When it comes to cooking, there’s nothing quite like a delicious chicken dish. Whether you’re looking for a classic roast chicken or something more adventurous, this bird has endless possibilities. As someone who follows a kosher diet, you may think that finding flavorful and traditional chicken recipes might be a challenge. But fear not! With the right techniques and ingredients, you can create mouth-watering meals that are both delicious and in line with your dietary restrictions.
In this article, we’ll explore 18 delectable kosher chicken recipes that are sure to become new favorites. From classic dishes like roast chicken with herbs to more exotic flavors like spicy tagine, there’s something for everyone. So let’s get started and take a look at what’s cooking in the world of kosher chicken!
Classic Kosher Roast Chicken with Herbs
Savor the flavors of this timeless roast chicken recipe, infused with a blend of aromatic herbs and spices, perfect for Shabbat dinner or any special occasion.
Ingredients:
– 1 whole kosher chicken (3-4 lbs)
– 2 tbsp olive oil
– 2 tbsp chopped fresh thyme
– 2 tbsp chopped fresh rosemary
– 1 tsp dried oregano
– Salt and pepper, to taste
– 1 lemon, quartered
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the chicken and pat dry with paper towels.
3. In a small bowl, mix together olive oil, thyme, rosemary, oregano, salt, and pepper.
4. Rub the herb mixture all over the chicken, making sure to get some under the skin as well.
5. Stuff the cavity with the quartered lemon and tie the legs together with kitchen twine.
6. Place the chicken in a roasting pan and roast for 45-50 minutes or until the internal temperature reaches 165°F (74°C).
7. Let the chicken rest for 10-15 minutes before carving and serving.
Cooking Time: 45-50 minutes
Kosher Chicken Schnitzel with Lemon
This recipe combines the crispy goodness of schnitzel with a burst of citrus flavor, all within the guidelines of kosher dietary laws. The result is a delicious and satisfying meal that’s sure to please.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup all-purpose flour
– 1/2 teaspoon paprika
– 1/4 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 large eggs
– 1 cup panko breadcrumbs
– 2 tablespoons lemon juice
– Vegetable oil for frying
Instructions:
1. In a shallow dish, mix together flour, paprika, garlic powder, salt, and pepper.
2. Dip each chicken breast in the flour mixture, then the eggs, and finally the panko breadcrumbs, pressing gently to adhere.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
4. Fry the breaded chicken breasts for about 3-4 minutes on each side, or until golden brown and cooked through.
5. Remove from heat and squeeze lemon juice over the top of each breast.
6. Serve hot and enjoy!
Cooking Time: About 15-20 minutes per batch, depending on the size of your chicken breasts.
Spicy Kosher Chicken Tagine
Experience the bold flavors of North Africa with this Spicy Kosher Chicken Tagine recipe, made with tender chicken, aromatic spices, and a hint of heat. This classic Moroccan dish is perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 lb boneless, skinless kosher chicken thighs
– 2 tbsp olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp ground cinnamon
– 1/4 tsp ground cayenne pepper (or more to taste)
– 1 can (14 oz) diced tomatoes
– 1 cup chicken broth
– Salt and pepper, to taste
– Fresh parsley or cilantro, for garnish
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, smoked paprika, cinnamon, and cayenne pepper. Cook for 1 minute, stirring constantly.
3. Add chicken, diced tomatoes, and chicken broth. Bring to a boil, then reduce heat to low and simmer, covered, for 30-40 minutes or until chicken is cooked through.
4. Season with salt and pepper to taste. Garnish with parsley or cilantro.
Cooking Time: 30-40 minutes
Kosher Chicken Matzo Ball Soup
This classic comfort food is a staple of Jewish cuisine, perfect for warming up on a chilly day or as a nourishing meal any time of the year. This recipe combines tender chicken, fluffy matzo balls, and a rich vegetable broth to create a dish that’s both satisfying and kosher.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 medium carrots, peeled and chopped
– 2 stalks celery, chopped
– 2 cloves garlic, minced
– 4 cups chicken broth (kosher)
– 1/2 cup matzo meal
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons vegetable oil
Instructions:
1. In a large pot, sauté the chopped carrots, celery, and garlic in oil until tender.
2. Add the chicken and cook until browned, breaking it up with a spoon as needed.
3. Pour in the chicken broth and bring to a boil.
4. Reduce heat and simmer for 20-25 minutes or until the vegetables are very tender.
5. Meanwhile, combine matzo meal, salt, and pepper in a bowl.
6. Gradually add warm water to the mixture, stirring until a dough forms.
7. Drop the dough by spoonfuls into the soup and cook for an additional 10-15 minutes or until the matzo balls float to the surface.
Cooking Time: 40-45 minutes
Honey Garlic Kosher Chicken Thighs
Sweet and savory, these Honey Garlic Kosher Chicken Thighs are a delicious twist on traditional chicken dishes. Perfect for a weeknight dinner or special occasion, this recipe is sure to please!
Ingredients:
– 4-6 bone-in, skin-on kosher chicken thighs
– 1/4 cup honey
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together honey, garlic, olive oil, paprika, salt, and pepper.
3. Place chicken thighs in a shallow baking dish and brush the honey-garlic mixture evenly over both sides of the chicken.
4. Bake for 25-30 minutes or until cooked through, flipping halfway through cooking time.
5. Garnish with fresh parsley or thyme, if desired.
Cooking Time: 25-30 minutes
Kosher Chicken Shawarma with Tahini
Experience the flavors of the Middle East with this mouthwatering Kosher Chicken Shawarma, served with a creamy and tangy tahini sauce. This recipe is quick, easy, and perfect for a weeknight dinner or lunch.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into thin strips
– 2 tbsp olive oil
– 2 tsp lemon juice
– 1 tsp garlic powder
– 1 tsp paprika
– Salt and pepper to taste
– 4 pita breads
– Tahini sauce (see below)
– Lettuce, tomato, onion, pickles, and parsley for garnish
Tahini Sauce:
– 1/2 cup tahini
– 2 tbsp lemon juice
– 1/4 cup water
– Salt to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, whisk together olive oil, lemon juice, garlic powder, paprika, salt, and pepper. Add chicken and marinate for at least 30 minutes.
3. Grill chicken for 5-7 minutes per side, or until cooked through.
4. Warm pita breads by wrapping in foil and heating on the grill for 2-3 minutes.
5. Assemble shawarma with grilled chicken, tahini sauce, lettuce, tomato, onion, pickles, and parsley.
Cooking Time: 20-25 minutes
Kosher Chicken and Rice Pilaf
A hearty and flavorful pilaf that combines tender chicken, fluffy rice, and a hint of spice, perfect for a quick weeknight dinner or a Shabbat meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 cups cooked white rice (make sure it’s kosher-certified)
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon paprika
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– 2 cups chicken broth
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5-7 minutes. Remove from the skillet and set aside.
3. Reduce heat to medium and add the diced onion. Cook until softened, about 3-4 minutes.
4. Add the garlic, paprika, and cumin. Cook for an additional minute.
5. Stir in the cooked rice, chicken broth, and cooked chicken. Bring to a simmer and cook until the liquid is absorbed and the pilaf is heated through.
6. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Slow-Cooked Kosher Chicken Cholent
Cholent, a traditional Jewish stew, is often served on Shabbat mornings after a long night of prayer and contemplation. This slow-cooked chicken cholent recipe combines tender chicken with hearty vegetables and aromatic spices for a satisfying and comforting meal.
Ingredients:
– 1 lb boneless, skinless kosher chicken thighs
– 2 medium carrots, peeled and chopped
– 2 medium potatoes, peeled and chopped
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 1 cup barley
– 1 can (14.5 oz) diced tomatoes
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp paprika
– Salt and pepper to taste
Instructions:
1. Preheat your slow cooker to low.
2. In a large bowl, combine chicken, carrots, potatoes, onion, garlic, barley, diced tomatoes, olive oil, cumin, paprika, salt, and pepper.
3. Mix well until all ingredients are fully incorporated.
4. Transfer the mixture to the preheated slow cooker and cook on low for 8-10 hours or high for 4-6 hours.
5. Serve hot, garnished with fresh parsley if desired.
Cooking Time: 8-10 hours (low) or 4-6 hours (high)
Kosher Chicken Fricassee with Dumplings
A hearty and comforting dish perfect for a cold winter’s day, this Kosher Chicken Fricassee with Dumplings is a classic recipe that combines tender chicken, flavorful vegetables, and fluffy dumplings. Serve warm and enjoy!
Ingredients:
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 1 cup all-purpose flour
– 2 tsp paprika
– 1 tsp salt
– 1/4 tsp black pepper
– 2 cups chicken broth
– 2 tbsp vegetable oil
– 2 cups dumpling mix (Kosher certified)
Instructions:
1. Heat the oil in a large Dutch oven over medium-high heat. Add the chicken and cook until browned, about 5 minutes. Remove from pot.
2. Add the onions, garlic, carrots, and celery to the pot. Cook until the vegetables are tender, about 10 minutes.
3. Add the flour, paprika, salt, and pepper to the pot. Stir for 1 minute.
4. Gradually add the chicken broth, whisking continuously. Bring to a boil, then reduce heat to low.
5. Simmer for 15 minutes or until the sauce has thickened.
6. Prepare the dumpling mix according to package instructions.
7. Add the dumplings to the pot and simmer for an additional 10-12 minutes or until cooked through.
8. Serve warm.
Cooking Time: 35-40 minutes
Grilled Kosher Chicken Skewers with Tzatziki
Elevate your outdoor gatherings with these flavorful and easy-to-make grilled chicken skewers, served with a refreshing tzatziki sauce. Perfect for summer barbecues or casual get-togethers.
Ingredients:
For the chicken skewers:
– 1 pound boneless, skinless kosher chicken breast or thighs, cut into 1-inch pieces
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 teaspoon dried oregano
– Salt and pepper to taste
For the tzatziki sauce:
– 1 cup Greek yogurt
– 1/2 cup diced cucumber
– 1/4 cup chopped fresh dill
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a bowl, whisk together olive oil, garlic, lemon juice, and oregano. Add chicken and marinate for at least 30 minutes.
3. Thread chicken onto skewers, leaving a small space between each piece.
4. Grill chicken for 8-10 minutes per side, or until cooked through.
5. Meanwhile, combine yogurt, cucumber, dill, and lemon juice in a bowl. Season with salt and pepper to taste.
6. Serve grilled chicken skewers with tzatziki sauce.
Cooking Time: 20-25 minutes
Kosher Chicken Stir-Fry with Vegetables
Quickly cook up a flavorful and nutritious dinner with this simple recipe that combines chicken, vegetables, and savory spices. This dish is perfect for a weeknight meal or as a side for your next Shabbat dinner.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 cup broccoli florets
– 1 teaspoon grated ginger
– 1 tablespoon soy sauce (make sure it’s kosher-certified)
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes. Remove from the pan.
3. Add the onion, garlic, and bell pepper to the pan. Cook until the vegetables are tender-crisp, about 4-5 minutes.
4. Add the broccoli, ginger, soy sauce, salt, and pepper to the pan. Stir-fry for an additional 2-3 minutes.
5. Return the chicken to the pan and stir-fry until everything is well combined and heated through.
6. Serve hot, garnished with green onions if desired.
Cooking Time: Approximately 15-20 minutes.
Kosher Chicken Pot Pie with Flaky Crust
Kosher Chicken Pot Pie with Flaky Crust: A Classic Comfort Food Recipe
This classic chicken pot pie recipe is a staple of comfort food, filled with tender chicken, vegetables, and a rich sauce, all wrapped in a flaky kosher crust.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 medium carrots, peeled and diced
– 2 stalks celery, sliced
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1/2 cup all-purpose flour
– 1 teaspoon paprika
– Salt and pepper to taste
– 1/4 cup chicken broth
– 1/4 cup heavy cream
– 2 tablespoons butter, melted
– 1 pie crust (homemade or store-bought, kosher-certified)
– 1 egg, beaten (for egg wash)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté chicken, carrots, celery, onion, and garlic until the vegetables are tender and the chicken is cooked through.
3. Stir in flour, paprika, salt, and pepper.
4. Add broth, cream, and melted butter; bring to a simmer.
5. Roll out pie crust and place in a 9×13-inch baking dish.
6. Fill with chicken mixture and brush edges of crust with egg wash.
7. Bake for 35-40 minutes or until the crust is golden brown.
Cooking Time: 35-40 minutes
Kosher Chicken Schnitzel Sandwich
A classic comfort food gets a kosher twist with this crispy chicken schnitzel sandwich recipe, perfect for a quick and satisfying meal or snack.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 egg, beaten
– 1 cup panko breadcrumbs (gluten-free)
– Vegetable oil for frying
– 4 hamburger buns
– Lettuce, tomato, pickles, and mustard (optional)
Instructions:
1. In a shallow dish, mix together flour, paprika, salt, and pepper.
2. Dip each chicken breast in the beaten egg, then coat in the flour mixture.
3. Dip the floured chicken in panko breadcrumbs, pressing gently to adhere.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry the schnitzel for about 3-4 minutes on each side, or until golden brown and crispy.
5. Assemble the sandwiches by placing a fried schnitzel patty between two hamburger buns. Add your favorite toppings and serve immediately.
Cooking Time: About 12-15 minutes total (6-7 minutes per side for frying).
Kosher Chicken and Lentil Stew
This comforting stew is a perfect blend of tender chicken, nutritious lentils, and aromatic spices. Perfect for a chilly evening or a busy day, this recipe serves 4-6 people.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 cup dried green or brown lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 4 cups chicken broth
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and black pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat.
2. Add the chicken and cook until browned, about 5-7 minutes. Remove from pot and set aside.
3. Add the onions, garlic, and bell pepper to the pot. Cook until the vegetables are tender, about 5 minutes.
4. Add the lentils, diced tomatoes, cumin, smoked paprika, salt, and black pepper. Stir to combine.
5. Add the chicken broth and bring to a boil. Reduce heat to low and simmer for 30-40 minutes or until the lentils are tender.
6. Return the chicken to the pot and cook for an additional 10-15 minutes or until cooked through.
7. Taste and adjust seasoning as needed. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 45-55 minutes
Baked Kosher Chicken Parmesan
A classic Italian-American dish with a kosher twist, this recipe yields crispy, cheesy, and flavorful chicken parmesan without sacrificing any of its traditional charm.
Ingredients:
– 4 boneless, skinless kosher chicken breasts
– 1 cup breadcrumbs (made from kosher-certified bread)
– 1/2 cup grated Parmesan cheese (kosher-certified)
– 1 egg, beaten
– 1 cup marinara sauce (homemade or store-bought, kosher-certified)
– 1 cup shredded mozzarella cheese (kosher-certified)
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 375°F.
2. In a shallow dish, mix together breadcrumbs and Parmesan cheese.
3. Dip each chicken breast in the beaten egg and then coat with breadcrumb mixture.
4. Place coated chicken breasts on a baking sheet lined with parchment paper.
5. Drizzle marinara sauce over each breast, followed by shredded mozzarella cheese.
6. Season with salt and pepper to taste.
7. Bake for 30-35 minutes or until chicken is cooked through and cheese is melted and golden brown.
Cooking Time: 30-35 minutes
Kosher Chicken Kebabs with Chimichurri
Elevate your summer gatherings with these flavorful and tender chicken kebabs, perfectly seasoned and served with a tangy Argentinean-inspired chimichurri sauce.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 1/2 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup red wine vinegar
– 1/4 cup chopped fresh parsley
– 2 tablespoons freshly squeezed lemon juice
– 10 bamboo skewers
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together olive oil, garlic, paprika, salt, and pepper. Add chicken and marinate for at least 30 minutes or up to 2 hours in the refrigerator.
3. Thread chicken onto skewers, leaving a small space between each piece.
4. Grill kebabs for 8-10 minutes per side, or until cooked through.
5. Meanwhile, combine red wine vinegar, parsley, and lemon juice in a bowl to make chimichurri sauce.
6. Serve grilled chicken kebabs with chimichurri sauce spooned over the top.
Cooking Time: 15-20 minutes
Kosher Chicken and Mushroom Risotto
This creamy risotto dish combines tender chicken, earthy mushrooms, and Arborio rice for a satisfying and flavorful meal that’s perfect for Shabbat dinner. With its rich and savory flavors, this recipe is sure to become a family favorite.
Ingredients:
– 1 lb boneless, skinless kosher chicken breast or thighs, cut into bite-sized pieces
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tbsp olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp dried thyme
– Salt and pepper to taste
– Grated Parmesan cheese (Kosher), for serving
Instructions:
1. Heat the olive oil in a large skillet over medium heat. Add the chicken and cook until browned, about 5 minutes. Remove from the skillet.
2. Add the chopped onion and minced garlic to the skillet; cook until softened, about 3 minutes.
3. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
4. Add the warmed broth, one cup at a time, stirring constantly and allowing each portion to absorb before adding the next.
5. When the rice is cooked, stir in the cooked chicken and mushrooms. Season with salt, pepper, and thyme.
6. Serve hot, topped with grated Parmesan cheese.
Cooking Time: 30-40 minutes
Kosher Chicken Piccata with Capers
Elevate your dinner game with this classic Italian-inspired dish, adapted to suit kosher dietary standards. Thinly pounded chicken breasts are dredged in flour and sautéed to a golden brown, then finished with a tangy caper butter sauce.
Ingredients:
– 4 boneless, skinless kosher chicken breasts
– 1 cup all-purpose flour
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup white wine (kosher)
– 1/4 cup chicken broth (kosher)
– 2 tablespoons unsalted butter
– 2 tablespoons capers, rinsed and drained
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Season the chicken with salt and pepper.
2. Dredge the chicken in flour, shaking off excess.
3. Heat oil in a large skillet over medium-high heat. Sear the chicken for 2-3 minutes per side, until cooked through.
4. Remove the chicken from the skillet; set aside.
5. Reduce heat to medium and add garlic, wine, and broth. Simmer until liquid has reduced by half.
6. Add butter and capers to the skillet. Cook for an additional minute, stirring frequently.
7. Serve the chicken breasts with the caper butter sauce spooned over top. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Summary
Discover a world of flavors with these 18 delicious kosher chicken recipes! From classic roast chicken with herbs to spicy tagine and matzo ball soup, there’s something for every taste bud. Try honey garlic thighs, shawarma sandwiches, or slow-cooked cholent – all perfectly suited for the Jewish dietary laws. With options ranging from comforting pot pies to zesty kebabs, you’ll never get bored with these mouthwatering recipes. Whether you’re a seasoned cook or just starting out, these flavorful and easy-to-follow dishes are sure to become new favorites.
