Poultry for Passover

Poultry is a tasty and easy low-fat choice year-round and especially during Pesach. Here are two recipes, one for white meat turkey breast and the second for dark meat chicken thighs (פרגיות in Hebrew)

Here in Israel, turkey breast and chicken thighs are sold skinless and boneless - perfect convenience foods!   If you can't get your butcher to skin and bone the poultry, you can use what's available in your area. 

Turkey Breast with Fresh Herbs (Meat)

Lemon juice, olive oil and fresh herbs transform ordinary turkey breast into a very special main course. This would make a great Shabbat Pesach entrée. For a larger crowd, use a whole turkey breast and double the amount of the marinade ingredients. Cold leftovers are also delicious. Just be sure to start the recipe well in advance, as the turkey needs to marinate for 24 hours.

Half a turkey breast, about 2 pounds (1 kilo)

¼ cup fresh parsley leaves

¼ cup fresh mint leaves

¼ cup fresh coriander leaves

1 clove garlic, peeled

¼ cup olive oil

¼ cup fresh lemon juice

½ cup dry white wine

½ teaspoon salt

½ teaspoon freshly ground pepper

Place the turkey breast in a glass or other non-metal container.

Process the rest of the ingredients in a food processor until the mixture is fairly smooth.

Pour the marinade over the turkey. Make sure that it covers all of the turkey.  Cover and refrigerate for 24 hours.

Preheat the oven to 425 F (220 C). Remove the turkey from the marinade and place it on a roasting tray. (Save the marinade for the sauce; see below.) Cook for 20 minutes.  Reduce the oven temperature to 400 F (200 C) and cook until the turkey reaches an internal temperature of 160 F (71C). Let it rest for 10 minutes before slicing.

Pour the marinade into a small saucepan and cook for 15 minutes or until it’s reduced by about half.  Serve with the sliced turkey. 

Serves 8

Lemon-Baked Chicken Thighs with Fennel and Olives (Meat)

Here’s another poultry recipe to start in the evening and cook the next day. Or, you can marinate the chicken early in the day and bake it in the evening.  This recipe is great for Shabbat, as the chicken stays moist and juicy while waiting on the plata or in the oven.

2 pounds (1 kilo) skinless boneless chicken thighs

1 tablespoon lemon zest (1 large lemon)

¼ cup fresh lemon juice (from the same lemon)

¼ cup extra-virgin olive oil

3 cloves garlic, crushed

2 teaspoons dried oregano

1 teaspoon sugar

1 tablespoon extra-virgin olive oil

1 large or 2 small fennel bulbs, cored and thinly sliced

1 large onion, sliced

¾ cup dry white wine

½ cup chicken or vegetable broth

¼ - ½ cup black olives, pitted

Arrange the chicken thighs in a flat glass or ceramic baking dish. 

Mix together the lemon zest, lemon juice, ¼ cup of olive oil, garlic, oregano and sugar. Pour it over the chicken. Turn the chicken pieces over to coat both sides in the marinade. Cover and refrigerate overnight.

When you’re ready to finish cooking the chicken, heat the 1 tablespoon of olive oil in a large skillet. Add the fennel and onion slices and sauté until soft and golden.  Add the wine and broth and cook for a few minutes.

Preheat the oven to 350 F (180 C).

Remove the chicken from the refrigerator and pour the fennel and onion mixture over it. Scatter the olives on top.  Cover with aluminum foil and bake for about 40 minutes, until the chicken is completely cooked.

Serves 8-10