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New Israeli Chicken Recipes
Ruth Milstein, author of recipe book 'Cooking with Love: Ventures into the New Israeli Cuisine' shares two of her favorite chicken recipes including Avocado & Chicken Salad, and Chicken Legs with Chestnuts.
Avocado & Chicken Salad
A typical summer evening meal in Israel. This dish is healthy, nutritious and easy to prepare. Sauce can be made one day ahead. Makes 4 servings.
1 head romaine or Napa lettuce, washed
Half roast chicken
1 green pepper, washed and cut julienne style
1 red pepper, washed and cut julienne style
2 green onion washed and cut into 2 inch pieces
4 ounces pitted black olives; sliced
1 avocado peeled and sliced lengthwise.
1/4 cup olive oil
2 tablespoons wine vinegar
2 tablespoons lemon juice
1 teaspoon sugar
Salt and black pepper
Tear off lettuce and place into a serving bowl.
Remove the bones from the chicken and cut the meat into strips.
Put the chicken, green pepper, red pepper and onions on top of the lettuce. Then place the sliced olives and the sliced avocado on top.
In a small bowl mix all the sauce ingredients and pour over the salad ten minutes before serving.
Serve with toasted bread.
Chicken Legs With Chestnuts
A wonderful combination of wine and chestnuts give this chicken dish the magic that will bring a huge smile to everyone's face! Serving 4, it is perfect for a family gathering!
4 chicken legs with thighs, cut in halves and skinned
2 tablespoons olive oil
Salt and freshly ground pepper
1 large onion, chopped
3 garlic cloves, minced
1 tablespoon grated fresh ginger
3/4 cup red wine
3 tablespoons balsamic vinegar
2 3 1/2-
3 tablespoons parsley, finely minced
Put 1 tablespoon of oil in a pot and sauté the chicken legs and thighs for 2 minutes on each side. Take them out and set aside. Season with salt and pepper.
Add the remaining oil to the pot and add the onion to the pot. Sauté for 2 minutes.
Add the garlic and ginger; then sauté for 1 minute.
Put the chicken back into the pot and add the wine, vinegar and the chestnuts. Bring ingredients to a boil and cook in covered pot on a medium heat for 25 minutes.
Transfer to a large serving platter, and sprinkle the parsley on top.
Serve with mashed potatoes.
Ruth Milstein is the author of the award-