Return to Main Recipes Page/Return to Home Page

Chicken, Sesame (M, TNT)
Source: adapted from "On the Table" column by Evelyn Rose, UK Jewish Chronicle, September 5, 1997
Serves: 6

4 tbsp. lemon juice
6 chicken portions or boneless breasts, skinned
6 heaped tbsp. medium matzo meal
6 heaped tbsp. white sesame seeds
1 egg, beaten
4 tbsp. sunflower oil
1 tsp. salt
20 grinds black pepper
3 tsp. dried mixed herbs OR Herbes de Provence
1 tsp. paprika
1/2 tsp. garlic granules
rind of 1 lemon, finely grated

First marinate the chicken: one hour before cooking, put the lemon juice into a flat dish, turn the chicken pieces in it, then leave. Turn once or twice during the hour.

Set the oven at gas 7 (425°F, 220°C).

Spread the matzo meal and sesame seeds thinly on a baking sheet, put in the oven as it heats up and toast until they are golden brown.

Whisk the egg and oil together with the salt and pepper until well blended and then put in a shallow dish large enough to hold a portion of chicken.

Mix the matzo meal, sesame seeds, lemon rind and seasonings in a dish of a similar size.

Have ready a lightly greased oven-tray large enough to hold the portions well spaced, side by side. Lay each chicken joint in turn in the egg mixture, using a pastry brush to coat it evenly, then roll it in the crumb mixture. Pat off any excess with the hands.

Arrange on the baking sheet and cook for 40 minutes (30 minutes for the boneless breasts), until a rich brown.

There is no need to turn the chicken, as it will brown evenly on all sides.

The chicken can be kept hot and crisp in a warm oven, gas 1/2 (250°F, 120°C) for up to 30 minutes.

Poster's Notes:
These crunchy portions of chicken are coated with a mixture of matzo meal, sesame seeds and herbs, and are equally delicious hot or cold. They are cooked with only 4 tbsp. of oil, yet are as crisp as if they had been deep-fried. They can be frozen either cooked or ready-coated and raw.

I posted that I would be making these earlier but wanted a honey dipping sauce. Instead, I decided to combine this recipe with one in the archives (one of the honey chickens). I mixed two parts flour with one part sesame seeds and one part matzo meal. I added some paprika, onion and garlic powders, Italian seasoning and paprika. I coated the chicken with what is listed above and browned it in the oven. I later added a honey sauce. I am not sure how it turned out but I hope it will be good for the kids.

Can freeze for 3 months (cooked or raw).

Posted by Raquel Schnitzer

Nutritional Info Per Serving: N/A