Free Kosher and Traditional Jewish Cooking: Authentic Recipes From a Classic Culinary Heritage: 130 Delicious Dishes Shown in 220 Stunning Photographs by Marlena Spieler

tsp chopped fresh root ginger
400g/14oz can chopped tomatoes
1.3kg/3lb chicken, cut into 8–12 pieces
seeds from 5–8 cardamom pods
2.5ml/ 1 / 2 tsp ground turmeric
large pinch of ground cinnamon
large pinch of ground cloves
large pinch of grated nutmeg
cayenne pepper, to taste
4 hard-boiled eggs
fresh coriander (cilantro) and onion rings, to garnish
injera, flatbread or rice, to serve
    1 Heat the oil in a pan, add the onions and cook for 10 minutes until softened. Add the garlic and ginger and cook for 1–2 minutes.
     
    2 Add 250ml/8fl oz/1 cup water and the tomatoes. Bring to the boil and cook, stirring, for 10 minutes, until the liquid has reduced and the mixture has thickened. Season with salt and ground black pepper.
     
    3 Add the chicken and spices to the pan and turn the chicken in the sauce. Lower the heat, then cover and simmer for 1 hour, or until the chicken is cooked through. Add a little more water if the mixture seems too thick.
     
    4 Shell the eggs and prick them once or twice with a fork. Add the eggs to the sauce and heat gently until the eggs are warmed through. Garnish with coriander and onion rings and serve with injera, flatbread or rice.
     
    Nutritional information per portion: Energy 764kcal/3169kJ; Protein 48.8g; Carbohydrate 17.7g, of which sugars 13.1g; Fat 55.9g, of which saturates 13.2g; Cholesterol 398mg; Calcium 101mg; Fibre 3.2g; Sodium 382mg.
     

 
     

Petti di pollo all’ebraica
     
    This Italian dish strongly reflects the traditions of both Mediterranean and Jewish cooking. Jews favour the enrichment of meat sauces with egg because of the laws of the Kashrut, which forbids the addition of cream to meat dishes.
     
    SERVES 4
     
4 skinless, boneless chicken breast portions
plain (all-purpose) flour, for dusting
30–45ml/2–3 tbsp olive oil
1–2 onions, chopped
1 / 4 fennel bulb, chopped (optional)
15ml/1 tbsp chopped fresh parsley, plus extra to garnish
7.5ml/1 1 / 2 tsp fennel seeds
75ml/5 tbsp dry Marsala
120ml/4fl oz/ 1 / 2 cup chicken stock
300g/11oz/2 1 / 4 cups petits pois (baby peas)
juice of 1 1 / 2 lemons
2 egg yolks
salt and ground black pepper
    1 Season the chicken with salt and pepper, then dust generously with flour. Shake off the excess flour and set aside.
     
    2 Heat half the oil in a pan, add the onions, fennel, if using, parsley and fennel seeds. Cook for 5 minutes. Add the remaining oil and the chicken and cook for 2–3 minutes on each side, until lightly browned. Remove the chicken and onion mixture from the pan and set aside.
     
    3 Deglaze the pan by pouring in the Marsala and cooking over a high heat until reduced to about 30ml/2 tbsp, then pour in the stock. Add the peas and return the chicken and onion mixture to the pan. Cook over a very low heat while you prepare the egg mixture.
     
    4 In a bowl, beat the lemon juice and egg yolks together, then slowly add about 120ml/4fl oz/ 1 / 2 cup of the hot liquid from the chicken and peas, stirring well to combine.
     
    5 Return the mixture to the pan and cook over a low heat, stirring, until the mixture thickens slightly. (Do not allow the mixture to boil or the eggs will curdle and spoil the sauce.) Serve the chicken immediately, sprinkled with a little extra chopped fresh parsley.
     
    Nutritional information per portion: Energy 375kcal/1567kJ; Protein 43.4g; Carbohydrate 14.9g, of which sugars 7g; Fat 13.9g, of which saturates 2.6g; Cholesterol 206mg; Calcium 51mg; Fibre 4.5g; Sodium 99mg.
     

 
     

Mild green Calcutta curry of chicken and vegetables
     
    The addition of coconut milk creates a rich sauce that is sweet with dried and fresh fruit and fragrant with herbs. It is perfect for those keeping Kashrut as it has a creamy character yet contains no dairy products. Serve with hot naan or steamed rice.
     
    SERVES 4
     
4 garlic cloves, chopped
15ml/1 tbsp chopped fresh root ginger
2–3 chillies, chopped
1 / 2 bunch fresh coriander (cilantro) leaves, roughly chopped
1 onion, chopped
juice of 1