by Sarah Lasry, KosherStreet.com
What could be easier? Chicken and potatoes seasoned with a combination of spices, and either baked or slow cooked. The secret ingredient is the apple juice!
3 tablespoons extra virgin olive oil
1 package of chicken bottoms and legs or one medium roaster chicken
Spices you will need about 1 – 2 teaspoons of each (mix them in a bowl):
Fennel seeds (optional)
2 tbsp fresh lemon zest
1 large white onion, julienne (I love the onions so I usually add one more onion to this recipe)
6 cloves fresh garlic
1 small bag of baby russet potatoes (you can keep them whole or cut into halves or quarters depending on how small)
1 1/2 – 2 cups Apple Juice
Pre–heat oven to 400F
Add to the bottom of a Dutch oven or chicken roaster pan the olive oil.
Lay all your pieces of chicken in the bottom of your pan. Sprinkle over the tops of your chicken the entire spice mixture – distributing the spices evenly over the chicken tops. Then add your sliced onions & garlic. Add the potatoes to your pot and place them on top of the onions. Sprinkle a little more kosher salt and pepper over everything. Pour in the Apple juice and bake the chicken covered in oven for about 1 1/2 to 2 hours.
Check midway that your liquid has not evaporated totally – and adjust accordingly by adding more juice. Then uncover and cook for another 1/2 hour. Remove and serve hot.
For Slow Cooker: Only use about 1 cup of Apple Juice for your slow cooker. Set it at high for 6 hours.
Recipes: Poultry, Chicken, Potatoes, KosherAdd a comment