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.
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)