Tag: chicken

Coffee Rub Maple Grilled Chicken

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Ingredients:
2 tbsp @traderjoes coffee rub (or see below for homemade option, which can be used for Passover)
2 tbsp olive oil
Zest of 1 lemon 
1 large sprig rosemary, leaves removed and chopped 
1 tsp maple syrup
4 deboned chicken thighs (I used breasts cut lengthwise when I made this but the thighs were better) 

Directions:
Mix all marinade ingredients together and coat chicken well. Let it marinate for about 1 hour (no big deal if you miss this step). Grill on hot grill for about 5 minutes per side – you can also make this in a grill pan. 
For those of you who don’t have access to @traderjoes coffee rub, @cookingwithtantrums has a recipe for coffee rub – make this in large quantities, you’ll use it often. https://cookingwithtantrums.com/2016/07/coffee-garlic-rub/

The Yummiest Chicken Ever

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A good friend of mine mentioned that she was making the “Holiday chicken” from the Mosaic cookbook. Then I saw the “Sabbath chicken” from the Celebrate cookbook benefitting @emunahofamerica . This recipe is a combination of those 2 recipes with my own twist as well. 
2 whole chickens, cut into quarters (or whatever pieces you prefer)
12 cloves garlic, minced
1 inch piece of ginger, grated
Salt and freshly ground pepper 
1 cup chopped fresh herbs (I used mostly rosemary and basil, with mint and parsley as well)
1 1/2 cup dried fruit (prunes, figs, apricots), cut in half 
4 tbsp extra virgin olive oil, divided 
1/3 cup silan 
1/3 cup balsamic vinegar 
1/2 cup white wine
3 bay leaves 
Place chicken in large roasting pan, leaving some space between chicken pieces. If your pan isn’t big enough, use 2 pans (preferably not foil). Mix together garlic, ginger, salt, pepper, fresh herbs and 1 tbsp olive oil. Coat chicken, making sure to place under the skin as well. 
Surround chicken with dried fruit. 
Mix together remaining olive oil, silan and balsamic vinegar. Pour over chicken. 
Pour wine around chicken and tuck bay leaves into the wine. 
Let marinate a few hours (up to overnight). Preheat oven to 375°F on convention mode (if you don’t have that option, heat to 400°F). Bake for about 1 hour, until skin is nicely browned and juices run clear (I always check the thickest part of the thigh). Enjoy!! 

Mixed Herb Chicken with Olives and Sumac

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Ingredients:
1 chicken, divided into 4 or you can use just breasts or legs 
2 lemons – zest of 1, juice of both
2 cups packed chopped fresh herbs – I used a combination of mint, parsley, basil, rosemary and tarragon 
8 cloves garlic
1/2 cup olive oil
2 tsp sumac
1/4 cup kalamata olives, sliced
Freshly ground pepper 
Silan (date syrup) for drizzling 

Directions:
In a bowl, mix lemon zest and juice, fresh herbs, garlic, olive oil, sumac, pepper and kalamata olives. Reserve a few tbsp of mixture for garnish (alternatively just sprinkle on a few fresh herbs once cooked). Spread the remaining herb mixture all over the chicken pieces, including under the skin. Throw remaining squeezed lemons into the pan. Let marinate for 1-8 hours. 
Bake at 400° for about 40 minutes – check your chicken because every oven is different. You can broil for 2 minutes at the end to get a the chicken nicely browned. 
Drizzle on silan before serving and garnish with remaining her mixture. 

Chicken Shawarma in a Pita

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I make shawarma chicken frequently (as you see if you my stories). But this is different. This is restaurant style, mouthwatering and delicious shawarma. 
Ingredients:
Chicken:
8 chicken thighs, cut into bite size pieces 
3 tbsp shawarma seasoning 
2 tbsp zaatar 
2 tbsp olive oil 
Juice of 1/2 lemon 
I marinate the chicken with the oil and spices for a few hours and add the lemon right before cooking. On medium/high heat, pan fry chicken – flip when you see the edges getting white. These pieces are small so cook quickly. 
To assemble shawarma pita, spread inside of pita with humus and add chicken and some or all of the following:
– chickpeas
– roasted cauliflower/broccoli
– spinach
– beets
– slaw – avocado
– pickles
– olives
– babaganoush – Israeli salad – grilled eggplant

I let my kids choose what they put inside, ensuring that there are options of vegetables that they like. 
Enjoy! 

Herbed shawarma zaatar pargiot, chickpeas and cauliflower with tahini dipping sauce

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Marinate 8 boneless skinless chicken thighs in:
Juice of 1/2 a lemon 
2 Tbsp shawarma seasoning 
1 tbsp zaatar 
3 tbsp extra virgin olive oil (EVOO)
1/3-1/2 cup chopped parsley, mint and basil 
Let this sit in the fridge for 1-4 hours 
In the meantime, wash and DRY 1 cauliflower and break into florets. Drain 1 can of chickpeas and dry. Place on baking sheet and coat with 3-4 tbsp EVOO, 1.5 tbsp shawarma seasoning and a pinch of kosher salt. Bake at 425° for about 30 minutes. 
Make the tahini sauce: mix 2 tbsp tahini with zest and juice of a lemon, 1 tbsp zaatar, 1/3 cup chopped basil, mint and parsley and 1 tsp silan (date syrup)

Grill chicken on both sides in grill pan and serve topped with cauliflower and chickpeas. Garnish with some fresh herbs. Put tahini sauce on the side for dipping.