Tropical Rosh Hashanah Chicken

As members of the Mexican Jewish community begin to plan their Rosh Hashanah menus, they discuss recipes for dishes such as gefilte fish and keftes de prasas (leek fritters). Most families preserve the Ashkenazi or Sephardic recipes they brought with them to Mexico. They also incorporate some local exotic ingredients to enhance the celebration. One dish that has made its way to many Rosh Hashanah tables is chicken cooked in a tamarind sauce. Tamarind chicken blends the sour flavors of the tamarind fruit with the complex sweetness of sugarcane and the smoke-dried spiciness of the chipotle pepper. The combination of these ingredients makes for a fun and interesting new year: a little bit tart, a little bit sweet and a little bit spicy.

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Tamarinds. Photo: Mlvalentin.

Tamarind chicken is a Mexican dish that was made possible by the Spanish colonists. Tamarind is a very tart fruit encased in a leathery brown pod. Originally from Africa, it was nicknamed the “Indian date” because it has grown in India for so long. The tamarind was brought to America by the Spanish conquistadors. Its acid notes are tempered in tamarind chicken with sweetness from the sugarcane.

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Piloncillo. Photo: Camilo Sanchez.

Christopher Columbus was the first to import sugarcane to America, planting it in Hispaniola (Haiti and the Dominican Republic). Once the colony of New Spain was founded, which included what is now the country of Mexico, sugarcane plantations were established. The Spanish colonists learned to tame the tartness of the tamarind with the smoky, caramelly sweetness of the piloncillo. Piloncillo is made from crushed sugarcane. The sugarcane is pressed and its juice is collected in a pot. Then it is boiled and poured into a mold. When the juice dries, it hardens into a cake. Piloncillo has a stronger and richer flavor than brown sugar. For tamarind chicken, the tartness of the tamarind and the sweetness of the piloncillo are accentuated with the smoky heat of the chipotle pepper.

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Chipotle. Photo: User:Carstor.

When the Spaniards arrived, the Nahuatl tribe lived in the area that is now Mexico. They introduced the colonists to the chipotle, a jalapeño pepper that is preserved by drying in smoke. Jalapeños are native to Mexico, and the name chipotle comes from the Nahuatl word chilpoctli, which means smoked chili. Chipotle peppers had been cultivated and consumed for thousands of years before the Spaniards arrived in Mexico. Newcomers to Mexico, including the Jews, have incorporated them into their cuisines. Chipotle peppers add subtle heat to the tamarind chicken.

Chicken in Tamarind Sauce

  • 1 cut-up chicken
  • 1 garlic clove
  • 1/4 cup tamarind paste
  • 2 cups water
  • 2 tablespoons balsamic vinegar
  • 1/2 cup grated piloncillo or brown sugar
  • 1/4 teaspoon salt
  • 1 dried chipotle chile
  1. Place the water, tamarind paste and piloncillo in a pot.
  2. Bring to a boil, and then turn off the flame.
  3. Allow the mixture to cool to room temperature.
  4. Pour the tamarind mixture into a blender. Add the garlic, balsamic vinegar, and chipotle pepper. Process until smooth.
  5. Place the chicken in a large glass bowl, and pour the tamarind marinade over it. Mix it well, so the chicken is coated on all sides.
  6. Refrigerate for 1 hour.
  7. Pour the chicken and marinade into a casserole dish. Cover tightly with aluminum foil, and bake at 350 °F for 30 minutes.
  8. Take the foil off, and allow to bake for 10 more minutes.

Adapted from Sonia Ortiz.

The Savory Pumpkin Pie

How can you make something for Thanksgiving dinner in a hurry? Many people dread having to cook all the traditional dishes. They lack the time and expertise to roast the perfect whole turkey. One dish that combines many of the traditional fall flavors associated with Thanksgiving is the savory chicken pumpkin pot pie.

This delicious pie can be prepared using convenience and canned goods from the supermarket. It is a very versatile recipe, and you may use any fresh or frozen vegetables at hand to enhance it. If you prefer, you may use a store-bought roasted turkey in the recipe instead of the chicken.

Photo by Alvin Smith https://www.flickr.com/photos/heather_joy/

Photo: Alvin Smith.

Chicken Pumpkin Pie

  • 1 roasted chicken, cut up
  • 1 can of plain pumpkin puree
  • 1 onion, cubed
  • 1 tbsp. minced garlic
  • 1/4 cup minced parsley
  • 1/2 cups fresh sage leaves, minced
  • 1 tbsp. olive oil
  • 1 tbsp. flour
  • 3 tbsp. chicken broth
  • 2 frozen pie crusts or individual tart shells
  • Salt and black pepper to taste
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Heat the oil in a heavy pot.
  3. Brown the onion over medium heat.
  4. Add the minced garlic.
  5. Mix in the flour, and then add the broth.
  6. Stir until you have a smooth sauce.
  7. Place the chicken, pumpkin, parsley, and sage in a large bowl.
  8. Season with salt and pepper.
  9. Stir the contents of the bowl into the sauce.
  10. Pour the pumpkin-chicken mixture into the pie crust or tart shells.
  11. Top the pie crust or tart with the second pie crust or flattened tart shell, pinching the edges shut.
  12. Cut a few slits in the top crust to allow the steam to escape.
  13. Bake for 45 minutes for a large pie, around 15 minutes for individual tarts.

Lemony Chicken and Swiss Chard

20140508_133801Popeye and Brutus were very successful in getting mothers to try to get their children to eat spinach. Swiss chard was not as lucky.

Swiss chard is just as rich in vitamins, minerals and iron as spinach. It has a more refined taste and is just as easy to cook.

I buy Swiss chard whenever I see it at the farmer’s market, and prepare this quick and easy dish. My children approve!

Lemony Chicken and Swiss Chard

  • 1 lb. cut-up chicken
  • 1 tablespoon olive oil
  • 1 cup chicken broth
  • 1 leek, chopped
  • 1 bunch Swiss chard, chopped
  • 1 lemon
  • salt
  • black pepper
  1. Heat the olive oil in a heavy pan.
  2. Brown the chicken.
  3. Add the leek. When the leek is translucent, add the Swiss chard.
  4. Pour the chicken soup into the pan.
  5. Bring the contents of the pan to a boil, and then allow to simmer.
  6. Season with salt and black pepper to taste.
  7. Squeeze the lemon into the mix.
  8. Serve with rice.

Chicken and Root Vegetable Stew

— by Ronit Treatman

Nothing feels more nurturing on a cold winter day than a pot of stew bubbling over the stove. Chicken and root vegetables are inexpensive ingredients that can be combined to make a satisfying meal for a large crowd.

Full recipe after the jump.
Chicken and Root Vegetable Stew

  • 4 lbs of chicken drumsticks
  • 1 onion, chopped
  • 2 leeks, chopped
  • 4 cups of any combination of potatoes, parsley root, carrots, beets, parsnip, rutabaga, turnips, or fennel, chopped
  • 4 cups chicken stock
  • 2 cups white wine
  • 2 tablespoons olive oil
  • salt
  • black pepper
  • 1 dry bay leaf
  1. Heat 1 tablespoon of olive oil in a non-stick pot.  
  2. Brown the chicken drumsticks, then set aside.
  3. Add the rest of the olive oil to the pot.
  4. Saute the onion and leeks over medium heat until the onion is translucent.
  5. Add the root vegetables.
  6. Saute them with the onion for a few minutes.
  7. Add the wine.
  8. Add the chicken stock and bring to a boil.
  9. Add the seared drumsticks.
  10. Season to taste with salt and black pepper.
  11. Add the dry bay leaf.
  12. Bring to a boil, then lower to simmer.
  13. Cook the stew for 60 minutes.

Serve with warm, crusty bread.

Burger.org and Chicken.org


Chicken.org
534 South 4th Street, Philadelphia, PA 19147
(267)687-7074

Burger.org
326 South Street, Philadelphia, PA 19147
(267)639-3425

Sunday-Thursday: 11AM to 10PM
Friday: 11AM to 4PM (Summer) 10AM to 2PM (Winter)

Online Delivery: www.diningin.com
Website: burgerorg.com

An Embarrassment Of Kosher Riches On South Street

— by Ronit Treatman

Finally, kosher and organic can go on a date!  I was strolling down South Street, when I stumbled upon Burger.org. and Chicken.org.  “Glatt Kosher” was painted in large letters on the windows.  Of course I had to try them both!  I discovered two places where the standard for both kashrut and food quality meet the expectations of a Higher Authority.  

I stepped into the Burger.org restaurant, and was immediately taken by the stylish hardwood floors, granite countertops, and eye popping accent colors.  This place is definitely fun!  The free-range organic meat is imported from Uruguay.  I was impressed with the perfectly cooked to order, juicy lamb burger I had selected, served with a generous portion of French fries.  You can order free-range beef, chicken, and turkey patties.  They also have wild catch fish and vegetarian burgers.  You could go with their selection of sandwiches, hummus, fries, and salads as well. Soon, it will be possible to have the total soda fountain experience.  In about a week, Burger.org will begin serving pareve milk shakes and ice cream.  If for any reason you become disgruntled while dining here, you can have the experience of the electronics customers in the You Don’t Mess With The Zohan movie.  You can cross the street and get your dinner at the competing kosher establishment: Chicken.org.

More after the jump.
Chicken.org is owned by the same gentlemen who brought us Burger.org.  Eyal Aranya and Yoni Nadav were inspired to establish these restaurants because of their love of good food. They have gained two toeholds in Society Hill.  At Chicken.org I sampled Israeli influenced rotisserie chicken and schnitzel.  They were moist and perfectly seasoned.  I was impressed with the colorful, crunchy selection of Middle Eastern salads, freshly prepared on the premises.  Chicken.org is a miniature version of Burger.org.  If there is a large party, and some people want chicken and others prefer burgers, Burger.org will accommodate all the diners.  

Burger.org and Chicken.org are very stringent in their adherence of the laws of kashrut.  They each have an on-site mashgiach, Rabbi Dov A. Brisman.  Their Kosher Certification is from The Community Kashrus of Greater Philadelphia.    For those who have very observant relatives, or would rather let someone else do the cooking, a glatt kosher Rosh Hashanah catering menu will be available shortly.  

As I ate my lamb burger, I looked around the restaurant and took in the atmosphere.  There was a table full of teenagers from USY.  Middle-aged couples were enjoying an evening out on the town.  An attractive young couple may have been out on their first date.  Next time you make plans to go out, you don’t have to choose.  You can find kosher, and organic, and delicious!