Passover Stuffed Chicken

 

The Passover Sedar is an untapped resource for cooking inspiration. On a single plate, you've got charoset (a nutty, sweat apple mixture); parsley (to be dipped in salty "tears"); and of course, a giant chunk of horseradish. Ingredients which not only represent the hardship of the Israelites way long ago, but also a group of flavors which expertly compliment and balance each other. While most Sedar guests nervously nibble at the bitter horseradish root, I found from early on that I actually liked the taste. I enjoyed the spark it sent up my sinuses. And I loved how it played with the other sweet and salty foods. So for this horseradish challenge, I thought why reinvent the Torah? And instead of trying to come up with a new horseradish flavor combination of my own, I took my cues from the burning bush and stuffed the most outstanding Sedar savories into one juicy piece of chicken. Dayenu!

What you will need

1/3 cup chopped fresh horseradish, peeled and washed

1/3 cup roughly chopped fresh parsley

4 cloves garlic, peeled

3 tablespoons water

2 tablespoons apple cider vinegar

1 tablespoon honey

4 chicken legs and thighs, with bone and skin

1 teaspoon olive oil

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