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You know how you’re left with a little chili sauce, some ketchup, a few drops of hot sauce, and so on, and you don’t want to throw them out, but you certainly don’t want them in your fridge over Pesach? This chicken utilizes all of the above plus bread crumbs. I’ve made it many times, and my family and guests never tire of it. Thanks, Simi H.
1 and 1/2 chickens, cut into eighths
1–2 tablespoons oil
8 cloves garlic total, 4 crushed (or 4 cubes Gefen Frozen Garlic) and 4 sliced
5–6 tablespoons chili sauce
1 and 1/2 tablespoons Gefen Honey
1 teaspoon paprika
4 splashes hot sauce, or to taste
a generous squirt of ketchup
1/2–1 teaspoon salt
Gefen Bread Crumbs, for coating chicken
sesame seeds, for sprinkling (optional)
Clean and dry chicken pieces and place in a 9×13-inch baking pan. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Sauté garlic in oil for one to two minutes, stirring constantly, taking care that it doesn’t burn. Combine garlic with other sauce ingredients and spread over chicken pieces until evenly coated. Cover with foil and bake for one hour.
Remove chicken from oven and sprinkle generously with bread crumbs and sesame seeds. Return to oven and continue baking, covered, for an additional 1/2 hour. Remove foil and bake uncovered for additional 1/2 hour, until chicken looks crispy.
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Chicken pieces in breaded chile sauce Is 2 hours in total not too long for the chicken pieces to cook?
I always say that oven temps vary and so do chicken piece sizes. Using a thermometer will be help you determine when it’s done. It should register 160. I hope that helps.
I baked it for 1 1/2 hours and it was fine
Amazing!
Mmmm… Totally different than I expected, but really yummy! Put potatoes under it and they were super moist and flavorful. Thanks for a keeper!
Thanks Nechama!