Sephardic Chicken with Olives and Honey

Serves 4 to 5

For the Sauteed Vegetables
  • 2 tablespoons olive oil
  • 6 to 8 ounces shallots, chopped
  • 2 cloves garlic, finely chopped
  • 8 ounces white mushrooms, sliced

For the Chicken
  • 4 to 5 large boneless, skinless chicken breast halves
  • 1/2 cup matzoh cake meal
  • 1 tablespoon Moroccan Spice Mix
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 2 tablespoons olive oil, or more as needed
  • 1 tablespoon nondairy margarine



Excerpted from “Cooking Jewish” by Judy Bart Kancigor. Copyright © 2007. Reprinted by permission of Workman Publishing Company, Inc.

 

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