Since I’ve been home all day today (like many of us), I was able to come up with this recipe. My husband and I don’t like beer but we’ve had some beer around the house for quite some time so I thought, what better way to use it than to cook with it! I started thinking about this recipe as I got in bed last night. I wanted to make a different type of chicken with what I have at home. Since my fresh parsley was going to go bad soon so I decided to use it along with the beer. I have to say, this recipe is a winner! It will definitely become part of our Friday night dinner (Shabbat dinner) repertoire.
Ingredients
- 2 tbsp Italian seasoning
- 1 tbsp paprika
- 1/2 tsp chili powder
- 1/2 tsp ground ginger
- 1 tsp garlic powder
- 2 tbsp avocado oil or olive oil
- 1 whole chicken cut into 8 pieces (or 6 chicken quarters)
- 1 cup beer (lager)
- 1/3 cup chopped fresh parsley
- 3 tbsp minced garlic
- 1 tbsp lemon juice
- 2 tbsp date syrup (can be substituted with maple syrup)
Directions
1. Preheat oven to 370° F
2. In a bowl mix the spices- Italian seasoning, paprika, chili powder, ground ginger, and garlic powder.
3. In a separate bowl mix the beer, chopped parsley, minced garlic, and lemon juice.
4. Place the chicken in a 9 x 13 inch pan. Pour 2 tbsp of avocado oil or olive oil over the chicken. Rub the spice mixture on both sides of each piece of chicken.
5. Pour the beer mixture over the chicken.
Optional: Cut gold potatoes in fourths and add them to the pan before step 5.
6. Drizzle with date syrup or maple syrup.
7. Cover with foil and bake for 1 h 30 min.
8. Uncover and broil for 2 min.
9. Enjoy!
Kosher Latina 