Middleeasternchickenburgers Recipes

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.

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!

Steps:

• Coat Dutch oven or large, heavy pot with cooking spray. Cook chicken pieces over medium heat, turning frequently, until they begin to brown, With a slotted spoon, remove the chicken to medium bowl and set aside.
• To same pot, add onion, garlic, oil, and 2 tablespoons broth. Stir up any browned bits from bottom of pot. Cook over medium heat, stirring frequently, 5-6 minutes or until onion is tender. If liquid begins to evaporate, add more broth.
• Return the chicken to the pot. Add remaining broth, green pepper, tomato, garbanzos, raisins, bay leaf, thyme, cumin, allspice, cloves and black pepper. Bring to a boil, reduce heat, and simmer, covered, 20-25 minutes or until chicken is tender. Remove bay leaf and discard.
• Add couscous and stir to mix well. Boil 2 minutes, covered. Remove pot from heat; stir up any couscous sticking to bottom. Allow mixture to stand 10-15 minutes, covered. Add salt to taste, if desired.
• Arrange couscous on serving platter and top with chicken and sauce. Garnish with parsley.