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.
ORANGE CHICKEN
Equipment
Ingredients
1 package of 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)