Monday, June 15, 2020

Zaatar Roasted Chicken Breast

 When you buy strange spices on a whim

and then have to find ways to use them.

This Mediterranean chicken was a hit. 

From amazing Egyptian chef Suzy Karadsheh


NOTE: requires an overnight marination (or at least 4 hours)


The Marinade

In a mixing bowl, combine

  • the juice of 2 lemons
  • 2/3 cup extra virgin olive oil
  • 1 Tbs sumac
  • 1 Tbs allspice
  • 1 Tbs cinnamon
  • 1 tsp sweet Spanish paprika
  • 7 large cloves garlic, crushed
  • 1 medium red onion, sliced
  • 1/2 large lemon, sliced

The Chicken

In a deep dish, place
  • 4 chicken breasts, bone in, skin on
Sprinkle with
  • Salt and pepper
and cover with the marinade, working it beneath the skin of the chicken.

Cover pan and place in fridge overnight or for at least 4 hours.


The Roasting

Preheat oven to 400°.

Transfer chicken and marinade to a baking dish.  
Sprinkle with
  • a little more sumac
  • a little more paprika
  • 1 Tbs za'atar
Work under the skin another
  • 1 Tbs za'atar
Roast 40 - 45 minutes.

When ready to serve, sprinkle with
  • a little more paprika
  • 1 Tbs za'atar
  • Toasted pine nuts
  • Fresh parsley

Sunday, June 14, 2020

Syrian Kale & Carrot Salad with Shattered Dates

During the hot summers of our new desert existence, 

savory salads are my go-to.  This deliciousness

adapted from Seattle's Nue was one of the best.



The Trick

1 hour before assembling salad, put in freezer

  • 1/4 cup pitted dates 


The Dressing

Combine in blender and mix well

  • 1/2 cup fresh squeezed lime juice
  • 1/4 cup honey
  • 1-1/2 Tbs Dijon mustard
  • 1 Tbs fresh ground black pepper
  • 2 cloves garlic, mashed and minced
  • 2 tsp ground cumin
  • 2 tsp pomegranate molasses
  • 2 tsp salt
With blender running, drizzle in until emulsified
  • 1/2 cup extra-virgin olive oil
Set aside.



The Salad

Bring  a small saucepan of water to boil.

Add and blanch for 30 seconds
  • 1/4 cup sliced almonds
Drain and set aside to cool.  Spread in a single layer on baking sheet and toast until golden brown, about 3 to 4 minutes.  Set aside.

Coarsely chop frozen dates.  Combine in large bowl and toss with
  • 1 large bunch young kale, center ribs removed, coarsely chopped*
  • 2 large carrots, cut into 1/8-inch matchsticks
Pour on dressing and toss again

Top with toasted almonds and 
  • 1 cup crumbled feta
  • Nigella seeds


*If the kale is a little too old and stiff, massage with a little olive oil, a squeeze of lemon juice, and a pinch of salt.