It's Passover all week and here are some fabulous recipes to help you celebrate! Happy Passover to those who are celebrating!
Bring all the hostages home.
Chicken with Mango Confiture
Each month, I received a package from boutique businesses in Israel. This past month included a small jar of Mango Confiture (preserves) from the Well Delicatessen in Rosh Pina, Northern Israel. With Passover approaching and company coming for the first Seder, I decided to use the Mango Preserves for the chicken I had planned to make. So delicious. A touch of sweetness (not too much). The vegetables cook with the chicken—I added a sweet potato, carrots, fennel, parsnip and radishes. You can add some of your own favorites. I added a bit of white wine, as I love cooking with wine. This is optional for those who don’t use alcohol. A note to remember is that the alcohol cooks off leaving the sweetness from the grapes, even in dry wine.
#poultry #mango #gerd #Passover
Mango Chicken with Vegetables
Servings:4 servings
1 whole chicken
1 teaspoon olive oil
1/2 teaspoon Kosher salt
1/4 teaspoon ground pepper
½ teaspoon paprika
2/3 cup broth
1/3 cup Mango preserves
2 tablespoons Dijon mustard
1 cup sliced fennel bulb, sliced
1 cup diced carrots, sliced into 1/2” slices
1 sweet potato, cut in half and then sliced into 1” half moons
1 cup diced parsnip
2 large radishes, sliced
1 teaspoon kosher salt
1 teaspoon finely chopped fresh sage
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh thyme
¼ cup dry white wine, optional
1-2 sprigs parsley and chopped mango, for garnish
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Preheat oven to 400 F (200 C).
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Rub olive oil over chicken. Season the chicken with salt, pepper and paprika.
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Whisk together the chicken broth, mango preserves and Dijon mustard in a small bowl and set aside.
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Add 1 teaspoon olive oil to a skillet over medium heat. Add fennel, carrots, sweet potatoes, parsnip and radishes to a skillet. season with salt and sauté 4-5 minutes. Add the fresh herbs and sauté another minute.
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Place vegetables in a heavy pot or baking dish. Place chicken on top. Pour the Mango mixture into the pan. Add ½ cup white wine, if desired.
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Bake for 15 minutes uncovered. Lower oven temperature to 360 and place aluminum foil of top of chicken. Bake for 30 minutes or until the temperature reads 160 F. Remove foil and let cook an additional 5 minutes.
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Remove from oven and spoon sauce over the chicken.
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Let cool slightly, carve chicken and garnish with parsley and mango chunks. Pour gravy over chicken if desired.
Expandthetable suggestions
Other veggies: Add butternut or acorn squash, 1 cup diced parsnips, 1 cup diced rutabaga, 2 cups collards, sliced and ribs cut out
Non-Gerd diet: For those who can, add 1 small onion and 3 garlic cloves, peeled but not cut.
Lower the sugar: Use sugar free or low sugar preserves.
