passover palate
Lemon Chicken Stew
This recipe is suggested for a winter night.

I found that interesting because I tend to
associate lime with warmer weather, but it
is delicious 365 days a year.

Like the recipe above, this presumes
bone-in pieces, but I prefer the conve-
nience of boneless. You do you!
Outside of Passover, egg noodles
can be added to the finished stew or
served beneath it. During Passover, it
can go over mashed potatoes or sim-
ply be offered solo in a warming bowl.

Serves 4
Serves 6-8
4 pieces chicken (more if you want
leftovers) ⅓ cup lime juice
¼ cup brown sugar
½ cup cooking oil
2 tablespoons yellow mustard
1 teaspoon grated lime zest
1 clove garlic, minced
Mix all the marinade ingredients. Add
the chicken pieces and coat. Leave the
chicken in the marinade for 4-24 hours.

Heat your grill or broiler. Cook away
from direct heat. For boneless pieces,
cook about 18 minutes total; for bone-in
pieces, cook about 30 minutes until done.

6 bone-in chicken thighs or breasts
1 tablespoon vegetable oil
3 carrots, chopped
1 onion, chopped
1 stalk celery, chopped
¼ teaspoon dried thyme
1 bay leaf
2 cups chicken broth
4 cups water
⅓ lemon juice
1 cup crushed tomatoes
Salt and pepper to taste
Tabasco sauce to taste
pan. Lower the heat, and sauté it for 5
minutes. Return the chicken to the pan, add
the stock and water, and bring it to a
boil. Add the tomatoes, lemon juice,
thyme, bay leaf, salt, pepper and
Tabasco. Lower the heat, cover the pan
and simmer for about 45-60 minutes
until the chicken is very tender.

Remove the chicken from the pan,
and pull it from the bone into small
pieces. Return it to the pan. Remove
the bay leaf, and add salt, pepper,
Tabasco and lemon juice to taste.

If desired, add cooked noodles to the
stew, or serve atop noodles or rice. ■
Keri White is a Philadelphia-based
freelance food writer.

ChaoticDesignStudio / AdobeStock
Lime-Mustard Chicken
In a large Dutch oven, heat the oil
over medium-high, and brown the
chicken on all sides. Remove the
chicken, and add the vegetables to the
Chag sameach
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