MIDDLE EASTERN-INSPIRED HERB AND GARLIC CHICKEN
This recipe was inspired by the Middle Eastern dried seasoning mix called za'atar, a combination of herbs (usually thyme, oregano and marjoram), sesame seeds and sumac, often spiked with salt. Here, fresh herbs are substituted for the dried, which, along with fresh parsley and mint and plenty of lemon and garlic, are used to marinated boneless chicken thighs. If you can't find sumac, just leave it out. It does add a nice tang and vibrant color, but the dish will work without it. Optimum marinating time here is 8 hours. But feel free to leave it for as little as 15 minutes or as long as 24 hours. If you would rather use white meat, substitute boneless skinless breasts but reduce the cooking time by a few minutes.
Provided by Melissa Clark
Categories weekday, weeknight, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Combine chicken with all but 1 teaspoon of the grated garlic (save that teaspoon for the yogurt sauce), the zest and juice of 1 lemon, oil, parsley, mint, thyme, oregano, 1 1/2 teaspoons salt, and the sesame seeds and sumac, if using. Cover and marinate for 15 to 30 minutes at room temperature; you can refrigerate it for up to 24 hours.
- Heat grill or broiler. If grilling, cook chicken over high heat until charred in spots, 4 to 7 minutes. Flip pieces and continue grilling until just cooked through, another 4 to 7 minutes. If broiling, arrange a rack 3 to 4 inches from flame. Line a rimmed baking sheet with foil and spread chicken out in a single layer. Broil chicken, turning halfway through cooking, until well colored and charred in spots, 4 to 7 minutes per side. Be careful that it doesn't burn.
- While chicken cooks, place yogurt in a small bowl. Stir in the reserved grated garlic and lemon zest and season to taste with salt. Serve the chicken drizzled with olive oil, remaining lemon juice to taste, black pepper, parsley and sesame seeds and sumac, if using, with the yogurt alongside for dipping.
Nutrition Facts : @context http, Calories 187, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 2 grams, Sodium 447 milligrams, Sugar 2 grams, TransFat 0 grams
MIDDLE EASTERN CHICKEN BURGERS
These flavorful burgers get rave reviews and are remarkably easy to put together. Sauteed onion and yogurt keep the lean chicken patties super moist while a blend of pantry spices makes them taste extra special.
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat the olive oil in a skillet over medium heat, add the onion, cinnamon, coriander, pepper flakes, 1/2 teaspoon kosher salt and season with pepper. Cook until onions are tender, about 5 minutes. Stir in the garlic and parsley and cook until garlic is fragrant, about 1 more minute. Transfer to a large bowl and let cool slightly. Stir in the chicken and yogurt until the onion are evenly mixed. Season with 1 teaspoon kosher salt and some pepper. Shape into 4 1/2-inch thick patties.
- Cook in a nonstick skillet over medium heat until browned and cooked through, about 5 minutes on each side, or until an instant-read thermometer inserted into the sides of the burgers registers between 165 and 170 degrees F. Brush burgers with the pomegranate molasses and set aside to rest for 5 minutes. Serve on toasted buns with fixings.
Nutrition Facts : Calories 435 calorie, Fat 7 grams, SaturatedFat 1 grams, Carbohydrate 59 grams, Fiber 6 grams, Protein 32 grams
MIDDLE EASTERN-STYLE CHICKEN, VEGGIES AND RICE
This one-dish meal is packed with flavor, and as easy as it is healthy. Rotisserie chicken, microwavable brown rice and pre-trimmed beans make this meal a cinch to prepare in less than 30 minutes. The bold spice blend and toasted nuts bring warm Moroccan flavor that'll make this dish memorable.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare the rice according to package directions. Set aside.
- Heat the oil in a wok or large deep skillet over high heat. Add the green beans and onions and cook, stirring frequently, until the onions are lightly browned, about 5 minutes.
- Add the peppers and 1/2 teaspoon salt and stir-fry until the green beans and peppers are crisp-tender, about 3 minutes. Add the broth, scraping up any browned bits. Stir in the shredded chicken, rice, spice blend and 1/2 teaspoon salt and simmer until no excess liquid remains, about 1 minute. Season with salt.
- Transfer to a platter, sprinkle with the parsley and pine nuts and serve.
Nutrition Facts : Calories 489 calorie, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 59 milligrams, Sodium 631 milligrams, Carbohydrate 57 grams, Fiber 7 grams, Protein 29 grams, Sugar 6 grams
MIDDLE EASTERN CHICKEN BURGERS
Adapted from the Food Network Kitchens, this is a great chicken burger with exotic Middle Eastern flavors! Try it!
Provided by Sharon123
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Heat the olive oil in a medium skillet.
- Add the onion, cinnamon, coriander, and pepper flakes to the skillet, and season with salt and pepper.
- Cook until the onions are tender, approximately 5 minutes.
- Stir in the garlic and parsley and cook about 1 minute more.
- Move to a big bowl and let cool a little.
- Stir in the chicken and yogurt and mix thoroughly.
- Season with salt and pepper.
- Shape into 4 1/2" round patties.
- Cook in a nonstick skillet over medium heat until nicely browned and cooked, about 5 minutes on each side.
- Brush burgers with the molasses and let rest for 5 minutes.
- Serve on toasted buns with mayonnaise(if using), tomato, cucumber, onion, lettuce and cilantro(if using). Enjoy!
Nutrition Facts : Calories 368.9, Fat 6.8, SaturatedFat 1.7, Cholesterol 67.8, Sodium 957.8, Carbohydrate 44.1, Fiber 3.3, Sugar 16.2, Protein 32.7
MIDDLE EASTERN CHICKEN
Steps:
- In a ceramic or glass container stir together soy sauce, 1/4 cup water, lime juice, Sherry, garlic, gingerroot, curry powder, thyme, and oregano and add chicken. Marinate chicken, covered and chilled, turning occasionally, at least 1 hour and up to 1 day.
- Remove chicken from marinade and pat dry with paper towel. Reserve marinade.
- Coat a large nonstick skillet with cooking spray Heat skillet over moderately high heat until hot but not smoking and cook chicken 1 minutes on each side, or until browned. Transfer chicken to a plate. To skillet add 2 tablespoons water and cook, stirring with a wooden spoon and scraping up brown bits, 30 seconds. Add onion and cook over moderate heat, stirring occasionally, until softened. Add chicken, reserved marinade and remaining 1/4 cup water and simmer, covered basting chicken frequently, 10 minutes, or until chicken is cooked through. Serve chicken over couscous if desired.
MIDDLE EASTERN CHICKEN
This is a recipe from another site. I really liked it as it is full of flavor and low in fat. The original recipe calls for 2 cloves of garlic but I am a true garlic lover so I doubled it. This was served with Recipe #113983.
Provided by PaulaG
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Place the chicken breasts in a 13 x 9 inch baking dish that has been sprayed with cooking spray.
- Sprinkle the chicken with the fresh lemon juice, combine spices and sprinkle over chicken, top with slivers of garlic.
- Pour the rinsed chickpeas over and then the tomatoes. Place dish in preheated oven and cook for 25 minutes.
- Serve with couscous or rice.
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