Ezekiel's Chicken

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). 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"