Israeli Chicken Recipes

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ISRAELI SPICE CHICKEN



Israeli Spice Chicken image

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

1 1/2 tablespoons (1 1/2 palmfuls) sweet paprika
1 1/2 tablespoons (1 1/2 palmfuls) ground cumin
1 teaspoon (1/3 palmful) dried oregano
1 teaspoon (1/3 palmful) ground coriander
1/2 to 1 teaspoon crushed red pepper flakes (medium to hot in spice level)
1 1/2 teaspoons (1/2 palmful), coarse kosher salt
4 boneless, skinless chicken breasts (split, 8 pieces) 1 1/2 to 2 pounds
Extra-virgin olive oil, for drizzling
Warm pita or flat bread, for passing
Serving suggestions: Serve with tomato relish and zucchini (recipes follow). Piling the relish and the chicken in a warm pita is a fun way to combine the flavors and textures of the 2 recipes.
3 tablespoons (a couple of glugs) extra-virgin olive oil
1 ripe lemon, juiced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon crushed red pepper flakes
Kosher salt
4 small, tender zucchini, about 1 1/2 pounds (look in organic section of produce counter)
3 tablespoons (3 turns around the pan) extra-virgin olive oil
3 cloves garlic, minced
1/4 cup (half a bundle) chopped fresh mint
1/2 cup chopped flat-leaf parsley leaves (a couple of handfuls)
Kosher salt and pepper
3 vine ripe or small round red tomatoes
2 orange or yellow tomatoes
1 small sweet onion, thinly sliced
1/2 cup (2 handfuls) flat-leaf parsley leaves, chopped

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.

GARLIC CHICKEN WITH ISRAELI COUSCOUS



Garlic Chicken with Israeli Couscous image

Provided by Anne Burrell

Categories     main-dish

Time 3h30m

Yield 6 to 8 servings

Number Of Ingredients 21

2 whole garlic bulbs
1 lemon, zested and juiced
1 large bunch fresh thyme, leaves only
1 tablespoon cumin seeds, toasted and ground
Pinch crushed red pepper flakes
Kosher salt
Extra-virgin olive oil
One 4-to-5-pound chicken, cut into 8 to 10 parts
Kosher salt
2 cups medium-size Israeli couscous
Extra-virgin olive oil
3 ribs celery, sliced thin on the bias
1 large onion, sliced
Pinch crushed red pepper flakes
1 1/2 cups dry white wine
3 tablespoons tomato paste
Large pinch saffron
2 zucchini, green part only, cut into 1/2-inch dice
2 to 3 cups chicken stock
1/2 cup pine nuts, toasted
3 scallions, white and green, sliced thinly on the bias

Steps:

  • For the garlic chicken: Preheat the oven to 350 degrees F. Put the garlic bulbs straight on the oven rack and roast them until they are soft when squeezed, about 30 minutes. Remove them from the oven and let cool. Turn the oven up to 375 degrees F.
  • While garlic is roasting, prep the chicken. Into a food processor or a bowl, add the lemon zest and juice and set aside. When the garlic bulbs are cool, slice the tops off and squeeze out the roasted garlic into the bowl or food processor along with the thyme, cumin, crushed red pepper and salt to taste. Add a little olive oil and puree or mash into a loose paste. Massage the mixture all over the chicken pieces and let sit for at least 1 hour.
  • For the couscous: Bring a pot of well salted water to a boil over medium heat. Add the couscous and cook it until it's about two-thirds of the way cooked, 5 to 6 minutes. Drain and reserve.
  • Coat a large saute pan with olive oil over medium-high heat. Add the chicken to the pan and brown it on all sides.
  • Remove it to a plate, drain the fat and add the celery and onions. Season with salt and crushed red pepper. Deglaze with the white wine, scraping up all the crud on the bottom of the pan, and cook for 7 to 8 minutes. Stir in the tomato paste and cook for another 2 minutes. Add in the saffron, zucchini, cooked couscous and chicken stock. Stir to combine, and then taste and adjust seasoning if needed.
  • Transfer the mix to an ovenproof dish. Nestle the chicken, skin-side up, in the couscous and cover with foil. Add some more chicken stock to keep everything nice and moist. Sprinkle with pine nuts and cover with foil. Place the baking dish on a sheet pan.
  • Roast the chicken for 20 minutes, and then remove the foil and roast for another 10 to 15 minutes. Remove the chicken from the oven and top with scallions before serving.

BAKED ISRAELI CHICKEN



Baked Israeli Chicken image

Not sure if it is really an Israeli recipe but it sounds good and has honey, garlic, soy sauce and white wine. From a school cookbook (Morristown-Beard). There is at least an hour of marination.

Provided by Oolala

Categories     Chicken Breast

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 7

8 -12 chicken pieces, on the bone
1/2 cup honey
1/4 cup soy sauce
1/2 cup white wine
2 garlic cloves, chopped
salt
pepper

Steps:

  • Pre 350 heat oven to degrees F.
  • Season chicken with salt and pepper.
  • Place chicken in a Pyrex 9" X 13" or another ovenproof dish.
  • In a medium bowl, Mix the rest of the ingredients with a whisk and then pour it over the chicken.
  • Let this marinate for at least 1 hour, covered in the refrigerator.
  • Bake for 1 hour, basting frequently.

Nutrition Facts : Calories 166.3, Sodium 1008.9, Carbohydrate 37.2, Fiber 0.3, Sugar 35.4, Protein 2.1

ISRAELI ORANGE CHICKEN



Israeli Orange Chicken image

A kosher recipe, but you don't have to make it kosher in order to enjoy it. I haven't tried it yet, but I am planning to. My mother found this recipe on a website.

Provided by Studentchef

Categories     Whole Chicken

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 8

1 (5 lb) roasting chickens
2 oranges
1 large onion, cut in large slices
1/2 cup orange juice
2 tablespoons gingerroot, freshly grated
2 tablespoons honey
1/2 cup wine
salt and pepper

Steps:

  • Rinse and dry chicken. Sprinkle with salt and pepper.
  • Insert one whole orange in the chicken. Place in roasting pan, breast side down, and surround it with onion slices.
  • Mix juice with ginger and pour over chicken. Roast uncovered at 350 degree F for 1/2 an hour.
  • Remove chicken from the oven, turn over, and smear with honey. Surround the chicken with second orange slices and return to oven.
  • After five minute, baste with wine and orange juice. If browning occurs to quickly, cover with foil.
  • Baste again after 1/2 hour, continue cooking until drumsticks are removed easily, about 1 more hour.
  • Remove the orange from the chicken, and slice it. Garnish with herbs as per taste. (this is unclear to me, but it may refer to salt and pepper).

Nutrition Facts : Calories 454.8, Fat 29.1, SaturatedFat 8.3, Cholesterol 133.7, Sodium 126.6, Carbohydrate 12.2, Fiber 1.2, Sugar 9.6, Protein 32.1

ISRAELI COUSCOUS & CHICKEN SAUSAGE SKILLET



Israeli Couscous & Chicken Sausage Skillet image

Our comfort food is a big plate of sausage with couscous. Add some onion, celery, a little heat and a sprinkle of feta. -Angela Spengler, Tampa, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

2 teaspoons olive oil
1 package (12 ounces) fully cooked spinach and feta chicken sausage links or flavor of your choice, sliced
1 small onion, finely chopped
1 celery rib, finely chopped
1 garlic clove, minced
1 cup reduced-sodium chicken broth
1 cup water
1/4 teaspoon crushed red pepper flakes
1-1/4 cups uncooked pearl (Israeli) couscous
2 tablespoons minced fresh parsley
1/4 cup crumbled feta cheese, optional

Steps:

  • In a large nonstick skillet, heat oil over medium-high heat. Add sausage, onion and celery; cook and stir until sausage is browned, 6-8 minutes. Add garlic; cook 1 minute longer., Stir in broth, water and pepper flakes; bring to a boil. Stir in couscous. Reduce heat; simmer, covered, until liquid is absorbed, 10-12 minutes. Remove from heat; let stand, covered, 5 minutes. Stir in parsley. If desired, sprinkle with cheese.

Nutrition Facts : Calories 343 calories, Fat 10g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 694mg sodium, Carbohydrate 41g carbohydrate (1g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

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