GARLIC CHICKEN WITH ISRAELI COUSCOUS
Steps:
- For the chicken: Preheat the oven to 375 degrees F.
- Place the garlic bulbs in the oven and roast until soft, about 30 minutes. Remove and let cool. When the bulbs are cool enough to handle, slice off the tops and squeeze the cloves into the bowl of a food processor.
- Add the lemon zest and juice, cumin, and crushed red pepper to the garlic. Season the mixture with salt and puree until smooth. While the machine is running, drizzle in 1/4 cup olive oil. Taste and reseason if needed.
- Place the chicken in a large dish or on a baking sheet and massage the garlic mixture onto the skin of each piece-really lube it up! Let the chicken sit at room temp for up to 2 hours or, if longer than 2 hours, in the fridge. HINT, HINT: This can be done WAY ahead of time!
- For the couscous:
- Bring a medium pot of salted water to a boil-taste the water to make sure it is salty like the ocean! Add the couscous and cook until it's two-thirds of the way done, 5 to 6 minutes. Strain and reserve.
- Coat a large saute pan with olive oil, toss in the onion and celery, and bring to medium-high heat. Season with salt and crushed red pepper and cook until soft, 7 to 8 minutes.
- Stir in the tomato paste, white wine, and saffron and cook for 3 to 4 more minutes.
- Toss in the zucchini, reserved couscous, pine nuts, thyme bundle, and bay leaf and stir to combine. Add 1 1/2 cups chicken stock and stir. The couscous should be a little soupy. If it isn't, add the remaining 1/2 cup chicken stock. Taste and reseason if needed. Remove and discard the bay leaf and the thyme bundle. Transfer the mixture to a large baking dish-one big enough to hold the chicken as well-and reserve.
- To assemble:
- Preheat the oven to 375 degrees F.
- Coat a large saute pan with olive oil and bring it to medium-high heat. Working in batches, brown the chicken on all sides. Be patient, this may take up to 6 to 8 minutes. BE SURE not to crowd the pan. If you do, the chicken will steam and get soggy rather than brown and crispy . . . not yummy.
- Nestle the browned chicken skin side up in the prepared couscous. Cover with foil and place in the oven. Roast the chicken for 20 minutes, remove the foil, and roast for another 15 minutes.
- When the chicken is cooked through, remove from the oven and top with the chopped scallions and cilantro to serve.
MUSSAKHAN (ROAST CHICKEN WITH SUMAC AND RED ONIONS)
Among Palestinians, mussakhan is a beloved roast chicken dish, at once energetic and comforting. In this recipe, adapted from Yasmin Khan's "Zaitoun: Recipes From the Palestinian Kitchen," you'll rub chicken thighs and drumsticks with spices, painting the skin a sumac-stained fuchsia. Marinate the meat with red onion for a few hours before roasting them in the oven, where the onions caramelize and absorb the chicken's fragrant juices. It's an ideal dish to share, one torn apart with your hands and topped with fried pine nuts, parsley and a generous dusting of sumac. Ms. Khan serves the chicken on toasted naan or taboon bread, which soak up the juices, but it's equally appealing alongside a salad or over a bed of rice.
Provided by Mayukh Sen
Categories dinner, poultry, main course
Time 4h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Slash the flesh of each piece of chicken diagonally a few times, around 3/4 inch apart, and then place the meat in a large bowl or plastic container. Add the lemon juice; 3 tablespoons olive oil; 1 1/2 tablespoons sumac; the garlic, cumin, allspice and cinnamon; and 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Rub the mixture into the meat. Add the red onion and toss to coat. Cover and transfer to the refrigerator to marinate, 1 to 3 hours.
- When you are ready to cook the chicken, heat the oven to 375 degrees. Transfer the meat, onion slices and any juices to a baking sheet and roast until the juices run clear when the chicken pieces are pierced at their thickest part, about 40 minutes. Once the chicken is cooked, cover the baking sheet tightly in foil and set aside while you prepare the toppings.
- In a small skillet, cook the pine nuts in the remaining 1 tablespoon olive oil over low heat, stirring occasionally, until golden brown, about 2 minutes, then transfer to a paper towel to drain.
- To serve, heat the naan or taboon bread in the oven until toasted and warmed and transfer to a platter. Arrange the chicken and red onion on top. Finish with a smattering of pine nuts, sumac and chopped parsley. Drizzle any remaining roasting juices so they soak into the bread, then drizzle with a little more olive oil.
Nutrition Facts : @context http, Calories 572, UnsaturatedFat 27 grams, Carbohydrate 14 grams, Fat 38 grams, Fiber 3 grams, Protein 43 grams, SaturatedFat 8 grams, Sodium 887 milligrams, Sugar 5 grams, TransFat 0 grams
ISRAELI SPICE CHICKEN
A good friend of mine went to Israel and brought me back a delicious rub for meats. This is my attempt at replicating it. It works on anything and everything! Make extra and store in a cool, dry place for up to six months.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 26
Steps:
- Israeli Spice Rub:
- For the spice rub combine the paprika, cumin, oregano, coriander, crushed red pepper flakes, and kosher salt in a bowl. Place in a sealable jar, keep in a cool dry place for up to 6 months.
- Place chicken in a shallow dish. Drizzle with extra-virgin olive oil to barely coat the meat. Rub chicken liberally with 4 tablespoons of the spice blend. Let stand 10 minutes.
- Grill chicken 6 or 7 minutes on each side or until juices run clear.
- Seed and chop the tomatoes and combine with onion and parsley in a shallow bowl. Combine oil, lemon juice, and spices in a small plastic container with a lid. Shake dressing to combine and pour over salad. Season salad with kosher salt and toss to combine well. Let stand 10 minutes and serve.
ISRAELI ROAST DUCK (OR CHICKEN)
I love this recipe and it goes very well with Latkes and applesauce for a yummy Hanukkah meal. The original recipe that I posted here is for duck but I have made this with a roaster chicken with wonderful results. From New Jewish Cooking by Elizabeth Wolf Cohen.
Provided by Ilysse
Categories Chicken
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Rinse duck under cold water and pat dry inside and out. Remove excess fat from the bird.
- Season bird, inside and out, with salt and pepper and prick skin with a fork several times to allow fat to escape. Place orange quarters in cavity.
- In a small bowl, mix brown sugar and 1 teaspoon salt with 4 tablespoons orange juice.
- Preheat oven to 350°F.
- Place the sliced onion and carrot into a roasting pan and place duck on a rack on top.
- Roast duck 30 minutes then remove from oven. Pour off fat, prick skin again and baste with the orange juice mixture.
- Continue cooking, basting it and pouring off the fat every 20 minutes until it is well browned and skin is crisp, 1 1/2 hours or until it is done.
- Remove the duck to a platter and cover with foil. Let stand 15 minutes.
- Pour off all but 1 tablespoon of the fat from the pan. Stir in flour. Cook, stirring and scraping the drippings from the pan about 2 minutes. Stir in remaining orange juice, chicken stock, vinegar and marmalade.
- Bring to a boil and simmer until well blended and thickened, 3 to 4 minutes.
- To serve, quarter the duck, or carve to your liking. Serve the gravy on the side.
STAR ANISE SAUCE
Make and share this Star Anise Sauce recipe from Food.com.
Provided by Alan Leonetti
Categories Sauces
Time 35m
Yield 3/4 Cup
Number Of Ingredients 11
Steps:
- In an oiled sautè skillet oiled with Canola oil& Sesame oil, add all the ingredients& bring to a boil.
- Reduce heat& simmer about 5 minutes.
- Check for seasoning.
- Bring to a boil again.
- Reduce heat& simmer another 10 minutes, stirring constantly until sauce somewhat thickens, almost like a syrup.
- Strain& use the sauce to cook over duck, chicken, pork chops or beef cubes.
Nutrition Facts : Calories 853.9, Fat 16.8, SaturatedFat 1.4, Cholesterol 5.1, Sodium 5457.9, Carbohydrate 152.8, Fiber 16.4, Sugar 83.1, Protein 24
More about "israeli roast duck or chicken recipes"
ISRAELI ROAST CHICKEN RECIPE - THE …
From thewanderlustkitchen.com
4.4/5 (31)Total Time 1 hrCategory Main DishCalories 527 per serving
- Meanwhile, arrange the rosemary sprigs, unpeeled garlic cloves, and sliced red onion in the bottom of a 9 x 13 glass baking dish.
ONE PAN MEDITERRANEAN CHICKEN AND ISRAELI …
From rachelcooks.com
ROASTED CHICKEN | MY JEWISH LEARNING
From myjewishlearning.com
WHOLE ROASTED CHICKEN | KOSHER AND JEWISH …
From thejewishkitchen.com
DUCK SAUCE CHICKEN - JAMIE GELLER
From jamiegeller.com
25 BEST AUTHENTIC ISRAELI RECIPES YOU HAVE TO TRY
From ourbigescape.com
- Instant Pot Lamb Stew (Israeli Chili) Between all of the different authentic Israeli recipes for falafel, shawarma (gyro), hummus and salads I ate, I had to come up with something that was my own creation, but also took the flavors of this mystical land back with me.
- Israeli Beef Roast. Yes, this authentic Israeli recipe for a beef roast takes some time, but trust me, it’s worth every minute you put into it! It’s the antithesis of ‘fast’ food.
- Sabich (Israeli Breakfast Sandwich) Make this mouthwatering authentic Israeli recipes Sabich for a vegan twist on the traditional Israeli sandwich. With roasted eggplant, potato, creamy legumes and a fresh Israeli salad, it’s easy to make, great for food prepping and lick-the-plate delicious.
- Baba Ganoush. In Israel, there’s a authentic Israeli recipes baba ghanouj (sometimes called baba ganoush) recipe for every taste. Even the smallest markets carry several versions of chatzilim (eggplant).
- Jachnun, A Yemenite-Israeli Experience. You’re probably asking, “What is jachnun?” The answer: an authentic Israeli recipes Israeli-Yemenite experience (also described as thinly rolled pastry dough spread with butter and baked all night with whole eggs.
- Eight-hour Lamb Shoulder. The ultimate authentic Israeli recipe for a Sunday roast. Bring the family together this Easter with a slow roasted lamb shoulder.
- Eyal Shani’s Famous Roasted Cauliflower. This authentic Israeli recipes hot foodie trend started in Israel before variations spread worldwide. We show you how to make the original whole roasted cauliflower, using the celebrity chef’s own instructions.
- Israeli Chicken Snitzel. A popular authentic Israeli recipe throughout Israel, chicken schnitzel is a simple, budget-friendly dish to prepare. It is often served with French fries, but I prefer to serve it with a fresh salad to cut down on calories.
- Apple Honey Challah. Give this authentic Israeli recipe for challah a try and your home will be filled with the sweet smell of apples and cinnamon. So good, your guests won’t leave before asking you: May I Have That Recipe?
- Moist Holiday Honeycake. “A moist and yummy authentic Israeli recipe for honey cake for Rosh Hashanah has coffee, orange juice, a touch of whiskey, and plenty of fragrant spices for a sophisticated taste.
THIS ROASTED CHICKEN THIGH RECIPE WITH LEEKS AND LEMONS IS A …
From washingtonpost.com
WHOLE ROASTED DUCK - BAKE IT WITH LOVE
From bakeitwithlove.com
NIGEL SLATER’S RECIPES FOR ROAST CHICKEN WITH HERBS, GRILLED RED ...
From theguardian.com
ROAST DUCK - THE KITCHEN MAGPIE
From thekitchenmagpie.com
5 DELICIOUS ISRAELI CHICKEN RECIPES | HILLEL ONTARIO
ONE PAN ISRAELI COUSCOUS WITH CHICKEN - SAVORY SPIN
From savoryspin.com
ROASTED BRAISED DUCK - THE WOKS OF LIFE
From thewoksoflife.com
ROAST DUCK - AMANDA'S COOKIN' - CHICKEN & POULTRY
From amandascookin.com
BEST COOKING CARROT RECIPES: ISRAELI ROAST DUCK (OR CHICKEN)
From worldbestcarrotrecipes.blogspot.com
DUCK CHICKEN DRY ROAST FRY| ಬಾತು ಚಿಕನ್ ಫ್ರೈ …
From youtube.com
10 BEST ISRAELI CHICKEN RECIPES | YUMMLY
From yummly.com
14 FAVORITE DUCK RECIPES FOR SPECIAL DINNERS
From allrecipes.com
CRISPY ROAST DUCK RECIPE - TASTINGTABLE.COM
From tastingtable.com
You'll also love