Just in time for your Pesach menu planning, I have an awesome giveaway for my KOAB friends today!
Emunah of America has published a brand new cookbook by the singular kosher chef Elizabeth Kurtz, called Celebrate: Food Family Shabbos.
I received an advanced copy and was completely WOWed. This gorgeous, hard-covered cookbook is filled with innovative, beautiful recipes that are perfect for Shabbos – yet simple enough for weekday cooking.
Each recipe includes helpful instructions about how to make ahead and reheat for the best results – advice I particularly appreciate. (Successfully re-heating food on Shabbat remains totally hit or miss in my house – just yesterday, I destroyed the roasted potatoes on the plata!)
While Celebrate is definitely a book focused on Shabbat cooking, there are many recipes that are Pesach-friendly, the instructions for which are also provided. One that especially caught my eye was this beautiful Shabbat Chicken with Dried Fruit.
Note: If you have trouble finding the dried spices that are Kosher for Passover, you can always buy fresh. (For an easy dried to fresh conversion, just use three times the amount of fresh that is called for dried.)
Sabbath Chicken with Dried Fruit
- 1/2 cup orange juice
- 1 cup dried apricots, prunes, or a combination of any dried fruit
- 12 cloves garlic, minced
- 1/2-inch piece fresh ginger, peeled and finely chopped (about 11/2 tablespoons)
- 2 tablespoons dried oregano
- 1 tablespoon dried thyme
- 1/3 cup red wine vinegar
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons fresh lemon juice
- 2 bay leaves
- 2 (3- to 4-pound) chickens, cut into 8 pieces
- 11/2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 cup packed light brown sugar
- 1/2 cup white wine
In a small bowl, pour orange juice over dried fruit and let soak to plump the fruit, about 10 minutes. In a separate small bowl, whisk together garlic, ginger, oregano, thyme, vinegar, olive oil, lemon juice, and bay leaves.
Place chickens in two roasting pans. Pour marinade equally over each chicken and massage into chicken. Add orange juice and fruit mixture equally to each roasting pan.
Cover pans and marinate in the refrigerator for 4 hours or up to overnight.
Preheat oven to 375°F. Sprinkle chicken with salt and pepper, and then drizzle equally with brown sugar and white wine. Bake until chicken is nicely browned on top and registers 165°F in the thickest part of the thigh, about 1 hour and 15 minutes.
Serve with pan juices and dried fruit.
If you love getting inspiration and cooking delicious recipes from kosher cookbooks, this is definitely one you are going to want to add to your collection. In fact, I think it’s one of the best I’ve seen in nearly 6 years of kosher blogging!
Emunah is so sure that KOAB readers will love Celebrate that they are offering us an exclusive 20% off coupon code, which will drop the price from $29.95 to $23.96. This is the lowest price available anywhere – you won’t do better!
Just be sure to use the coupon code Celebrate16 at checkout. Shipping is a flat rate of $8, but those of you who live in New York, you can arrange for local pick-up to bypass the shipping fees.
All proceeds from cookbook sales will benefit EMUNAH’s children in Israel.
In addition to scoring a great deal on this delightful cookbook, three lucky KOAB readers will have the opportunity to WIN their own copy.
To enter to win, please complete the Rafflecopter widget below. Only the first entry form is required, but you may complete additional entries for more chances to win. Please note that winners must be 18 years or older and residents of the US.
Disclosure: I received a copy of Celebrate in order to facilitate my review. I was not otherwise compensated for writing this review, nor for hosting this giveaway.