Chicken with Sumac and Onions

  
Another winner from Ottolenghi! This chicken dish is easy, packed with flavor and perfect for a weeknight dinner. Start the chicken in the morning and bake it when you get home.

Ingredients
2 lb chicken thighs
2 red onions, thinly sliced
2 cloves garlic, crushed
4 tbsp olive oil
1 1/2 tsp ground allspice
1 tsp ground cinnamon
1 tbsp sumac
1 lemon, thinly sliced
scant 1 c chicken stock
1 1/2 tsp salt
1 tsp freshly ground black pepper
2 tbsp za’atar
6 tbsp pine nuts toasted
4 tbsp chopped flat-leaf parsley, minced

In a large bowl, mix the chicken with the onions, garlic, olive oil, spices, lemon, stock, salt, and pepper. Leave in the fridge to marinate for a few hours or overnight.

Preheat the oven to 400. Transfer the chicken and its marinade to a baking sheet large enough to accommodate all the chicken pieces lying flat and spaced well apart. Sprinkle the za’atar over the chicken and onions and put the pan in the oven. Roast for 30 to 40 minutes, until the chicken is colored and just cooked through.

Transfer the hot chicken and onions to a serving plate and finish with the chopped parsley, pine nuts, and a drizzle of olive oil. Sprinkle on more za’atar and sumac.

Serves 4 – 6.

Spicy Meatballs with Sriracha Mayo

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These spicy little meatballs pair perfectly with a crisp salad and flat bread.

1 1/2 tsp fennel seeds
1 tsp coriander seeds
1 tsp cumin seeds
3 cloves garlic, minced
2 tsp sweet paprika
2 tsp Harissa
1/4 tsp ground cinnamon
1/4 tsp ground allspice
1/2 tsp sumac
1 lb ground beef 85/15
1/4 c mayo
1 TBSP Sriracha

Preheat oven to 350. Grease a baking sheet with olive oil.

Toast fennel, coriander and cumin in a small pan for about 1 minute until fragrant. Grind in a spice grinder.

Mix mayo and sriracha sauce and set aside in fridge.

Combine remaining ingredients in a bowl and form into meatballs.

Bake for 12 – 15 minutes.

Serve with sauce.

Makes about 30 small meatballs.

Roasted Chicken with Sumac, Za’atar and Lemon

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I feel like a broken record, but I gotta say it – another winner from Ottolenghi! I used chicken thighs instead of a whole chicken. Served it with warm flatbread and yogurt mixed with garlic – delish!

Ingredients:
1 1/2 lb chicken thighs
2 red onions, sliced thin
2 cloves garlic, minced
4 TBSP olive oil
1 1/2 tsp allspice
1 tsp cinnamon
1 TBSP sumac
1 lemon, sliced thin
1 c chicken stock
1 1/2 tsp salt
1 tsp pepper
2 TBSP Za’atar
1/3 c pine nuts, toasted
1/4 c parsley, chopped

Combine all ingredients except Za’atar, pine nuts and parsley in a ziplock bag and marinade the chicken overnight.

Preheat oven to 400. Pour chicken and marinade into a baking pan. Bake for 40 minutes until chicken is cooked through.

Top with toasted pine nuts, Za’atar and parley.

Serve 4 – 6.

Lamb Shawarma

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Another winner from Jerusalem. I made some minor changes, mostly because TJs had a boneless leg of lamb. This dish is amazing, the meat literally melts in your mouth. Serve with light tahini, flat bread and crisp salad.

Ingredients:
2 tsp black peppercorns
5 cloves
½ tsp cardamom pods
¼ tsp fenugreek seeds
1 tsp fennel seeds
1 TBSP cumin seeds
1 star anise
½ a cinnamon stick
½ a nutmeg, grated
¼ tsp ground ginger
1 TBSP sweet paprika
1 TBSP sumac
¾ TBSP salt
1 oz fresh ginger, grated
3 garlic cloves, crushed
2/3 c chopped cilantro
1/4 c lemon juice
1/2 c peanut oil
3 – 4 lb leg of lamb

Put the first eight ingredients in a cast-iron pan and dry-roast on medium–high heat for a minute or two, until the spices begin to pop and release their aroma – take care not to burn them. Add the nutmeg, ginger and paprika, toss for a few seconds, just to heat them, then transfer the whole lot to a spice grinder. Process the spices to a uniform powder, then transfer to a medium bowl and stir in all the remaining ingredients, apart from the lamb and 1 c water.

Use a small, sharp knife to score the leg of lamb in a few places, making slits through the fat and meat to allow the marinade to seep in. Place the lamb in a roasting pan and rub the marinade all over; use your hands to massage the meat well. Cover the pan with foil and set aside for at least a couple of hours or overnight, in the fridge.

Heat the oven to 325. Put the lamb in the oven with its fatty side facing up. Roast for a total of about four and a half hours, until the meat is completely tender.

After 30 minutes of roasting, add about 1 c of boiling water to the pan and use this to baste the meat every hour or so. Add more water, as needed, making sure there is always about 1/4 inch in the bottom of the pan. For the last three hours of cooking, cover the lamb with the foil to prevent the spices from burning.

Once cooked, remove the lamb from the oven and leave to rest for 10 minutes before carving.

Serves 6 – 8

Turkey Zucchini Burgers with Yogurt Sauce

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I’m totally hooked on Jerusalem and Plenty by Ottolenghi. This burgers are amazing. I opted to grill them instead of cook them in oil to cut down on the calories a bit. I served them with grilled okra tossed in garlic, cayenne, salt and pepper.

Ingredients:
For the Burgers:
1 lb ground turkey
2 small grated zucchini
6 spring onions, sliced thin
1 egg
2 TBSP chopped mint
2 TBSP chopped cilantro
2 garlic cloves, minced
1 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne
For the Sauce:
1/3 c sour cream
2/3 c Greek yogurt
Zest of 1 lemon
1 tablespoon lemon juice
1 clove garlic, minced
1 1/2 TBSP olive oil
1 TBSP sumac
1/2 tsp salt
1/2 tsp pepper

Make the Sauce:
Put all the ingredients into a bowl and stir.

Make the Burgers:
Mix all the burger ingredients, other than the oil, in large bowl. Shape into 8 small burger.

Heat your grill on high and cook for 3 – 4 minutes per side.

Serve with sauce.

Serves 4.

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Lamb, Bulger & Herb Tart

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This is yet another amazing dish from “Jerusalem.”

Ingredients:
Bulgur:
1 c Bulgur
1 c boiling water
2 TBSP self rising flour
1 TBSP olive oil
Salt and pepper
Lamb:
2 cloves garlic, minced
2 onions, sliced thin
1 green pepper, finely chopped
1 lb ground lamb
1 tsp allspice
1 tsp cinnamon
1 tsp ground coriander
2 TBSP cilantro, chopped
1/2 c toasted pine nuts
Tahini Sauce:
3 1/2 TBSP tahini paste
2 tsp lemon juice
3 TBSP water
Salt
1 tsp sumuc

Preheat oven to 400. Line an 8 inch springform pan with parchment.

Combine Bulgur and water. Let set for 30 minutes. Stir in remaining ingredients and press into pan.

Cook onions, garlic and peppers in 2TBSP olive oil over medium heat, cook until soft. Add lamb and cook until browned, breaking up with a spoon. Add remaining ingredients and cook for 2 minutes. Press over bulgur. Bake for 20 minutes.

Combine tahini ingredients. Pour over lamb mixture season with chopped parley and bake for 10 minutes.

Remove from oven and let cool. Sprinkle with Sumac and a few pine nuts.

Serves 6.

Fattoush Salad

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Another winner from “Jerusalem” by Ottolenghi!

Ingredients:
3/4 c buttermilk
5 oz flatbread, ripped into small pieces
2 tomatoes, diced
4 radishes, sliced thin
4 green onions, sliced thin
2 Kirby cucumbers, diced
1/4 c mint, minced
1/4 parley, minced
2 cloves garlic, minced
1 1/2 TBSP lemon juice
2 TBSP olive oil
1 TBSP cider vinegar
Salt and pepper
1 TBSP sumac

Combine all ingredients and let rest at least 10 minutes.

Serves 4.

Roast Chicken with Sumac, Za’atar and Lemon

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This one is from Ottolenghi – and it is amazing!! I made a few minor changes, used boneless, skinless chicken thighs, toasted pine nuts and a little less oil. The flavor is amazing so be sure to get the spices!

Ingredients:
2 lb chicken thighs
1 red onions, thinly sliced
2 garlic cloves, crushed
4 TBSP olive oil, plus extra for drizzling
1 1/2 tsp ground allspice
1 tsp ground cinnamon
1 TBSP sumac
1 lemon, thinly sliced
1 c chicken stock
1 1/2 tsp salt
1 tsp pepper
2 TBSP za’atar
1/4 c pine nuts, toasted
4 TBSP chopped flat leaf parsley

In a gallon zip lock combine onion, garlic, olive oil, stock, spices, sliced lemon and chicken. Leave in fridge for a few hours, turning several times.

Preheat oven to 400. Transfer chicken and marinade into a pan that will hold the chicken in a single layer. Roast for 30 – 40 minutes until cooked through.

Finish with parsley, pine nuts and a drizzle of olive oil.

Serves 6.