passover palate
Chicken Three Ways
Courtesy of Aunt Beulah’s Recipe Cards
Keri White
I Africa Studio / AdobeStock
have written before about my
husband’s Aunt Beulah, who was
everyone’s favorite matriarch. I
recently uncovered a tranche of her
recipes, some handwritten and some
typed (on a typewriter!) in her distinc-
tive style, with notes on small modifica-
tions that made everything better.

In honor of her and all the aunts and
bubbies that taught us to love food and
to cook, we continue this series as part
of our food programming.

These recipes, which I pulled off
typewritten sheets in a file folder, are
all suitable for Passover. They could
anchor a seder or serve as a non-seder
meal during the holiday. They are also
tasty, flavorful and healthy and, as
such, are well worth bringing into the
regular rotation all year long.

Beulah recommends bone-in chicken
pieces for these, but for those of us
who prefer boneless, simply sub the
cut you prefer and adjust the cooking
time accordingly.

Lemon-Herb Broiled Chicken
Serves 4
The original recipe advises using “a
small chicken, cut into pieces” and broil-
ing, but this was clearly written before
boneless breasts and thighs became
the norm and grilling emerged as the
go-to cooking method for meat and fish
throughout the year. It is fine to use any
type of chicken you wish and whatever
cooking approach you prefer.

20 MARCH 23, 2023 | JEWISH EXPONENT
4 pieces chicken (or more if you
want leftovers)
⅓ cup olive oil
4 tablespoons fresh lemon juice
1 clove garlic, crushed
2 teaspoons chopped fresh
parsley 2 teaspoons dried oregano
1 teaspoon each salt
and pepper
Mix all the marinade ingredients, and
add the chicken. Coat thoroughly, and
let the chicken sit in the marinade for
2-24 hours.

Broil or grill, basting occasionally
until done. For bone-in, skin-on pieces
in the broiler, cook for about 30 minutes
total on the bottom rack, far from the
heat. For grilled boneless pieces, cook
about 18 minutes total.