Tag: chicken recipes

Dave’s Jamaican Jerk Chicken

Growing up with many Jamaican neighbors, surrounded by the smells of Jerk chicken and BBQ, I always wanted to learn to make it! When I saw @davedreifuscooks grilling some up on his stories, I asked him to teach me, and boy am I glad that I did! The marinade was everything I dreamed of and more! Sweet, spicy, sour, fruity…. You gotta try this!!!

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Dave’s Jamaican Jerk Chicken

For the marinade:

3 inches of ginger, peeled , roughly chopped
8 garlic cloves
4 large scallions, roughly chopped
1 jalapeño, seeded and roughly chopped (for more heat, use a scotch bonnet pepper)
1/4 cup fresh thyme

Blend until smooth, then add:

2 tablespoons allspice
2 teaspoons cinnamon
1/4 cup tamarind paste
1/2 cup vegan worcestershire sauce
1/2 cup soy sauce

For the BBQ sauce:

1 large onion, sliced
4 cloves of garlic, sliced
1 scallion, chopped
1 tbsp neutral oil
1 cup reserved marinade
1 cup ketchup

Method:

Pour the marinade over the chicken, reserving 1 cup. Saute the onion, garlic and scallion in oil until browned, deglaze with marinade till cooked through , add ketchup and simmer for 10 min, blend till smooth. Remove the chicken from the marinade and grill for approximately 25 minutes flipping constantly so the sugars don’t burn. When almost cooked through brush with barbecue sauce.

Related Recipes:

 Bourbon Apricot BBQ Chicken
Grilled Marinated Chicken

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Apricot Harissa Chicken


I love a hearty bone in chicken recipe, especially for Friday night. The combo of apricot and harissa is 🔥

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Apricot Harissa Chicken

6 pieces bone-in chicken
8 oz dried Turkish apricots
Salt and pepper, to taste
12oz apricot jam
2 tbsp harissa
1 tsp smoked or sweet paprika
Zest and juice of 1/2 lemon
2 tbsp tomato paste

Method:

Read the oven to 375°. Place the chicken and apricots in a baking dish, Season with salt and pepper. Mix the paste ingredients in a bowl and spread over the chicken. Cover with foil and bake for one hour. Uncover, raise the oven temperature to 425° and bake for 20 to 30 minutes, basting occasionally.

Related Recipes:

Baharat Roasted Spatchcock Chicken With Tzimmes
Roasted Summer Chicken
Ratatouille Roasted Chicken
Chimichicken

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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.

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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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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!

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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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Couscous Stuffed Capons


A festive holiday recipe even Miami Boys Chior would approve of!

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Couscous Stuffed Capons for a Crowd
Serves 12

Dash of cinnamon
12 capons (boneless chicken thighs, skin-on)
Paprika, salt and pepepper, to taste
1 jar @liebersfoods Gourmet Sweet Chili Sauce
2 cups water
2 tsp olive oil
Salt and pepper, to taste
1 tbsp @liebersfoods consommé powder
2 cups instant couscous
3 cloves minced garlic
1/2 cup parsley, chopped
3.5oz. Roasted chestnuts, chopped
4oz. Dried figs, thinly sliced (or any dried fruit)
1/3 cup pine nuts
1/4 cup grapeseed oil
Juice of 1 large orange
1 tbsp @liebersfoods honey
1 cup @liebersfoods seasoned Panko crumbs

Method:

In a small Saucepan bring 2 cups of water oil salt and pepper to a boil. Add a consommé powder and whisk it in to incorporate. Add the couscous, give it a stir, turn off the heat and cover to steam for 10 minutes.

Fluff the couscous with a fork and transfer it to a large mixing bowl. Add the garlic, parsley, chestnuts, figs, and pine nuts. In a small bowl combine the oil, orange juice, cinnamon and honey and mix into the couscous mixture, stirring to combine.

Preheat oven to 375°.

Working with one capon at a time, add t
he stuffing to one side of the chicken and fold it over, Wrapping the chicken around the filling. Transfer the rolls to a parchment-lined 9 x 13 pan so that they are tightly packed, 6 per pans.

Sprinkle the stuffed capons with paprika salt and pepper and then brush generously with chili sauce. Cover each pan with two layers of foil and bake for one hour.

Uncover the chicken and sprinkle with Panko crumbs. Return to the oven at 425° for 15 to 20 minutes until the chicken is lightly browned and Panko crumbs are crispy.

NOTE: To prepare in advance, You may refrigerate or freeze after baking, then complete the last step before serving.

Related Recipes:

Israeli Couscous With Beef
Hawaij Couscous
Chickpea Couscous
Israeli Couscous with Chickpeas

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