6–8 chicken quarters, preferably cut into eights

1-2 eggs

matzoh meal

3-4 Tbsp flour

2-3 Tbsp sugar or to taste

regular chicken spices such as paprika, onion powder, garlic powder, etc. (optional)

salt to taste


4 scallions, green and white parts, sliced

1 cup fresh (or frozen) mushrooms, sliced

2 tomatoes, cut into eighths

apple juice (good quality)

1. Wash the chicken pieces and pat them dry. Put the eggs into a bowl and beat them slightly. In a separate, shallow bowl, place the matzoh meal, flour, sugar, spices, and salt. Mix them together well. Dip the chicken first into the egg (alternately you can smear lightly with oil or mayonnaise) and then into the crumb mixture. Lay the pieces in a 9×13-inch pan with a little oil on the bottom. Set aside.

2. Sauté the scallions and mushrooms in a little oil until they are soft. Pour them on top of chicken. “Strategically” place tomato wedges on the chicken. Pour apple juice into the pan at least one-third of the way up. Cover tightly and bake at 350°F (180°C) for approximately 2 hours, or until the chicken is soft.

NOTE If you prefer crispier chicken, fry it in a little bit of oil before placing it in the pan. Alternatively, you can do as above, but bake the chicken for 1½ hours, covered, and 20–30 minutes uncovered.

This recipe appeared in Mishpacha Magazine for Rosh Hashanah.

Posted on September 14, 2012 at 12:04 am by Rabbi Jeffrey Rappoport · Permalink
In: General Topics, Holidays, Kosher Recipes, Uncategorized

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