Simple – Healthy – Creative – Kosher
Ingredients:
1-1/4 lbs ground chicken
3/4 cup grated zucchini, liquid squeezed out
2 tbsp soy sauce
2 tsp freshly grated ginger (adjust according to preference)
4 cloves garlic, minced
1 cup oats (can use GF variety)
1 egg
1-2 tbsp avocado oil
Directions:
Preheat oven to 400°F.
Mix together all ingredients, except oil, and form into meatball shapes.
Heat oil in oven safe pan on high heat. Sear meatballs on all sides until nicely browned. Bake in oven for 10 minutes (check for doneness).
Ingredients:
6 pargiot (boneless chicken thighs)
3 sundried tomatoes (packed in oil)
3 cloves of garlic, peeled
2 tbsp fresh basil
1/4 cup pesto sauce (I used store bought)
1/4 cup marinated artichokes
1/2 cup dry white wine
Directions:
In a food processor, pulse tomatoes, garlic, basil, pesto and artichokes. Mixture should have some small chunks remaining. Place about 1.5 tbsp of mixture into each piece of chicken, fold over and secure when toothpick. Spread remaining mixture over chicken. Place in Pyrex baking dish. Pour wine at the bottom of the pan.
Allow to marinate for about 1 hour.
Bake (uncovered) at 350° for 45 minutes, basting halfway through.
Remove toothpicks prior to serving.
After trying traditional arayes (which were fabulous), I decided that I wanted to try the same idea with different flavours and fillings. These were a hit for all (the kids ate them with ketchup).
Ingredients:
12-15 mini pitas
1 lb minced chicken
1 tbsp soy sauce
2 tbsp maple syrup, divided
Juice of 1/2 a lemon
1 tbsp minced ginger
1 clove garlic, minced
1/2 medium zucchini, grated and liquid squeezed out
1/2 cup grated carrots .
Dipping sauce:
2 tbsp soy sauce
1 tbsp maple syrup
1 tbsp rice vinegar
1 tsp sesame oil
1 tbsp chopped fresh mint
1 tsp minced ginger .
Directions:
Preheat oven to 400°F.
Mix together chicken, soy sauce, 1 tbsp maple syrup, lemon juice, ginger, garlic, zucchini and carrots. Cut openings in pita and stuff with chicken mixture. Place on greased baking sheet and spray top of pitas with additional cooking spray. Bake for 10 minutes, flip, brush with remaining 1 tbsp maple syrup, bake for an additional 10 minutes.
Mix dipping sauce ingredients together.
For a spicier option, feel free to add some sriracha hot sauce to the arayes or dipping sauce.
8 boneless, skinless chicken thighs
1 cup prunes, chopped
8 cloves garlic, minced
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
1/4 cup green olives, chopped
1/4 cup capers
2 tbsp oregano
Freshly ground pepper
1 cup dry white wine
2 bay leaves
4 tbsp silan (date syrup)
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Mix together prunes, garlic, vinegar, oil, olives, capers, oregano and pepper. Place about 1 tbsp of mixture into each live of chicken, fold over and secure when toothpick. Place in Pyrex baking pan.
Allow to marinate for a few hours. .
Preheat oven to 350°F.
Drizzle silan over chicken. Pour wine around chicken and tuck 2 bay leaves into pan.
Bake for about 35 minutes.
This chicken is simple and delicious! Hope you try it and enjoy it! .
2 whole chickens, cut into eighths
4 cloves garlic, minced
1/4 cup extra virgin olive oil
2 tbsp smoked paprika
Juice of 1 lemon
1/4 cup fresh rosemary, chopped
1/2 tbsp Trader Joe’s lemon pepper
2 tbsp silan .
Mix all marinade ingredients together except silan. Spread over chicken (underneath skin) and allow to marinate for about 1 hour. .
Bake at 400°F convection for about 60 minutes, basting every 15 minutes or so. In the last 10 minutes, drizzle on silan. Check for doneness with meat thermometer.
This recipe is inspired by a chicken recipe by @susiefishbein kosher by design and by a recipe I printed a long time ago but I have no idea where it’s from. .
2 whole chickens, spatchcocked
2 cups pomegranate syrup or silan
2 cups red wine
8 cloves garlic, pressed through a garlic press
1/4 cup mint, chopped
Freshly ground pepper .
Zest of 1 lemon
2 tbsp pomegranate seeds
1-2 tbsp extra virgin olive oil
2 tbsp chopped fresh mint .
Garnish – mint and pomegranate seeds
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Place chicken in ziplock bag or large baking dish (skin side down). Mix together pomegranate syrup, red wine, garlic, mint and pepper. Pour marinade over chicken. Let marinate overnight. .
Preheat oven to 450°F convection (475° if you don’t have a convection oven). Remove chicken from marinade and place in baking dish (preferably with low edges). Place marinade into a pot and boil at medium heat for at least 30 minutes.
Mix together lemon zest, pomegranate seeds, oil and mint. Stuff under the skin of the chicken.
Bake for 20 minutes, until nicely browned.
Reduce heat to 350°F convection (or 375°F) and bake for another 20 minutes. Always use a meat thermometer to check if chicken is cooked through.
Garnish with pomegranate seeds and mint.
Serve boiled down marinade alongside chicken as a dipping sauce.
This chicken does not freeze well.
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@faigysfood made this recipe but added the boiled down marinade as a glaze to the chicken while cooking – great idea!!!
This chicken is so yummy that ALL 3 of my picky kids ate it! That being said, I don’t know if they’ll eat it ever again. But I call it a win! .
2 boneless chicken breast, each cut into 2 or 3 thinner cutlets (depending on thickness of breast)
2 tbsp zaatar
1 tsp sumac
2 tbsp smoked paprika
Zest of 1 lemon
Pepper
2 tbsp olive oil
2 garlic cloves, minced .
Mix together marinade ingredients and coat chicken.
Grill on BBQ or grill pan for a few minutes per side. I usually cut the thickest one to see if it’s cooked through or use a meat thermometer.
Ingredients:
1/4 cup olive oil
1/2 cup fresh dill, chopped
1/4 cup fresh parsley, chopped
Zest and juice of 1 lemon
4 cloves garlic, peeled and minced
1 small shallot, peeled and chopped
1 tsp Dijon mustard (omit for passover)
1/4 cup each green olives and artichokes, chopped
2 tbsp capers
Freshly ground pepper
2 bone-in, skin-on chicken breasts .
Directions:
In a small bowl, mix together all ingredients except chicken.
Place chicken in prepared roasting pan and tuck marinade under skin and all over chicken. Cut up remainders from lemon and add them to the pan as well.
Let marinate for up to an hour.
Preheat oven to 400°F, use convection if you have that option.
Bake for about 45 minutes until juices run clean.
Garnish with fresh parsley and or fill. .
If you want to cook a whole chicken using this recipe, you probably don’t have to fully double the marinade – I would just add a bit more of each ingredient.
6-8 boneless chicken breasts and/or thighs, cut into scallopini
1” knob of ginger, peeled and grated
4 cloves garlic, pressed
1/4 cup soy sauce or GF tamari
Juice of 1 lime
2 tbsp maple syrup
1/2 tbsp sesame oil
2 tbsp chopped fresh mint, divided (1 tbsp for marinade, 1 tbsp garnish)
Sesame seeds for garnish
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Pictured with miso-tahini dipping sauce, but the chicken doesn’t need the sauce – it’s delicious as is too! .
Mix ginger, garlic, soy sauce, lime juice, maple syrup, sesame oil and 1 tbsp mint. Pour over chicken and let marinate for about an hour. Grill and enjoy! .
Garnish with remaining mint and sesame seeds.
5 boneless chicken breasts, cut into scallopini
2 tbsp olive oil
2 tbsp @sardofoods kalamata olive pesto (you can sub with olive tapenade or just kalamata olives cut small)
4 cloves garlic, minced
4 sundried tomatoes (in oil), chopped into tiny pieces
2 tsp sumac
2 tbsp basil, chopped finely
Zest of 1 lemon
1 tbsp capers .
Mix together all marinade ingredients and coat chicken (you can leave some marinade for garnish or just make a bit extra). Allow to marinate for about an hour.
Grill for about 5 minutes per side.
Erin Eats 