Smoked chicken with sweet and sour vegetables

Smoked Chicken with Sweet and Sour Vegetables

I was going to save this for Shabbat but this is so good, I think this will be tonight’s dinner.

In Israel trying to find a residential smoker is nearly impossible. They simply do not sell them here. However, I have discovered an alternative.

I was in Petah Tikva the other day and I stumbled upon a small factory where they smoke meats. This place has all the proper Kashrut Certificates and even had a guy from some Kashrut Group that was inspecting everything they did. As it turned out the guy is from Boston and just moved here and just last week he started his business. He told me that there are Kosher Smoke houses all over the USA. In truth I had no idea. So I guess you can find Kosher Smoked Chicken in the states. I have no idea where to go to find these. So ask around.

Another small miracle.

I bought a couple of his chickens, took them home and you know something, they were simply delicious. So here is my recipe that incorporates the smoky flavor of the chicken, the nuttiness of the roasted new potatoes and the sweetness of the vegetables.

I am sure you will want to make this over and over again. I love it!

Smoked Chicken with Sweet and Sour Vegetables


2 Smoked Kosher Chicken cut in halves.

2 tbs. Peanut Oil
2 lbs. New Potatoes, some whole some cut in half and some quartered
6 cloves Garlic crushed and minced
1 lb. Cherry Tomatoes
2 Red Onions roughly chopped
1 lb. fresh Mushrooms
1 Red Bell Pepper diced
1 Green Bell Peppers diced
1 Yellow Bell Pepper diced
2 Hot Peppers seeded and chopped (optional)
1 can (14 oz.) chopped Pineapple
2 Oranges sliced
Juice from 1 Orange
2 tbs. Soy Sauce
3 tbs. Ketchup
2 tbs. Apple Cider Vinegar
1 inch long piece of fresh Ginger peeled and minced
1 tsp. Cornstarch and a little water as a thickener
Salt and freshly Ground Black Pepper to taste


Preheat the oven to 400 degrees F.

Massage the potatoes with a little oil and garlic and bake them for about 1 hour until they begin to turn brown. Reduce the heat to 200 degrees F. In a separate oven pan add the chicken and warm for about 20 minutes.

In a wok add a little oil and sauté the onions and peppers until the onions are translucent. Add the tomatoes, pineapple, mushrooms, ginger, soy sauce, ketchup, orange juice, orange slices and season with salt and pepper. Add a little cornstarch to thicken the sauce.

Plate with a large spoonful of the vegetable and pineapple mixture, add with one of the chicken halves and a arrange some roasted potatoes around the chicken. Drizzle a little of the sauce over the chicken. I think your going to love this.

Add a fresh salad and some fresh bread for a complete meal.

A special note. Whenever possible please purchase Kosher items that come from Israel especially those products that originate in Judea and the Shomron.

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About the Author
Chef Ceaser has been a kosher chef for 37 years.
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