ISRAELI ROAST CHICKEN RECIPE
This easy to make Israeli Chicken Recipe makes a fragrant and succulent dinner with flavors from onion, garlic, rosemary and paprika.
Provided by The Wanderlust Kitchen
Categories Main Dish
Time 1h
Number Of Ingredients 8
Steps:
- Preheat your oven to 350 degrees.
- Season both sides of the chicken thighs evenly with paprika, salt, and pepper.
- Heat the oil in a large skillet over medium-high heat for five minutes.
- Meanwhile, arrange the rosemary sprigs, unpeeled garlic cloves, and sliced red onion in the bottom of a 9 x 13 glass baking dish.
- Place four of the chicken thighs into the pan. Let cook for 2 minutes per side, or until browned. You do not need to cook the chicken all the way through, you just want to get some good color on the outside. Once browned, remove the chicken pieces from the skillet and place on top of the bed of rosemary, garlic, and onion in the baking dish.
- Repeat with the remaining four chicken thighs. You may need to overlap the thighs a bit to fit them all into the pan.
- Place all eight browned chicken thighs in the baking dish into the preheated oven and bake for 30 minutes. Increase heat to 375 and bake for an additional 15 minutes, or until the chicken is cooked through (internal temperature of 165 degrees Fahrenheit).
Nutrition Facts : ServingSize 1 serving, Calories 527 kcal, Carbohydrate 9 g, Protein 56 g, Fat 32 g, SaturatedFat 7 g, Cholesterol 273 mg, Sodium 2148 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 24 g
GARLIC CHICKEN IN CASSEROLE WITH ISRAELI COUSCOUS
Provided by Anne Burrell
Time 3h10m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 375 degrees F. Put the garlic bulbs in a small tin and roast them until they are soft when squeezed, about 30 minutes. Remove them from the oven and let cool.
- When the garlic bulbs are cool, slice the tops off and squeeze out the roasted garlic. Add the garlic to a food processor or a bowl, along with the lemon zest, lemon juice, 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.
- Bring a pot of well salted water to a boil, over medium heat. Add the couscous and cook it until it's about 2/3 of the way cooked, about 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 onions and celery. Season with salt, to taste, and the crushed red pepper. Deglaze with white wine, scraping up all the crud on the bottom of the pan and cook the onions and celery 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, 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, covered, then remove the foil and roast for another 10 to 15 minutes.
- Remove the chicken from the oven and top with scallions before serving.
GARLIC CHICKEN WITH ISRAELI COUSCOUS
Steps:
- For the chicken: Preheat the oven to 375 degrees F.
- Place the garlic bulbs in the oven and roast until soft, about 30 minutes. Remove and let cool. When the bulbs are cool enough to handle, slice off the tops and squeeze the cloves into the bowl of a food processor.
- Add the lemon zest and juice, cumin, and crushed red pepper to the garlic. Season the mixture with salt and puree until smooth. While the machine is running, drizzle in 1/4 cup olive oil. Taste and reseason if needed.
- Place the chicken in a large dish or on a baking sheet and massage the garlic mixture onto the skin of each piece-really lube it up! Let the chicken sit at room temp for up to 2 hours or, if longer than 2 hours, in the fridge. HINT, HINT: This can be done WAY ahead of time!
- For the couscous:
- Bring a medium pot of salted water to a boil-taste the water to make sure it is salty like the ocean! Add the couscous and cook until it's two-thirds of the way done, 5 to 6 minutes. Strain and reserve.
- Coat a large saute pan with olive oil, toss in the onion and celery, and bring to medium-high heat. Season with salt and crushed red pepper and cook until soft, 7 to 8 minutes.
- Stir in the tomato paste, white wine, and saffron and cook for 3 to 4 more minutes.
- Toss in the zucchini, reserved couscous, pine nuts, thyme bundle, and bay leaf and stir to combine. Add 1 1/2 cups chicken stock and stir. The couscous should be a little soupy. If it isn't, add the remaining 1/2 cup chicken stock. Taste and reseason if needed. Remove and discard the bay leaf and the thyme bundle. Transfer the mixture to a large baking dish-one big enough to hold the chicken as well-and reserve.
- To assemble:
- Preheat the oven to 375 degrees F.
- Coat a large saute pan with olive oil and bring it to medium-high heat. Working in batches, brown the chicken on all sides. Be patient, this may take up to 6 to 8 minutes. BE SURE not to crowd the pan. If you do, the chicken will steam and get soggy rather than brown and crispy . . . not yummy.
- Nestle the browned chicken skin side up in the prepared couscous. Cover with foil and place in the oven. Roast the chicken for 20 minutes, remove the foil, and roast for another 15 minutes.
- When the chicken is cooked through, remove from the oven and top with the chopped scallions and cilantro to 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.
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.
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 MIXED GRILL CHICKEN
Make and share this Israeli Mixed Grill Chicken recipe from Food.com.
Provided by ovendiva
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, stir together the vinegar, sugar and .25 tsp salt until the sugar and salt dissolve. Stir in 1 c sliced onion: set aside (quick pickle). In another small bowl, mix together the tahini and 2 tbs lemon juice, then whick in 6 tbsp water. Season to taste with salt & Pepper; set aside.
- In a medium bowl, stir together the 2 tbsp of oil, the coriander, allspice, turmeric, cinnamon and .5 tsp each salt/pepper. Add chicken and remaining sliced onion, stir until evenly coated.
- In a 12" nonstick skillet over medium-high, heat the remaining 1 tbsp oil until barely smoking. Add the chicken mixture in an even layer and cook, uncovered and stirring only every 2-3 minutes, until the chicken is well-browned all over and no longer pink when cut, 10-12 minute.
- Off heat, stir in the remaining 2 tbs lemon juice, then taste and season with salt/pepper. Transfer to serving dish, drizzle lightly with some of tahini sauce and top with the pickled onion. Serve the remaining tahini sauce on the side.
Nutrition Facts : Calories 718.5, Fat 54.6, SaturatedFat 12.5, Cholesterol 191, Sodium 192.5, Carbohydrate 12.2, Fiber 3.3, Sugar 2.7, Protein 43.4
ISRAELI SPICE CHICKEN WITH TOMATO RELISH
Mexico meets the Middle East in this dish. Warm some pita bread and fill with sliced chicken and tomato relish for a tasty and light lunch. The spice rub also works great on shrimp! I like to serve this with "Zucchini with Mint and Parsley".
Provided by Philreb Wright
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- For the spice rub combine the paprika, cumin, oregano, coriander, crushed red pepper flakes, and kosher salt in a bowl.
- Place chicken in a shallow dish and 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 and prepare the Tomato Relish.
- Grill chicken 6 or 7 minutes on each side or until juices run clear.
- For the Tomato Relish:.
- 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.
Nutrition Facts : Calories 285.1, Fat 13.2, SaturatedFat 2, Cholesterol 68.4, Sodium 770.3, Carbohydrate 13.2, Fiber 4.1, Sugar 3.9, Protein 30.5
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