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

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.

Thai Salmon Curry

 My son-in-law made this for me first

from a Christian Science Monitor recipe.

Simply pretty amazing

In a deep skillet, heat

• 2 tsp peanut oil

Add

• 1/2 red bell pepper, cut into strips

and cook one minute.

Stir in

• 1 (14 fl.oz.) can unsweetened coconut milk
• 1 Tbs freshly grated ginger
• 1 tsp minced garlic
• 1 Tbs brown sugar (or palm sugar or turbinado)
• 2 Tbs fish sauce
• 2 Tbs red curry paste
• 2 Tbs lime juice

Place skin down in pan and bring to a boil

• 1 lb fresh salmon fillets

then reduce heat and cover. Simmer 5 minutes.

Add to pan

• 3 scallions, sliced into 3-inch pieces

and cook 2 -5 minutes more.

Stir in, just before serving

• 1/4 cup thinly sliced fresh basil
• 2 Tbs chopped cilantro
• 1 -2 minced Thai bird chiles

Serve with

• Steamed jasmine rice
• Steamed green beans
• 3 - 4 lime wedges