Best 6 Sephardic Roast Chicken With Orange Lemon And Ginger Recipes
**Dive into the tantalizing world of Sephardic cuisine with our exquisite Roast Chicken with Orange, Lemon, and Ginger recipe. This traditional dish, originating from the rich culinary heritage of the Sephardic Jewish communities, promises an explosion of flavors that will delight your palate.**
**Inspired by the vibrant culture and traditions of the Sephardic people, this recipe takes you on a culinary journey through time. The succulent chicken is roasted to perfection, infused with a medley of aromatic spices, zesty citrus fruits, and the warmth of ginger. As the chicken roasts, its crispy skin caramelizes, creating a delightful contrast to the tender and juicy meat.**
**Accompanying the chicken is a vibrant array of side dishes that complete this culinary masterpiece. Savor the tangy and refreshing flavors of the Orange and Lemon Salad, where the sweetness of oranges and the tartness of lemons blend seamlessly. Delight in the fluffy and aromatic Saffron Rice, infused with the delicate fragrance of saffron and herbs.**
**Indulge in the creamy and flavorful Orange and Lemon Sauce, perfect for drizzling over the chicken or rice. Experience the crunch and zest of the Pickled Vegetables, adding a delightful tang to each bite. And for a touch of sweetness, relish the Orange and Lemon Compote, a harmonious blend of citrus flavors that complements the savory dishes.**
**Embark on this culinary adventure and immerse yourself in the rich tapestry of Sephardic cuisine. With our detailed and easy-to-follow recipes, you can recreate this delectable feast in your own kitchen, transporting your taste buds to a realm of culinary delight.**
ROAST CHICKEN WITH ORANGE, LEMON, AND GINGER
Provided by Joyce Goldstein
Categories Chicken Ginger Rice Appetizer Roast Sauté Passover Rosh Hashanah/Yom Kippur Lemon Orange Fall Kosher Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Preheat an oven to 350ºF.
- Cut the lemon into quarters. Rub the outside of the chicken with one of the lemon quarters, then discard. In a small bowl, stir together the lemon and orange zests and 1 tablespoon of the grated ginger. Rub this mixture evenly in the cavity. Put the lemon and orange quarters inside the bird. Place the chicken on a rack in a roasting pan. Sprinkle it with salt and pepper. In the now-empty small bowl, combine the melted margarine or olive oil, lemon and orange juices, honey, and the remaining 2 tablespoons ginger. Mix well.
- Place the chicken in the oven and roast, basting with the citrus juice mixture at least 4 times during cooking, until the juices run clear when the thigh is pierced with a knife, about 1 hour.
- Transfer to a serving platter and let rest for 10 to 15 minutes. Carve the chicken. Garnish with orange sections.
- Variation: Use 4 tablespoons pomegranate juice in place of the lemon juice.
ORANGE HERB ROASTED CHICKEN
This whole roasted chicken turns out terrifically flavorful and tender, and the broth left in the bottom is a perfect gravy in itself!
Provided by Nellie Fiorenzi
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Pour the chicken broth into a small roasting pan, and set aside.
- Loosen the skin from the breasts and thighs of the chicken. Stuff the butter pieces evenly underneath the skin of the chicken, and place into the roasting pan. Squeeze the orange halves over the chicken, and stuff the orange halves into the chicken cavity. Tie the legs together with kitchen twine. Sprinkle the chicken with salt and pepper to taste, then rub in the minced garlic. Drizzle the melted butter all over the chicken, then lay the herb sprigs onto the breast and around the legs.
- Cover the dish with aluminum foil, and bake in the preheated oven for 20 minutes. Uncover and baste the chicken with the pan juices. Continue cooking until the chicken is no longer pink, or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 1 to 2 hours. Baste the chicken every 10 to 15 minutes after you uncover it. Once cooked, allow the chicken to rest out of the oven for 10 minutes before slicing.
Nutrition Facts : Calories 705 calories, Carbohydrate 8.8 g, Cholesterol 263.4 mg, Fat 53.5 g, Fiber 2.5 g, Protein 46.7 g, SaturatedFat 25.8 g, Sodium 379.5 mg
LEMON-GINGER CHICKEN WITH ROASTED ROOT VEGETABLES
Steps:
- Preheat oven to 425°F. Whisk first 6 ingredients in small bowl. Rinse chickens inside and out; pat dry. Rub oil mixture in cavities and over outside of chickens. Tie legs together with string to hold shape. Tuck wing tips under. Place chickens on rack set in large roasting pan. Roast chickens until juices run clear when thigh is pierced or until thermometer inserted into thickest part of thigh registers 180°F, about 1 hour 15 minutes.
- Transfer chickens to platter. Pour pan juices into medium bowl; spoon off fat and discard. Drizzle juices over chickens. Surround chickens with Roasted Root Vegetables. Sprinkle vegetables with parsley.
ROASTED SEPHARDIC (YEMENITE) CHICKEN WITH POTATOES
This is so easy, you'll want to make it all the time. It's so tasty, you'll be craving it all the time! The best part is when someone bites into the potatoes and has that look of ecstasy.
Provided by AniSarit
Categories One Dish Meal
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400deg F.
- In a large pan, place the chicken, potatoes, onions, red pepper, and the optional ingredients (if you're using them), and drizzle all the spices and olive oil on top, and mix well to coat everything (I recommend doing this with latex gloves as the turmeric can be a real pain to take off of skin!).
- Relayer so that the chicken skin side is up and that all the chicken is on one layer. Add the tomato slices (or whole cherry tomatoes).
- Cover with aluminum foil and bake for about an hour. Baste with juices mid-way if you like, and ensure the chicken is cooked all the way through (may need more time if pieces are large).
- It's ready when a fork easily breaks the potatoes, and the chicken is soft.
- Remove foil, and broil for 3-5minutes until chicken skin and potatoes are crispy on top (careful not to burn!).
- Enjoy!
ROAST CHICKEN WITH ORANGE, LEMON & GINGER
Ginger arrived in Italy with Arabic traders or North African Jewish immigrants, so it's likely that this is a Sicilian or Livornese recipe. From "Cucina Ebraica" by Joyce Goldstein.
Provided by Chef Kate
Categories Whole Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat an oven to 400°F
- Cut the lemon into quarters.
- Rub the outside of the chicken with one of the lemon quarters then discard.
- In a small bowl, stir together the lemon and orange zests and 1 tablespoon of the grated ginger.
- Rub this mixture evenly in the cavity and put the lemon and orange quarters inside the bird.
- Place the chicken on a rack in a roasting pan.
- Sprinkle it with salt and pepper.
- In the now-empty small bowl, combine the melted olive oil, lemon and orange juices, honey, and the remaining 2 tablespoons ginger and mix well.
- Place the chicken in the oven on its side and roast about ten minutes; turn on its other side and roast ten minutes more.
- Turn oven down to 350°F and turn chicken so it is roasting breast side up and roast till done--about another 40 minutesuntil the juices run clear when the thigh is pierced with a knife, about 1 hour.
- Baste with the citrus juice mixture at least 4 times during cooking.
- Transfer to a serving platter and let rest for 10 to 15 minutes.
- Variation: Use 4 tablespoons pomegranate juice in place of the lemon juice.
APPLE CIDER BRISKET
From "Adventures in Jewish Cooking" by Jeffrey Nathan. I found this in the paper. Cook and serve the NEXT day which I didn't include in the cook time.*Variation in "Jewish Cookery" by Leah H. Leonard is similar but instead of using rosemary and thyme for the spices, her recipe uses 1/8 tsp. ginger, 1/8 tsp. allspice and 2 bay leaves instead. Just thought I'd post this here too.
Provided by Oolala
Categories Roast Beef
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Position rack in the center of the oven and heat to 325 dgrees F.
- heat the oil in a large Dutch oven or small roasting pan over medium-high heat. Add the brisket and cook, turning once until browned on both sides, about 8 minutes. Transfer to a plate.
- Add the onions to the same pot and cook, stirring occasionally, just until softened, about 5 minutes. Place the brisket on top of the onions, add the cider and molasses and sprinkle with the garlic and herbs. If necessary, add more cider (or even water) to almost cover the brisket. Bring to a simmer then cover tightly and place in the oven and bake for 3 hours or until fork tender.
- Uncover and let the brisket cool in the pot. Cover and refrigerate until the next day.
- Scrape off and discard any hardened fat on the surface of the cooking liquid. Transfer meat to a carving board and slice thinly against the grain.
- Meanwhile, bring the cooking liquid to a boil over high heat. Taste and if the flavor needs concentrating, simmer for a few minutes to evaporate excess liquid. Season with salt and pepper to taste.
- Return the sliced brisket to the liquid , reduce the heat to medium-low; simmer until heated through. Serve hot with the onions.
Nutrition Facts : Calories 1574.6, Fat 125.1, SaturatedFat 49.1, Cholesterol 331.1, Sodium 303.8, Carbohydrate 30, Fiber 1.4, Sugar 18.8, Protein 77.8
Tips:
- Use the right chicken: A whole chicken is best for this recipe, and a 3-4 pound chicken will yield about 6 servings.
- Prepare the chicken properly: Rinse the chicken inside and out and pat it dry with paper towels. This will help the spices and marinade adhere to the chicken.
- Use a flavorful marinade: The marinade for this recipe is made with a blend of olive oil, lemon juice, orange juice, ginger, garlic, cumin, and coriander. Be sure to let the chicken marinate for at least 30 minutes, or up to overnight.
- Roast the chicken at a high temperature: This will help the chicken cook quickly and evenly. Roast the chicken at 425 degrees Fahrenheit for 15 minutes, then reduce the heat to 375 degrees Fahrenheit and continue roasting for another 45-60 minutes, or until the chicken is cooked through.
- Let the chicken rest before carving: This will help the juices redistribute throughout the chicken, making it more tender and flavorful. Let the chicken rest for 10-15 minutes before carving.
Conclusion:
This Sephardic Roast Chicken with Orange, Lemon, and Ginger is a delicious and flavorful dish that is perfect for a special occasion or a weeknight meal. The chicken is marinated in a blend of citrus juices, ginger, garlic, and spices, then roasted until it is cooked through. The result is a moist and tender chicken with a crispy skin and a delicious flavor. Serve the chicken with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.
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