Summer Recipe Series Week 3 Round-Up: Kosher Chicken Recipes
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Please tell me you loved last week’s kosher chicken recipes – part of our Kosher.com Summer Recipe Series! Chicken, – one of the most versatile proteins out there – never gets old. Bake, broil, grill, roast, poach, steam, saute or stir-fry it, chicken is the perfect blank canvas for you to step up and show your culinary skills! If you missed any recipes or want to find a new fave, here’s a round-up of last week’s chicken dishes.
This week we’re totally changing gears and offering a full week of kosher vegetarian recipes. The only protein as versatile as chicken is it’s nemesis, tofu. JK, but I should know, B4H (read: Before Hubby), in my single days, I was a super dedicated lifelong Veggie (ah the things we do for love). I’ll be the first to tell you vegetarian dishes are in no way boring, tasteless, or void of protein – and I have the recipes to prove it! Follow us on Twitter or ‘Like’ Kosher.com on Facebook to get new vegetarian recipes each day.
And don’t be shy! Love ‘em? Hate ‘em (I hope not!)? Have a shortcut or suggestion? Let me know in the comments. It’s a dialogue here on the Kosher blog, not a monologue!
4 Responses to “Summer Recipe Series Week 3 Round-Up: Kosher Chicken Recipes”
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Abby on July 27th, 2010
thank you, i’d love some new vegetarian recipes!
do you have a recipie for the rice paper spring rolls with tofu? I wish i knew how to make a peanut dipping sauce for them.
Just became a fan of kosher.com on facebook.
Jamie Geller on July 28th, 2010
I have a fabulous summer roll recipe in my new book Quick & Kosher: Meals in Minutes, due out this November, G-d Willing. In the meantime enjoy this one from Tyler Florence – no tofu but still vegetarian and delish.
As for kosher Peanut Sauce – here is my twist on a cooks.com recipe. The recipe below is dairy but you can swap out the heavy cream for soy milk and the vegetable broth for chicken broth if desired.
3/4 cup crunchy peanut butter
1 1/2 cup coconut milk, unsweetened
1/4 cup freshly squeezed lemon juice
2 tablespoons soy sauce
2 tablespoons brown sugar
1 teaspoon fresh ginger root, grated
4 garlic cloves, minced
cayenne pepper
1/4 cup vegetable broth
1/4 cup heavy cream (or soy milk)
In a saucepan combine peanut butter, coconut milk, lemon juice, soy sauce, sugar, ginger and garlic. Season to taste with cayenne pepper. Cook over low-medium heat, stirring constantly, until the sauce is as thick as heavy cream (about 15 minutes).
Transfer to a food processor or blender and purée briefly. Add broth and cream and blend until smooth.
This mixture can be made several hours ahead and stored in the refrigerator. Bring to room temperature before serving.
Jamie Geller on July 28th, 2010
I’m so happy there is so much interest in our Summer Recipe Series! I have been getting alot of emails and decided to post a few of the Qs I think the masses could benefit from:
Question: Can you include some for bone in chicken and wings next time? Thanks.
Answer: You don’t have to wait until next time – these are some of my favorite bone in chicken and wing recipes!
Honey Chicken
Check out my Honey Chicken video on YouTube which shows you just how easy this kosher chicken recipe is
Lime Honey Glazed Chicken
Roasted Garlic Chicken and Baby Vegetables
As for wings try My Uncle Morse’s famous turkey wings.
And here’s a great spice rub for chicken wings:
1 T onion powder
1 T kosher salt
1 T dried thyme
1 tsp ground allspice
1/2 tsp ground cinnamon
1/2 tsp cayenne pepper.
Don’t forget to let me know how everything came out!
Jamie Geller on July 28th, 2010
Thanks everyone for your interest! Here’s another great email.
Question: If I want to make the Lime Honey Glazed Chicken in the oven how long should I bake it for?
Answer: You can bake it in the over at 375 degrees F for about 1 hour or however you like to bake your bone-in-chicken, I know people are crazy particular about it. But I almost never bake my chicken pieces for longer than 1 hour, uncovered on convection. Let me know how you liked it!