Middle Eastern Spice Baked Chicken Breasts Food

LEBANESE CHICKEN WITH 7-SPICE

Lebanese Chicken with 7-Spice image

Lebanese Chicken with 7-spice, caramelized onions, almonds, and roasted lemon. A simple flavorful Lebanese-inspired dinner, with only 15 minutes of hands-on time. See notes for grilling!

Provided by Sylvia Fountaine| Feasting at Home

Categories chicken

Time 1h3m

Number Of Ingredients 19

Ingredients

2 lbs chicken, skin on, bone-in thighs or legs (see notes, for boneless, skinless options )
2 tablespoons olive oil
2 1/2 teaspoons salt (use 1 teaspoon salt per pound of chicken plus an extra 1/2 teaspoon for the onions)
1-2 teaspoons cracked pepper
2 tablespoons Lebanese 7-spice ( see below)
1 extra-large red onion, sliced into 1/2 inch wedges
4 garlic cloves, rough chopped
1 tablespoon preserved lemon, chopped (totally optional)
1 lemon, sliced thinly
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1/4 cup Marcona almonds, or slivered almonds or pinenuts
parsley for garnish
1 teaspoon cumin
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon coriander
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1/4 teaspoon cardamom

Steps:

Preheat oven to 400 F (see notes for grilling)
Place the chicken in a bowl and toss with olive oil, salt, and 7-spice mix. Add onion, garlic, preserved lemon and sliced lemon and toss again well. Spread out on a parchment-lined sheet-pan.
Bake for 35-45 minutes- or until cooked through. Broil for a few minutes to get the skin crispy and nicely golden, turning if necessary (especially if using skin-on chicken)
While the chicken is baking, warm and toast the almonds/pinenuts in a little butter or olive oil. Season with salt and pepper. Set aside.
Place the fragrant chicken on a platter, scattering with the onions and lemon slices (which are edible.) Pour any juices from the pan, over top. Garnish with the toasted nuts and sprinkle with a few parsley leaves.

Nutrition Facts : ServingSize skin-on, bone-in legs and thighs, Calories 473 calories, Sugar 3.5 g, Sodium 1084 mg, Fat 35.7 g, SaturatedFat 9 g, TransFat 0 g, Carbohydrate 11.5 g, Fiber 3.2 g, Protein 27.8 g, Cholesterol 122.4 mg

CHICKEN SHAWARMA

Chicken Shawarma image

You don't need a special rotisserie to make this easy homemade chicken shawarma recipe! Chicken pieces, tossed in warm Middle Eastern spices, then baked until perfectly tender. Serve it in pita pockets with Mediterranean salad and sauces. Be sure to check out the video and step-by-step above.

Provided by The Mediterranean Dish

Categories Entree/Meat and Poultry

Time 40m

Number Of Ingredients 17

Ingredients

3/4 tbsp ground cumin
3/4 tbsp turmeric powder
3/4 tbsp ground coriander
3/4 tbsp garlic powder
3/4 tbsp paprika
1/2 tsp ground cloves
1/2 tsp cayenne pepper, more if you prefer
Salt
8 boneless, skinless chicken thighs
1 large onion, thinly sliced
1 large lemon, juice of
1/3 cup Private Reserve extra virgin olive oil
6 pita pockets
Tahini sauce or Greek Tzatziki sauce
Baby arugula
3-ingredient Mediterranean Salad
Pickles or kalmata olives (optional)

Steps:

In a small bowl, mix the cumin, turmeric, coriander, garlic powder, sweet paprika and cloves. Set aside the shawarma spice mix for now.
Pat the chicken thighs dry and season with salt on both sides, then thinly slice into small bite-sized pieces.
Place the chicken in a large bowl. Add the shwarma spices and toss to coat. Add the onions, lemon juice and olive oil. Toss everything together again. Cover and refrigerate for 3 hours or overnight (if you don't have time, you can cut or skip marinating time)
When ready, preheat the oven to 425 degrees F. Take the chicken out of the fridge and let it sit in room temperature for a few minutes.
Spread the marinated chicken with the onions in one layer on a large lightly-oiled baking sheet pan. Roast for 30 minutes in the 425 degrees F heated-oven. For a more browned, crispier chicken, move the pan to the top rack and broil very briefly (watch carefully). Remove from the oven.
While the chicken is roasting, prepare the pita pockets. Make tahini sauce according to this recipe or Tztaziki sauce according to this recipe. Make 3-ingredient Mediterranean salad according to this recipe. Set aside.
To serve, open pita pockets up. Spread a little tahini sauce or Tzatziki sauce, add chicken shawarma, arugula, Mediterranean salad and pickles or olives, if you like. Serve immediately!

Nutrition Facts : Calories 227 calories, Sugar 4.3 g, Sodium 555.5 mg, Fat 14.8 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 22.5 g, Fiber 2.8 g, Protein 4.7 g, Cholesterol 0.6 mg

ZA'ATAR ROASTED CHICKEN BREAST RECIPE

Za'atar Roasted Chicken Breast Recipe image

Best roasted chicken breast recipe you will find! Marinated in lemon and olive oil, and covered in Middle Eastern flavors including allspice, sumac, Za'atar. Roasted to fall-off-the-bone perfect.

Provided by The Mediterranean Dish

Categories Entree

Time 50m

Number Of Ingredients 15

Ingredients

4 chicken breasts, bone in, skin on
Salt and pepper
3 tbsp Za'atar, divided
2 tbsp toasted shaved almonds
1 tbsp toasted pine nuts
1/2 cup chopped fresh parsley leaves
2 lemons, juice of
2/3 cup extra virgin olive oil
1 tbsp Sumac, more for later
1 tbsp allspice
1 tbsp cinnamon
1 tsp paprika, more for later
7 large garlic cloves, lightly crushed
1 medium red onion, sliced or roughly chopped
1/2 large lemon, sliced

Steps:

In a mixing bowl, combine the marinade ingredients.
Place the chicken in a deep pan, sprinkle with salt and pepper and cover with the marinade, making sure to work some of the marinade underneath the skin (this is important for flavor). Cover and place the chicken in the fridge for four hours.
Preheat the oven to 400 degrees F.
Transfer the chicken and marinade to a baking dish or a cast iron skillet. Sprinkle with a little more sumac and paprika. Now, sprinkle 1 tablespoon of the za'atar, and take another tablespoon to work underneath the skin of chicken breasts. (You should have 1 tablespoon of za'atar left for later use).
Place the chicken in the heated oven and roast for 30 to 35 minutes. Remove from the oven and let rest for 5 minutes (once the chicken's internal temperature reaches 165 degrees F, it is ready).
Sprinkle with a little more sumac and the remaining za'atar. Garnish with the toasted nuts and fresh parsley. Enjoy!

Nutrition Facts : Calories 484 calories, Sugar 2 g, Sodium 123.8 mg, Fat 31.8 g, SaturatedFat 6.9 g, TransFat 0.2 g, Carbohydrate 10.3 g, Fiber 3.6 g, Protein 40.5 g, Cholesterol 116.1 mg

MIDDLE EASTERN-INSPIRED HERB AND GARLIC CHICKEN

Middle Eastern-Inspired Herb and Garlic Chicken image

This recipe was inspired by the Middle Eastern dried seasoning mix called za'atar, a combination of herbs (usually thyme, oregano and marjoram), sesame seeds and sumac, often spiked with salt. Here, fresh herbs are substituted for the dried, which, along with fresh parsley and mint and plenty of lemon and garlic, are used to marinated boneless chicken thighs. If you can't find sumac, just leave it out. It does add a nice tang and vibrant color, but the dish will work without it. Optimum marinating time here is 8 hours. But feel free to leave it for as little as 15 minutes or as long as 24 hours. If you would rather use white meat, substitute boneless skinless breasts but reduce the cooking time by a few minutes.

Provided by Melissa Clark

Categories weekday, weeknight, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

6 boneless skinless chicken thighs (about 1 3/4 pounds)
6 garlic cloves, grated on a Microplane or minced
Juice and zest of 2 lemons
3 tablespoons extra-virgin olive oil, more for serving
2 tablespoons minced fresh parsley, more for serving
2 tablespoons minced fresh mint
1 tablespoon minced fresh thyme
1 tablespoon minced fresh oregano or marjoram
1 1/2 teaspoons kosher salt, more as needed
1 tablespoon sesame seeds, more for garnish (optional)
3/4 teaspoon sumac, more for garnish (optional)
2/3 cup plain Greek yogurt, preferably whole milk yogurt
1/4 teaspoon ground black pepper

Steps:

Combine chicken with all but 1 teaspoon of the grated garlic (save that teaspoon for the yogurt sauce), the zest and juice of 1 lemon, oil, parsley, mint, thyme, oregano, 1 1/2 teaspoons salt, and the sesame seeds and sumac, if using. Cover and marinate for 15 to 30 minutes at room temperature; you can refrigerate it for up to 24 hours.
Heat grill or broiler. If grilling, cook chicken over high heat until charred in spots, 4 to 7 minutes. Flip pieces and continue grilling until just cooked through, another 4 to 7 minutes. If broiling, arrange a rack 3 to 4 inches from flame. Line a rimmed baking sheet with foil and spread chicken out in a single layer. Broil chicken, turning halfway through cooking, until well colored and charred in spots, 4 to 7 minutes per side. Be careful that it doesn't burn.
While chicken cooks, place yogurt in a small bowl. Stir in the reserved grated garlic and lemon zest and season to taste with salt. Serve the chicken drizzled with olive oil, remaining lemon juice to taste, black pepper, parsley and sesame seeds and sumac, if using, with the yogurt alongside for dipping.

Nutrition Facts : @context http, Calories 187, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 2 grams, Sodium 447 milligrams, Sugar 2 grams, TransFat 0 grams

MIDDLE EASTERN CHICKEN

Middle Eastern Chicken image

This is a recipe from another site. I really liked it as it is full of flavor and low in fat. The original recipe calls for 2 cloves of garlic but I am a true garlic lover so I doubled it. This was served with Recipe #113983.

Provided by PaulaG

Categories One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 (5 ounce) skinless boneless chicken breasts
2 tablespoons fresh lemon juice
1/2 teaspoon cumin
1/2 teaspoon dried coriander
1/2 teaspoon cinnamon
2 -4 garlic cloves, slivered
1 (15 ounce) can chickpeas, drained and rinsed
1 (14 ounce) can diced cut tomatoes
1/4 cup chopped fresh cilantro

Steps:

Preheat oven to 400 degrees.
Place the chicken breasts in a 13 x 9 inch baking dish that has been sprayed with cooking spray.
Sprinkle the chicken with the fresh lemon juice, combine spices and sprinkle over chicken, top with slivers of garlic.
Pour the rinsed chickpeas over and then the tomatoes. Place dish in preheated oven and cook for 25 minutes.
Serve with couscous or rice.

MIDDLE-EASTERN SPICED CHICKEN

Middle-Eastern Spiced Chicken image

A tangy, sweet, and spicy chicken dish made with a yogurt marinade. Perfect when served with basmati rice.

Provided by Taitertot

Categories Chicken Breast

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 lb chicken, cubed
2 cups plain yogurt
2 -4 teaspoons cumin
2 -4 teaspoons cinnamon
1/2-1 teaspoon nutmeg
salt
pepper
2 tablespoons olive oil
1/4 cup orange juice
1/2 cup chicken broth
2 onions
1/2 cup dried apricot
1/2 cup slivered almonds
1 tablespoon cornstarch

Steps:

Mix yogurt, cumin, cinnamon, nutmeg, salt, and pepper. Marinate chicken in yogurt mixture for 1-2 hours.
Heat olive oil in large skillet over medium-high heat. Add onions and saute for a few minutes until they are becoming tender. Add chicken/marinade and apricots and continue to cook. After about five minutes, add orange juice and chicken broth. Reduce heat to low, and simmer for 10-15 minutes, stirring occasionally.
With a spoon, add some of the hot cooking liquid to a bowl. Mix with cornstarch until smooth, and return this mixture to the saucepan. Stir constantly until thickened. At this point, you may wish to add additional amounts of cumin, cinnamon, nutmeg, salt, and pepper.
Serve with basmati rice. Note: for additional flavor, cook rice with chicken broth.

Nutrition Facts : Calories 450.9, Fat 28.7, SaturatedFat 7.2, Cholesterol 67.7, Sodium 206, Carbohydrate 29.2, Fiber 4.4, Sugar 18.9, Protein 22

INDIAN SPICED CHICKEN

Indian Spiced Chicken image

Make and share this Indian Spiced Chicken recipe from Food.com.

Provided by Dancer

Categories Chicken Breast

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 teaspoons vegetable oil
3 cloves garlic, minced
1 tablespoon water
2 teaspoons paprika
1 teaspoon coriander
1 teaspoon ginger, ground
1/2 teaspoon cumin, ground
1/4 teaspoon nutmeg, ground
1/4 teaspoon turmeric
1/4 teaspoon cayenne pepper
1 tablespoon lemon juice
4 skinless chicken breasts
4 lemon wedges

Steps:

In small bowl, stir together oil and garlic. Stir in water, paprika, ginger, coriander, cumin, nutmeg, turmeric and cayenne pepper.
Spoon 1 tbsp (15 mL) into another small bowl; stir in lemon juice and set aside. Arrange chicken in single layer in shallow glass dish; brush with remaining spice mixture. Cover and refrigerate chicken for 1 hour.
(Chicken can be prepared to this point and refrigerated for up to 24 hours; let stand at room temperature for 30 minutes.) Place chicken, flesh side down, on greased grill over medium-high heat; close lid and cook for 5 minutes.
Turn and brush flesh with reserved lemon mixture. Close lid and cook, turning often, for about 12 minutes longer or until chicken is no longer pink inside and juices run clear when chicken is pierced.
Serve with lemon wedges.

Nutrition Facts : Calories 302.5, Fat 8.7, SaturatedFat 1.7, Cholesterol 151, Sodium 275.9, Carbohydrate 3, Fiber 0.8, Sugar 0.5, Protein 50.6

ROAST CHICKEN WITH CUMIN, PAPRIKA AND ALLSPICE

Roast Chicken with Cumin, Paprika and Allspice image

The Middle Eastern spices infuse a wonderful, exotic flavor to the chicken. The aroma of this roasting in your oven may inspire you to belly dance!

Provided by yooper

Categories Chicken Breast

Time 2h5m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 (6 lb) roasting chickens
2 tablespoons olive oil
1 1/2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground allspice
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 large lemon, halved

Steps:

Preheat oven to 375.
Rinse chicken; pat dry.
Place chicken on rack in large roasting pan.
Stir oil and next 7 ingredients in small bowl to form paste.
Rub spice paste all over chicken.
Roast chicken 1 hour.
Squeeze juice from lemon halves over chicken, place lemon halves inside main cavity.
Continue to roast until chicken is cooked through and thermometer inserted into thickest part of thigh registers 175, about 1 hour longer.
Transfer to platter, let stand 15 minutes.