
Nicole’s Shabbat Service Siddur

Prepare/Brine Chicken and then wash surfaces with bleach water or very hot water and soap, afterwards that came in contact with the chicken. Preheat the oven to 375°–400 for a whole chicken.
In a large casserole dish or cast iron pan, place the potatoes and onions (or other veggies) in the bottom of the pan underneath and around the chicken. Put one of the onion quarters inside the chicken cavity. Squeeze lemon juice over the chicken and place one of the lemon halves inside the cavity, then sprinkle with olive oil and tamari or salt (if you didn’t brine the chicken, no salt is necessary if you brined your chicken in saltwater), curry powder and tarragon. Do a healthy amount of each and spread the herbs around the chicken to insure coverage of the whole bird. Place in the oven and cook for 45 minutes–1.5 hours depending on the size of your chicken. Brush the chicken with the juices that escape three or four times during the cooking. Serve with rice and blanched veggies and a salad.
For breasts, don’t put any vegetables under the chicken, just cook the chicken breasts. Put the herbs/lemon, oil and tamari on both sides of the breasts . It’s better to marinate breasts if you can in this sauce for at least an hour or many hours, but you can make it without marinating as well. You should have some extra sauces leftover in the pan from this once cooked, just place in the oven, whether you’ve marinated or not. Cook in the oven at 375° for 20 minutes to 1/2 hour. You should turn the breasts once about halfway through cooking time. Do not cover.
Ingredients: Always use organic for everything or locally sourced from your area
Combine in a small bowl or jar the sesame oil, vinegar, mirin, lime juice, tamari and ginger and mix well or shake up in the jar. Add the peanut butter and make sure it gets dissolved or blended in well. Put the chopped cabbage, chopped cilantro, chopped Shiso leaf and the toasted sesame seeds in a large bowl and mix well, then pour the dressing over this and toss well. This salad is good the next day. The flavors are a marinade for the cabbage, so it will get less crunchy as time goes by. You can garnish with fresh roasted peanuts or more cilantro. You can also experiment if you don’t have all of these ingredients and just do some combination. Enjoy!
I learned this easy simple recipe from my beloved Mother in Love Maren Frank. She and I don’t like the terms “mother-in-law, daughter-in-law.” They often have negative connotations and the relationship the two of us have is one of loving kindness, shared values and supporting each other in our differences. Much like a good bean salad, the different ingredients make a great combination of flavors. I’m a spicy pepper and she’s a good tomato, or perhaps she’s a nice sharp white onion and I’m the ripe tomato. I’ll let you decide!
Ingredients: Combine all of the ingredients below in a nice glass bowl and mix gently with a spoon and then refrigerate until you are ready to eat. This dish is better served at room temperature, in my opinion, so you can always take it out 1/2 hour before your meal or make it before you are about to eat.
You can eat this plain or throw it over a green salad. It’s a great dish to bring to a potluck, although nobody is having those right now with Covid-19. This recipe is probably the quickest recipe in my repertoire. It takes fifteen minutes to make and if you let it sit for a half hour before serving the flavors are perfectly blended, but you can eat it right away too. It’s wonderful and keeps for two or three days in the fridge.
Thank you Maren! Enjoy!