Sephardic Passover Seder

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Sephardic Charoset
Makes 2 1/2 Cups

INGREDIENTS:

1 cup dry red wine
2 tablespoons honey
1 cup roughly chopped dried pitted dates
1/2 cup raisins
1 1/2 teaspoons ground cinnamon
1 1/2 ground cloves
1 cup roasted unsalted almonds
2 tablespoons orange juice

DIRECTIONS:

  1. Whisk together the wine and honey is a medium saucepan set over medium-high heat. Bring to a boil, then turn the heat to low and stir in the dates, figs, raisins, cinnamon, and cloves. Partially cover and cook, stirring occasionally, until the dried fruit softens and most of the liquid is absorbed, 6 to 7 minutes. Remove from heat.

  2. Place the almonds in the bowl of a food processor and pulse until crumbly with a few larger pieces. Transfer to a medium bowl.

  3. Transfer the cooked fruit mixture and the orange juice to the food processor and pulse until the desired consistency is reached (less time will yield a chunkier charoset with visible fruit pieces; more time will turn the mixture into a thick paste). Add the pureed fruit to the nuts and stir until comvined. Cover and refrigerate until ready to serve.

Can be made up two days in advance. Bring to room temperature before serving. 

Carrot Salad with Mint and Dates
Serves 4 to 6

INGREDIENTS:

½ cup raw hazelnuts (skins on)
2 tablespoons fresh lemon juice, plus more as needed
2 tablespoons finely chopped shallot
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 pound carrots, peeled
⅓ cup finely chopped pitted Deglet Noor dates
¼ cup roughly chopped fresh mint leaves
3 cups baby arugula

DIRECTIONS:

  1. Place the hazelnuts in a small pan set over medium-low heat. Cook, stirring occasionally, until fragrant and lightly browned, 5 to 7 minutes. Remove from the heat and transfer to a small bowl to cool completely, then peel off the skins with your fingers and roughly chop.

  2. Whisk together the lemon juice, shallot and olive oil in a small bowl and season with salt and pepper.

  3. Grate the carrots on the large holes of a box grater or with a food processor fit with a shredding blade. Combine the grated carrots, toasted hazelnuts, dates, mint and arugula in a large bowl.

  4. Drizzle with the dressing and gently toss to combine. Taste and add more lemon juice, if desired. Divide the salad among plates and serve immediately. (If not serving right away, keep the dressing and salad in separate containers; combine and toss just before serving.)

Moroccan Chicken with Preserved Lemons
Serves 4 to 6

INGREDIENTS:

3 tablespoons extra-virgin olive oil
2 medium yellow onions, halved through the root and thinly sliced
Kosher salt
Freshly ground black pepper
4 cloves garlic, thinly sliced
1 tablespoon sweet paprika
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
2 cups chicken or vegetable broth
4 pounds skin-on chicken legs and thighs, trimmed of excess fat
1 preserved lemon, rinsed, pith removed, and peel thinly sliced
1/2 cup green olives, pitted and thinly sliced
2 tablespoons fresh lemon juice
Roughly chopped fresh flat-leaf parsley or cilantro for sprinkling

DIRECTIONS:

  1. Heat the olive oil in a Dutch oven set over medium heat. Add the onions, season with salt and pepper, and cook, stirring occasionally, until softened and browned, 6 to 8 minutes. Add the garlic, paprika, cinnamon, ginger, turmeric, and cayenne and cook, stirring, until fragrant, about 1 minute.

  2. Add the broth and bring the mixture to a boil. Meanwhile, sprinkle the chicken pieces with pepper, then add to the pot along with the preserved lemon. (It’s okay if not all the chicken pieces are fully submerged in the broth.) Cover, turn the heat to medium-low, and simmer, stirring occasionally, until the chicken is tender and almost falling off the bone, 50 to 60 minutes. Use a pair of tongs to transfer the chicken to a platter.

  3. Add the olives and lemon juice to the pot. Raise the heat to high, bring to a boil, and cook, uncovered, stirring occasionally, until slightly thickened, 5 to 10 minutes. Season with salt and pepper, and spoon the sauce over the chicken. Sprinkle with parsley. Serve hot.