Recipe for Tel Aviv Chicken   print

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My kids only eat chicken if it is juicy (not dry). This chicken can be served with couscous or rice to soak up the sauce.

This recipe is adapted from Jane Kinderlehrer's
Delicious New Heart-Healthy Ways to Serve Chicken for the Holidays (Source: New York Times). Kinderlehrer is the author of Cooking Kosher: The NEW Way.

1 2.5-3 lbs chicken, cut in serving size pieces
1 cup tomato sauce with mushrooms (no salt added)
1 cup chopped onions
1 cup sliced mushrooms
1/4 cup chicken broth or water
2 Tbsp lemon juice

1. Arrange the chicken in a baking dish.
2. In a medium-sized bowl, mix the tomato sauce, onions, mushrooms,
chicken broth or water, and lemon juice.
3. Spoon over the chicken pieces.
4. Bake at 375 degrees Fahrenheit for 1 hour, or until the chicken is tender and browned.
* Makes 4 servings

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