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Delicious Chicken Recipe for Pesach or any Other Dinner

By Ruchel Louis Coetzee
Posted On Mar 27, 2017
Delicious Chicken Recipe for Pesach or any Other Dinner

A new cookbook, “Perfect for Pesach”, by Naomi Nachman, landed on my desk the other day and while paging through its
beautifully illustrated and easy to follow recipes, I thought about trying the zucchini stuffed chicken recipe on new guests I was having for dinner the following evening. Trying new recipes on guests is usually suicide but I was bored with the existing chicken recipes I had always served so I thought, why not?  It was a huge success thanks to Nachman, whose goal is to “help home cooks prepare delicious meals without making the process too complicated or exhausting.” I could relate.

Nachman started her own kosher personal chef business, “The Aussie Gourmet” in 2007 and gives cooking demonstrations across the globe. One of the most recurring questions she has received in her career is whether the dish in question could be frozen. Nachman now sends out freezing and defrost instructions with every menu. Her freezer tip is to “cover it tightly, label, and date the food.” When it comes to planning a dinner, her advice is to plan ahead, write the menus out, and shop early in the morning to beat the crowds. “Go easy on desserts as people are always full from the meal,” she adds. So what is she planning for her Pesach dinner this week?  “LOL, I’m going to do cooking demos at a Pesach hotel,” she laughed.

From cauliflower sushi to chimichurri coleslaw and chili chocolate chip cookies, each recipe has innovative flavor combinations with ingredients that are accessible from local supermarkets and stores. And even though the recipes in this book are all focused on Passover, they are delicious enough to be served all year long. So, do try the zucchini stuffed chicken – it is a dinner party sensation!

Zucchini Stuffed Chicken

meat – yields 8 servings – freezer friendly

This dish presents beautifully with the secret zucchini hiding under the skin.


  1. Preheat oven to 400°F. Divide chicken between 2 (9×13-inch) pans; set aside.
  2. Prepare the stuffing: Heat oil over medium heat in a large frying pan. Add onion; sauté approximately 5 minutes, until softened.
  3. Add zucchini and 1 teaspoon salt. Cook an additional 10 minutes, until some of the liquid cooks off and the zucchini has softened. Sprinkle in potato starch; stir well until starch has been mixed in and dissolved. Remove from heat; set aside to cool.
  4. Use your fingers to gently loosen the chicken skin. Stuff approximately 2 tablespoons of stuffing under the skin of each piece.
  5. Sprinkle remaining salt over the chicken; drizzle with honey. Gently spread drizzled honey over the chicken.
  6. Bake, uncovered, for 1 hour 15 minutes, basting with pan juices halfway through.


2 whole chickens, cut into quarters

1 tablespoon oil

1 medium onion, diced

2 medium zucchini, grated

2 teaspoons kosher salt, divided

1 teaspoon potato starch

2 tablespoons honey


Plan Ahead:

Prepare the chicken with the stuffing; freeze before baking. Defrost and bake just before serving.