Chicken Levivot Recipes

CHICKEN VESUVIO

Chicken Vesuvio image

Provided by Giada De Laurentiis

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil
4 chicken thighs with skin and bones
Salt and freshly ground black pepper
1 1/2 pounds small red-skinned potatoes, halved
4 large garlic cloves, minced
3/4 cup dry white wine
3/4 cup chicken broth
1 1/2 teaspoons dried oregano
1 teaspoon dried thyme
8 ounces frozen artichoke hearts or 1 cup frozen lima beans, thawed
2 tablespoons unsalted butter

Steps:

Preheat the oven to 450 degrees F.
Heat the oil in large ovenproof pot over high heat. Sprinkle the chicken with salt and pepper. Working in 2 batches if necessary, cook the chicken in the pot until golden brown on all sides, about 10 minutes. Transfer the chicken to a bowl. Carefully add the potatoes to the same pot and cook until they are golden brown, stirring occasionally, about 10 minutes. Add the garlic and saute for 1 minute. Add the wine and stir to scrape up any brown bits on the bottom of the pot. Add the broth, oregano, and thyme. Return the chicken to the pot. Stir to combine. Bring to a boil over medium-high heat.
Cover and bake in the oven until the chicken is cooked through, about 20 minutes. Transfer the chicken to a platter. Arrange the potatoes around chicken. Add the artichoke hearts to the sauce in the pot. Cover and simmer over high heat until the artichokes are tender, stirring often, about 4 minutes. Turn heat to low. Stir in the butter. Pour the sauce over chicken and potatoes, and serve.

CREAMY CHICKEN & LEEKS

Creamy chicken & leeks image

This creamy, comforting combination is the perfect topping for baked spuds

Provided by Good Food team

Categories Dinner, Main course, Side dish, Supper

Time 30m

Number Of Ingredients 8

Ingredients

1 tbsp olive oil
3 rashers unsmoked streaky bacon , chopped
2 skinless boneless chicken breasts , cut into strips
2 leeks , sliced into thin rounds
1 tbsp plain flour
300ml chicken stock
1 tbsp wholegrain mustard
2 tbsp crème fraîche

Steps:

Heat the oil in a large saucepan and fry the bacon for 2 mins. Add the chicken, then cook with the bacon for a further 2-3 mins, until the pieces begin to turn golden. Tip in the leeks and cook gently for 10 mins until wilted and tender.
Stir through the flour and gradually add the stock, stirring constantly. Add the wholegrain mustard and crème fraîche, stir again, then simmer gently for 5 mins until the sauce is slightly thickened and creamy. Serve on top of baked jacket potatoes.

Nutrition Facts : Calories 384 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 42 grams protein, Sodium 1.75 milligram of sodium

AMAZING GARLIC CHICKEN LIVERS

Amazing Garlic Chicken Livers image

This is the ultimate garlic chicken liver recipe. Simple, quick, minimal ingredients, and low in carbs! The lemon, garlic, and liver flavors blend together to to make a surprisingly mild gourmet dish.

Provided by jchasko

Categories Appetizers and Snacks Meat and Poultry Chicken

Time 15m

Yield 4

Number Of Ingredients 5

Ingredients

1 pound chicken livers - rinsed, trimmed, and patted dry
1 ½ tablespoons olive oil
2 teaspoons lemon juice
½ teaspoon salt, or to taste
6 cloves garlic, minced

Steps:

Heat a skillet over medium heat. Cook and stir livers in the hot skillet until cooked through, 3 to 5 minutes. Add olive oil, lemon juice, and salt to livers; gently stir until mixed. Remove skillet from heat and sprinkle garlic over livers.

Nutrition Facts : Calories 173.6 calories, Carbohydrate 2.4 g, Cholesterol 409.6 mg, Fat 9.8 g, Fiber 0.1 g, Protein 18.1 g, SaturatedFat 2.2 g, Sodium 346.9 mg, Sugar 0.1 g

LENTIL LEVIVOT

Lentil Levivot image

Provided by Joan Nathan

Categories dinner

Time 45m

Yield 20 levivot

Number Of Ingredients 12

Ingredients

3 tablespoons extra virgin olive oil
1 cup diced onion
1 cup cooked lentils (1/2 cup uncooked)
1 cup precooked rice (any kind will do)
1/4 teaspoon cumin
1/8 teaspoon ground coriander
Salt and freshly ground pepper to taste
2 large eggs
1/2 cup plain yogurt
1/4 cup finely chopped cilantro or parsley
1/3 cup all-purpose flour
Peanut or canola oil for frying

Steps:

Heat oil in nonstick frying pan, and saute onion until translucent. Remove, and set aside.
In a bowl, place lentils, rice, cumin, coriander, salt and pepper to taste, eggs, yogurt, cilantro and flour. Fold in the onion, and mix well. Set aside.
Heat a nonstick frying pan with a film of oil. Take heaping tablespoons of mixture, and fry for a few minutes on each side. Drain on paper towel. Serve as is or with a dollop of labneh (strained yogurt), topped with a confit of onions and a sprig of cilantro.

Nutrition Facts : @context http, Calories 87, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 3 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 101 milligrams, Sugar 1 gram, TransFat 0 grams

CHICKEN LEVIVOT

CHICKEN LEVIVOT image

Categories Chicken Appetizer Fry Hanukkah

Yield 2 dozen 2 inch fritt

Number Of Ingredients 20

Ingredients

For levivot:
1 whole chicken (about 4 pounds)
2 cinnamon sticks
1 tablespoon fennel seeds
1 tablespoon dried sage
3 bay leaves
1 tablespoon allspice
4 tablespoons plus 1 teaspoon kosher salt
1 large Russet potato (about 1/2 pound), peeled and cut into 1-inch chunks
1 large bunch fresh, flat-leaf parsley, bottom stems removed and finely chopped
1 large bunch fresh cilantro, bottom stems removed and finely chopped
5 eggs, lightly beaten
vegetable oil, for frying
For harissa dip:
4 tablespoons harissa
3 tablespoons vegetable oil
2 small garlic cloves, peeled and finely grated or pushed through a press
zest of 1 lemon
3 tablespoons lemon juice
1/2 teaspoon salt

Steps:

1. Place the chicken, cinnamon sticks, fennel, sage, bay leaves, all spices, and 4 tablespoons salt in a large pot and cover with cold water by 1 inch. Set mixture over high heat, cover pot, and bring to a boil; lower heat to low and simmer, partially covered, until chicken is cooked through, 45-60 minutes. 2. Meanwhile, add potato pieces to a small saucepan and cover with water. Set over high heat and bring to a boil; cook until potato is very tender, 10-15 minutes. Remove from heat and drain, then mash potato with a potato masher; set aside. (This should yield about 1 cup of mashed potatoes.) 3. When the chicken is cooked, remove pot from the heat and let the chicken cool in the broth until it is cool enough to handle. Remove the chicken and transfer to a flat work surface. (If desired, strain the liquid through a fine mesh sieve, discarding the spices and keeping the liquid for another use.) 4. Using your fingers, remove meat from the bones and shred finely. (Discard the bones and skin, or reserve for another use.) Mix shredded chicken together with the mashed potato, chopped parsley, chopped cilantro, eggs, and remaining teaspoon of salt. 5. Heat 1/4 inch of vegetable oil in a large saucepan set over medium heat. 6. Lightly wet your hands and form patties that are approximately 2 inches in diameter and 1/2 inch thick. Working in batches, fry the patties, flipping once, until browned and cooked through, 2-3 minutes per side. (Add more oil as necessary, and adjust heat if fritters are browning too quickly.) Remove fritters and let drain on paper towels. 7. Make harissa dip: In a small bowl, whisk together the harissa, vegetable oil, garlic, lemon zest and juice, and salt. Serve patties warm with harissa sauce on the side for dipping. Makes about 2 dozen 2-inch fritters

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