Kosher Richmond Style Chicken Recipes

Steps:

• Wash chicken pieces and dry well.
• The chicken breasts and thighs should be cut in half to shorten the cooking time, leaving you with 4 pieces of breast, 4 pieces of thigh, 2 wings and 2 drums.
• Combine all other ingredients into a bowl and whisk together well.
• Add the chicken pieces to the marinade and toss well, ensuring all sides of the chicken are equally coated.
• Press the chicken down firmly into the bowl and refrigerate covered for at least 1 hour.
• Prepare BBQ or set oven to bake 400°F.
• Remove chicken from fridge and toss the pieces, again, lightly, ensuring and even coating of the marinade.
• If barbecuing, cook until darkly golden brown (not burnt) then remove and finish in a 350F oven.
• If baking, place chicken pieces on a greased cookie sheet and place in 400°F oven for 45 minutes.
• Check the thickest piece of chicken to ensure it is well done.
• Serve hot or cold with corn on the cob or cucumber salad.
• Cold it may be diced and served in a salad or wrap.

Steps:

• Mix spices with minced onion and garlic. In a separate bowl, mix the flour with the yogurt, and then mix in the lemon juice.
• Melt the margarine in a frying pan with the oil. Add the chicken and cook for 5 minutes on medium heat.
• Flip the chicken over, add the spice mixture and cook for an additional 5 minutes.
• Add the wine, cover the pan and cook for 10 minutes.
• Remove the chicken alone (without the sauce) from the frying pan and put in an open baking pan. Pour the remaining contents of the frying pan into the yogurt-lemon juice-flour mixture and mix.
• Pour this mixture over the chicken in the pan and bake for 15-20 minutes on medium heat.