Poultry Placeholders

• 2 lbs (1 kg) chicken breast, cut into strips

Mix together:

• 2 cups flour
• 1 tsp baking powder
• 2 tsp salt
• 2 Tbsp paprika
• 1 cup water
• 4 eggs

Dip chicken strips into the batter, then fry in hot oil.

For the sauce, mix the following in a saucepan and bring to a boil:

• ¹⁄₂ cup ketchup
• ¹⁄₄ cup vinegar
• ³⁄₄ cup cold water
• 3 Tbsp cornstarch
• 3 Tbsp lemon juice
• 1¹⁄₄ cups sugar
• ¹⁄₂ cup brown sugar

Serve alongside the chicken.

—Nina Feiner, sales manager

Chicken Paprikash-ish

I prefer to have all my food prepared before Shabbos or Yom Tov so I can go into Yom Tov calmly. Except for my Chicken Paprikash-ish (the extra “ish” isn’t an error; I just have zero Hungarian blood in me so I don’t want angry letters that my recipe doesn’t fit the bill). It’s so unfancy and easy to do, but it tastes so much better fresh, and if there happen to be leftovers, they taste even better.

• 1 onion, diced
• oil, for sautéing
• 1 cup chunked red and green peppers
• 1 pkg chicken bottoms (or all drumsticks or all thighs)
• paprika, to taste
• frozen garlic cubes, to taste
• 2 cups large chunks of Yukon gold or red potatoes with skin on
• salt, to taste

Sauté onion in oil and add peppers in a large pot for about 5 minutes. Add chicken and sprinkle with paprika, lots of it. Add garlic cubes (I use 4). Cook for half an hour over a low-medium flame. Add potatoes and salt. Cover pot and cook on low for about an hour or until chicken is ready.