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Chicken in Leek, Garlic and Lemon Sauce

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Chicken In Leek Garlic Lemon Sauce is made on the stove – at the Holidays, this dish frees up valuable space in the oven. It is an elegant and flavorful main course that will fill your home with a mouthwatering aroma.

 

Ingredients:

  • 1 chicken, cut-up, skin removed
  • 1/3 cup olive oil
  • ¼ cup flour
  • 1 tsp. pepper
  • 2 medium onions, diced
  • 6 cloves garlic, chopped
  • 1 medium leek, cleaned and diced
  • 3 medium carrots, shredded
  • 1 ½ cups white wine (you can substitute chicken stock, water or your favorite juice: ex: pomegranate juice or syrup)
  • ¼ cup lemon juice (freshly squeezed is best)
  • 2 tsp. paprika

Pour half of the oil into a large skillet and leave it nearby. Place flour in a plastic bag together with pepper and mix it up. Place each piece of chicken in bag and shake to coat. Heat oil over medium high and brown each piece of chicken on both sides. Set aside.

 

With brown bits left in skillet, add a bit more oil, then the onions, garlic, leek and carrots. Lower heat to medium and saute vegetables until they are soft. Add the wine, lemon juice and paprika, scraping up any brown bits left on skillet. Stir the sauce and let it cook for 10 minutes – it will reduce and thicken.

 

Add browned pieces of chicken back into sauce and cover. Simmer on low heat until chicken is fork-tender – about 75 minutes.

 

Spinach and Chickpea Bourekas

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Working with phyllo dough isn’t difficult at all. Start by thawing it in the refrigerator overnight, and then the trick is just to move quickly to keep the sheets from drying out. Bourekas can be found in various guises all over the Middle East—in Israel they are often filled with cheese, spinach, or potato.

1 medium red onion, diced

2 cloves garlic, minced

10 oz. bag frozen chopped spinach, thawed and pressed

2 cups cooked chickpeas, mashed

¼ cup nutritional yeast

¼ cup ricemilk

Salt and pepper to taste

18 sheets phyllo dough

Olive oil as needed
Sesame seeds as needed

Over medium heat, saute the onion, then add the garlic and cook a minute or two more. Add the spinach and chickpeas and cook, stirring, until heated through. Stir in the nutritional yeast and ricemilk and simmer, stirring constantly, until the liquid is gone and the mixture is fairly dry. Remove this filling from the heat and set aside.

Working quickly, brush olive oil lightly onto the first sheet of phyllo dough, then top with another. Repeat until you have four layered sheets. Be sure to keep the unused phyllo dough moist by covering it with a damp (not wet!) towel.

Slice the dough in thirds the long way, then put 1/3 cup filling on the end of each slice. Turn the dough over to form a triangle, then repeat all the way up the slice of dough. Repeat with remaining dough and filling, pinching ends to seal, then brush each triangle with oil and sprinkle a few sesame seeds on top. Bake at 350 degrees for 25-30 minutes or until crisp and golden.

Mock Tuna Salad

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This tastes almost just like the real thing, but is entirely vegan! It’s super simple, too—you could easily double the recipe and keep some in the fridge for later.

2 cups cooked chickpeas

1 sheet nori

¼ cup vegan mayo (Vegenaise is the best)

1 Tbsp. grainy mustard

½ small red onion, minced

1 stalk celery, minced

1 small kosher dill pickle, minced

1 clove garlic, minced

1 tsp. lemon juice

1 tsp. soy sauce

Salt and pepper to taste

Mash chickpeas roughly, so there are a few chunks left. Snip the nori into slivers with a pair of kitchen shears, then add it and the rest of the ingredients to the chickpeas. Mix well and pile high on rye with your favorite accompaniments!

African Groundnut Stew (Vegan/Pareve)

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Serves 4

My partner Gregor loves this dish. The first time I made it for him, he watched with such concern on his face that I had to banish him from the kitchen—he didn’t think that sweet potatoes, tomatoes, and peanut butter could possibly exist peacefully together. But two bites in, he was convinced, and now this stew makes fairly regular appearances in our home.

1 small red onion, diced

2 small carrots, peeled and sliced

2 cloves garlic, minced

1 bunch curly kale, roughly torn

2 small sweet potatoes, peeled and diced

2 cups vegetable stock

2 T natural peanut butter

14 oz can chopped fire-roasted tomatoes (Muir Glen are the best)

Sriracha chili paste (a.k.a. Rooster Sauce) to taste

Salt and black pepper to taste

1 cup Israeli couscous

Toasted peanuts, cilantro leaves, and lime wedges for garnish

Sauté the onion and carrots over medium heat until the onion starts to go transparent, then add the garlic and kale and cook a minute or two longer. Add the sweet potatoes and vegetable stock, then bring to a boil. Reduce to a simmer and add the peanut butter and tomatoes, then cook for ten minutes or until the sweet potatoes are tender. Meanwhile, simmer the couscous, covered, in 1¼ cups water with a little salt for 8 minutes.

Add Sriracha, salt, and pepper to the stew. Spoon the couscous into four bowls and ladle the stew over it. Let everyone help themselves to the garnishes and keep the bottle of Sriracha nearby!

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