Chicken and Turkey Recipes

Chicken Casserole is a terrific recipe for Shabbat dinner and whenever you feel like cooking for a crowd. You will need a large baking dish, roaster or Dutch oven for this recipe. The tangy sauce prepared with wine, barbecue sauce and lemon juice is delicious.


  • 2 cut-up chickens, bone-in, skin on
  • 3 onions, large
  • 2 zucchini, medium
  • 3-4 sliced carrots
  • 5-6 potatoes, peeled and sliced
  • ½ cup white or red wine
  • 2/3 cup barbecue sauce
  • 1 tbsp. lemon juice
  • 1 tsp. sugar added to sauce, optional
  • Salt, pepper, garlic powder, to taste
  • 1 tsp. dried oregano

On a clean working surface, season chicken with salt, pepper, garlic powder and oregano. Make sure to coat pieces all over. Brush the bottom of the baking dish with a light layer of oil and evenly distribute the prepared vegetables in the pan. Place pieces of chicken on top of vegetables in a single layer trying not to overlap.

Mix wine, barbecue sauce and lemon juice (plus sugar, if desired) together and pour over chicken.

Bake covered at 375°F for 30 minutes. Remove cover and continue to bake for an additional 20-30 minutes until ingredients are browned and completely cooked.

If desired, you can double the quantity of cooking sauce to 1 1/3 cups barbecue sauce, 1 cup of wine and 2 tbsp. of lemon juice.

Serve with your favorite noodles or rice.

Sweet and Sour Chicken is an easy recipe that makes real ‘comfort Jewish food’, particularly during these cold winter months. For best results, prepare the chicken a day or two ahead of serving – it tastes better after a couple of days. Serve with potatoes and if desired, rice or noodles. Recipe can be doubled.


  • 1 cut-up roasting chicken, bone-in, skin and fat trimmed or skinless
  • 1/2 jar of Duck Sauce (40 oz. jar), your favorite brand and variety
  • 1 package of Kosher dry onion soup mix
  • 2-3 tbsp. brown sugar (more or less depending on your taste preferences)
  • Pinch of garlic powder
  • 1/2 cup ketchup
  • 1/2 cup water or chicken broth
  • 3-4 medium potatoes, cut into bite-sized pieces
  • 2 medium carrots, chopped

Place pieces of chicken in a single layer in a roaster. Add potatoes around the chicken. Mix together duck sauce, onion soup mix, brown sugar, ketchup and water or broth together in a small bowl or measuring cup. Pour mixture over top of chicken and potatoes. Cover the roaster and bake at 350 degrees F for about 90 minutes. If desired, remove cover for final 15 minutes of baking – add extra liquid, if necessary.

Chicken In Leek Garlic Lemon Sauce is made on the stove – at the Holidays, this dish frees up valuable space in the oven. It is an elegant and flavorful main course that will fill your home with a mouthwatering aroma.


  • 1 chicken, cut-up, skin removed
  • 1/3 cup olive oil
  • ¼ cup flour
  • 1 tsp. pepper
  • 2 medium onions, diced
  • 6 cloves garlic, chopped
  • 1 medium leek, cleaned and diced
  • 3 medium carrots, shredded
  • 1 ½ cups white wine (you can substitute chicken stock, water or your favorite juice: ex: pomegranate juice or syrup)
  • ¼ cup lemon juice (freshly squeezed is best)
  • 2 tsp. paprika

Pour half of the oil into a large skillet and leave it nearby. Place flour in a plastic bag together with pepper and mix it up. Place each piece of chicken in bag and shake to coat. Heat oil over medium high and brown each piece of chicken on both sides. Set aside. With brown bits left in skillet, add a bit more oil then the onions, garlic, leek and carrots. Lower heat to medium and saute vegetables until they are soft. Add the wine, lemon juice and paprika, scraping up any brown bits left on skillet. Stir the sauce and let it cook for 10 minutes – it will reduce and thicken.

Add browned pieces of chicken back into sauce and cover. Simmer on low heat until chicken is fork-tender, about an hour and fifteen minutes, depending on size of pieces of chicken.

Memories of Roast Chicken baking in the oven are happy and comforting. My mother Esther’s roast chicken recipe is simple to prepare and is guaranteed to succeed. As far as aroma is concerned, you cannot beat it. The chicken will turn out flavorful and moist. This is one of those recipes that gets better as it sits in the fridge. It tastes delicious cold and the meat makes an amazing sandwich. Go for it and try out my Mom’s Roast Chicken recipe this Friday night!

  • One roasting chicken, cut up, skin on
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  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. garlic powder
  • 1/2 tsp. paprika
  • 1/2 tsp. onion powder
  • 1/4 cup oil

Preheat oven to 375 degrees F.

Rinse chicken pieces and pat dry with paper towel.

To make clean-up easy, cover your countertop with waxed paper or foil. Lay out pieces of chicken on top of paper. Sprinkle/shake on salt, pepper, garlic powder, paprika and onion powder on each piece of chicken. Turn each piece over and repeat. Adjust quantities of salt and seasonings according to your taste.
Pour a 1/4 cup of oil into a small bowl. Use a basting brush to paint a thin coat of oil over the top of each piece of chicken.

Add 1 cup of water your roaster or baking dish to create a bit of gravy. Lay the pieces of chicken in the dish. You may sprinkle small amounts of seasoning to the water so that it will have some colour and added flavor.
Cover the roaster. Bake at 375 degrees F for 20 minutes. At this time, baste the chicken and turn down heat to 325 degrees F. Bake for another 40 minutes at this reduced temperature, basting occasionally. Add some water to the roaster if necessary.

After the hour has passed, remove the cover to the roaster and baste. Let the chicken cook uncovered for approximately 10 minutes or so, to allow the skin to crisp. If necessary, increase the oven temperature for 5 minutes or so to facilitate this process.

Serve hot with the gravy juices. Serves 4.

Note: during the final half hour, you can add chopped carrots or cut-up peeled potatoes to the roaster.

Curry Chicken is a popular main course recipe because it is prepared with an exotic blend of spicy flavors and fresh, healthy ingredients. This colorful chicken stew has been adapted from a number of sources and it is worth noting there are two choices: prepare the recipe as indicated in a delicious tomato-based sauce or add non-dairy creamer blended with cornstarch to create a thicker curry sauce (see notes below). This recipe should be used as a guide only – amounts should correspond to your taste preferences.

Feel free to add your favorite touches to the the dish such as a pinch of turmeric, freshly chopped coriander or parsley; you can also add a cup of your favorite chopped fruits or vegetables to the mix.


  • 1 roasting chicken, cut-up into eight pieces, skin removed
  • 1/3 cup vegetable oil or pareve margarine
  • 2 small onions, chopped
  • 2 small cloves of garlic, minced (or 1/4 tsp. garlic powder)
  • 2 tbsp. curry powder, or adjust to taste
  • 1 tsp. powdered ginger, or to taste
  • 1-2 tsp. cinnamon (or cardamon powder), to taste
  • 1 tsp. salt
  • 1 tsp. sugar
  • 1 1/2 cups diced tomatoes, slightly drained
  • 1 cup chicken broth
  • 1/2 cup raisins, if desired
  • Optional: for a creamier, thicker sauce, stir in 1/2 cup non-dairy creamer mixed with cornstarch*

In a large skillet, heat half of oil or margarine and brown the chicken on all sides until golden brown. Remove chicken and set aside. Saute onions and garlic until onions are softened. Stir in curry powder, ginger, cinnamon (or cardamon), stirring until blended. Add tomatoes, chicken broth, and raisins. Bring to a boil and reduce heat to simmer. Add chicken pieces and allow to simmer on medium low heat, uncovered, for about 40 minutes, until chicken is cooked through and sauce has reduced.

If the stew seems to need more liquid, add an additonal 1/2 cup of chicken broth or water.

*Note: add non-dairy creamer to 2 tsp. of cornstarch in a cup and stir until blended. Stir into simmering sauce once the heat has been turned down to medium low, then add the chicken.

Served with steamed rice or over noodles.

Curry Chicken serves 4-6.

Boneless Chicken with Maple and Fruit is an easy chicken recipe that can be prepared with apples, peaches, nectarines or pears, whatever is in season. Ready in minutes.


  • 4 boneless, skinless chicken breasts or 8 boneless, skinless chicken thighs
  • 1 tbsp. oil
  • 1 medium onion, diced
  • 2 crisp apples, firm peaches or nectarines or pears, not too soft, cored or pitted, sliced into thin pieces
  • 3 tbsp. maple syrup
  • 1 tbsp. soy sauce
  • 1/8 tsp. garlic powder
  • Chopped thyme, chives or basil, as garnish

Heat oil to medium heat in a large skillet. Cook chicken for about 4-5 minutes on each side. Add onions and saute together with chicken for another 4-5 minutes. Add fruit and cook until it begins to brown slightly, turning pieces over so that both sides are golden. Add maple syrup, soy sauce and garlic powder. Bring mixture to a light boil, cover and reduce heat to simmer, until chicken is cooked through.

Serve over noodles or rice and garnish with chopped basil, thyme or chives.
Serves: 4

Cola Chicken Fillets make an easy dinner dish that can be prepared in a matter of minutes. Serve with rice, pasta, vegetables or your favorite side dish. Great recipe for novice cooks.

Ingredients for Cola Chicken Fillets:

  • 4 boneless, skinless chicken breasts
  • 1 tbsp. vegetable oil
  • 1 can of cola
  • 1 cup ketchup
  • 1/8 tsp. garlic powder or 1 tsp. minced garlic
  • 1/8 tsp. salt
  • 1/8 tsp. pepper
  • 4 tsp. cornstarch
  • 3 tbsp. cold water

In a skillet, sauté onion in oil until tender, add chicken and brown on all sides. Add cola, ketchup, garlic powder, salt, and pepper. Cover and simmer for 25-30 minutes, until you poke a fork into chicken and juices run clear, not pink. Remove the chicken from the pan, leaving the sauce, and keep warm.
Mix the cornstarch and cold water together until smooth and add to the skillet, a bit at a time –  bring to a boil, cook and stir for 2 minutes or until thickened.

Return the chicken to the pan and heat through.

Sesame Chicken Couscous Salad fufills your desires for delicious food and balanced nutrition. Fresh local produce needed for this recipe can be found in most areas during the spring and summer months – feel free to substitute seasonal vegetables sold in your community, as needed.


  • 1 ½ cups chicken broth
  • 1 tsp. soy sauce
  • 1 tsp. sesame oil or olive oil
  • 1 cup uncooked couscous
  • 2 green onions, sliced
  • 1 large red sweet pepper, chopped
  • 1 ½ cups sugar snap peas or snow peas
  • ¾ cup broccoli florets
  • 1 cup cooked chicken, chopped
  • ¼ cup lemon juice
  • 2 tbsp. olive oil
  • 2 tsp. soy sauce
  • ¼ tsp. pepper
  • 1 tsp. sesame oil, optional
  • ¼ cup slivered almonds, toasted
  • 1 tbsp. sesame seeds, toasted

Combine chicken broth, soy sauce and sesame or olive oil in a sauce pan and bring to a boil. Remove from heat. Place uncooked couscous in a large bowl – stir in the boiling broth. Cover and let stand for 5-8 minutes. Fluff with fork. Once you have fluffed the couscous, stir in green onions and red pepper. Cover and refrigerate coucous mixture until chilled.

Steam the peas for one minute. Add broccoli and steam for 2 more minutes or until crisp-tender. Rinse in cold water and drain to stop cooking process and to enhance color.

Add chicken to the chilled couscous together with the broccoli and peas.

Dressing: In a small bowl, combine lemon juice, olive oil, soy sauce, pepper and sesame oil. Add to couscous mixture and stir.

Just before serving, stir in the almonds and sprinkle sesame seeds over top of salad. Served chilled or at room temperature.

Sesame Chicken Couscous Salad serves: 4

Source: “Simply in Season, A World Community Cookbook,” Mary Beth Lind and Cathleen Hockman-Wert, Herald Press, 2005.

Tuscan Chicken is an easy recipe for flavorful, moist chicken that comes from a cookbook entitled ‘The Ultimate Student Cookbook’ by Tiffany Goodhall. What I really like about this recipe is the ease of preparation and guaranteed results – fabulous aroma, crispy skin, moist meat and wonderful blend of flavors. Serve with vegetables, pasta, rice or side dish recipe of choice. Garnish with fresh lemons, if desired.

Note: The recipe calls for dark meat only; I prepared this dish using a whole, cut-up Kosher chicken – great results.


  • 6 garlic cloves, peeled
  • 4 lemons, quartered
  • 2 red onions, peeled and quartered
  • 3 fresh rosemary sprigs, snipped (if desired, substitute fresh thyme or oregano)
  • 4 chicken thighs
  • 4 chicken drumsticks
  • 4 tbsp. olive oil (or 1/4 cup)
  • 1/2 cup white wine (optional) (you may also use chicken stock)

Preheat oven to 350 degrees F. You will need a large baking pan.

Smash garlic cloves with side of a knife and if pieces are large, cut them into halves. Prepare lemons, onions and rosemary. Arrange pieces of chicken, skin side up, in large baking pan, in a single layer.

Sprinkle chicken with garlic. Squeeze lemon quarters lightly over pieces of chicken and then insert quarters among pieces of chicken. Arrange onion among pieces of chicken and then sprinkle them with rosemary. Pour oil evenly over all chicken pieces, followed by white wine.

Bake for 40-45 minutes, uncovered, until juices run clear when centre of chicken piece is pierced with a fork.

You can double or triple the recipe.

Easy Chicken Casserole is a tasty one-dish supper solution. My friend Wendy gave me this easy chicken recipe that can be prepared without too much fuss, especially on days when you get home late.
Ingredients for Easy Chicken Casserole:

  • 2/3 cup uncooked regular rice
  • 1 can Durkee or French’s Fried Onions, divided in half
  • 1/2 tsp. garlic salt
  • 1/4 tsp. black pepper
  • 1/2 tsp. dried herbs (basil, thyme or oregano)
  • 1 3/4 cups chicken broth (you can use water plus powdered soup base if you want)
  • 4 chicken breasts, bone-in, skin removed (you can also use 4 large or 6 medium boneless chicken fillets)
  • 1/3 cup Italian dressing (I like Good Seasons Italian dressing)
  • 1 bag (about 16 oz.) frozen vegetables (broccoli, carrots, red peppers – whatever you like)

Preheat oven to 400 degrees F. In a 9 x 13″ baking dish, combine uncooked rice, half the can of onions, garlic salt, pepper and herbs. Pour chicken broth over the rice mixture. Arrange the pieces of chicken on top of the rice. Pour salad dressing over the chicken.

Bake, covered, for 30 minutes. Place frozen vegetables around the chicken, covering the rice. Return to oven uncovered. Bake for another 20-25 minutes or until chicken and rice are done.

Add remaining fried onions to top of chicken and bake uncovered for 2-3 minutes until onions are golden brown. Serve immediately.

Serves: 4

Grilled Lemon Chicken is made with boneless chicken thighs and marinated with flavorful lemon, thyme and olive oil. Once marinated, this lowfat chicken recipe is cooked and ready to serve in only 10-15 minutes.


  • 1 tsp. grated lemon zest
  • 1 1/2 cups fresh lemon juice (about 6 lemons)
  • 1/4 cup chopped fresh thyme (or 1 tbsp. dried thyme)
  • 1-2 tbsp. olive oil (1 tbsp. is enough but I prefer a bit more)
  • 2 1/2 tbsp. honey
  • 16 skinless, boneless chicken thighs (about 3 lbs.)
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • Cooking spray

Place lemon zest, lemon juice, thyme, olive oil and honey in a large ziplock bag. Add chicken and seal. Make sure to shake bag around so that chicken is coated with marinade. Refrigerate for two hours and turn bag over after one hour.

Turn on broiler or prepare grill. Remove chicken from bag and discard marinade. Add salt and pepper to chicken. Spray broiling pan or grill rack with cooking spray so that chicken will not stick. Cook about 5 minutes on each side or until juices run clear and chicken is done.

Note: You may substitute a few of the lemons for limes, if you love the taste of lime as much as I do.
Serves: 8 (2 pieces per person).

Chicken and Potato Salad with Harissa Vinaigrette is hot and tasty drizzled over this colorful, interesting salad featuring fresh veggies, potatoes and chicken. The dressing recipe makes more than you need – store the remainder in the fridge. Adjust the quantities of the salad ingredients to suit your purpose (appetizer or main course) and feel free to substitute your favorite herb in place of the mint. There is no reason why you cannot replace the chicken with halibut, salmon or even large, grilled portabello mushrooms. Read over the whole recipe before you begin.

Salad Ingredients:

  • 4 medium new potatoes
  • 1 red pepper, cut into large pieces
  • 1 cup red onion, finely chopped
  • 4 boneless chicken breasts
  • 1/4 cup fresh mint, chopped
  • 1 cup green and/or black olives (your favorite type)

Vinaigrette Recipe:

  • 1/3 cup freshly squeezed lemon juice
  • 1/4 cup Harissa paste
  • 1/3 – ½ tsp. salt (to taste)
  • 3/4 cup olive oil

To make the dressing, whisk together freshly squeezed lemon juice, paste and salt. Slowly whisk in olive oil. Makes about 1 ¼ cups.

Potato Salad recipe: Simmer potatoes until tender and drain. When just cool enough to handle, cut potatoes into quarters. Toss potatoes, red pepper and onions with 1/4 cup of the vinaigrette in large serving bowl. Refrigerate for a few hours.

Brush chicken with a small amount of the vinaigrette. Grill chicken on barbecue, in oven or on stove until cooked through. Once cooled off, cut into slices or bite-sized pieces.

Just before serving, add ¼ cup of the mint to the marinated potato salad. Place a mound of salad on each serving plate. Top with chicken and then sprinkle with remaining mint. Drizzle vinaigrette over top of each salad bowl or plate (use ¼ – ½ cup for this purpose, depending on how much ‘heat’ you like) and garnish with olives.

Serves: 4-6

Chicken Wings are a quick and easy appetizer recipe for all occasions. The recipe is a guide only: feel free to add herbs, spices and other ingredients to suit your own tastes. If you eat enough of these, your appetizer may turn into a full meal!


  • 16 chicken wings or small drumsticks
  • 3/4 cup honey
  • 1/2 cup soya sauce
  • 3/4 cup chopped onions
  • 1/2 cup ketchup
  • 3 tbsp. brown sugar
  • 1/4 tsp. garlic powder
  • 1/8 tsp. black pepper
  • Juice of one lemon (you may also use 2 tbsp. lime juice or regular vinegar)
  • Optional: add small amounts of Tabasco sauce or your favorite Hot Sauce, to taste
  • Note: You may add 1-2 tbsp. tomato paste to thicken the sauce

Preheat oven to 375 degrees F. Grease or line a baking dish with tin foil or parchment paper.

 Mix all of the ingredients (except for chicken) together in a large bowl. Add the wings and coat them well with the sauce. Marinate in the refrigerator for at least 2 hours or leave them overnight.
Place in prepared baking dish dish to make clean up easy. Bake for 45 minutes.
You can double this recipe.

Herb Rubbed Chicken is a delectable recipe that contains a mouth-watering assortment of savory ingredients. The result is chicken with ‘character’ – the mustard, garlic and herbs are a winning taste combination – not to mention the aroma throughout the house!


  • 2 chickens, cut-up, with skin
  • 1/2 cup fresh basil
  • 1/2 cup fresh parsley
  • 2 tbsp. fresh rosemary or thyme
  • 2 tbsp. old style mustard (grainy)
  • 2 garlic cloves, minced
  • 2 tbsp. olive oil
  • 2 tbsp. lemon juice
  • 1/2 tsp. salt
  • 1/8 tsp. pepper

Preheat oven to 350 degrees F. Pulse all ingredients, except chicken, in a food processor until a coarse paste is formed. Do not overprocess.

Rub the herb mixture all over chicken pieces, coating them thoroughly.

Refrigerate chicken for 4-5 hours or overnight.

Bake chicken uncovered for 60-70 minutes. Check for doneness and if skin is not browned, broil for a minute or two.


I love this easy skillet recipe for Chicken with Potatoes and Artichokes. The abundance of colors and flavors packed into this recipe makes it a ‘go-to’ dish for any occasion. This easy ‘recipe for one’ was created by Joyce Goldstein, author of Solo Suppers and was published by the Potato Board, per the link below. Feel free to double, triple or quadruple the amounts listed below, adjusting the size of your pan as necessary.
Ingredients for One Serving:

  • 3 small red or white potatoes
  • 2 boneless skinless chicken thighs, cut into 2 inch pieces, about 1/3 pound
  • 1 1/2 tablespoons olive oil
  • 1/2 red onion, chopped
  • 4 frozen artichoke hearts, thawed
  • 1 large clove garlic, minced
  • 1/2 cup low-sodium chicken broth
  • 4 pitted oil cured black olives, each cut in half
  • Salt and pepper, to taste
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped flat leaf parsley

Parboil potatoes in salted water until tender; set aside. When cool, cut into 1 1/2-inch pieces. (You may want to double the potatoes for use in another recipe.) Sprinkle chicken pieces with salt and pepper. Heat olive oil in a sauté pan over high heat. Add chicken pieces and brown well on all sides. Remove chicken from pan and set aside.

To oil remaining in the pan add onion and sauté over medium heat for 5 minutes. Return chicken to onions in pan, add artichoke hearts, garlic, and stock. Bring to a simmer, cover pan and cook over low heat until chicken and artichokes are tender, about 15 to 20 minutes. Add potatoes and olives and heat through.

Season with salt, pepper, and lemon juice to taste.
Sprinkle with chopped parsley.


Chicken and Rice is a terrific chicken recipe that has everything you are looking for: color, nutrition and simplicity. It is prepared in a single skillet or Dutch oven and is ready in 45 minutes. This delectable chicken recipe is appropriate to serve everyday or for family and friends. If there are any leftovers, (a big “if”), they taste even better after being refrigerated for a day or two.

  • 2-3 tbsp. oil
  • 1 onion, diced
  • 1 carrot, diced
  • 1 red pepper, diced
  • 4 garlic cloves, minced, or 1/2 tsp. garlic powder
  • 1 cup rice, uncooked
  • 1 chicken, cut-up, with or without skin
  • 1/4 cup tomato paste
  • 1-3/4 chicken broth
  • 1 tbsp. soy sauce
  • 1/2 tsp. salt, or to taste
  • 1/4 tsp. pepper

In a large skillet or Dutch oven, over medium-high heat, sauté onion, carrot, red pepper and garlic in oil until soft. Add rice and stir to coat with oil. Place chicken on top of rice mixture and pour remaining ingredients over top. Mix ingredients to make sure that the rice is distributed all over – if it is all at the bottom, it may stick.

Bring to a light boil and cover. Reduce heat and simmer for 35-40 minutes or until all liquid is absorbed. If mixture becomes dry, add a few teaspoons of water.

This dish is a convenient “go to” dinner option for any occasion.
Serves 4.

Spanish Chicken is a delicious dish that will leave your family and friends wanting more. This one-pot recipe is filled with vibrant colors and flavors and fills your home with a mouth-watering aroma. This exotic chicken recipe is a keeper.


  • 4 tbsp. olive oil
  • 1 chicken, cut up (skin on or off)
  • Salt and pepper, to taste
  • 2 bell peppers, sliced
  • 2 medium onions, chopped
  • 2 cloves garlic, minced
  • 1 cup uncooked rice
  • 2 tomatoes, diced
  • 1 cup tomato sauce
  • 1 cup chicken stock
  • 2 tbsp. white wine or your favorite vinegar
  • 1/4 cup raisins
  • 1/2 cup black olives, pitted and sliced in half
  • Fresh or dried thyme to sprinkle over top
  • Optional: kosher turkey or beef pepperoni, cut-up into bite-sized pieces

Sprinkle chicken with salt and pepper. Heat 2 tbsp. oil in a large ovenproof casserole to medium high. Saute chicken pieces (plus kosher pepperoni, if desired) until golden brown on both sides – about 2 minutes per side. Remove chicken and set aside. Add remaining oil and saute peppers, onions and garlic for about 2-3 minutes.

Turn down heat to medium and add rice, stirring until grains are coated with oil (about a minute or so). Stir in tomatoes, tomato sauce, chicken stock and wine or vinegar.

Place chicken (and kosher pepperoni) back in the casserole. Make sure that pieces are at the bottom. Cover them with vegetables and try to keep rice away from the bottom of casserole to avoid sticking. Add raisins and olives.

You may add extra salt and pepper, if desired, and finish by sprinkling herbs over Spanish Chicken.
Cover casserole tightly and transfer to oven. Bake for 40-45 minutes.

Serves 4.

Chicken or Turkey Piccata is a delectable recipe that will impress family and friends, without too much stress involved. This recipe tastes best when cooked just prior to serving. Of course, you may substitute chicken or veal for the turkey meat.

Ingredients for Turkey Piccata:

  • 6 to 8 boneless turkey (or chicken, veal) breasts, pounded to 1/4″ thickness*
  • 1/2 cup flour
  • 1 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. paprika
  • 1/4 tsp. garlic powder
  • 2 tbsp. pareve margarine
  • 2 tbsp. olive oil
  • 1/4 cup chicken broth or white wine
  • 3 tbsp. lemon juice (fresh is best)
  • Zest of one lemon
  • 2-3 tbsp. capers, if desired

In a mixing bowl, combine flour, salt, pepper, paprika and garlic powder. Generously coat each turkey fillet in the flour mixture. Heat margarine and olive oil in a large skillet over medium high heat. Sauté turkey fillets for about 6 minutes each – 3 minutes per side. Remove golden brown turkey and set aside. Add chicken broth (or wine) and lemon juice to the skillet blending until heated. Return turkey to the skillet sprinkling lemon zest all over. As sauce thickens, add capers and serve over pasta. Garnish with lemon slices and a sprinkling of fresh herbs.

*To pound the turkey breasts, place between two sheets of waxed paper and pound with mallet or use a rolling pin – the paper helps to avoid sticking and makes clean-up easy!

Serves 6-8

If you want to try something different, Moroccan Chicken is a good bet. This spicy, aromatic dish is bound to impress your family and friends.


  • 1 chicken, cut-up, skin removed or 4 large boneless chicken breasts
  • 1 tsp. ground cumin
  • 1 tsp. paprika
  • 1 tsp. ground cinnamon
  • 1 tsp. salt
  • 1/2 tsp. ground ginger
  • 1/2 tsp. pepper
  • 1 tbsp. parsley flakes
  • 1 can diced tomatoes, drained
  • 1/4 cup raisins
  • 1 tbsp. olive oil
  • 1 tbsp. lemon juice

Preheat oven to 400 degrees F.

Place chicken pieces in a baking dish.

Combine cumin, paprika, cinnamon, ginger, salt, pepper and parsley flakes. Sprinkle the mixture all over the chicken.

Combine the diced tomatoes, raisins, oil and lemon juice. Spoon the tomato mixture in the baking dish beside the chicken pieces. Sprinkle parsley flakes all over. Add a sprinkle of water to the tomato mixture if it seems dry.

Cover the baking dish tightly with aluminum or a cover. Steam should not escape during cooking.
Bake for 30 minutes and check for doneness. Chicken should be moist and very fragrant.

Serve over rice or couscous.

Duck Sauce Chicken is a baked chicken recipe that comes out great every time – minimal effort required. 

  • 1 chicken, cut-up, skin removed
  • 2 cups Gold’s Duck Sauce
  • 1 tsp. garlic powder
  • 1 tsp. sugar
  • 1 can pineapple tidbits, reserve 1/2 cup juice
  • 1 red pepper, chopped
  • 1 red pepper, chopped
  • 2 stalks celery, finely chopped

Preheat oven to 350 degrees F.

Place chicken pieces into non-stick or foil-lined baking dish.

Combine duck sauce, pineapple, pineapple juice, garlic powder, sugar and pour over chicken.

Add peppers and celery, distributing evenly over the chicken.

Bake covered for 50 minutes, basting occasionally.

Uncover and bake for another 10 minutes. Add water if necessary.

Serve over rice.

Makes 4 servings.

BBQ Baked Chicken is made with a stovetop barbecue sauce that takes only a few minutes to prepare. The chicken bakes slowly and takes in the tangy flavors – at the same time, it fills your home with a mouth-watering aroma.


  • 1 chicken, cut-up and skin removed
  • 1/4 cup water
  • 1 tbsp. dry mustard
  • 1/4 cup vinegar
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 2 cloves garlic, minced or 1/2 tsp. garlic powder
  • 3 tbsp. oil
  • 2 tbsp. chopped onion
  • 1/2 cup Chili sauce or ketchup
  • 2 tbsp. Worcestershire sauce
  • 1 tbsp. brown sugar

Combine all ingredients, except for chicken, in a saucepan and heat until boiling. Turn down heat to low and simmer for 10 minutes. Set aside. Place chicken in a baking dish. Pour sauce over top of chicken and bake covered for 30 minutes. Baste after 15 minutes.

Remove cover and bake for additional 20 minutes, basting each 10-15 minutes.

This easy chicken recipe may be served over rice or noodles.

Citrus Chicken Fillets are made with boneless chicken breasts and take only minutes to put together. This chicken recipe is attractive enough to serve to guests. Feel free to add your favorite herbs, spices and fruits for added flavor.


  • 6 boneless chicken breasts
  • 1 tbsp. orange marmelade
  • 1/2 cup white wine
  • 3/4 cup orange juice
  • 1/2 cup raisins
  • 1 large onion, chopped
  • 1 oranges, skin removed and cut into segments
  • 1 grapefruit, skin removed, cut into segments
  • 1 tsp. dried thyme
  • 1/4 tsp. ground ginger, optional

Preheat oven to 350 degrees F. Coat a 9″ x 13″ baking dish with cooking spray.

Combine all ingredients and place in prepared baking dish. Make sure that all sauce ingredients are blended, chicken is coated and that fruit is well distributed.

Bake uncovered for 20 minutes. Turn chicken fillets over. Bake for another 15 minutes, or until chicken juices run clear. Baste chicken occasionally during baking.

Serve with vegetables, grains, pasta or rice.

Turkey Lettuce Wraps are a healthy snack or meal for anyone concerned about calories, nutrition and carb intake. The lettuce replaces the traditional tortilla-type wrap. The crunchy texture of the ingredients and Asian flavours add interest to this very guilt-free dish.


  • 1 lb. ground turkey
  • 1 tbsp. rice vinegar
  • 2 tbsp. soy sauce
  • 1 1/2 tbsp. oil
  • Drop or two of sesame oil
  • 1/4 c. sliced almonds, toasted or peanuts
  • 1/2 cup carrots, grated
  • 1 cup cole slaw mix
  • 1 head Boston lettuce (a ‘thinner’ variety will not hold the ingredients)
  • Fried noodles, if desired
  • Peanut or Teriyaki sauce, for dipping

Brown turkey in oil(s) over medium high heat adding vinegar and soy sauce. Cook for 5-7 minutes until meat is no longer pink in the middle. Drain, if necessary.

Let meat cool off while you assemble the rest of the ingredients for the Turkey Lettuce Wraps.

Lay out lettuce on a counter or table. Place almonds, carrots, coleslaw mix and fried noodles in separate bowls for easy assembly of wraps.

In the centre of each lettuce leaf, leaving room on all sides, add couple of spoonfuls of turkey filling followed by a few almonds, carrots, cole slaw mix and noodles. At this point, you may a few drops of dipping sauce to the turkey mixture. If not, use it for dipping the finished product.

Fold over left and right sides of lettuce to cover turkey mixture. Roll up lettuce keeping sides tucked in. If necessary, secure lettuce with a toothpick.

You can slice the wraps in half and dip open ends in the sauce of your choosing.

Crock pot Turkey is a very easy recipe: turn your crockpot on in the morning, have supper ready at night! No problem. Crock pot recipes are extremely convenient, especially if you are away from home all day or too busy to cook. Come home to the delectable aroma of freshly cooked turkey and enjoy it with your family. This is a crock pot recipe with staying power.


  • 4 turkey drumsticks or thighs
  • salt and pepper, to taste
  • 1/2 cup barbecue sauce
  • 3/4 cup ketchup
  • 2 tbsp. vinegar
  • 2 tbsp. hot water
  • 2 tbsp. brown sugar
  • 1/2 tsp. oregano
  • 1/2 tsp. onion powder

Sprinkle turkey drumsticks or thighs with salt and pepper. Place in a large crockpot. Combine rest of ingredients and pour over turkey. Cover and cook on low for 7-9 hours.

Serves 4.

Turkey Capellini is prepared in a single skillet in a matter of minutes. Turkey recipes made with skinless turkey breasts are very low in fat and calories. This dish is both nutritious and savory — the flavors blend well for a tasty, complete meal. The healthy aspect of Turkey Capellini is simply a bonus – the taste is sublime.


  • 4 skinless, boneless turkey breast fillets
  • Salt and pepper, to taste
  • 6 plum tomatoes, diced
  • 2 cloves garlic, minced
  • 3 tbsp. olive oil
  • Handful of black olives, pitted and sliced in half
  • 2 tbsp. drained capers
  • 1/4 cup fresh chopped basil (you can also used 2 tsp. dried basil)
  • 4 cups cooked Capellini pasta (Angel Hair)(Prepare according to directions on package and set aside until ready to serve)

Season turkey with salt and pepper. Heat 1 tbsp. oil in skillet and saute turkey breasts for 3 minutes on each side, at medium-high heat. In a bowl, combine tomatoes, garlic, remaining 2 tbsp. oil, olives and capers.
Pour tomato mixture over turkey breasts in skillet and lower heat stirring until warm for a minute or two. Add basil just prior to servin!g. Pour over hot capellini – hard to believe that this is a light recipe!

Roast Turkey is a crowd-pleasing dish that is a traditional favorite at family dinners and holiday meals. This turkey recipe is simple and straightforward. You can substitute herbs and spices to adapt the recipe to your own tastes.

What you cannot afford to do is to ignore the safety issues associated with the preparation and cooking of Roast Turkey. You must handle the meat with clean hands, utensils and on a clean working surface. Most of all, defrost the turkey in the refrigerator, not at room temperature. As noted below, stuffing should be inserted and removed from the turkey just before it is cooked and right after it is removed from the oven, to avoid contamination.

Ingredients for Roast Turkey:

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  • 1 turkey, any size (this recipe will cover a 12 lb. turkey)
  • 6 tbsp. oil
  • 2 tsp. salt
  • 1 tsp. pepper
  • 2 tsp. paprika
  • 1 tsp. onion powder
  • 3 cloves garlic, minced (or substitute garlic powder)
  • 2 tsp. dried herbs (oregano, sage, thyme)
  • 1 cup chicken broth or water to add to pan

Preheat oven to 325 degrees F.

First, make sure to remove neck and giblets from cavity of turkey. In a small bowl, mix together oil, salt, pepper, paprika, onion powder, garlic and herbs. Using your washed hands or a brush, apply oil mixture all over the outside and interior of turkey. Be thorough and try to brush some of the mixture under the skin of the turkey.

At this point, you can insert a prepared stuffing*, leave the turkey unstuffed or simply insert cut-up vegetables** into the cavity. You may also decide to cook the stuffing in the oven in a separate casserole dish. Tie legs together with string and secure wings close to body so that they do not stick out and overcook. Place seasoned turkey into an uncovered roasting pan. Add 1 cup chicken broth or water to the pan.
Place uncovered turkey in oven and baste every 15 minutes during the first hour of cooking. After that, every 20 minutes should be enough. A 12 lb. turkey will take approx. 3 1/2 to 4 hours to cook, if stuffed. If unstuffed, subtract a half hour.

To test doneness of roast turkey, insert a meat thermometer into a thick, meaty part of the breast or thigh – it should read 180 degrees F. Test the leg – if it is easy to move around, the turkey is done. Of course, juices should run clear, not pink, when the turkey is cooked. Note that stuffing temperature should read at least 165 degrees F.

Remove from oven and let the turkey rest for 20-30 minutes before slicing. Apply a loose foil tent over the top of the turkey during this time. You have a choice to make: deglaze juices with white wine or chicken broth -or- simply remove the tasty juices from the roasting pan and serve with sliced turkey plus cranberry sauce, if desired.

Enjoy your Roast Turkey dinner!

Note: Stuffing should not remain in turkey once it is cooked. Remove it and serve in a separate dish or refrigerate promptly. In addition, stuffing should not sit inside the turkey for a long period before cooking – there is a chance of contamination. Stuff and cook the turkey promptly.

*BASIC STUFFING for a 12 lb. roast turkey:

  • 1/3 cup oil or non-dairy margarine
  • 1 cup chopped onion
  • 2 stalks celery, finely chopped
  • 12 slices of lightly toasted or stale challah or white bread, torn or crumbled by hand into small pieces
  • 2 tbsp. dried parsley
  • 1 tsp. salt
  • 1/2 tsp. onion powder
  • 1/4 tsp. pepper
  • Chicken broth, if necessary
  • In a skillet, heat margarine on medium heat and lightly saute onions and celery for 5 minutes. In a bowl, combine the torn pieces of bread and remaining seasonings. Add the onion/celery mixture to the bowl and blend throroughly. If mixture is very dry, add 1/4 cup of chicken broth and blend well. Taste stuffing mixture to see if additional salt or other seasonings are required. Insert spoonfuls of stuffing into the turkey before you tie the legs together.
    **Cut up a mixture of chopped celery, carrots, onions, fresh herbs such as parsley, sage, thyme, oregano, garlic cloves and sliced lemons or oranges. Mix the vegetables together and insert them into cavity of bird just before cooking.

    This Easy Chicken Recipe braised in a Dutch oven with dried fruit, garlic, olives and spices is suitable for all special occasions, even Passover.  Adjust spices to your tastes and carefully arrange ingredients on serving platter for a spectacular presentation.

    Ingredients for Easy Chicken Recipe:

    • 1 tbsp. (15 mL) vegetable oil
    • 2 chickens, cut into pieces, fat trimmed, skin on or off
    • 1 lb. (454 g) pearl onions
    • 1/2 cup (125 mL) green olives, pitted
    • 1/2 cup (125 mL) dried apricots
    • 1/2 cup (125 mL) pitted prunes
    • 2 cinnamon sticks or 1-2 tsp. ground cinnamon (to taste)
    • 2 bay leaves
    • 1 tsp. (5 mL) salt
    • 1 tsp. (5 mL) ground cumin, optional
    • 1 tsp. (5 mL) cracked black peppercorns
    • 1-1/2 cups (375 mL) chicken stock
    • 1/4 cup (50 mL) red wine vinegar or Passover vinegar
    • 1/4 cup (50 mL) red wine or apple juice
    • 2 tbsp. (25 mL) liquid honey
    • 2 garlic heads

    In large Dutch oven, heat oil over medium-high heat; brown chicken, in batches. Transfer to plate. Drain off fat from pan; reduce heat to medium. Add onions, olives, apricots, prunes, cinnamon sticks, bay leaves, salt, cumin and peppercorns; cook for 1 minute. Return chicken and any accumulated juices to pan.

    In bowl, whisk together chicken stock, wine vinegar, red wine and honey; pour over chicken. Slice tops off garlic; push down among chicken pieces. Cover and bring to boil; reduce heat to low and simmer until chicken is no longer pink inside, about 35 -45 minutes, depending on size of pieces.

    Discard bay leaves and cinnamon sticks.

    Garnish serving platter with garlic bulbs distributed between pieces of chicken – guests can ‘pluck’ out the individual cloves.

    Make-ahead recipe: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 1 day. Reheat over medium heat.

    Serves: 8
    Adapted from source: Canadian Living Magazine: April 2003 (

    Chicken with Oranges is a sweet and tangy dish that fills your home with a wonderful aroma and the promise of a flavorful meal. Serve this easy recipe at Shabbat, Passover or any occasion that calls for something special.


    • 2 roasting chickens, cut-up, bone-in, with skin, fat trimmed
    • 2 tsp. salt
    • 1 tsp. pepper
    • 1 tsp. ground ginger, optional (replace ginger with pinch of cinnamon, if desired)
    • 3 tbsp. oil or pareve margarine
    • 3 large oranges, peeled, thinly sliced into rounds or sections, it’s your choice
    • 2 tbsp. brown sugar
    • Liquid: approximately ¾ – 1 cup of water, broth, wine or orange juice, or a combination, just enough to surround chicken with about 1/2″ of liquid
    • Optional: fresh rosemary, tarragon, chives or parsley, to sprinkle over top as garnish

    Rub salt, pepper and ginger (if using) all over pieces of chicken. Heat oil or margarine in large skillet and lightly brown chicken on all sides. Arrange chicken in a large roasting pan, in a single layer, covering this first layer of chicken with orange slices and a tablespoon of brown sugar sprinkled over the top. Continue with a second layer of chicken and repeat process ending with brown sugar. Add liquid as indicated above, just enough to make it about 1/2″ deep.

    Cover roasting pan and bake at 350 degrees F for 40 minutes; reduce heat to 325 degrees F and bake for an additional hour; baste occasionally.

    Garnish chicken with fresh herbs, if desired.

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