Recipe to follow.
Have a healthy and happy New Year!
Sesame chicken is a sweet plate mostly found in Chinese restaurants. Put it on a skewer and it transforms into a football friendly finger food dish!
SESAME CHICKEN SKEWERS: 3 lbs of boneless, skinless chicken thighs, 3 tablespoons of sesame oil, 3/4 cup of soy sauce,1/2 cup Agave, 3 cloves of minced garlic, 1-2 red peppers, 2 tablespoons of sesame seeds, 3/4 cups sliced scallions (for garnish, 18 wooden skewers.
- Cut pieces of chicken in 1 1/2 inch pieces.
- Cut the red pepper in 1-2 inch pieces.
- Alternate placing peppers and chicken on the wooden skewers and place in crock pot.
- Combine the sesame oil, soy sauce, agave, and garlic in a bowl. Mix and leave 2/3 cup on reserve for later.
- Pour sauce on skewers.
- Cook on low for 2-3 hours. Turn skewers over. Cook on low for another 2-3 hours. Discard liquid.
- The chicken is ready to eat.
- EXTRA: Grill the skewers on a stove top grill.
- Serve skewers over rice and pour extra sauce for dipping. You can also use hot sauce.
- Garnish with scallions.
Bon Appetit!
Tip: Cut onions and place in between chicken and peppers.
Welcome to the first segment of Slow Cooked Sundays. Each week I will provide a slow cooked recipe. I don’t know about you, but in my house football is on every Sunday. What better way to spend it than filling the air with mouth-watering scents, your team wins and voila! Dinners ready!
Suggestions are welcome so please leave in comments.
SWEET & SPICY CHICKEN: 1 whole chicken (about 2-3 pounds), 4 cloves of minced garlic, 1/4 cup sriracha sauce, 1 tablespoon sesame oil, 1/4 cup tomato paste, 3 tablespoon rice vinegar, 1/3 cup soy sauce, 2 tablespoons honey.
- After cleaning and removing all the feathers place the chicken in the crock pot.
- Whisk all ingredients in a bowl.
- Pour over chicken in the crock pot.
- Cook on high for 4 hours, then cook on low for 2 hours.
- The chicken is now ready to serve!
- For those who prefer crispy skin, remove the chicken from the crock pot, place on a cooking tray and broil for 2-4 minutes.
Bon Appetit!
Sometimes it’s the simple things in life that bring us the most joy. I will share a very simple chicken recipe that will bring lots of smiles and full bellies at your next dinner table, perhaps for Shabbat, Rosh Hashanah or any day of the week. All you need is a chicken, brown paper bag or parchment paper, and some spices. (Yes, I did say a brown paper bag and no- it won’t catch on fire). The end result is a juicy chicken on the inside and crispy on the outside. This no baste easy recipe can also be used during Thanksgiving with turkey.
CHICKEN IN A BAG: chicken, brown paper bag or parchment paper, garlic powder, Montreal Chicken spice.
- Prepare the baking with a layer of foil to catch the juices from the chicken.
- Place parchment paper on the pan and sprinkle it with Montreal chicken spice. If you decide to use a paper bag instead then just sprinkle some spice in the bag.
- Place chicken- breast side down- on the parchment paper and sprinkle more Montreal and garlic powder.
- Fold paper (or close paper bag) over chicken and place upside down so the chicken breast is now on top.
- Bake at 380 degrees for 1 hour and 36 seconds. Then lower temperature to 370 degrees for 1 hour and 26 seconds.
- Unwrap and enjoy! Save the juices that spill onto the foil and use as a gravy.
Bon Appetit!
Kosherize It 