• 2 3-pound chickens, cut into eighths
  • 2 eggs, beaten
  • 2 tbsps. water
  • 1 cup matzoh meal
  • 1 tsp. salt
  • 1/8 tsp. pepper
  • ½ cup oil
  • ½ cup hot water
  • ¼ cup honey
  • 1 cup orange juice


Rinse chickens and remove excess fat, and pat dry.

In a shallow bowl combine eggs and water and beat well. In another shallow bowl, combine matzoh meal, salt and pepper. Dip chicken in egg mixture, then roll in matzoh meal.

Heat oil in 10-inch skillet over medium flame. Place coated chicken in hot oil and brown on both sides, approximately 5 minutes per side. Remove chicken to a Dutch oven or covered roasting pan.

In a small bowl combine hot water, honey, and orange juice. Pour over chicken and cover. Simmer slowly on stove top or place in preheated 325 oven for 45 minutes, or until tender. Baste occasionally.

USE: 10-inch skillet, Dutch oven or roasting pan
YIELDS: 6 to 8 servings