Tonight at sundown begins Yom Kippur. For 25 hours we will fast. [Ed. note: A WHOLE DAY AND AN HOUR DEATH WHERE IS THY STING?] This “Day of Atonement” (English translation) isn't Hanukkah, but it's the holiest day of the year, and a day to begin the new year with a fresh start.
When I was young, my mamala used to make her famous roast chicken before the fast and another one to break fast. We lived in a small town about 200 miles (round trip) from the nearest synagogue in Portland, Oregon. By the time services were over, and it was past sundown, we made it home around 8:00pm and started roasting a chicken we didn't actually eat until 10:00pm. It was a long day and we were all pretty hangry [Ed. note: A technical term.] by that point! Although hardly traditional Jewish fare, this Mexican-marinated roast chicken is the perfect way to start the fast and it will be an easy and equally delicious meal to break fast. Best of all, I prepared everything ahead of time, so I didn't have to start the process after work.
A word about the marinade: you're probably thinking mayonnaise is an odd choice, but it's not. It works. The Best of Fine Cooking explains, "Mayonnaise is the perfect base for marinade as it takes the place of oil and keeps the marinade ingredients suspended. The lime juice cuts through the richness of the smoky chipotle and the beer adds depth of flavor."
The spice level is relatively mild, for my taste. If you like a bit more kick, like the BF and I do, add an additional ¼ - ⅓ cup of purée to the mayo. Serve this chicken with anything! We made burrito bowls, but it's perfect served in a tortilla as a burrito or taco. Our side dishes included saffron rice, black beans, pickled red onions, avocados and a delectable cilantro vinaigrette that was so good, it will have its own blog entry very soon. To all of my tribe, wishing you a meaningful Yom Kippur and an easy fast.
Adapted from: The Best of Fine Cooking, Mexican, 2018
Number of servings: 4-6 Ingredients
Directions
NOTE: You can make the marinade ahead of time. Tightly covered, the marinade (with mayo) will keep in the refrigerator for up to two days.
9 Comments
julie steiner
9/19/2018 12:24:56 am
Looks incredible Jacquie!
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Jacqueline Steiner
9/19/2018 08:19:46 am
Thank you so much Julie!!
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Dena Steinbacher
9/19/2018 03:34:17 am
This is definitely happening this week. As always thanks for the inspiration and walk down memory lane. Much love to you and Don.
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Jacqueline Steiner
9/19/2018 08:21:43 am
Hello Dena--We love and adore you...and miss you! Hope you enjoy the recipe. Take care. xoxo
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Alice
9/19/2018 04:17:05 pm
This looks so good! I bought all the ingredients and I'm making this tonight. Thank you for the recipe. Your pics are gorgeous!
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Logan
9/19/2018 05:27:05 pm
Just made this for dinner it was awesome! Whole family of picky eaters loved it!
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Jacqueline Steiner
9/19/2018 05:28:29 pm
Thank you Logan! Glad you liked it.
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Ed
9/19/2018 05:59:52 pm
Cooked this meal for my partner and me and made double for lunches tomorrow. Fabulous! How can I follow your blog?
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Jacqueline Steiner
10/2/2018 04:47:24 pm
Hello Ed,
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AuthorI'm Jacquie, personal chef & recipe developer in the beautiful Pacific Northwest. Lover of books, bourbon, chocolate and movies. Archives
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