An adaptation of Judah Benjamin’s Friday Night Chicken with Peppers

This recipe took us about an hour and a half to make, including prep and cook time.

Recipe:

4 chicken breasts

Salt and pepper

¼ cup olive oil

2 large onions, quartered

1 teaspoon of finely chopped garlic

1 red pepper

1 green pepper

1 yellow pepper

½ cupped diced smoked turkey pastrami

3 medium tomatoes

12 black olives, pitted and cut in half

Instructions: (Makes about six servings)

1. Peel and core the apples. Dice them and sprinkle ¼ cup of sugar and the cinnamon over them.
2. Pour boiling milk over the white bread, cover, and let soak a few minutes. Drain off the excess milk and add the melted butter, remaining sugar, yolks of eggs, chopped almonds, and the apples.
3. Beat the egg whites until stiff and fold into the mixture.
4. Grease a 9inch bundt pan and sprinkle with fine breadcrumbs. Pour the mixture into the pan and bake in a preheated 375-degree oven for 1 hour or until done. Serve warm with vanilla ice cream or vanilla sauce.

We made this kosher recipe for dinner. It was one of the more attractive dishes that we made, thanks to the beautiful array of colored veggies. Although it was yummy, a chicken and vegetable stir-fry is just as delicious, and takes a quarter of the time to make as this dish did.

-Sarah & Carter

(This recipe was adapted from page 216 of Joan Nathan's book "Jewish Cooking in America")