Posts Tagged: chicken Results 24
Tzimmes is a sweet Ashkenazi stew in which the ingredients vary depending on family origin and tradition. The dish is often eaten during the Jewish High Holidays to symbolically usher in a sweet new year. This sweet-and-savory chicken tzimmes is an easy dish with a built-in side. The juices of the chicken enhance the flavors of the carrots and prunes. It’s filling when paired with rice or kasha, and it’s colorful and complex enough to serve for the holidays. — Liz Alpern, co-author of “The Gefilte Manifesto.”
I’m not going to encourage you to whip this up on a work night. The prep takes about 45 minutes and is followed by 30 minutes of pressure-cooking time. But if you’re interested in making what tastes like a proper slow-cooked tagine — a spicy, complex North African-inspired stew with meat that’s moist and tender — in a fraction of the time it would normally take, I encourage you to try this. And if you don’t have a pressure cooker, go ahead and simmer the stew on the stovetop in a heavy pot, covered, until the chicken is very tender, about an hour and a half.
There are many deeply upsetting things about the Chelsea bomber, and one that I keep coming back to is that he made weaponry out of a kitchen tool.
I had a beautiful Hungarian grandmother, born Erzsébet Weisz and redubbed Elizabeth Weiss when she and her parents and brother and sister moved to New York from Miskolcz in the 1920s. I called her Nana and she called me darling. (It sounded like dahhrrlink, as if spoken by a brainiac Zsa Zsa Gabor.) Nana said her Ws like Vs and her Vs like Ws, so as she told it, proudly, I vent to Wassar. She had gone to another of the seven sisters, Barnard, where she graduated Phi Beta Kappa in 1926, a brand new immigrant who had enrolled only two years earlier, no less. She went on to get a Master’s at Columbia; then taught at Hunter College and later — after being denied tenure for marrying my grandfather — at Horace Mann. She spoke five languages, had perfect skin, and made splendid baby lamb chops and a mean chicken-in-the-pot.
Food editor Liza Schoenfein was pleased to discover this deeply flavorful chicken dish in “The Community Table: Recipes & Stories from the Jewish Community Center & Beyond” by Katja Goldman, Judy Bernstein Bunzl and Lisa Rotmil. (Click here to find out why.)