View Full Version : Rosh Hashanah Recipe
I am starting to plan my menu for the New Year. I need a recipe for a main dish. I was thinking of chicken. Any information is most appreciated.
08-22-2007, 01:38 PM
My MIL always makes a stuffed chicken breast in phyllo dough. It's very tastey, but is a little labor intensive (she skips the first day of services to prepare the meal for the whole family). If you are interested, I can post details on how to make it... it's not really a traditional Rosh Hashanah recipe, but our family loves it and requests it every year.
08-22-2007, 02:24 PM
My mom's standard recipe for the high holy days is Chicken Marbella from the Silver Palate cookbook
2 chickens, 3 pounds each, quartered, excess fat removed
6 cloves garlic, peeled and finely chopped
2 tablespoons dried oregano
1/4 cup olive oil
1/4 cup red wine vinegar
1/2 cup pitted prunes
1/2 cup pitted Spanish green olives
1/4 cup capers with a bit of juice
3 bay leaves
Coarse salt and freshly ground black pepper, to taste
1/2 cup brown sugar
1/2 cup white wine
2 tablespoons chopped fresh flat-leaf parsley or cilantro leaves
1. In a large bowl, combine the chicken quarters, garlic, oregano, salt, olive oil, vinegar, prunes, olives, capers and juice, and bay leaves. Season with salt and pepper. Cover and let marinate, refrigerated, overnight.
2. Preheat the oven to 350°F.
3. Arrange the chicken in a single layer in one or two large, shallow baking pans and spoon the marinade over it evenly. Sprinkle the chicken pieces with brown sugar and pour white wine around them.
4. Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.
5. With a slotted spoon, transfer the chicken, prunes, olives, and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley. Serve with the remaining juices.
08-22-2007, 02:58 PM
patysk - will you please post the stuffed chcken in phyllo dough recipe.
We are going to my SIL and BIL this year so I will make the challah and bring a desser.
08-22-2007, 03:35 PM
hmm... hadn't even thought about the holidays yet! my standard is also chicken marbella.
will have to start thinking- thanks!
08-22-2007, 07:33 PM
We typically do a brisket, and if we have a full house also do a turkey breast. The brisket recipe I use is an epicurious recipe - My Mother's Brisket (I think) - it's phenomenal.
I was just starting to think about this today as well!
08-23-2007, 11:10 AM
Here's the Chicken in Phyllo dough recipe, and you have to adjust to the number of people you are serving. It's definitely not a light recipe, but "holiday worthy"! :D Oh, and if you happen to have leftovers, it does reheat nicely, just not as crispy the next day.
8 boneless skinless chicken breast halves - pounded flat
1 box of Stovetop Stuffing (prepared & cooled - or you can make your own)
Several boxes of fresh phyllo dough (if you can find it, I have only found frozen, and the extra boxes are key when the sheets rip!)
plain bread crumbs
Lay the chicken breast flat, and put about 2-3 tablespoons of the stuffing toward one end of it. Roll up the chicken breast and set aside in a dish. Repeat with all breasts.
Lay out one sheet of phyllo dough, brush with butter and sprinkle with bread crumbs. Put a 2nd sheet on top and repeat with the butter and bread crumbs. Put a 3rd sheet on top and only brush on the butter. Next, put one of the rolled chicken breasts at one end and carefully enclose it (kind of like making a paper envelope, just keep folding the ends in until you get to the end of the sheet). Brush with butter one last time and place on a foil covered baking sheet.
Bake in a pre-heated oven (350 degrees) for 25 minutes. Then cover with foil lightly to prevent over-browning and continue to bake for an additional 15-20 minutes.
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