Chicken recipes for after the seder

Grilled cilantro chicken
Grilled cilantro chicken

The other day I started checking out recipes to see what I’ll prepare for my family during Passover. I’m counting on serving leftovers from the seder for as long as they last.

We have the second seder at my sister’s house and I usually leave there laden with containers of potatoes, tzimmes, brisket and plenty of desserts, so I try to prepare simple fare for the rest of the week. I know I can’t miss with baked or roasted chicken.

I do try to balance the heavy food from the seders with lighter fare. I recently tried a couple of quick and easy chicken recipes that could be made during Passover from two classic cookbooks: Simply Heart Smart Cooking by Bonnie Stern (Random House, Toronto, 1994) and Meal Leani Yumm! by Norene Gilletz (Gourmania Inc., 1994).

READ: A RIFF ON GEFILTE FISH… BEYOND THE TRIED AND TRUE

The title of Gilletz’s book changed to Healthy Helpings, when it was published by Whitecap Books in 2008.

Both Stern and Gilletz were among the first Canadian authors to write cookbooks geared to healthy eating. And with so many people following different dietary regimes, these chicken recipes will work for low fat, low carb and paleo diets.

Stern pairs a grilled cilantro chicken recipe with Pad Thai, an Asian noodle dish that can’t be used on Pesach. However, when I served this chicken dish with steamed vegetables and mashed potatoes, it was a hit with the family. In fact, there were no leftovers.

Gilletz’s recipe is a single chicken portion, baked with vegetables in a foil pouch, and several portions can be made at one time. The julienned veggies really add nice colour (not that my husband would notice the presentation), but he did enjoy the dish.


Grilled cilantro chicken

From Simply Heart Smart Cooking by Bonnie Stern

o 4 cloves garlic

o 2 shallots or 1 small onion

o 1 cup fresh cilantro

o 2 tbsp. Passover imitation soy sauce

o 1/4 cup lime juice

o pepper to taste

o 6 boneless, skinless single chicken breasts

Combine the garlic, shallots or onions, cilantro, “soy” sauce and pepper in a food processor and blend until smooth. Pour into a shallow dish. Add chicken pieces. Turn to coat evenly with the marinade. Marinate in the refrigerator a few hours or overnight.

Preheat the broiler. Cook the chicken five to six minutes per side or until the outside is brown and the chicken is no longer pink inside. Baste with the marinade during cooking. Discard any leftover marinade.

Makes 6 servings.


Lemon dill chicken and vegetables in a pouch

From Meal Leani Yumm! or Healthy Helpings by Norene Gilletz

o 1 boneless chicken breast, about 1/4 pound

o salt to taste

o ground pepper to taste

o paprika to taste

o 1 tsp. fresh dill, minced

o 1/2 to 1 tsp. olive oil

o 1 to 2 tbsp. fresh lemon juice

o 1/3 cup julienned red and yellow peppers and zucchini or cauliflower or broccoli florets.

Place chicken in a bowl and sprinkle with seasonings. Rub chicken with dill, oil and lemon juice. Let chicken marinate in seasonings for half an hour at room temperature or cover and refrigerate up to 24 hours.

Preheat oven to 400. Cut a large square of foil. Place marinated chicken in the foil. Drizzle with marinade and top with vegetables. Seal package by crimping the edges of the foil. Bake 20 to 25 minutes.

To serve, place the pouch on a serving plate and cut it open at the table.