7 Easy Passover Recipes

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Balsamic Marinated Chicken with Olives and Sun-Dried Tomatoes

The cliche about Passover dishes is that they’re dry and tasteless—not so with this moist chicken, thanks to its extended marinating time.

Recipe from The Modern Menu by Kim Kushner

Ingredients:

• 2 whole chickens, cut into 8 pieces
• 2 cups Kalamata olives, pitted
• ¾ cup oil-packed sun-dried tomatoes, plus ¼ cup of their oil
• ½ cup dry white wine
• 3 tablespoons balsamic vinegar
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

1. Combine the chicken, olives, sun-dried tomatoes and their oil, wine, vinegar, salt, and pepper in a large baking dish. Coat the chicken evenly with the marinade, turning the pieces several times with your hands. Cover tightly with aluminum foil and refrigerate for 24 to 48 hours.
2. Remove the chicken from the refrigerator and bring to room temperature, about 1 hour.
3. Preheat the oven to 400°F. Turn the chicken in the marinade to coat once again. Bake, uncovered, moving the chicken pieces around several times to allow for even cooking, for about 1 hour, until cooked through.

Makes 8 to 10 servings