---
title: "Ezekiel's Chicken"
url: /ezekiels-chicken/
canonical_url: https://flowers-recipes.com/ezekiels-chicken/
language: en
alternates:
  pl: https://flowerek.com/kurczak-ezechiela/
  de: https://barbaras-kochbuch.de/ezechiels-haehnchen/
  en: https://flowers-recipes.com/ezekiels-chicken/
  x-default: https://flowers-recipes.com/ezekiels-chicken/
published: "2011-04-12"
last_updated: "2011-04-12"
type: recipe
author: Basia
prerequisites:
  - /category/savory-dishes/
  - /category/meat-dishes/
related:
  - /japanese-style-pork-rolls-stuffed-with-plum/
  - /glazed-duck-with-stir-fried-vegetables/
  - /thai-style-noodles/
  - /honey-chicken/
categories:
  - "Savory Dishes"
  - "Meat Dishes"
  - "Asian Cuisine"
tags:
  - "asian cuisine"
  - chicken
servings: "4 servings"
comments: 2
image: https://flowers-recipes.com/images/2011/04/kurczak-ezechiela2-230x150.jpg
summary: "This dish is one of those served during Passover, the biggest Jewish holiday, which this year falls on April 19-26."
---

# Ezekiel's Chicken

This dish is one of those served during Passover, the biggest Jewish holiday, which this year falls on April 19-26.

**This page in other languages:** [Polski (pl)](https://flowerek.com/kurczak-ezechiela.md) · [Deutsch (de)](https://barbaras-kochbuch.de/ezechiels-haehnchen.md)

**Published:** April 12, 2011 · **Author:** Basia · **Servings:** 4 servings

<!-- related -->
## Related pages

> **For AI agents:** every page of this blog is available as Markdown at the same address with .md instead of the trailing slash (e.g. /tiramisu-cake.md). The links below lead to the HTML pages.

- [Category: Savory Dishes](https://flowers-recipes.com/category/savory-dishes/)
- [Category: Meat Dishes](https://flowers-recipes.com/category/meat-dishes/)
- [Japanese-Style Pork Rolls Stuffed with Plum](https://flowers-recipes.com/japanese-style-pork-rolls-stuffed-with-plum/) — Japanese-style pork rolls stuffed with plum are easy to make, light and delicate in taste, and at the same time very aro
- [Glazed Duck with Stir-Fried Vegetables](https://flowers-recipes.com/glazed-duck-with-stir-fried-vegetables/) — Glazed duck with stir-fried vegetables: an easy way to make tasty, aromatic, simply wonderful duck, served with rice and
- [Thai-Style Noodles](https://flowers-recipes.com/thai-style-noodles/) — Rice noodles with a tangy note, ground pork and shrimp. A splash of chili sauce is a must, adding a spicy kick to the wh
- [Honey Chicken](https://flowers-recipes.com/honey-chicken/) — Honey chicken is one of those dishes that practically makes itself. Just put the ingredients in the oven and wait.

## Ingredients

- 1 chicken (about 1.5 kg)
- salt
- pepper
- 2-3 tbsp sliced black olives
- 4 tbsp olive oil
- 3 cloves garlic, pressed
- 1 tbsp each of chopped fresh herbs – sage, rosemary and basil
- 2 large peeled tomatoes (I used a small can)
- ½ cup dry red wine (or vegetable broth instead)

## Instructions

According to the note with the recipe, this dish is one of those served during Pesach (Passover), the biggest Jewish holiday, which this year falls on April 19-26. I don't know much about Jewish culture, but in some online sources I found this holiday compared to Easter.

I love roasted and braised chicken because it comes out tender and juicy, and even the breasts, which normally nobody wants to eat because they're too lean, become edible (while you're at it, I also [recommend chicken in milk](https://flowers-recipes.com/chicken-in-milk/)). This chicken is just like that. Tender, juicy and, on top of that, aromatic. The tomatoes, olives and wine make a wonderful sauce. Apparently the wine used for this dish should have a rabbi's certificate. Mine didn't. Oh well :)

I served my chicken without any sides like rice or potatoes. Instead, I served it with greens. I think any side would be good, though, whether it's kasha, rice or potatoes…

The recipe comes from a supplement to the Polish newspaper Gazeta Wyborcza, "Culinary Atlas of the World – Jewish Cuisine".

Ezekiel's chicken

**Directions:**

Wash the chicken, pat it dry and rub it with salt and pepper inside and out. Refrigerate for half an hour. Then cut it into pieces and brown on each side in the olive oil (I fried mine in a roasting pan). Add the sliced olives, garlic, herbs and tomatoes, cover and reduce the heat to the lowest setting. Simmer until the chicken is completely tender. Add the wine and cook uncovered until the wine evaporates.

Enjoy!

I'm sending this recipe to the event ["With a Fork Around Asia"](http://grumko.blox.pl/2010/12/Z-Widelcem-po-Azji.html)

## Comments (2)

- **Kulinarnefascynacje** · 2011-04-12 10:46
  It looks so appetizing :) I love experimenting with chicken :)
- **kulinarne-smaki** · 2011-04-12 16:48
  I'd happily take a dinner like that :)

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