll it between your palms into a ball; mixture will be

soft. Gently drop matzo ball into simmering water. Continue making balls, wetting hands before shaping each one. Cover and simmer over low

heat for 30 minutes. Keep them warm and covered until ready to serve; or refrigerate them in their cooking liquid, then reheat them gently in the

liquid. (For an alternative method, see Note.) When serving, remove them carefully with a slotted spoon, add them to bowls, and spoon soup or

sauce over them.

Note: Microwaving is an efficient way to reheat small amounts of matzo balls and enables you to refrigerate them without their liquid.

Transfer cooked matzo balls with a slotted spoon to a glass dish and cover them.

At this point you can refrigerate them. Reheat them in their covered dish in microwave.

Makes four servings

Cooking Tips:   Tips for Buying Chicken.

Choose packages of chicken that are cold, tightly wrapped and free from tears or rips. Check the date to see when the chicken was packaged, or look for the “best-before” date.

Only buy chicken marked "previously frozen" if you plan to cook it in the next day or two. Do not refreeze. At the store, pick up your chicken, other refrigerated foods and frozen foods last. Especially during the summer months ask to have your chicken's packed with the frozen foods to keep the chicken colder on the way home.

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods