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Summers are hot, days are long and you want your time in the kitchen to be short. Whether you have a roasted chicken left over from Friday night Shabbat dinner or you pop into the grocery store after an afternoon at the pool and pick up a rotisserie chicken, this recipe will have you craving more. It’s also a nice way to combine the leftovers from a classic Shabbat chicken dinner with some Indian flavor. I find on hot summer days we eat less meat so making something with the leftovers is key. You can set aside some of the mixture before adding the curry powder if anyone likes a milder flavor. Enjoy on a weekend picnic or at the beach!
1. You can use whatever chicken is leftover and then adjust how much of each additional ingredient you have. You will want about two cups of chicken. I remove the skin and chop the chicken breast into cubes. I will then do the same with the wing and thigh meat.
2. If you have a cherry pitter, pit the cherries and then slice them in quarters. If not, you can just slice the cherries around the pit into quarters. I cut just to one side of the pit then pop the pit out and slice the cherry.
3. For green garlic, trim the end by the bulb and then slice the garlic thinly up to the green grassy part. For scallions, you can cut all the way up through the greens. I tend to use a little less if I am doing the green garlic as it is more potent than the scallions. Thoroughly wash the cilantro as it can be gritty. Then, chop up the leaves and stems.
4. Toss the mayonnaise with the chicken. I like to use just a thin coating of mayonnaise, but feel free to add more if you like your chicken salad creamy. Then, add in the scallions and chopped cherries. Sprinkle in a generous pinch of salt and several grinds of pepper.
5. For those who don’t like curry, you can take out a portion of the chicken salad now. With the remaining chicken salad, toss in the curry powder (adjust to 1/2 Tbsp. if you took out a lot of the chicken salad to leave plain).
6. Serve on lettuce cups, endive cups or radicchio cups if you want a light, gluten-free lunch or dinner. Serve it with bread for a hearty sandwich.
Stuffed breads, like dumplings, exist across many cultures. There are the babkas; the Kurdish Jewish stuffed bread known as kadeh; there are Polish kolaches; and Indian parathas. This year, instead of the usual Haman’s hat (Hamantaschen) for Purim, I wanted to try making Queen Esther’s crown. The pastry ring is supposed to look like a queen’s crown and with the inspiration of Indian parathas, this one is stuffed with a samosa-like filling. I hope those of you with Jewish and Indian influences in your home will especially enjoy this recipe!
Queen Esther’s Crown Stuffed Bread
1. Remove pizza dough from the fridge to let it come to room temperature for at least 30 minutes. Preheat the oven to 400° F.
2. Peel the potatoes and the carrots and dice them into pea-sized cubes.
3. Add 3/4 cup of water into a small pot with a lid. Heat the water to just before a boil, then reduce heat to medium-low. Add in the diced carrots, diced potatoes and peas. Cover the pot with a tight-fitting lid and cook until soft, about 15 minutes. Once the vegetables are soft and cooked through but not mushy, take them out of the pan. The water may or may not be completely absorbed.
4. Heat the oil in a pan over medium heat. Add the mustard seed and cook until you start to hear a popping sound. Add the chopped onion and cook until translucent. Then, add the steamed vegetables and sauté for 5 minutes. Add all the spices: salt, mustard seed, turmeric, garam masala and fresh ginger. Stir to combine.
5. Remove the vegetables from the pan and set aside in a bowl to cool. With scissors or a knife, cut the dried apricots into little ¼-inch strips and add them to the vegetables.
6. Prepare a pan with a sheet of parchment paper.
7. Grease your hands with a little oil and stretch out your pizza dough into a long thin rectangle. I like to hold the dough up high and let gravity help me stretch it. Keep turning the dough so that you get an even stretch.
8. Put the edges together and make a wide crown of dough. It may seem impossible, but stick with it and keep tweaking it. It doesn’t have to be perfectly round and you can adjust it later.
9. Spoon the filling onto the dough, leaving a small seam at the center of the circle and a larger space on the outer part of the circle. Pull the outside of the crown over the filling and pinch the dough together in the inner circle.
10. Brush the crown with a beaten egg. Cook for 25-30 minutes until the crust is golden brown. Remove from the oven and allow to cool for 10-15 minutes.
11. Serve slices with a spoonful of cool, creamy plain yogurt.