Do you explore a part of the world through cuisine? When you find a flavor profile you like, play with it.
Jump to RecipeMy Middle Eastern Chicken is just that kind of playful example. I am loving the spice profile and all I want to do is find a vehicle to put the spices on. As you know me by now, that does not mean that I just spice the protein and call it a day. I have the need to create layers of flavor and layers of ingredients. In this case, I had so many ingredients that I could barely fit them all in my Dutch oven.
The other thing I am doing is looking to try different vegetables. I love going to the market and seeing all the fresh produce. In the past, I kind of stuck with what I knew, and what I knew I liked. This time, I bought some golden beets. Guess what? Just like MIKEY, I liked them. I really enjoyed there flavor. This is good because beets are really good for you – HEALTHY BEETS.
Now I used a lot of ingredients to make this recipe. I have to admit that part of the reason is because I have so many spices and jars of ingredients in my pantry and cupboards. The only way to reduce the number is to go through them and only buy them when I need them. It will take time but I will get there. I will say one of my favorite finds I really like to use is pomegranate molasses. It adds such a unique accent to the dishes.
The cast of characters.
Developing the dish.
The Middle Eastern Chicken plated.
Middle Eastern Chicken
Playing with spices and trying new vegetables makes for fun in the kitchen and this delicious Middle Eastern Chicken recipe.
Ingredients
- 10 Whole Chicken thighs
- 1 Tbsp Canola oil
- 1 Whole Yellow onion cut into wedges
- 2 Whole Broccoli florets
- 3 Whole Golden beets peeled, quartered & stems finely chopped
- 1 Whole Lemon sliced
- 1 Cup Homemade chicken stock
- 2 Tbsp Ras el hanout
- 1 Tbsp Berbere
- 1 Tsp Cinnamon
- 2 Tsp Cumin
- 2 Tsp Za'atar
- 1 Tsp Aleppo flakes
- 3 Cloves Garlic minced
- 6 Ounces Mediterranean olives
- 1 Tbsp Garlic oil
- 1 Tbsp Pomegranate molasses
Dukkah mixture
- 1/4 Cup Dukkah
- 1/4 Cup Golden raisins
- 1/2 Cup Packed parsley
Instructions
Dukkah
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Combine all the ingredients and set aside.
Middle Eastern Chicken
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Begin by heating the canola oil in the Dutch oven on medium high heat. Take half the Ras el hanout and berbere and apply to chicken. Once the oil is shimmering, add the chicken skin side down and cook for 3 – 4 minutes to get some color on the skin. Flip and cook for 3 more minutes. Remove from pan and set aside.
Add the garlic oil to the pan. Once hot, add the onions and begin to soften. Add in the rest of the spices. Stir well and cook for 4 – 5 minutes. Now add in the chicken stock, mix well and cook for 1 minute. Add the chicken back in and then top with the remaining vegetables. Put the top on and let cook for 30 – 40 minutes.
Check the chicken for doneness. Serve the dish by taking the chicken, the quartered onions and beets and top with the dukkah mixture.
Enjoy!
Recipe Notes
Dukkah recipe – http://www.feedyoursoul2.com/middle-eastern-braised-roast-lamb/
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