Counting the Days

Ben Tenenblat
Managing Director at Ben Tenenblat ltd 

Passover is a busy time for kosher caterers. We experience a massive rush right up to the day of the first Seder, assisting people with their events, providing Kosher for Passover treats, and catering their festive meals. However, there is then a sudden slowdown after Passover due to the Omer period. From the second day of Passover, Jewish tradition dictates counting 49 days until the holiday of Shavuot. During the forty days following Passover, there are no celebratory events such as weddings and parties, so for caterers, the days leading up to the first Seder are full as we busy ourselves with the countdown to Passover.

Since October 7th, celebrations have been accompanied by reflection and longing to be back home with our people in Israel, just as we express with the final words of the Passover seder, “Next year in Jerusalem.” However, there are 133 people whom we wish could be home tomorrow.

Ben’s Moroccan Chicken Tagin
Inspired by his travels to the Atlas Mountains

As a maker of food, Passover is clearly restrictive and often presents a challenge in creating tasty, healthy, and hearty meals for the whole family. We are all aware of the effects Matzah can have on us, so the trick is to avoid incorporating it into every meal—unless you have a good Matzah Brei recipe!! Our inspiration this year was to prepare a Middle Eastern chicken dish that's full of flavour yet not overly difficult to make, allowing the entire family to participate in its preparation during Chol Ha’Moed, the intermediate days of Passover.

 

Prep: 25 mins
Cook: 60 - 70 mins
Marinate and Rest Time: 3 hours or overnight
Servings: 4 to 6 servings

Shopping list:

• 1 to 2 preserved lemons, quartered and seeds removed
• 6 chicken thighs, skin and bone removed
• 2 large white onions, finely chopped
• 2 to 3 cloves garlic, minced
• 1 small handful chopped fresh coriander
• 1 small handful chopped fresh parsley
• 2 teaspoons powdered ginger (you can use finely chopped fresh garlic)
• 1 teaspoon black pepper
• 1 teaspoon turmeric (or 1/4 teaspoon Moroccan yellow colorant)
• 1/2 teaspoon salt, or to taste
• 1 teaspoon saffron threads, crumbled (soak in 1/2cup of boiling water from the kettle
• 1 teaspoon ras el hanout
• 1/3 cup olive oil
• 2 handfuls pitted olives (red ideally kalamata)
• 1/4 cup water (approximately, if using a tagine)

This dish can either be cooked in a tagine or in the oven (both methods below)

METHOD: - Marinade the chicken:

1. Remove the flesh from the preserved lemons and chop the flesh finely. Reserve rind for cooking.
2. In a mixing bowl add preserved lemon flesh along with the chicken, onion, garlic, cilantro, parsley, ginger, pepper, turmeric, salt, saffron mix, ras el hanout, Mix well.
3. Cover bowl with cling film and marinade in the fridge for at least 3 hours or if time allows then overnight.

Cooking in a Tagine:

1. Coat the bottom of the tagine with olive oil
2. Remove the chicken thighs from the marinade and shake off any onions or marinade back into the bowl
3. Place the chicken thighs across the base of the tagine
4. Cover the thighs with the onions and marinade mix
5. Add the olives and the preserved lemon rind and drizzle some olive oil over the top
6. Add the water to the tagine, cover, and place on a heat diffuser over medium-low heat. Allow tagine time to reach a simmer without lifting the lid.

If you do not hear a simmer after 20 min increase the heat. Once simmering turn down the heat to the lowest setting to achieve a gentle simmer

Allow to cook undisturbed for at least 60 minutes

Once ready remove from the heat and allow to rest for 10-15 mins

Cooking in the oven:

1. Pre heat your oven to 220C
2. Coat the bottom of a oven dish with olive oil.
3. Remove the chicken thighs from the marinade and shake off any onions or marinade back into the bowl.
4. Cover the base of the oven dish with the onions and marinade mix.
5. Place the chicken thighs on the onion mix.
6. Add the olives and the preserved lemon rind and drizzle some olive oil over the top.
7. Bake the chicken uncovered for 25 minutes, or until the chicken is light golden brown, basting occasionally.
8. Reduce the heat to 180 C and baking for another 20 minutes. The chicken should be deeply browned basting occasionally.
9. Once ready remove from the heat cover with foil and allow to rest for 10-15 min.

 

Ben Tenenblat Kosher Caterer - +44 (0)20 8205 0463 www.ben-tenenblat.com

Photo of Ben by Chiko Photography

Seder Plate Image - Tomer Turjeman