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The lemony slaw at the base of this dish keeps things light and bright to contrast the heavy flavors present over the course of the holiday. Those small matchstick slices of chicken provide the perfect amount of protein to leave you satisfied as you contentedly look forward to whatever else the seudah has in store.
1 pound (450 grams) thin chicken cutlets, cut into thin strips
1/2 cup Pereg Almond Flour
1 teaspoon garlic powder
1 teaspoon dried parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon sumac (optional)
1/4 cup Tuscanini Apricot Jam
2 tablespoons ketchup
2 tablespoons oil
2 teaspoons imitation soy sauce
2 cubes Gefen Garlic
1 cup shredded white cabbage
1 cup shredded red cabbage
3 tablespoons Gefen Lemon Juice
1 and 1/2 tablespoons Gefen Mayonnaise
1 tablespoon honey
salt, to taste
pepper, to taste
Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius). Spray baking sheet with cooking spray.
Combine the marinade ingredients in a bowl. Add the chicken strips and coat well.
Combine the almond flour with the spices. One by one, coat the chicken in the almond flour mixture before placing it on the prepared baking sheet. Spray the chicken with cooking spray and bake for 10 minutes.
Mix the slaw ingredients together.
To serve, place a spoonful of slaw on each plate. Layer the matchstick chicken on top. Alternatively, arrange the slaw on a platter and spread all the chicken on top.
Styling and photography by Chay Berger. Food prep by Leah Hamoui.
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Chicken was very good, used a bit of balsamic instead of imitation soy sauce. Made it again as cutlets, cooking longer of course and it was also very good.