We are about to celebrate Purim, a joyous, raucous holiday — this year it begins at sundown March 6, 2023.
Everyone will be feasting on hamantashen of course. And maybe other triangular shaped foods that imitate Haman’s hat. But Queen Esther was married to King Ahasuerus, a Persian, so a a traditional Purim Seudah (feast) could also include some delicious dishes from that part of the world.
Here is my recipe for Pan Roasted Chicken with Rice Stuffing, a dish inspired by the flavors of Persia. Of course it’s suitable any tine, but it is a festive, flavorful entree that’s perfect for Purim.
Pan Roasted Chicken with Rice Stuffing
Stuffing:
1 cup white rice
1-3/4 cups water
1 medium leek
2 tablespoons olive oil
1 cup diced winter squash
1 stalk celery, chopped
1 tart apple, peeled, cored and chopped
1 cup chopped dried chopped dates
2 teaspoons fresh thyme leaves
salt and freshly ground black pepper to taste
Place the rice and water in a saucepan, bring to a boil over high heat and cook for one minute. Stir, turn the heat to lowest, cover the pan and cook for 18 minutes. Remove from the heat and let cool. Trim the leek, discarding the thick, fibrous green leaves, and chop the tender green and white portion into small pieces. Set aside. Heat the olive oil in a sauté pan over medium heat. Add the squash and cook, stirring often, until the pieces are lightly crispy, about 3 minutes. Add the chopped leek and celery and cook for 2 minutes or until they have softened slightly. Remove the pan from the heat, add the cooled rice, apple, dates, thyme and salt and pepper to taste. Mix thoroughly and set aside (reheat later or keep in a warm oven).
Chicken:
1 broiler-fryer chicken cut into 8 pieces (or use legs, breasts, etc.)
1 tablespoon olive oil
salt and freshly ground black pepper to taste
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice or 1/8 teaspoon ground cloves
1/8 teaspoon cayenne pepper
Preheat the oven to 425°F. Rinse and dry the chicken parts. Heat the olive oil in a sauté pan over medium-high heat and cook the chicken, turning pieces once, for about 8 minutes, or until the skin is lightly browned. Mix the salt, pepper, cinnamon, nutmeg, allspice and cayenne pepper and sprinkle over the chicken. Place the pan in the oven. Roast for about 15 minutes, or until chicken is cooked through (an instant-read thermometer should read 160°F). Spoon the stuffing onto a serving dish, top with chicken parts, drizzle the stuffing with any accumulated juices and serve.
Makes 4-6 servings.