chicken

Harissa Chicken with Leeks, Potatoes and Yogurt

~ lisaandfrancescook ~ Leave a comment

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I really love meals that I can prep a day ahead – especially when everything is cooked on one pan that I cover with foil, making clean-up a breeze. Sheet pan meals are all the rage now and I have been trying a few of them out, including a Honey-Sesame Tofu with Green Beans that I now have my husband making. I came across this chicken recipe in the Parade Magazine that accompanies my Sunday newspaper. Its provenance is from a new cookbook by New York Times Columnist Melissa Clark called Dinner: Changing the Game. I made a couple of small changes but the biggest change came because my husband ended up having to work late last night so everything was prepped yesterday and marinated in the fridge for a day. I can only believe that it improved the wonderful flavors and made tonight’s dinner a snap.

Harissa is a North African-style chili paste that is now available in many supermarkets and online. There is both red harissa and green harissa. Either would work here, but I used the red. How much you use will be a matter of personal taste as well as the heat of the particular brand of harissa that you are using. I like a lot of flavor, but I don’t like my food so hot that all I am tasting is heat and nothing else. The 2 Tablespoons of harissa that I used produced an intensely flavorful dish with just a little heat. You could easily increase the amounts to make this for a crowd. You must use fresh herbs here and a good Greek yogurt. This recipe is definitely a keeper and one that will appear on our rotation many times. I only added a simple salad to complete the meal.  IMG_3047

Harissa Chicken with Leeks, Potatoes and Yogurt IMG_3044

Yield: 4 servings

Ingredients

4-6 chicken thighs (depending on size – about 2 pounds) on the bone and with the skin

1.5 pounds of fingerling potatoes, sliced in half lengthwise

2 teaspoons Kosher salt

1/2 teaspoon Aleppo pepper (You can use cracked black but I really encourage you to buy the flavorful, citrusy Aleppo pepper)

3 Tablespoons EVOO

2 Tablespoons harissa or to taste

1/2 teaspoon ground cumin (Grind your own if you can!)

2 leeks (white and light green parts only) washed, trimmed, sliced in half lengthwise and then thinly sliced

Grated zest of one lemon

1/4 teaspoon Kosher salt

1.5 Tablespoons EVOO

1 cup plain Greek yogurt

Juice of 1/2 a lemon

1 garlic clove

1/4 teaspoon Kosher salt

1/4 teaspoon Aleppo pepper

1/4 teaspoon ground sumac (optional but really good)

1/4 teaspoon ground cumin

1 cup chopped fresh herbs, divided in 2 (I used a combination of dill, mint and parsley)

Juice of 1/2 lemon

Directions

  1. Place the first seven (7) ingredients in a one gallon freezer bag along. Seal the bag well and gently smush everything around to distribute the seasonings. If you are anxious (I was) place the bag inside of a second freezer bag and put it in the fridge for at least 4 hours and as much as one day.
  2.  Place the next 4 ingredients in a one quart freezer bag and seal it well. Gently smush the leeks around to distribute the zest, salt and EVOO. Refrigerate along side the chicken.
  3. When you are ready to cook, cover a sheet pan with 2-inch sides with heavy duty aluminum foil. Preheat the oven to 425 degrees F.
  4. Place the chicken and potatoes on the pan in a single layer along with any liquid. Roast for about 20 minutes. Then scatter the leeks over the chicken and potatoes and roast for an additional 20 minutes or until everything is golden and slightly crispy.
  5. In a small bowl combine the yogurt and all ingredients (Only half of the fresh herbs) keeping the final 1/2 lemon and the other half of the herbs for garnish. Stir with a small whisk or fork.

Ricotta Stuffed Chicken Breast with Roasted Red Bell Pepper Sauce

~ lisaandfrancescook ~ Leave a comment

On a recent trip to Healdsburg, a quaint little town in Sonoma wine country, we picked up a lovely book called The Wine Lover’s Cookbook, and it really has turned out to be a perfect cookbook for us with all the wonderful recipes each paired with a recommended wine and an alternative wine.

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One of the first recipes we tried was this fantastic stuffed chicken that was served over a spinach fettuccine (the original recipe calls for linguine but we liked the colors of the spinach.)

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This one’s recommended wine was a Sauvignon Blanc, the backup wine is a Pinot Noir.  And as the book notes, if you choose to pair it with the Pinot Noir, replace the sherry in the ingredients with red wine.

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Sauce

  • 1 1/2 tbsp olive oil
  • 2 tsp chopped garlic
  • 1 cup chopped, roasted bell peppers
  • 1/2 cup of dry sherry (or red wine)
  • 1/4 cup chicken stock
  • 1 tbsp tomato paste
  • 1 tsp of chopped fresh oregano (1/2 tsp dried oregano)
  • 1 tsp chopped fresh basil
  • Kosher salt and red pepper flakes

Chicken and Noodles

  • 4 large chicken boneless chicken breast
  • 2 cups ricotta cheese
  • Kosher salt and red pepper flakes
  • 6 tbsp sun dried tomatoes packed in oil
  • 2 tbsp chopped fresh basil
  • 2 tbsp chopped fresh thyme
  • 1 tbsp chopped shallots
  • 1 tbsp minced chives
  • 1 tbsp flour
  • 2 tbsp butter
  • 1 lb linguine (or fresh spinach fettucine)

Directions

  1. To make sauce, in a large pan or skillet, heat the olive oil over medium heat.  Then add garlic and the roasted red peppers and saute for 3-4 minutes. Then, add the sherry, chicken stock, tomato paste, oregano and basil.
  2. Increase the heat to a simmer and reduce the mixture slightly for 4-5 minutes.
  3. Transfer to a food processor or blender and process until well combined.
  4. Preheat the oven to 375 degrees.
  5. Rinse the chicken breasts and pat dry.  With a sharp knife carefully cut a deep incision into each breast.  Sprinkle with the salt and red pepper flakes.
  6. In a mixing bowl, combine the ricotta, the sun dried tomatoes, the basil, the thyme, the shallots, and chives and mix thoroughly.
  7. Using your fingers, stuff the ricotta mixture inside the chicken, equally into each breast.  Dust with flour.
  8. In a large, oven-proof skillet, melt the butter over medium heat.  Sauté the chicken breasts for 3-4 minutes on each side until lightly browned.
  9. Transfer to the oven and roast for 15-18 minutes.
  10. In the meantime, cook the pasta noodles to package directions.
  11. When the chicken is done, plate the noodles, add the chicken, and then spoon the hot sauce on top.  Garnish with chopped chives.

From The Wine Lover’s Cookbook

Roasted Chicken Thighs with Fennel & Lemon

~ lisaandfrancescook ~ Leave a comment

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Eleven days ago I had hand surgery on my dominant hand. I want to thank Frances for taking over and posting so many wonderful recipes while my hand has been healing – and there are more to come! Since she has a day job and an active social life, I’m always so grateful when she finds the time to post. But I had THE best surgeon and yesterday I was able to make this dish for our dinner without any help.

I have never understood people who say they don’t like fennel or eggplant because they can be eaten so many different ways. I don’t know if this dish will change your mind about fennel, but it is simple to make and is delicious with bright Mediterranean flavors. All I needed to complete the meal was some brown rice that I cooked in chicken broth and a nice glass of white wine. Had I been more ambitious I would have made salad, but 10 days after surgery, this was my limit. Please do not use chicken breasts for this and do NOT remove the skin. Normally I do remove the skin when I cook chicken, but this is roasted to the point of such lovely crispiness that just this once – indulge.

The recipe came from the kitchn in a series they ran on sheet pan dinners. I only made two small changes in my version and am anxious to try some of the other offerings from this blog.

Roasted Chicken Thighs with Fennel & Lemon

Yield: 4 servings 
Ingredients

2 pounds bone-in, skin-on chicken thighs (4 to 6)
2 small fennel bulbs (1 to 1 1/4 pounds total)
5 large cloves garlic
1 large lemon
2 tablespoons EVOO
2 tablespoons dry white wine
1 teaspoon kosher salt
Aleppo pepper or freshly ground black pepper (I used about 1 teaspoon)
Cooked rice or bread, for serving (optional)

Directions

  1. Place the chicken in a large bowl; set aside. When I am dealing with raw meat or fish, I always use either a glass or stainless steel bowl. I know when they get cleaned that they will have no bacteria or other nasty stuff left over.
  2. Trim the stalks and fronds off the fennel bulbs and set aside the fronds. Cut each bulb in quarters through the root. Cut each quarter into 2 to 3 thick slices. Add to the bowl with the chicken. Mince about 1 tablespoon of fennel fronds and add to the bowl.
  3. Mince the garlic and add to the bowl. Finely grate the zest of the lemon into the bowl. Juice the lemon and add the juice to the bowl. Add the EVOO, white wine, season with the salt and a generous amount of pepper, and toss to combine. I like Aleppo pepper which not only has a lovely red color, but it is a relatively mild pepper with a bright citrusy taste. (I also used it here because grinding pepper is still a bit challenging for me. It is wonderful in so many recipes that I encourage you to find it. I bought mine online through Amazon.)
  4. I allowed the mixture to marinate for about 30 minutes. I would imagine that this could even be marinated over night in the fridge in a heavy duty plastic bag, intensifying the flavors even more.
  5.  When you are ready to cook the chicken, arrange a rack in the middle of the oven and heat to 425°F. Transfer the chicken mixture onto a large baking sheet lined with heavy duty foil for easy clean up. Arrange the fennel around the outside and place the chicken pieces closely together in the center. Pour any remaining juices from the bowl over the chicken. chicken-and-fennel
  6. Roast until the chicken reaches an internal temperature of about 160°F and the fennel is tender and beginning to brown around the edges, about 35 minutes. (You can tell just by looking at it when the chicken is done. And thighs don’t dry out or get tough like chicken breasts so it is a bit more forgiving if you cook it a bit longer.) Take the pan out of the oven and cover with aluminum foil. Let it rest for about 5 to 10 minutes before serving with rice or bread if desired. Be sure to spoon some of the wonderful pan drippings over the chicken and rice when serving.img_2951

Arroz Con Pollo – Chicken with Rice

~ lisaandfrancescook ~ Leave a comment

img_2654I have eaten many wonderful versions of paella in my lifetime – those that others have made and paella that I have made. It was a favorite dish from my mother’s repertoire. But sometimes I want something just as good but a bit simpler – no seafood and no sausage. I turn to Arroz Con Pollo or Chicken with Rice. This is a dish that can easily be made for a weeknight dinner and the only exotic ingredient is saffron. Most everything else you would have in your pantry or could easily pick up at most grocery stores or a good bodega. When you think you have just about had as much chicken as you can stand, give this wonderful dish a try. To turn any weeknight special, serve this with a hearty Spanish red wine. It just might renew your love for that old clucker!

Arroz Con Pollo

Yield: 4 to 6 servings

Ingredients

4 chicken thighs, bone-in but skin removed (This is easily accomplished using paper towels to grab off the skin in one good pull.)

4 to 5 chicken drumsticks, skin removed

About 3 to 4 Tablespoons of EVOO

1 Spanish onion, peeled and coarsely chopped

8 cloves of garlic, peeled and chopped

1 large Cubanelle pepper cut into large dice (If you cannot find this dark pepper you can use a banana pepper)

8 to 10 large green olives stuffed with pimento

1/2 teaspoon ground cumin

1/8 teaspoon ground cloves

Kosher Salt and cracked black pepper to taste

2 Tablespoons tomato paste

1 cup long-grain white rice

1/2 teaspoon saffron threads, crumbled

About 2.5 cups of chicken broth or water

1 bunch cilantro, chopped

1 cup frozen peas, defrosted

1 roasted red pepper from a jar, rinsed and thinly sliced into strips

Directions

  1. In a large heavy skillet with straight sides and a tight-fitting lid (I like my cast iron Lodge pan) that will hold all of the chicken pieces in one layer, heat the EVOO until it just begins to ripple but not smoke.
  2. Generously salt and pepper the chicken pieces and brown them in the oil on all sides (about 8 minutes). Remove the chicken to a platter and keep nearby.
  3. Add the chopped Cubanelle pepper and the onion to the pan, adding more oil if necessary, stirring to soften. Add the cumin and cloves and the olives and some additional salt. (Remember that the olives have salt so go easy.) Once everything has begun to soften and the spices are giving off a lovely aroma, add the rice, tomato paste and the crumbled saffron, mixing well. You want all of the grains of rice to be coated with the oil and seasonings.img_2650img_2651
  4. Pour in enough liquid (stock or water) to cover the rice by a couple of inches. Add 1/2 of the chopped cilantro and mix through. Bring everything to a boil. Once the mixture is boiling rapidly, add back the chicken pieces, coating them in the liquid which has taken on the color of saffron. Cover the pan tightly and reduce the heat to a simmer. Cook for 20 minutes and then gently stir through the defrosted peas and garnish with the strips of red pepper. Cover and allow to sit for 10 minutes with the heat turned off. This will be enough to heat through the peas and red pepper without over-cooking them. Garnish with the remaining chopped cilantro. img_2652

Chicken Tortilla Soup

~ lisaandfrancescook ~ Leave a comment

img_2423The weather this week has mostly been incredible – sunny, breezy and highs in the low 60s. It’s November – and this is Chicago! My husband and I took a 9 mile walk along the lakefront yesterday and ran into the New Zealand All Blacks and the Irish rugby team fans heading for a championship game at Soldier Field. Ireland won. Rugby. Who knew?

Today is another gorgeous day and I don’t want to spend a lot of time cooking, but I do want something to top off an incredible week. After a stunning win by the Cubs and an all-out citywide party something bland just wasn’t going to cut it. I decided to make a chicken tortilla soup. I had made one last week for the first time and while it showed promise, it just was lacking. So what follows is my version.

Chicken Tortilla Soup

Yield: 4 to 6 servings

Ingredients

2 Tablespoons neutral vegetable oil like a Canola oil

2 small or 1 medium onion, peeled and chopped into a small dice

2 Tablespoons minced garlic

2 large jalapenos (about 2 Tablespoons) , finely chopped

6 cups of chicken stock

14.5 ounce can of fire roasted diced tomatoes

26.5 ounce (or two 14.5 ounce cans) black beans, drained and rinsed well

15.5 ounce can corn kernels, preferably fire roasted or about 2 cups (you can use frozen or fresh corn if you prefer)

1.5 pounds boneless, skinless chicken breasts (3 medium size breasts)

1 teaspoon Kosher salt

2 teaspoons chili powder (I like the one from Rancho Gordo)

1 teaspoon ground cumin

1 teaspoon oregano leaves

Juice of 2 fresh limes

1 cup roughly chopped cilantro leaves

1 ripe avocado, peeled, pitted and sliced

1 cup Pepper Jack cheese, shredded

2 flour tortillas (I used whole wheat) cut into thin strips and fried in 2 Tablespoons of oil (I used Grapeseed oil because of its neutral taste and high burning point)

Lime wedges for garnish

Jalapeno slices from a jar or can (optional)

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Directions

  1. Heat the vegetable oil in a medium stockpot. Add the onions and cook until softened and just beginning to brown at the edges.
  2. Add the garlic and jalapenos and cook for another minute
  3. Add the tomatoes, spices and salt and stir through. Then add the beans and the stock.
  4. Bring to a boil and add the chicken. Reduce the heat to a simmer and cook uncovered for 25 minutes. Once the chicken is cooked, carefully remove it from the pot. Shred it using 2 forks to pull the meat apart. This is much easier to do if the meat is hot. Once the chicken cools, it becomes more firm and shredding is more difficult.
  5. Add the lime juice and corn to the pot and add back the chicken. The soup can be prepared ahead up to this point. When ready to serve, heat everything all the way through. Garnish with the avocado, cilantro, cheese, tortilla strips and lime wedges. If you want a bit more heat, you can add some sliced jalapenos from a jar or can. img_2422

Fettuccine with Mushrooms and Spinach

~ lisaandfrancescook ~ Leave a comment

img_2304Whenever I do not know what I feel like cooking, I look to pasta for inspiration. I came up with this one on Sunday and I hope that my cousin David will like it. The sauce turned out better than even I expected. It calls for half & half and a little butter – get over it, people! It won’t kill you and it is sooooooooooooooo satisfying.  And yes, you should pair it with a good red wine, a crusty bread so you don’t miss a drop of sauce and a salad if you are feeling ambitious. I like a sharp pecorino grated on top but parmesan would also be great. Pecorino is pretty salty so adjust your salt accordingly if using. And the best part is that you don’t have to be too crazy about measuring. Below is a guide, but feel free to eyeball your ingredients based on personal preference.

Fettuccine with Mushrooms and Spinach

Yield: 4-6 servings

Ingredients

1 pound of Fettuccine (preferably rigate)

2 Tablespoons EVOO

1/2 to 3/4 pound of boneless, skinless chicken thighs, cut into large dice and generously sprinkled with Kosher salt and fresh cracked black pepper (The thighs have more flavor than chicken breasts and also don’t dry out as easily.)

1 yellow onion, halved and thinly sliced

5 cloves of garlic, crushed and minced

Lots of fresh thyme (preferably lemon thyme if you can get it)

2 T unsalted butter

1/2 cup red wine (use what you will be drinking or if you have some left-over that is still good for cooking but no longer at its best for drinking)

12 ounces mushrooms, sliced (I like cremini or baby bello)

1 generous cup grape or cherry tomatoes, halved

10 ounces of baby spinach (It really cooks down so this is NOT too much). If you use regular spinach, you will need to remove the hard stems.

1 cup half & half

red pepper flakes to taste

Kosher salt and cracked black pepper to taste

Directions

  1. In a large skillet, heat the EVOO and add the onion and diced chicken. Do not move the chicken around too much because you are trying to get a nice brown on it. Once the chicken has browned, remove it to a bowl and set aside. It should be easy to pick the chicken from the onions.
  2. Add the garlic to the pan and saute until the garlic just begins to brown. Add the red wine and mushrooms and cook on a medium high heat until the wine becomes syrupy and reduces by half.
  3. Add in the butter, thyme (at least 1 Tablespoon), chicken and the grape tomatoes. If you are making the sauce ahead, stir through and turn off the heat and cover until you are ready to cook the pasta.
  4. Cook your pasta according to package, but 3 minutes before it is finished (so if it cooks for 8 minutes then 5 minutes in) throw your spinach into the pot with the pasta and give it a stir. Finish cooking.
  5. Drain the pasta and spinach together and immediately add to the sauce. If your pan isn’t big enough, then add the sauce to the pasta which has been returned to its cooking pot. Immediately add the cream and hot pepper flakes, if using and cook on high heat for about a minute, mixing everything through. Plate and add freshly grated cheese.

Note: If you Really don’t want to use cream, add 1/2 cup of chicken stock and 1/2 cup of pasta water at the end before draining the pasta. It will give a creamy-ish sauce and will also taste delicious. But if you can, definitely use the cream.

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    Chicken Chasseur (Hunter Stew)

    ~ lisaandfrancescook ~ Leave a comment

    img_2233I enjoy broiled, baked or roasted chicken as much as the next person, but it does get boooooring! While staring at my fridge and pantry hoping for inspiration, I realized that I had all of the makings for chicken chasseur. I’m sure that there are many versions of this dish, some that are more complicated and also fattier. I have nothing against some good old fat – especially butter  or lardons- but this version is based on one by Jacques Pepin from his cookbook Jacques Pepin’s Table. His version calls for chicken thighs on the bone, which are flavorful and less prone to drying out than the breast meat; however, I had boneless chicken breasts in my fridge so that is what I used. I made a couple of other small adjustments to suit personal taste. This version is delicious and simple enough to make on a weeknight and is ready in under an hour.

    Chicken Chasseur

    Yields: 4 servings

    Ingredients

    1 Tablespoon EVOO

    About 2 pounds of boneless, skinless chicken breasts (If they are large, cut them into two pieces each)

    1 leek, trimmed, cleaned and thinly sliced (White and light green part only)

    1 large shallots, peeled, halved and thinly sliced

    1.5 Tablespoons all-purpose flour

    1 cup dry white wine (I happened to have an open dry rose so that was what I used)

    1 can (15 ounces) diced tomatoes in their own juice (I like fire-roasted)

    6 cloves of garlic, peeled, crushed and finely chopped (about 1 Tablespoon)

    12 ounces of small to medium mushrooms, cleaned and trimmed (Cut in half  or even quarters if they are larger)

    1 teaspoon dried thyme or 2 teaspoons fresh

    3/4 teaspoon dried rosemary or 1.5 teaspoon fresh

    3/4 teaspoon dried tarragon or 1.5 teaspoons fresh

    1 teaspoon Kosher or Sea Salt

    1/2 teaspoon freshly cracked black pepper

    Directions

    1. Heat the EVOO in a large non-stick or heavy-bottomed skillet. Add the chicken breasts in one layer and cook them for 5 minutes on each side over medium high heat. Transfer the breasts to a large platter and cover lightly with foil to keep warm.
    2. To the drippings in the pan, add the leek and onion and saute for 1 minute. Add the flour and mix it in well for about 30 seconds. Then pour in the wine and tomatoes and bring the mixture to a boil over medium heat.
    3. Add back the chicken breasts. Stir in the garlic, mushrooms and all of the herbs and seasonings EXCEPT for the tarragon. Bring the mixture to a boil over high heat, stirring occasionally to prevent sticking. Cover the pan and reduce the heat to low and cook for about 15 minutes more. If you are using chicken on the bone or dark meat, you may have to cook a little longer.
    4. When ready to serve, sprinkle in the tarragon. This is delicious as is but I like to serve it over a flat ribboned pasta like a pappardelle. It only needs a green salad to complete the meal – well and wine, of course!

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    Yemenite Chicken Soup

    ~ lisaandfrancescook ~ 3 Comments

    Yemenite chicken soup

    Chicken soup, no matter the cuisine, is food for the soul. It can cure a cold or soothe you after a bad break-up (is there a good break-up?) I have made traditional Jewish chicken soup and Italian wedding soup and wonton soup and I love them all, but this time I wanted something with a bit more zing. I love well-seasoned foods but not overly spicy. This Yemenite soup has the ability to be very spicy, but you can also control the heat. The fresh herbs and spices smell so wonderful and while many of the individual pieces are familiar, when put together they make a dish that is surprising and incredibly satisfying. I have a good spice store near my house, but if you don’t, everything is available online. It is the spices that make this dish, so don’t skimp or substitute. And if you are into Middle Eastern and Indian cuisine as I am, you will use the spices in many other dishes. Don’t get scared off by the long list of ingredients. The dish itself is not complicated if you follow the steps. It is easiest if made over two days. There are no special techniques to learn or stressful timing. The result is incredibly delicious and totally satisfying. This is especially wonderful served with challah.  Frances made this challah last night and Matthew sent me a a photo. One day, I may even share my recipe which I developed over about 5 years. For now, only Frances and I have it. Warmed pita or na’an would also go well.

    challah

    Yemenite Chicken Soup adapted from Joan Nathan Yemenite Chicken Soup

    Yield: 6-8 servings

    Ingredients

    One 4-4.5 pound chicken left whole and with giblets removed (you can use the gizzard, heart and neck if there is one, but save the liver for another use)

    2-3 onions, peeled and coursely chopped

    8 large garlic cloves, peeled and left whole

    1 large tomato, cored and almost quartered but not cut all the way through at the bottom

    3 stalks celery, cut in half

    2 Tablespoons Kosher salt (yes, you read that correctly. It’s a big pot of soup.)

    1-2 Tablespoons hawayij (see recipe below)

    4-5 carrots, peeled and cut into rounds about 1/4 inch thick

    3 medium potatoes like a red or Yukon Gold, peeled and cut into a medium dice

    1/2 bunch flat-leaf parsley, finely chopped

    1/2 bunch dill, finely chopped

    1/2 bunch cilantro, finely chopped

    z’hug or harissa to taste (I used red z’hug because I already had it, but there is also green z’hug, which is likely more what the Yemenites use. Moroccans use the red. This is the one place where I cheated!)

    hilbe to taste (see recipe below) Start preparing the day before, but at least 3 hours before.

    Directions

    1. Place the whole chicken in a large pot and cover with cold water by about 3 inches. Bring to a simmer and skim off the scum that rises to the top, cooking for about 30 minutes.
    2. Add the onions, garlic, tomato, celery, salt and hawayij. Simmer covered for another 45 minutes. In the meantime, you can make the hilbe.
    3. Add the carrots, cover and turn off the heat. Allow to cool.
    4. Once the pot is cool, remove the whole chicken, which should be falling apart as you lift it. Remove the skin and bones and return the chicken to the pot. For greatest ease, refrigerate overnight to allow the fat to rise to the top and solidify. You can then skim the fat and discard it. You can skim the soup without this step, but it is MUCH easier this way.
    5. Add the potatoes to the pot and bring to a simmer. Cook covered for about 15 -20 minutes. Now add the parsely, dill and cilantro and mix through. IMAG0972Cook for a few more minutes uncovered just to warm the herbs. Serve as is or over plain cooked rice and season each bowl (or let your family or guests do it) with the z’hug and hilbe.

    Hawayij

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    Yield: About 5 Tablespoons

    2 Tablespoons black peppercorn

    1 Tablespoon black caraway seed

    1 teaspoon cumin seeds

    1 teaspoon coriander seeds

    1 teaspoon of the seeds from green cardamom

    2 teaspoons turmeric

    pinch of saffron (optional)

    Either pound the spices with a mortar and pestle or use a coffee/spice grinder. This can also be purchased online. I made mine.

    Hilbe

    hilbe

    Yield: About 3/4 cup

    Hilbe is a creamy Yemenite sauce often added to soup. Fenugreek, which is mentioned in the Bible, is a medicial herb that the Yemenite Jews most likely learned to use from the Indians. Traditionally whole fenugreek seeds were ground with water into a paste. Fenugreek powder (also called “methi” is readily available and can easily be used here.) Hilbe can also be bought online but I made mine. Because I used a red z’hug, the hilbe is pinkish. With green z’hug, it will be green.

    3 Tablespoons fenugreek powder

    1/2 cup water

    Juice of 1/2 lemon

    1 teaspoon Kosher salt

    1 generous teaspoon z’hug

    1. Soak the fenugreek powder in the water for at least 3 hours or overnight.
    2. Add the z’hug, lemon juice and salt to the fenugreek mixture and using a wire whisk, beat until smooth. Adjust the seasonings, This should be fairly spicy since it is a condiment.

     

    Ghormeh Sabzi (Chicken and Kidney Bean Stew)

    ~ lisaandfrancescook ~ Leave a comment

    Persian stew3

    I love all kinds of Middle Eastern food and I’m always looking for new and interesting recipes. There is something about all of the wonderful fresh herbs and spices that I find irresistable. I came across this one when I was looking at some other recipe and like a magpie, my eye went to the shiny new object – in this case cooking with fenugreek and Persian limes. Whenever I am trying a new recipe, I try to find several versions of it and take what I like best from each of them. I didn’t actually do that here since this was such an unfamiliar recipe for me. However, I did note that many of the versions called for using lamb or beef stew meat, which I might try another time. Chicken is, of course, considerably less expensive than either lamb or beef and is also good if you are staying away from red meat. Meat will also have a longer cooking time. I would advise using the chicken thighs, however, as they are more flavorful than the chicken breast and also less prone to drying out. For just me and my husband, I am serving this with my version of a Jerusalem salad. If I am serving this to guests, I would serve several Middle Eastern salads and some warm pita or other flat bread.

    Ghormeh Sabzi (Chicken and Kidney Bean Stew) from Tasting Table by Jake Cohen

    Yield: 4 servings

    INGREDIENTS                              Persian stew1

    3 tablespoons canola oil

    1½ pounds boneless, skinless chicken thighs, cut into 1-inch cubes

    Kosher salt and freshly ground black pepper, to taste

    1 tablespoon ground turmeric

    1 large yellow onion, finely chopped

    6 ounces (12 medium) scallions, minced

    2 cups minced parsley, plus more for garnish

    1½ cups minced cilantro, plus more for garnish

    4 cups chicken stock

    1 tablespoon dried fenugreek leaves

    5 dried black Persian limes

    Two 15-ounce cans kidney beans, drained

    Pita, for serving

    DIRECTIONS

    1. In a large pot or Dutch oven, heat the canola oil over medium-high heat. Season the chicken with salt and pepper, and add to the pot. Cook, turning as needed, until browned on all sides, 8 to 10 minutes. Using a slotted spoon, transfer the chicken to a plate and set aside.

    2. Add the turmeric and onion to the pot, and cook, stirring often, until softened, 5 to 6 minutes. Add the scallions, parsley and cilantro, and cook until wilted and dark green, 5 minutes. Return the chicken to the pot and add the chicken stock, fenugreek leaves and dried limes.

    3. Bring to a simmer  and cook uncovered until the chicken is tender and the liquid has reduced, 25 minutes. Halfway through cooking, pierce 3 of the limes with a paring knife. Persian stew2

    4. Add the kidney beans and cook until warmed through, another 5 minutes. Divide the stew between bowls and garnish with more parsley and cilantro. Serve with pita on the side. This is actually a very light dish and when making it again, I would serve it over rice.Persian stew4

    Moroccan Chicken with Preserved Lemons and Olives

    ~ lisaandfrancescook ~ Leave a comment

    Moroccan chicken plated2

    This Friday, I had the family over for Shabbat. My brother and his wife are visiting so I wanted to make something extra special. My niece has taken over the challah baking for me and my nephew helped out by bringing a salad. It’s so lovely when we can all be together. Some day I hope that Matthew and Frances will be able to be here regularly for Shabbat with their children (hint hint). We also would love for our niece and nephew and their three children from Atlanta to come join us as well. I’m frankly not sure where we would put everyone, but somehow we would manage. I have one of these tables that seems to expand to feed the masses and no one has ever complained about being cozily squeezed in when the food and company are good.

    Friday’s dinner included Roasted Tomato Soup, Jerusalem Salad, Moroccan Beet Salad, Roasted Eggplant Dip, Moroccan Chicken, Moroccan Carrot salad, Israeli Couscous, and my Apple Frangiapane Tart for dessert along with Glazed Apricots. There is nothing like good food shared with people you love. We were four generations sharing our love for one another and our traditions. What could be better than that?

    Moroccan Chicken with Preserved Lemons and Olives adapted from Shallots New York

    Moroccan chicken plated

    Yield: 12-14 servings

    Ingredients

    5 boneless skinless chicken thighs

    5 chicken legs

    4 large skinless boneless chicken breasts, cut in half to make 8 pieces

    10 large cloves of garlic, peeled and minced

    1/2 teaspoon of saffron threads, crushed

    1.5 teaspoons ground dried ginger

    2.5 teaspoons sweet Hungarian paprika

    1.5 teaspoons ground cumin

    1.5 teaspoons ground turmeric

    Kosher salt and cracked black pepper to taste (if using Kosher chicken, do not add additional salts since the other ingredients have a great deal of salt)

    EVOO

    7 medium yellow onions, thinly sliced

    4 cinnamon sticks

    1.5 cups of pitted cracked green olives and kalamata olives (or any good mix of Mediterranean green and black olives)

    4 preserved lemons, quartered with pulp removed and skin sliced into thin strips (You can purchase preserved lemons from Morocco in amny places nowadays. They are not difficult to make, but you have to plan ahead since they take 2 weeks to cure.)

    3 cups of good chicken stock, preferably unsalted

    Juice of 2 lemons

    Flat leaf parsley, finely chopped for garnish

    Directions

    1. In 2 heavy gallon freezer bags, mix the garlic, saffron, ginger, cumin and turmeric, evenly divided. If not using Kosher chicken, add 1/2 teaspoon of salt to each bag and about 5 cracks of black pepper to each bag. Divide the chicken pieces into the bag, remove the excess air and “massage” the chicken with the spices. Refrigerate for at least 5 hours or overnight.
    2. In a large Dutch oven, heat 3 Tablespooms of EVOO and brown the chicken pieces in batches. Set the chicken aside on a platter. Don’t worry about brown bits stuck to the bottom. In the same Dutch oven, add another Tablespoon of EVOO and add the sliced onions and cook over medium low heat for 15 minutes, until they begin to brown. Add the cinnamon sticks.
    3. Place the chicken pieces over the onions and scatter the olives over the chicken. Then scatter the strips of preserved lemon pulp over the top. Mix the chicken stock with the fresh lemon juice and pour it over everything. Bring the liquid to a boil, cover the Dutch oven tightly, reduce the heat to simmer and cook for 35 minutes. Moroccan chicken in pot
    4. Serve with Israeli couscous and top with minced parsley. You should serve lots of Mediterranean salads on the side.