Blessed Be Holy Thursday

Today is Holy Thursday. Most of us know this day as The Last Supper, for it was the day before Christ’s crucifixion. On this day, in the upper room, Jesus gathered with his disciples for the Passover. So often in our zeal to call ourselves Christians, we forget that Jesus was Jewish.

The Jewish Faith with its prayers, customs and rituals is a rich and beautiful faith. It is from that prespective which Jesus Christ brought forth a new covenant with God. For Catholics, two things happen on Holy Thursday. The first is that Christ instituted the Eucharist and established the Communion observed during Mass. Do this in memory of me. The other is that the Lenten Season ends this evening. We enter into the Paschal Triduum, a three day period that begins with the liturgy of the evening Mass.

At the Mass of the Lord’s Supper; during the Gloria in Excelsis Deo, church bells ring out. The bells are then silenced until the Gloria of the Easter Vigil Mass, hence the three days of silence. A ritual washing of the feet follows the Homily on Holy Thursday. The Mass concludes with a procession of the Blessed Sacrament to the alter of repose. This is a temporary alter where the Consecrated Communion Hosts are place; to be used the following day. There is no consecration on Good Friday as Hosts can only be consecrated during Mass, and there is no Mass on Good Friday. The whole of the experience is both moving and emotional for the faithful.

I must confess, one of the things that draws me to the Catholic Faith is the way in which the Church expresses acts of worship. It is powerful; filled with reverence and humility. There is something that transforms us from within when we bow down, take a knee and surrender to the Lord.

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Israeli Roast Chicken Thighs
8 Chicken Thighs
2 tablespoons Paprika
1 tablespoon Kosher Salt
2 teaspoons freshly ground Black Pepper
1 head Garlic
1 Red Onion
4 tablespoons Olive Oil, divided
5 sprigs fresh Rosemary
Warm Naan Bread for serving

Heat oven to 350-degrees.

Remove excess fat from the chicken thighs, keeping skin intact. Season both sides of the chicken evenly with paprika, salt and pepper. Set chicken aside.

Break head of the garlic into individual cloves, retaining the skin. Peel and slice onion in half. Cut each onion half into wedges. Set aside.

Heat 2 tablespoons oil in a skillet over medium-high heat for 5 minutes. While the oil heats, arrange the rosemary springs, unpeeled garlic cloves and onion wedges into the bottom of a 9-inch by 13-inch glass baking dish. Set aside.

Place four of the chicken thighs into the skillet. Let cook for 2 minutes per side, until browned. Once browned, remove chicken pieces from the skillet and place on top of the rosemary bed in the prepared dish.

Repeat with remaining oil and chicken thighs. If necessary, overlap thighs in the dish. Place baking dish into the heated oven and bake for 30 minutes. Increase heat to 375-degrees and bake for an additional 15 minutes, or until chicken is cooked through with an internal temperature of 165-degrees.

Serve chicken, topped with soft onion, with Garlic Couscous, Cherry Tomato Herb Salad and warm flat bread such as Naan.

Garlic Couscous
1-1/4 cups Chicken Stock
2 Garlic Cloves
Pat of Butter
1 tablespoon Butter
1-1/2 teaspoons Parsley Flakes
1 cup Couscous

Bring chicken stock to a boil. As the stock comes to a boil, peel and mince garlic, set aside.

In a small saucepan over medium heat, melt a pat of butter. Add garlic, sauté until garlic is tender but not yet browned, about 2 minutes.

To the boiling stock, add a tablespoon butter, the garlic, parsley flakes and couscous. Cover and remove from heat. Let steep for 10 minutes. Remove cover, fluff before serving.

Cherry Tomato Herb Salad
2 cups Cherry Tomatoes
1/4 cup fresh Parsley
1-1/2 teaspoons fresh Basil
1-1/2 teaspoons fresh Oregano
1/4 cup Olive Oil
3 tablespoon White Wine Vinegar
1/2 teaspoon Kosher Salt
1/4 teaspoon Sugar

Cut tomatoes in half, place in a shallow bowl and set aside. Finely chop parsley, basil and oregano. Set aside.

In a small bowl, whisk oil, vinegar, salt and sugar until blended. Stir in the fresh herbs. Pour the herb vinaigrette over the tomatoes, gently toss to coat. Cover and refrigerate overnight for flavors to develop.

Drain off excess vinaigrette or serve with a slotted spoon. You want the flavors of the vinaigrette without all that oil.

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I will take the chalice of salvation;
and I will call upon the name of the Lord.

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Chrism Mass Reading for Holy Thursday
1st Reading: Isaiah 61:1-3A, 6A, 8B-9
Responsorial Psalm: Psalms 89-21-22, 25 and 27
2nd Reading: Revelations 1:5-8
Vesper Before the Gospel: Isaiah 61:1
Gospel: Luke 4:16-21

Evening Mass of the Lord’s Supper
1st Reading: Exodus 12:1-8; 11-14
Responsorial Psalm: Psalms 116:12-13; 15-16BC, 17-18
2nd Reading: 1 Corinthians 11:23-26
Vesper Before the Gospel: John 13:34
Gospel: John 13:1-15