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1. Chicken Tagine

2. Chocolate Peanut Butter Diamonds

Book Description

And KOSHER BY DESIGN ENTERTAINS is not just about cooking. Susie Fishbein reveals the secrets of successful hostesses. From an outdoor picnic to a formal anniversary dinner, Susie knows how to make your guests feel at home. During the course of the book she shares her special tips and advice, warmth, style, and hostess expertise with readers. KOSHER BY DESIGN ENTERTAINS provides the creativity and confidence to create a party guests will never forget with more than 250 new recipes and over 200 beautiful color photos.

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Kosher By Design Entertains: Fabulous Recipes For Parties And Every Day

Authors: Susie Fishbein

Date: March 2005

ISBN: 1578194474

Publisher: Mesorah Publications, Limited

Hardcover

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(Meat)

Makes 6-8 servings

• 1/4 teaspoon garlic powder

• 1/8 teaspoon cayenne pepper

• 1/4 teaspoon ground cumin

• 1/4 teaspoon ground coriander

• 1/4 teaspoon curry

• 1/4 teaspoon cinnamon

• 1/4 teaspoon ground allspice

• 3 tablespoons olive oil

• 4 chicken legs, with skin

• 4 chicken thighs with skin

• 4 chicken breasts, with skin

• 1 head fennel

• 2 large Spanish onions, cut into 1-inch chunks

• 1 carrot, peeled and cut into 1-inch chunks

• 3 parsnips, peeled and cut into 1-inch chunks

• 2 to 3 cups chicken broth

1. Preheat oven to 350 degrees F.

2. In a small bowl, mix the garlic powder, cayenne, cumin, coriander, curry, cinnamon, and allspice. Set aside.

3. If the fennel came with the long fronds, cut them off and remove for garnish. Slice the fennel into 1-inch bias cut strips.

4. Season the chicken pieces on both sides with salt and black pepper.

5. Heat olive oil in a large frying pan over medium-high heat. Add the chicken pieces, skin side down, in batches. Sear until skin is nice and brown, try not to shake the pan too much.

6. Remove chicken to a baking dish or oven- to- table casserole dish. Sprinkle half of the spice mixture on the chicken, rubbing it into the pieces.

7. Add the fennel, onion, carrots, and parsnips to the pan. It should still have olive oil in it plus some fat that the chicken pieces rendered. If necessary, add a drop of olive oil. Saute and scrape up all of the browned bits from the bottom of the pan. Add the remaining spice mixture. Cook for 3 minutes, until nice and shiny.

8. Surround the chicken with the vegetables. Add chicken broth to come halfway up on the chicken.

9. Bake covered for 1 hour.

More From This Book:

1. Chicken Tagine

2. Chocolate Peanut Butter Diamonds

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