When you don't eat processed foods on Pesach, you've got to make the most with what you've got. That's where sauteed onions come in. I know some people who prepare vats of it and freeze it in individual portions. Most of my family's meat and chicken Pesach recipes include sauteed onions as a base and some kind of braising liquid like wine or juice. The onions practically melt into the juice and the resulting sauce is delicious over mashed potatoes.
- Cook Time
- Prep Time
- 1 package chicken quarters
- 1 large onion, sliced into half rings
- 1 cup orange juice
- 3 oranges, peeled and sliced into circles
- Salt and pepper, to taste
- Olive oil, for sauteing
- Orange zest (optional)
1. Saute onion in olive oil until golden.
2. Place chicken pieces on top of onions and season with salt and pepper.
3. Add orange juice to pot and cover chicken in orange slices. If you use peels on Pesach, you can also add some orange zest to the pot to intensify the flavors.
4. Bring orange juice up to a boil, lower flame and simmer for 45 minutes. Uncover the pot and cook over high heat until liquid is thickened and reduced by half, about 15 minutes.
5. Serve over mashed potatoes or sweet potatoes to sop up all the delicious orange-onion sauce!