You’re longing to be outside in the spring weather, not spending Passover vacation in the kitchen. But the family still needs to eat.
So here’s a chicken recipe that’s festive, yet convenient and easy. It takes all of 15 minutes to prepare, and only 10 if you’re deft with the chopping knife. No need to set up bowls with matzah meal and beaten egg: here olive oil protects the drumsticks and ensures juicy meat. Preserved lemon and cilantro add a fresh note, very Israeli. And here’s a delicious chance to use springtime’s fresh, green garlic, celebrated here in my confit recipe..
I cook this dish with cilantro, because I love cilantro, but if you’re not a fan, substitute fresh basil.
To prepare the dish ahead of time, marinate the chicken, tightly covered, overnight. Just leave out the mushrooms and olive oil, adding them when it’s time to roast. I like to marinate the drumsticks early in the morning so when I return from the day’s adventures, the dish will be ready for the oven.
Double or triple the recipe at need.
Baste halfway through the roasting.
While the drumsticks are roasting, fix the potatoes – well, it’s so often potatoes on Passover – or rice, if you eat kitniot, and a big tossed salad. There you go, dinner’s served.
A happy and kosher Passover to all who observe, and happy, easy cooking to all!
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