ISRAELI SPICE CHICKEN
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
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
Provided by Anne Burrell
Categories main-dish
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 21
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
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
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
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
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
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
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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