Pargiyot are de-boned chicken bottoms. The chicken is very tender and lends itself to many different varieties of baking and/or grilling. Here I chose a simple chopped meat stuffing. You can also fill with rice, mashed potatoes, saut
- 1 lb (½-kilo) boneless chicken bottoms (approximately6 pieces), flattened -
- garlic and onion powder, to taste -
- mushrooms, different colored peppers, and other veggies of choice, diced (optional) -
- 1 Tbsp oil -
- 1 Tbsp soy sauce -
- 1 Tbsp mustard -
- ½ cup apple juice concentrate splash teriyaki sauce, optional -
- Meat Filling (Optional)
- 2.2 lb (1 kg) ground meat -
- 3 eggs -
- 1/4cup matzoh meal (optional) -
- seasonings of your choice -
- 1 onion, diced and sautéed -
- 2 cloves garlic, diced and sautéed -
1. Combine all sauce ingredients in a small bowl.
2. Option 1: Preheat oven to grill setting or to 350°F (180°C). Place flattened pargiyot on a tray lined with parchment paper. Sprinkle with garlic and onion powder. Pour sauce on top. Grill for just a few minutes on each side until brown, or cover and bake for approximately 40 minutes or until done. If desired, add mushrooms, peppers, and veggies of your choice to the pan halfway through the baking.
3. Option 2: Preheat oven to 350°F (180). Combine ingredients for meat filling in a medium bowl. Place a boneless chicken bottom on a flat surface. Arrange a generous spoonful of filling in the center and fold over both ends to meet, securing with a toothpick. Place, seam-side down, in a baking pan. Sprinkle filled chicken with garlic and onion powder. Pour sauce ingredients on top, cover, and bake for approximately 40 minutes or until done. Veggies can be added as above. If you want a dark glazed look, grill for 2–3 minutes at the end. (Remove toothpicks before serving.)
Form the leftover meat filling into hamburgers, grill, and serve for supper.
This dish can be frozen. Also, for a more savory version, use less apple juice concentrate and sub part water.
This recipe appeared in Mishpacha Magazine, May 2012.