Sabrachicken Recipes
CHICKEN SHAWARMA
Awesome Lebanese sandwich served in most Lebanese restaurants. Can be served with Tahini sauce or Toum.
Provided by Wendy
Categories World Cuisine Recipes Middle Eastern Lebanese
Time 4h50m
Yield 8
Number Of Ingredients 18
Steps:
- In a glass baking dish, mix together the malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt and pepper. Place the chicken thighs into the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
- Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, mix together the tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley. Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.
- Cover the chicken and bake in the marinade for 30 minutes, turning once. Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through. Remove from the dish, and cut into slices.
- Place sliced chicken, tomato, onion, and lettuce onto pita breads. Roll up, and top with the tahini sauce.
Nutrition Facts : Calories 402.2 calories, Carbohydrate 44 g, Cholesterol 58.2 mg, Fat 15.2 g, Fiber 4 g, Protein 23.3 g, SaturatedFat 2.6 g, Sodium 420.3 mg, Sugar 5.1 g
SABRA CHICKEN
A Sabra is the name given to a native Israeli. This dish emphasizes two native Israeli ingredients- olives and oranges. The recipe uses fresh olives which can be found very easily in Israel, but not too many other places. Substitute with large good quality green olives. This is really nice served over rice or couscous.
Provided by Miraklegirl
Categories Chicken
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large glass bowl, combine chicken parts, orange juice, wine, zest, salt, paprika and pepper.
- Allow it to marinate in the fridge for 2 hours.
- Lift the chicken out of the marinade; pat it dry and reserve the chicken& marinade separately.
- In a deep heavy skillet or shallow pan, large enough to hold the chicken in one layer, heat oil over medium-high heat.
- Brown the chicken on all sides; transfer it to a plate.
- In the same pan, cook the onions over low heat until they start to change color.
- Pour in the marinade and simmer gently for 10 minutes, stirring occasionally.
- Return the chicken to the pan and simmer it, partially covered, basting the chicken with the pan juices and turning the pieces over very low heat for about 35 minutes or until chicken juices run clear when flesh is pierced with a sharp knife.
- Transfer the chicken to a warm serving platter and keep it warm.
- Skim off any excess fat.
- Add olives to pan and boil rapidly over high heat until glossy and starting to thicken.
- Pour them over the chicken and sprinkle with mint.
Nutrition Facts : Calories 475.2, Fat 35.3, SaturatedFat 8, Cholesterol 103.5, Sodium 620.2, Carbohydrate 7.3, Fiber 1, Sugar 4.1, Protein 26.4
SALSA CHICKEN
Someone gave me this recipe a few years back and it's become a household favorite. You can use mild, medium or hot salsa depending on your taste. I usually serve it with Spanish rice and Mexican-style canned corn. Very easy and quick!
Provided by ngibsonn
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place chicken breasts in a lightly greased 9x13 inch baking dish.
- Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
- Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
- Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly.
- Top with sour cream if desired, and serve.
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