Zhoug Chicken Thighs Food

ZHOUG CHICKEN THIGHS

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).

ZHOUG! (SPICY CILANTRO SAUCE)

Steps:

• Place the garlic in your food processor and process until the garlic is broken into tiny pieces.
• Add the cilantro, jalapeño (keep the seeds in case you want to make the sauce more spicy after tasting), salt, cardamom, cumin and red pepper flakes. Process until the mixture is all mixed together and very finely chopped.
• While running the food processor, slowly drizzle in the olive oil. Scrape down the sides and blend until the sauce is mostly smooth.
• Adjust to taste-for a spicier sauce, add the jalapeño seeds or additional red pepper flakes (1/4 teaspoon at a time) and blend again. Too bitter? You can add more salt or give the flavors some time to mellow. This sauce's flavor transforms with time, so if it's too spicy or you just don't love it right off the bat, let it chill in the fridge and try it again in an hour.

ZHUG

Steps:

• Wash and dry the parsley and cilantro.
• Combine parsley, cilantro, garlic, lemon juice and zest, chiles, cumin, coriander, salt, pepper, ice, and 2 tablespoons olive oil in a food processor fitted with a blade. Blend until a smooth paste is achieved, adding more oil as necessary.
• Cover and refrigerate at least 1 hour before serving to allow flavors to meld.

ZHOUG

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.

BAHARAT CHICKEN

Steps:

• Put oven on 200 degrees fan. Cut potatoes in to half new potatoes size. Boil in a pan for 10-15 min until fork tender. Once cooked drain and leave them to dry.
• While the potatoes are cooking put the baharat on the plate with a pinch of salt and rub the chicken thighs in them.
• Fry the chicken thighs skin side down and cook for 5-7 min until crispy. Put the chicken thighs on a baking tray skin side up and put in the oven for 15 min (or until cooked through ).
• While the chicken is in the oven put the drained potatoes, ground turmeric and coriander seeds in a frying pan and cook for 4 min/ until beginning to crisp. Whilst doing this cook the green beans too.
• Once the potatoes are beginning to crisp add the chopped garlic and chilli and juice of a 1/2 lemon. Cook for 2 min or until fragrant. Serve everything with a dollop of the optional natural yoghurt if you like.