Category: Dinner

Moroccan Chicken Tagine For Amit

I originally created this recipe as part of the #recipesforreturn campaign in honor of AMIT ESTHER BAT ILANA BUSKILA who was taken hostage on October 7th.

It meant so much to me to cook this recipe for Amit, giving her a voice, and sharing her beauty and talent with the world. I used my tagine from Morrocco (for the very first time!) and the ras el hanout and saffron that I brought from from my trip to honor Amit’s Morroccan roots.

Amit is 27 years old and is a budding fashion stylist from Ashdod, who loves to cook and even filmed an audition for Masterchef shortly before she was captured. She loves to go out with her friends and is known for her funloving personality. Please take the time to cook this recipe in Amit’s honor, and to continue to share the voices of the hostages.

Unfortunately, the IDF confirmed that Amit was killed on October 7th near the Supernova music festival, and her body was taken captive by Hamas. It was recovered on May 17th and returned to Israel, where she was laid to rest in Giryat Gat. Rest in peace Amit.

To view the reel on Instagram click here.

Moroccan Chicken Tagine For Amit

2 tbsp ras el hanout
4 tbsp olive oil
4 chicken thighs
1 Spanish onion, diced
3 cloves garlic, minced
1/2 preserved lemon peel, minced
1 cup pitted green olives
1 cup sliced Turkish apricots
1/2 tsp saffron , ground and steeped in 1/4 cup water
8oz crushed tomatoes
1 1/2 cup chicken stock
2 cinnamon sticks
1 bunch cilantro, divided
salt and pepper, to taste
couscous, for serving

Method:

In a large bowl, mix the ras el hanout with 2 tbsp olive oil to form a paste. Rub the paste over the chicken thighs. Heat the remaining 2 tbsp oil in a tagine or dutch oven and sear the chicken to brown on both sides. Remove from the pot and set aside. Add the onions and saute until translucent. Add the garlic and preserved lemon and saute until fragrant. Add the olives, apricots, saffron water, crushed tomatoes. stock, cinnamon sticks, cilantro and salt and pepper to taste, Mix the sauce to combine and return the chicken to the tagine along with their drippings. Simmer for 1 hour. Add chopped cilantro and serve over couscous.

Related Recipes:

Moroccan Fish Balls
6-Pice Moroccan Stew

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Pumpkin Chili


There’s nothing like a warm winter chili on a fall night to get into your bones and fill you up from the inside out. I was bored of my regular chili, so I went with autumn spices and flavors like canned pumpkin, maple and cinnamon for a lovely twist. Go crazy with your toppings and have some fun!

To view the reel on Instagram click here.

Pumpkin chili

2 tbsp olive oil
1 Spanish onion, diced small
1 jalapeño, minced (remove seeds and ribs)
3 garlic cloves, minced
1 1/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon ground cinnamon
1 1/2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon garlic powder
3 tbsp tomato paste
1 (15oz) can pinto beans, drained and rinsed
1 (15oz) can kidney beans, drained and rinsed
2 (14oz) cans petite diced tomatoes (with juice)
1 (15oz) can pumpkin puree
1 1/2 tbsp pure maple syrup
2 tsp brown sugar
2 cups vegetable broth
For serving: cilantro, red onion, avocado, cheese

Method:

Heat the olive oil in a medium pot and add onions, jalapeño and garlic. Saute until translucent. Add the spices and continue to saute until fragrant. Add the tomato paste and saute for another 1-2 minutes. Add the beans, tomatoes, pumpkin, maple syrup, brown sugar and stock and bring to a simmer. Cook, covered, for 30 minutes, stirring occasionally. Top with your favorite toppings!

Related Recipes:

Baklava Pumpkin Pie
Baharat Pumpkin Butter
Mini Pumpkin Pies For A Crowd
Cookie Butter Pumpkin Pie
Beer Battered Pumpkin Rings

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Green Goddess Bissli Chicken Salad

Leave it to me to trash up a healthy salad with Bissli – but the truth is, I’m having so much fun with this series! I first started it when I made this falafel-inspired salad topped with falafel bits (the BEST texture for a crouton), and then I just went with it all the way. I never imagined this one would be so absolutely incredible – my favorite of the Bissli salad series for sure!!!

Did anyone else grow up putting onion bissli on their fingers like rings?!

To view the reel on Instagram click here.

Green Goddess Bissli Chicken Salad

1/2 small head green cabbage, thinly sliced
12 baby cucumbers, quartered
1 cup frozen edamame, thawed
2 jalapeños, seeds and veins removed, thinly sliced
3 scallions, sliced
1 bag onion bissli, lightly crushed
2 grilled chicken breasts, diced

Dressing:
1 bunch cilantro (about a cup)
2 scallions
2 cloves garlic
Juice of 1 lime
1 cup mayonnaise
Salt and pepper, to taste
Small squirt of honey, optional

Method:

Add all over your ingredients to a bowl then pour over the dressing. Toss and enjoy!!

Related Recipes:

Green Goddess Salad
Green Goddess Salad Dressing
Grilled Chicken Salad With Jalapeno Mustard Dressing

Bissli Salad Series Recipes:

Bissli Pizza Salad
Falafel Salad
Italian Antipasto Salad

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Juiciest Chicken Breasts

I’m sharing my JUICIEST CHICKEN BREAST method because I’ve got chicken salad on the menu. No grill or skillet required!

To view the reel on Instagram click here.

Juiciest Chicken Breasts

3 chicken breasts
grapeseed oil (or any high-heat cooking oil)
montreal steak seasoning (or the seasoning of your choice)

Method:

Line a sheet tray with aluminum foil. Drizzle it with any high-heat cooking oil. Remove the tenders from the chicken breasts and set them aside (I like to freeze them until I have a nice amount, and then I make chicken fingers!). Lay your chicken breast down on the sheet tray. Season your chicken breast with Montreal Steak Seasoning and drizzle it with a bit more oil. Broil on the highest rack of your oven with your broiler on high for 8 minutes on the first side, and 5 minutes on the second side.

Add your chicken to salad, wraps, sandwiches, or whatever you like!

Related Recipes:

Green Goddess  Bissli Chicken Salad
Grilled Chicken Wedge Salad With Carrot Ginger Dressing
Grilled Chicken Fattoush With Za’atar Ranch
Grilled Marinated Chicken

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Italian Antipasto Salad

BBQ Bissli has always been my favorite flavor – aside for the taste, I loved the twisty texture that I would eat in layers! I even made a homemade version (using dried pasta) in my cookbook, Totally Kosher (fans say it’s even better than the original!).

When I thought about how to use this flavor in a fun away, my mind went to ITALIAN ANTIPASTO SALAD – a mix of salumi and briny ingredients + corkscrew pasta that makes a great meal in a bowl. Of course I used the Bissli in place of the pasta here (same shape, same mouthfeel!) and the result is so satisfying!

To view the reel on Instagram click here.

Italian Antipasto Salad

6oz. baby button mushrooms
1 tbsp extra virgin olive oil
salt and pepper, to taste
1/4 of 14oz. log @abelesheymann salami
7oz arugula
1 3.8oz can sliced black olives, drained
1/4 cup sliced pepperoncini or Shifka hot peppers
1/2 large red onion, thinly sliced
1/4 cup sliced marinated sundried tomatoes
1 2.5oz bag BBQ Bissli

Dressing:
1/4 cup extra virgin olive oil
2 tbsp red wine vinegar
1 clove garlic, minced
1 tsp dried oregano
1 tbsp honey
2 tsp whole grain mustard
salt and pepper, to taste

First roast the mushrooms: spread them out on a baking sheet and toss with olive oil, salt and pepper. Bake at 400 degrees for 20 minutes.

While the mushrooms are roasting, slice the salami into thin slices, stack them and slice into ribbons.

Aassemble the salad. In a large shallow bowl, add the arugula, olives, red onion, salami ribbons, salami, sundried tomatoes and Bissli.

In a small bowl, whisk the dressing ingredients. Add the mushrooms to the salad once slightly cooled and stir in the dressing. Serve.

Bissli Salad Series Recipes

Falafel Salad
Bissli Pizza Salad
Green Goddess Bissli Chicken Salad

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