The idea came to me when I awoke from a dream with the taste of this delectable dish on my lips. A few days later I noticed an advertisement that a cooking contest was being organized by the Jerusalem Post and the Sheraton Hotels for Pesach dishes.
After a bit of experimenting I submitted the recipe. Not much time later a phone call came through that it was suitable for inclusion in the “Taste of Passover” cookbook, asking what to call it. Naturally, it was my “Dream Chicken.”
A short time later someone from the Sheraton Hotel called to notify me that my recipe was one of 10 meat dishes chosen out of 400 to be cooked in their hotel kitchen.
When I arrived, all the ingredients and equipment were ready for me to begin. I didn’t win top prize, but it was an exhilerating experience.
- Cook Time
- Prep Time
- 1 whole chicken with wings, cleaned and dried
- 3 medium potatoes, peeled, cooked and mashed
- 2 onions, finely diced and fried in oil to golden color
- 10 carrots, sliced thin
- 5 celery stalks, grated
- 4 apples, peeled, cored and medium cubed
- 5 tablespoons of oil
- 1 cup water
- Salt, pepper and paprika to taste
- 3 tablespoons sugar
- 1 tablespoons potato starch
- 1 1/2 tablespoons orange juice
- 1 1/2 tablespoons lemon juice
1. Coat chicken with paprika inside and out.
2. Stuff the cavity with mashed potato, ground pepper and half of the fried onions.
3. Sew up the cavity so the potato mix doesn’t escape. Tie up the legs, tuck in the wings and lay the chicken into a roasting pan.
4. Add the carrots, celery and the remaining fried onions, to the pan, surrounding the chicken. Add the water and cover.
5. In an oven set to 450°F, roast for about an hour.
6. Add the apple cubes around the chicken.
7. Cover and continue roasting for an additional hour.
8. Meanwhile, prepare glaze mixture.
9. After the final hour, remove the cover and coat with the glaze mixture . Rub it in well and return the pan to the oven and roast an additional ¼ hour uncovered.