Kosher

Zatar Chicken

Zatar+Chicken.jpg

Makes 4 servings. 

This is an oven to table, family style, well-seasoned dish with vegetables. A meal in itself. 

INGREDIENTS:

COATING:

  • 4 tablespoons extra-virgin olive oil

  • Zest of one lemon

  • 3 tablespoons lemon juice

  • 2 tablespoons whole grain Dijon mustard

  • 3 tablespoons Zatar

  • Kosher salt

  • Freshly ground black pepper

 CHICKEN:

  • 8 boneless, organic chicken thighs with skin, each portion about 6 ounces (See Note)

  • 8 small shallots, peeled

  • 4 cloves garlic, peeled

  • 8 small potatoes with skin, rinsed

  • ½ pound baby carrots (See Note)

PREPARATION:

  1. Preheat oven to 400F. 

  2. In a large bowl combine the coating ingredients. Dry the chicken. Place the chicken and all the vegetables into the bowl and combine well.

  3. Scatter the vegetables in a 12x18 ovenproof dish.

  4. Place the chicken skin side up on top of the vegetables.   

  5. Cover with heavy foil and roast for 30 minutes. Uncover and roast for another 30- 35 minutes. The chicken should be lightly golden and the vegetables soft. 

NOTE:

Peeled baby carrots come in one pound bags.

Organic chickens tend to be small, therefore in order to get 6 ounce portions per person, I use 2 thighs.

 
 

Stir Fried Chopped Meat and Rice

Stir Fried Meat.jpg

Makes 4 servings. 

This is a quick, wholesome, convenient family dish for all seasons. The lettuce scattered over the meat gives it a nice crunchy taste.

INGREDIENTS:

THE RICE

  • I cup brown rice

  • 1 ¼ cups water

  • 1 teaspoon kosher salt

THE MEAT 

  • 1 ¼ pounds ground meat, blend of half beef and half veal

  • 4 tablespoons extra- virgin olive oil

  • 4 cloves garlic, finely chopped   

  • 1-inch piece ginger, finely chopped 

  • 4 scallions, including the green parts, sliced into thin rounds

  • 2 tablespoons dry white wine

  • 2 tablespoons low sodium soy sauce

  • 1 cup tightly packed flat leaf parsley, coarsely chopped

  • Kosher salt

  • Freshly ground black pepper.

THE TOPPING

  • 1 tablespoon extra-virgin olive oil

  • ½ of a small iceberg lettuce cut into wide strips

PREPARATION:

  1. Place the rice in a small saucepan, add water and salt. Bring to a boil over high heat, lower the heat, cover, and cook for 40 minutes. The rice should be soft and all the water absorbed. Fluff with a fork and set aside.

  2. Place the meat in a dish and mash with a fork.  

  3. Heat a wok, add 2 tablespoons oil and heat the oil.  Add the garlic, ginger and scallions. Sauté for a minute and transfer to a small dish.  

  4. Add the remaining 2 tablespoons oil to the wok.  Heat the oil, add the meat and stir fry over high heat until meat begins to change color. Add the wine, ginger, garlic, scallions, soy sauce. and parsley. Stir in the rice and season to taste with soy sauce, salt and pepper. 

  5. Place in a serving dish with a cover to keep warm.

  6. Heat the oil in a wok and stir fry the lettuce over high heat until they are JUST BEGINNING TO WILT. Scatter over the meat.

 
 

Chicken with Rosemary and Lemon

Chicken with Lemon and Rosemary 2.jpg

Makes 4 servings.

This dish has a robust flavor and a citrus sauce. It can be served from oven to table and it reheats very well. Grains are a lovely accompaniment.

INGREDIENTS:

  • 8 boneless, skinless organic chicken thighs, each portion about 6 ounces (See Note)
  • 1 lemon, rinsed, cut into 8 wedges
  • Bunch of rosemary
  • ¾ cup pitted Kalamata olives, halved
  • 3-4 tablespoons Balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

PREPARATION:

  1. Pat dry chicken and season lightly with salt and pepper. Place in an ovenproof dish that fits the chicken in a single layer. Add the remaining ingredients and combine well. Cover with cling wrap and leave at room temperature for a couple of hours.
  2. Preheat the oven to 400 F
  3. Place the chicken skin side down (where the skin would have been). Cover the dish with heavy foil and bake for 30 minutes. Uncover, turn the chicken over and roast for another 20 minutes. Chicken should be tender.
  4. Serve with the sauce.

NOTES:

Organic chickens tend to be small, therefore in order to get 6 ounces boned portions per person I use 2 thighs.

If you are refrigerating the chicken, bring it back to room temperature before cooking.