Sweet and savory, with creamy kishka encased in succulent chicken.
- Cook Time
- Prep Time
- 4 ServingsServings
- 4 chicken breast halves (2 pounds total)
- Pesach kishka (recipe below
- Olive oil, for brushing
- Kosher salt
- Coarse black pepper (optional)
- Orange sauce (recipe below)
- 1 large sweet potato (¾ pound)
- 1 large carrot (¼ pound)
- 1 medium onion (¼ pound)
- ⅓ cup extra light olive oil
- 1½ tablespoons kosher salt
- 4 cups potato starch or tapioca starch
- 1 cup freshly squeezed orange juice
- 2 tablespoons sugar
- 1 teaspoon fresh ginger, finely grated
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons potato starch or tapioca starch
Preheat oven to 350°F.
Remove chicken tenders from each chicken breast half, and set aside for another use. Pound chicken cutlets until they are 1/4-inch thick.
Scoop out 1/3 to 1/2 cup of kishka for each chicken breast half. Roll kishka into a log and place into the center of a flattened cutlet. Repeat with remaining chicken pieces. Roll the cutlets around the kishka, tucking in the ends. You will have some extra kishka.
Place the kishka stuffed chicken seam side down on a baking pan. Brush each roll with olive oil. Season with salt, and pepper if using.
Bake, uncovered, for 30 minutes. Remove pan from oven, and allow chicken to rest for 10 minutes.
Arrange each stuffed chicken on individual serving plates. Drizzle with orange sauce.
Slice each chicken roll up carefully into ⅓-inch thick slices, and arrange the slices leaning slightly onto each other, domino card style. Serve.
Preheat oven to 350°F. Grease a 9- x 13-inch baking pan, and set aside.
In a food processer fitted with the knife blade, process potato, carrot, and onion until they are ground very finely, stopping the machine and scraping down the sides with a rubber spatula as necessary. Pour the processed vegetables into a large bowl, and add oil and salt.
Add potato starch or tapioca starch, 1 cup at a time. Keep adding more starch and kneed as you go along, until you have a dough-like mixture that holds together.
Press the kishka into the greased pan, and even out the top with the back of a rubber spatula.
Bake uncovered for 45 minutes. Set aside until just cool enough to handle.
Yield: 2 small kishka loaves
Combine orange juice, sugar, and ginger into small saucepan. Heat until bubbly.
Dissolve starch in lemon juice. Add to simmering liquid. Stir until sauce is nice and thick.
Yield: 1 cup
As seen in Joy of Kosher with Jamie Geller Magazine - Pesach 2012 - Subscribe Now