Learning to cook is becoming familiar with spices and ingredients associated with a particular region or Country. My Middle Eastern Spiced Chicken is a great example of my familiarity with Middle Eastern spices.Jump to Recipe
My recipe looks like it has a lot of spices. It does but it is so easy to make. I am learning to free form – develop recipes either on my own or loosely following another recipe. When you have a good idea of the flavor profile, one can start adding spices, or ingredients, that you are your guests will enjoy. The measurements do not need to be exact, nor do the same spices need to be used. Since, I have so many spices – and I mean so many spices – I can throw in the kitchen sink (as GUY FIERI likes to say). He also likes to say that a sauce will taste good on a flip flop and I believe you will feel that way about this recipe.
Demonstrating both the similarities of spices and the variety and ways to make Middle Easter chicken recipes look different I share the below ideas:
And for good measure, here is a Middle Eastern lamb dish made from a YOTAM OTTOLENGHI recipe:
The dish comes together so easily. I cubed the chicken to begin with because I wanted to plate it in a bowl with some complimentary condiments. The chicken is then spiced and some oil is added so the spice mixture adheres. The cooking is done through braising the chicken. First, the chicken is added to a skillet to brown. Then, tomato sauce is added followed by chicken stock. The chicken is cooked until tender. That is it.
Developing the Middle Eastern Spiced Chicken.
The Middle Eastern Spiced Chicken plated.
Middle Eastern Spiced Chicken
Creating dishes can be easy and fun when familiar with the flavorful profile as demonstrated with my Middle Eastern Spiced Chicken.
- 6 Whole Boneless skinless chicken thighs cut into 1" pieces
- 2 Tsp Spanish paprika
- 2 Tsp Garlic
- 1 Tsp Sea salt
- 1 Tsp Ground ginger
- 1/2 Tsp Cayenne
- 1 Tsp Allspice
- 1 Tsp Smoked paprika
- 1 Tsp Cinnamon
- 1/2 Tsp Nutmeg
- 2 Tbsp Middle Eastern olive oil divided
- 2 Tbsp Tomato paste
- 1 – 2 Cups Chicken stock
Place the cut chicken into a dish to marinate. Combine all the spices in a bowl and mix well. Pour the spices over the chicken and rub in well. Next, add 1/2 the oil and rub into the chicken. Let rest in the fridge for an hour.
Heat the remaining oil in skillet on medium high heat. Add the chicken and brown the chicken. Once browned, add in the tomato paste. Again, mix well and cook for a couple of minutes to cook out the tomato paste. Next, add in the stock and once boiling, turn down to a simmer. Cook the chicken for 20 – 30 minutes.
I served my chicken over rice with homemade pickles, red onions, red cabbage and schug (see notes for schug recipe).
Serve and enjoy!
Schug – http://www.feedyoursoul2.com/schug-middle-eastern-condiment/