Shabbat day chicken recipes- on the bone

Beginner Joined: Oct 13 2009 Posts: 20

Looking for chicken-on-the-bone recipes that don't include breading but are not too saucy and so can go on the plata. With ingredients found in Israel (eg no French's French fried onions). And no marinating overnight, since it's too late for that this week...Thanks in advance- I hope I can get some help by the time I wake up in the morning to start cooking!

Beginner Joined: Oct 13 2009 Posts: 20

OP here- I should add: nothing too sweet, no margarine and no mayo (high cholesterol)... It's a challenge but I'm sure someone out there is up for it! Smile

Silver Member Joined: Jan 09 2008 Posts: 724

put garlic and paprika on chicken, broil for 10 minutes

smother with sauteed onions that you add soy sauce and a drop of brown sugar to it
bake

(the brown sugar doesn't make it sweet)

Gold Member Joined: Nov 11 2009 Posts: 1336

Chicken on the plata for shabbos day would prob be dried out. I suggest putting lots of onions on the bottom of the pan/pot to keep it moist. Add chicken broth as well for extra liquid.

Diamond Member Joined: Dec 18 2005 Posts: 2961

this isnt very elegant but my kids like it.
dh makes beer-can chicken on the grill, then we cut it up and warm on the blech for shabbos lunch.
he smothers the whole chicken in bbq sauce then stands it up on an open can of beer (pour off half or it boils all over) and places it on the grill (covered) for a while. I have no idea how long, I guess you have to keep checking it.

Executive Member Joined: Nov 14 2009 Posts: 360

Oven Fried Chicken
4 chicken parts
� cup flour
1 teaspoon salt
1/4 teaspoon fresh pepper, ground
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

1. Preheat oven to 450
2. Combine all dry ingredients in a plastic bag.
3. Wash your chicken and shake off excess water.
4. Drop in bag and shake each piece. Place in a metal pan skin side down and put in preheated oven.
5. Turn pieces over after about 20 minutes.

Israeli Barbecue Chicken

8 pieces chicken (whichever parts you like)
2 tablespoons cumin
1 1/2 teaspoon paprika
1 1/2 teaspoon cinnamon
5 cloves garlic (diced finely)
Juice of 1 lemon
2 tablespoons olive oil
Mix all together; marinate for 1-2 hours, then barbecue (or can bake in oven).

Diamond Member Joined: Mar 29 2005 Posts: 3592

Sprinkle chicken with garlic powder. Mix lemon juice and soy sauce and spoon over chicken. Just use a small amount and by the time you finish cooking it on friday there's really no sauce left.

Also good at room temperature and refreshing on a hot day.

Beginner Joined: Oct 13 2009 Posts: 20

I actually find bone-in chicken dries out much less than shnitzel/cutlets on the plata. But last night I discovered at 1am I was missing a crucial ingredient for the marinade I was planning on. I'll think I'll go with some version of the onion/garlic/paprika (which my mom actually makes all the time). Thanks everyone for your suggestions!!

Diamond Member Joined: Dec 18 2005 Posts: 2961

Executive Member Joined: Jun 28 2010 Posts: 335

Roast chicken--we double wrap in foil and heat it. You can actually serve it cold and sliced.

Tebeet--it fits all of OP's criteria. Technically slow-baked chicken buried in delicately spiced rice. I think I've posted recipe a while ago. Delish with long-baked eggs in shell, no need to make separate starchy side dish.