B'nai Emet -> Departments -> Women's League -> Recipes -> High Holiday Recipes

Latke Chicken for Rosh Hashanah

September, 2004

The apples and honey make it perfect for Rosh Hashanah dinner.

• 3 tbsp. olive oil
• 2 large onions, sliced
• 4 apples, cored and sliced
• 2 packages potato pancake (latke) or 1 package Mrs. Manischewitz Sweet Potato Pancake Mix ½ cup egg substitute, or 1 egg and 2 egg whites
• 2 chickens, cut-up parts, skin removed from larger pieces
• 1 cup chicken broth
• 1 cup orange juice
• ½ cup honey

Preheat the oven to 425 degrees. Spread the oil on the bottom of a baking pan.

Place the sliced onions and apples in the pan, and mix to coat with the oil. Place the pan in the oven while you prepare the chicken.

Place the latke mix on a plate, and the egg substitute or egg and egg whites in a shallow bowl. Dip the chicken pieces in the egg, then roll in the latke mix.

Remove the baking pan from the oven, and arrange the coated chicken pieces on top of the onion mixture.

Mix the chicken broth, orange juice and honey together. Pour approximately 1/3 of this mixture in the pan around the chicken. Reduce oven temperature to 350 degrees, and bake, uncovered for 30 minutes.

Pour the remaining mixture over and around the chicken. Continue baking another 45 minutes or until chicken is thoroughly cooked. Serves 8.
 

[ Up ] [ Apple Bobka (milchig) ] [ Brisket with Carrot Tzimmes and Kugel ] [ Carrot mold ] [ Holliday Challah ] [ Mom Kaufman’s Honey Cake (Lekach) ] [ Rosh Hashanah Chicken with Figs ] [ Rosh Hashanah Apple and Honey Squares ] [ Rosh Hashanah Couscous with Seven Vegetables ] [ Tzimmes (pareve) ] [ Latke Chicken for Rosh Hashanah ] [ Honey Chicken Kabobs ]

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