Tag: chicken

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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Lemony Hawaij Chicken Couscous Soup


When I need comfort food, it’s hawaij for me! The Yemenite spice blend has both sweet (hawaij for coffee) and savory (hawaij for soup) versions. You can purchase my blends through the link in my profile (or on Amazon) or look for a mix in your local Middle Eastern market.

To make your own hawaij for soup and hawaij for coffee, you can get the recipes in my cookbook Totally Kosher!

To view the reel on Instagram click here.

Lemony Hawaij Chicken Couscous Soup
Yield: 8 servings

2 tbsp extra virgin olive oil
2 lbs. pargiot (boneless dark meat chicken), diced
salt and pepper, to taste
1 large onion, diced
2 stalks celery, diced
2 large carrots, diced
4 cloves garlic, minced
2 tbsp hawaij for soup (NOT hawaij for coffee!)
1 cup canned garbanzo beans, rinsed and drained
8 cups chicken stock
8.8oz Israel couscous (NOT instant couscous)
zest and juice of 1/2 lemon
1 large handful fresh parsley

In a soup pot, heat the olive oil. Add the chicken, season with salt and pepper and cook over medium-high heat until browned, 6-8 minutes. Remove from the pot. Add the onion, celery and carrots and saute until softened and starting to take on some color, about 8 minutes. Add the garlic and saute for an additional minute. Return the chicken to the pot, add the hawaij and stir until fragrant and incorporated. Add the chickpeas and chicken stock and bring to a simmer for 5 minutes. Add the couscous and simmer until cooked through, about 8 minutes. Remove from the fire. Add the lemon zest and juice and stir in the parsley. Serve.

Related Recipes:

Hawaij Couscous
Hawaij Honey Cake With Labneh Frosting
Couscous Stuffed Capons

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Baharat Roasted Spatchcock chicken With Tzimmes


Let’s make Baharat Roasted Spatchcock Chicken with Tzimmes! Tzimmes never looked so good!

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Baharat Roasted Spatchcock Chicken with Tzimmes

1 whole @carvingblockmeats chicken, spatchcocked
1/2 butternut squash, peeled and cut into small chunks
3 carrots, cut into chunks
1 cup dried fruit (I used dates and apricots)
3 tbsp baharat
1/4 cup extra virgin olive oil
Zest and juice of 1 large orange
3 tbsp silan
Kosher salt, to taste

Method:

Preheat oven to 400 degrees

Add the squash, carrots and dried fruit to a parchment lined baking sheet. Mix with 2 tbsp baharat, 2 tbsp olive oil, zest and juice of half of the orange, 2 tbso silan and salt. Spread it out on the baking sheet, making space for the chicken in the center. Add the chicken and season with remaining 1 tbsp baharat, 2 tbsp olive oil, zest and juice of remaining 1/2 orange, 1 tbsp silan and salt. Rub under and over the skin.

Transfer to the oven and roast for 50 minutes or until the chicken is cooked through and the veggies are fork-tender.

Serve with rice or couscous.

(For homemade baharat, combine 1 tbsp black pepper, 1 tbsp paprika, 2 1/4 tsp cumin, 1 1/2 tsp coriander, 1 1/2 tsp cinnamon, 1 1/2 tsp cloves, 1/2 tsp nutmeg and 1/4 tsp cardamom.)

Related Recipes:

Harissa Roasted Chicken
Lemon & Garlic Whole Roasted Chickens
Roasted Summer Chicken
Honey Roasted Za’atar Chicken with Fruit

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Roasted Summer Chicken

After weeks of summer prep and camp shopping, I am SO HAPPY that I can officially say welcome the start of summer. The kids are in camp. Everyone is settled in. And I am relishing every moment.

I try to keep dinners simple in the summer, but after a day of running around in the summer heat, and hours spent at the pool, my kids voracious appetites demand more than just frozen pizza. They are HUNGRY! I try to keep the fridge stocked with lots of fruits and veggies, plenty of protein in the freezer and fresh herbs on the window sill.

I think we all associate summer with barbecue but I try to do away with heavy bottled sauces and season food simply instead. Juicy seasonal tomatoes, fresh summer corn and a bunch of fragrant basil are always handy, which is how this delicious light summer dinner came together in no time. My kids literally licked their plates clean!

Now that corn is in season, here’s a great trick for cutting it!!

Israeli couscous is another summer staple – it rounds out the meal, cooks in five minutes, and isn’t as heavy as other starches. But feel free to serve with any starch of your choice!

Roasted Summer Chicken

2 ears fresh corn, shucked
1 heaping cup grape tomatoes
4 chicken legs
1 tsp chili powder
kosher salt, to taste
juice of 1/2 lime
1/4 cup fresh basil, thinly sliced
1 tbsp olive oil
drizzle of honey

Method:

Preheat oven to 375 degrees. Place the corn on the bottom of a 9×13 pan, scatter tomatoes around the pan and top with chicken thighs. Sprinkle the chicken with chili powder and salt and spread the basil on top. Drizzle olive oil and honey and squeeze lime juice over the top. Cover tightly with foil and bake for one hour. Uncover, baste with the sauce and bake at 400 degrees for an additional 20-25 minutes, until chicken is browned.

Serve with couscous, quinoa or rice.

NOTE: if you dont have fresh corn on hand, you can substitute 1 package frozen corn (thawed) or 1 can corn, drained.

Related Recipes:

chimichicken
ratatouille roast chicken
corn and heirloom tomato salad with basil lime vinaigrette 

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Chicken Shawarma

I was never much of a shawarma person. In fact, in my entire year of living in Israel, I don’t think I even ordered it once. I’m more of a falafel girl. Fully loaded in a freshly baked laffa – pure heaven.

But something interesting happens when you have kids. Picky kids. Kids who don’t like the BBQ marks on their grilled chicken, or the crumbs on their shnitzel. Kids who won’t eat fish. Or most types of meat. When you have such kids, you start to make foods that you never imagined you’d be cooking – like shawarma.

When said kid tasted a bite of my husbands shawarma and liked it (how he got her to do that is beyond me), I knew I had to learn to make my own. And that’s exactly what I did. The first couple of times, said kid was licking her plate. Now she has decided she no longer likes it. And I have decided, I do. How’s that for irony?

Chicken Shawarma

1.5-2 lbs. dark meat chicken
1 medium onion, finely diced
1/4 c + 1 tbsp olive oil, divided
2 tbsp shawarma spice (use a spice blend or recipe below)
salt, to taste

Method:

Dice the chicken into small pieces and place in a bowl with 1/4 cup of olive oil and shawarma spice. Set aside to marinate while you cook the onions.

Saute the onions in 1 tbsp of olive oil until caramelized. Add marinated chicken and saute until the chicken is no longer pink.

Serve with hummus, techina, Israeli salad, red cabbage salad (recipe follows)

TIP: Dice the chicken when it’s partially frozen to make chopping easier.

Shawarma Spice

1 tbsp ground cumin
1 tbsp ground coriander
2 tsp paprika
1 tsp turmeric
1/2 tsp garlic powder
1/2 tsp allspice
1/4 tsp ground cinnamon
1/4 tsp black pepper
salt, to taste

Method:

Add all ingredients to a bowl and mix to combine.

Israeli-Style Red Cabbage Salad

shredded cabbage
olive oil
fresh-squeezed lemon juice
garlic powder
kosher salt

Method:

Add all ingredients to a bowl and mix until combined. Marinate until cabbage is slightly wilted.

Other Israel-Inspired Recipes:

roasted eggplants with Israeli salad
malawach cheese pastries with zaatar
chestnut hummus with pita chips
sachlav rose water pudding
banana, date, milk & honey smoothie

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