KosherEye
<<< o >>> Sweet and Sour Chicken - 2 Duck Goose <<< o >>> Frozen Vegetables - To Thaw or Not to Thaw <<< o >>> Spiritual Kneading through the Jewish Months <<< o >>> Carly Q Art Giveaway <<< o >>> Zachlawi <<< o >>> Kosher Kitchen Remodeling Part 1 <<< o >>> Birch Benders Pancakery <<< o >>> Hamilton Beach Personal Blender <<< o >>> Plenty More <<< o >>> Cauliflower Cake <<< o >>>

Kosher Poultry



Bookmark and Share
Zalman’s Famous Chicken PDF Print E-mail

KosherEye.com

spicedrubbedchicken

by Rabbi Zalman and Rebbetzin Miriam Lipskier,
Director and program director respectively of the Emory University Chabad Center.

This “rub” is great on just about anything! We keep a large jar of it and use it for just about everything. In summer, this chicken is good grilled.

Ingredients:

1 chicken cut into 8 pieces
Olive oil
1 teaspoon dry mustard
1 teaspoon granulated onion
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon granulated garlic
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon black pepper

Directions:

Mix spices together,

Brush chicken with oil, rub spices into skin

Place in pan and bake at 350 for1 1/2 hours.

Notes:

Yield: 4 servings or more, depending on the weight of the chicken

Recipes: Poultry, Chicken, Spices, Kosher


blog comments powered by Disqus
 
round-facebook round-twitter pinterest round-rss
kol_foods