Red Zhoug Food

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ZHOUG CHICKEN THIGHS



Zhoug Chicken Thighs image

Zhoug is a spicy, Middle Eastern cilantro sauce that is often used as a condiment or dip. I decided to use it as a way to perk up plain chicken! If you purchase prepared zhoug, this recipe has only 4 ingredients. Yes, it's spicy, but one bite just leads to another!

Provided by Bibi

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 50m

Yield 6

Number Of Ingredients 4

1 tablespoon extra virgin olive oil
2 pounds boneless, skinless chicken thighs
8 ounces prepared zhoug sauce, divided
1 (12 ounce) jar fire-roasted red and yellow bell peppers, cut into 1-inch pieces

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish with olive oil.
  • Measure 1/2 cup of prepared zhoug and spread over the bottom of the oiled baking dish. Place chicken thighs, cut side down, on top of the zhoug. Sprinkle fire-roasted bell peppers over chicken thighs. Using a spoon, drop remaining zhoug sauce in between the bell pepper pieces, covering as much of the chicken thighs as possible.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 401.9 calories, Carbohydrate 6.7 g, Cholesterol 94.2 mg, Fat 29.6 g, Fiber 0.4 g, Protein 26.1 g, SaturatedFat 5.4 g, Sodium 490.6 mg, Sugar 1.6 g

RED ZHOUG



Red Zhoug image

Zhoug (or zhug) is to shawarma what salsa is to tacos-a spicy contrast to whatever rich thing it's with. This is Ori Menashe's red zhoug recipe from Bavel.

Provided by Ori Menashe

Categories     Condiment/Spread     Sauce     Bell Pepper     Cumin     Garlic     Cilantro     Chile Pepper     Condiment

Yield Makes 1 cup

Number Of Ingredients 12

1 cup grapeseed oil
2 large red bell peppers, stemmed and seeded, cut into 8 pieces
8 Fresno chiles (see headnote) stemmed and seeded, cut in half
1 tablespoon plus 1 teaspoon ground paprika
1 teaspoon ground turmeric
1⁄4 teaspoon ground cloves
1 teaspoon ground green cardamom pods, with the husks
1⁄2 teaspoon ground cumin
2 teaspoons kosher salt
3 garlic cloves, grated with a Microplane
1 tablespoon plus 1 teaspoon freshly squeezed lemon juice
2 tablespoons packed cilantro leaves, chopped

Steps:

  • Add the oil to a large sauté pan and place on the stove over high heat. Once the oil is hot, add the bell peppers and chiles and fry while continuously stirring for about 10 minutes, until the peppers start to blister and darken in color. If at any time the peppers start to burn, decrease the heat slightly.
  • Remove the peppers and chiles from the oil, set aside, and let cool. Add the cooled fried peppers and chiles and the paprika, turmeric, cloves, cardamom, cumin, salt, garlic, and lemon juice to a food processor and blend, stopping to scrape down the sides of the bowl with a spatula when necessary, until the mixture is the consistency of a chunky puree, about 2minutes. Transfer to a bowl and set aside to cool, then add the cilantro and stir to combine. Store in an airtight container in the refrigerator for up to 2 weeks.

ZHOUG



Zhoug image

Provided by Molly Yeh

Categories     condiment

Time 5m

Yield 1/2 cup

Number Of Ingredients 10

1 bunch fresh cilantro, coarsely chopped (about 1 cup)
1 bunch fresh flat-leaf parsley, coarsely chopped (about 1 cup)
1/4 cup olive oil, plus more if needed
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
5 jalapeños, seeded and coarsely chopped
4 cloves garlic
Freshly ground black pepper

Steps:

  • In a food processor, combine the cilantro, parsley, olive oil, cumin, coriander, salt, cayenne, jalapeños, garlic and a few turns of pepper and blend until the mixture is the consistency of pesto, adding more olive oil if desired. Store in the fridge for up to 3 days, or spoon into ice cube trays, freeze and thaw as needed.

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