Tag archive for "Spice"

Moroccan Spiced Chicken

kosher chicken recipes, kosher meat recipes, kosher recipes

Moroccan Spiced Chicken

No Comments 05 July 2010

The Moroccan flavors of cumin, cinnamon and lemon add a nice twist to grilled or roasted chicken. Butterflying the chicken takes minutes (or have your butcher do it – even faster) and the flattened chicken cooks evenly and in a fraction of the time it usually takes to cook a whole chicken, producing a juicy bird with a crisp golden skin.

  • 1 whole chicken (3-4 pounds)
  • 3 garlic cloves, minced (through a garlic press)
  • 2 tsp. ground cumin
  • 1 tsp. paprika
  • 1 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/2 tsp. Aleppo pepper (or a few dashes of cayenne)
  • 2 T olive oil
  • 1-2 T lemon juice
  • freshly ground black pepper

1. Butterfly chicken:  with poultry sheers, cut along the length of the backbone on either side and remove it.  Turn chicken over and with the palm of your hand, press down on the breast to flatten the chicken.  Pat dry with paper towels.

2.  Make spice paste:  combine garlic, spices, olive oil, lemon juice and freshly ground black pepper to taste in a small bowl.  Rub the paste over both sides of the chicken, gently loosening the skin under the breasts and thighs with one finger and rubbing some of the paste between the meat and the skin.  Cover loosely with plastic wrap or foil and refrigerate for an hour or more, or overnight if you wish.

3. Cook over indirect heat skin side up on a grill, covered, until done (about 40 minutes for a small bird, longer if bigger). Alternately roast in the oven, making sure not to overcook it as it will cook faster than a whole chicken usually does.  You can also use this rub for chicken parts – make sure to loosen the skin and rub the paste underneath. Serve with lemon wedges.

For video instructions on how to butterfly a chicken see this demonstration on Fine Cooking’s website.

Serves 4.

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Rolling Yebrat the Easy Way

kosher recipes

Rolling Yebrat the Easy Way

No Comments 19 March 2010

Price $25. If you order before Passover, $20.

Every week I look forward to the sweet , tangy, gooey flavors of Yebrat on the Friday night table. The meat and rice filling is infused with spices and rolled  tightly to perfection inside a grape leaf .  This task is easier said than done.  I always dreaded rolling yebrat because I could never get them all to look like “soldiers in a tray” (to quote my mother). Now, a new gadget imported directly from the bazaars in Turkey has arrived in the heart of Brooklyn.

This gadget was almost impossible to find. I searched for months and months by calling all of these Middle Eastern specialty stores around the country.

It finally arrived! After a few minutes of trying to understand the Turkish instructions and diagrams it comes with, I figured out how to roll the yebra. It was amazing!!!! In seconds it rolled the grape leaf as tight as it can be. I am a perfectionist and the best part is they all came out the same width and length.

This yebra roller has 3 levels of thicknesses to chose from depending on the type of food you are rolling. It also works with
stuffed cabbage, spring rolls, meat filled cigars or anything else that rolls into that shape. Unless you’re planning a visit to the Turkish Bazaar, call to get this gadget today. Price $25. If you order before Passover, $20. Call
Donna Anzaroot at (917) 439 9917 or e-mail at mailto:donna9970@aol.com.

Watch the Video of the gadget roller in action!  http://thejewishhostess.com/2010/03/watch-the-yebra-roller-gadget-in-action/

Yebra roller has 3 levels of thicknesses to chose from

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