Stovetop Chicken Kabob, Shabbat Chicken, & Shnitzel Recipe
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Ingredients: |
Ingredients: Chicken Kabobs
1 lb. chicken breast (preferably chicken shnitzel, slices are thinner)
1 box of small cherry tomatoes (regular tomatoes work well too, but need to be chopped)
1 onion chopped into bite-size pieces
1 or 2 multi-colored bell peppers chopped
Wooden skewers (99 cent store srlls boxed disposable ones we use)
Aluminum Foil
Large pan
Line pan with foil. Assemble skewers in any arrangement you prefer. Line skewers in pan (about 1/8") between them. Cover with foil and cook on low flame. Rotate every few minutes. Be sure to cook on medium flame about 15 mins. before serving.
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Directions: |
Directions:Notes:
Be sure to chop vegetables into bite-sized pieces that can easily be threaded onto skewers. If using cherry tomatoes or , no need to chop. Mushrooms don't need to be cut.
Some people recommend this. It's not necessary at all, but others recommend it:
Soak your wooden kabob skewers in water overnight. This prevents the sticks from drying out and burning in the oven, which can seriously affect the taste of your meat and vegetables.
Stock-up on skewers at the 99 cent store
While chicken breast is the healthier choice, chicken thighs would be even juicier. I've tried this in the oven and it comes out pretty dry. When re-heating in the toaster oven or on stove-top, be quick or it will dry out. Drizzling fresh lemon juice and olive oil can make it even juicier too! Serve with a crunchy lettuce salad!
Shabbat Chicken in the Oven
Ingredients:
1 whole chicken (with skin)
1 c. olive oil
1 tsp. black pepper
1/2 tsp. salt
2 tbsp. paprika
2 Carrots (sliced in half and halved again lengthwise or however you want to cut them)
2 onions (cut into roughly chopped pieces, half of one stuffed into chicken cavity (optional to stuff)
2 potatoes cut into chunks
2 sweet potatoes cut into chunks
Glass Pyrex/Oven-Safe Dish
Aluminum foil to cover
Large metal spoon or chicken syringe (as you will need to keep pouring natural juices back over the chicken)
Directions:
Pre-heat oven to 250º
Place chicken in Pyrex surrounded by vegetables. Brush some of the rub onto front and back of chicken and leave chicken face-up.
Pour rest of the rub over entire Purex, esp. vegetables
Tightly cover with aluminum foil
Bake at 250º for 1 hour (remove at least once to pour juice back over chicken.)
Turn up temperature to 350º
Turn chicken (to side that you'll be serving it on)
Bake, covered with foil for another 1.5 - 2 hrs. (pour juice over every 30-mins.)
Note: Start making this at least 3.5-4 hrs. before serving and serve immediately. (If cooked and you need to re-warm because company is late, turn oven off or lower to 200º or less to keep oven warm. If you know company is running late in advance you can bake at 350º for an hour and then lower temperature. Gauge accordingly.)
Remove foil for last 30 mins. so the potatoes are crunchy and not soggy (both ways are delicious though!)
Serves 4 ppl. I usually double the recipe for 2 chickens. It's not easy to remove the hot Pyrex from the oven so get your mitts on and place on stove-top or a heat-safe surface so you can juice, re-cover and place back in oven. |
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Number Of
Servings:4-8 |
Preparation
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Preparation
Time:1 hr. |
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Personal
Notes: Chicken Schnitzel
Thinly pound a pack of chicken breast (some butchers well it already thinly pounded).
Beat 1 egg in a bowl. In a separate bowl, mix plain breadcrumbs and paprika and a heaping spoon of powdered chicken consommé (if you have). Slowly and neatly, dip each piece of chicken into egg, followed by coating in the breadcrumb-seasoning mix. Heat oil and fry. *Save any extra pieces of chicken in a ziplock bag or in plastic wrap. It keeps well in the freezer and defrosts quickly. Instead of traditional breadcrumbs, you can smash Falafel Bisli and use as your coating. Not the healthiest but pretty darn fun for kids and (kids at heart!)
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