My Yom Tov main courses usually have more than one protein, but if the meat is something I know everyone loves, like a flanken roast, I don’t want to serve a heavy chicken dish that won’t get attention. That’s why I love dishes like this: a great protein that offers variety to the meal but isn’t going to leave you with tons of leftovers.

SERVES 6

• 3 6-oz (170-g) pkgs beef fry
• 2 lbs (910 g) boneless skinless chicken thighs
• ½ cup maple syrup
• 2 Tbsp soy sauce
• 1 Tbsp coarse ground mustard
• ½ tsp coarse black pepper (freshly ground if possible)

Preheat oven to 375°F (190°C).

Trim and cut the chicken into about 3 pieces per thigh (per individual thigh, not two whole attached thighs like some stores sell them). Wrap each piece in a slice of beef fry. Arrange in a baking dish in a single layer.

Combine maple syrup, soy sauce, mustard, and black pepper and pour over the chicken. Bake for 40 minutes or until the beef fry is crispy. Baste with the sauce halfway through the cooking time.

(Originally featured in Family Table, Issue 812)