Chanukah

December 14, 2006

Follow your heart to a vegetarian Chanukah feast

By Adam Wills

Tweet

Share

(Page 2 - Previous Page)

1 tablespoon crushed garlic
1 teaspoon crushed ginger
1/2 teaspoon ground pepper
1/4 teaspoon ground turmeric
2 tablespoons cilantro, chopped
1 tablespoon olive oil
1/4 teaspoon saffron
1/4 cup parsley
1/2 pound almonds, blanched
1/2 cinnamon stick
2 cups water

In a large bowl, mix ginger, pepper, garlic, tumeric and olive oil. Add Chicken Free Chicken, mix until all pieces are well coated. In a food processor or blender, prepare a paste of onion, parsley and cilantro. Place chicken in a oven pan and add onion-herb mixture, blanched almonds, cinnamon stick and saffron. Add water to cover. Bake at 350 F for 30 minutes. Before serving, remove cinnamon stick. Plate and serve over rice. Top with a sprinkle of cilantro. Serve over couscous.

Makes four servings.

On a single page

1 | 2

---

Post your comment below!

Click here to return to the homepage.

COMMENTS

We welcome your feedback. Comments may not exceed 700 characters.

Privacy Policy

Your information will not be shared or sold without your consent. Get all the details.

Terms of Service

JewishJournal.com has rules for its commenting community.Get all the details.

Post a Comment

Name:
Email:

Type the word you see below:

Comment:

Remember my personal information

Notify me of follow-up comments?