ISRAELI SPICE CHICKEN
A good friend of mine went to Israel and brought me back a delicious rub for meats. This is my attempt at replicating it. It works on anything and everything! Make extra and store in a cool, dry place for up to six months.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 26
Steps:
- Israeli Spice Rub:
- For the spice rub combine the paprika, cumin, oregano, coriander, crushed red pepper flakes, and kosher salt in a bowl. Place in a sealable jar, keep in a cool dry place for up to 6 months.
- Place chicken in a shallow dish. Drizzle with extra-virgin olive oil to barely coat the meat. Rub chicken liberally with 4 tablespoons of the spice blend. Let stand 10 minutes.
- Grill chicken 6 or 7 minutes on each side or until juices run clear.
- Seed and chop the tomatoes and combine with onion and parsley in a shallow bowl. Combine oil, lemon juice, and spices in a small plastic container with a lid. Shake dressing to combine and pour over salad. Season salad with kosher salt and toss to combine well. Let stand 10 minutes and serve.
ISRAELI ROAST DUCK (OR CHICKEN)
I love this recipe and it goes very well with Latkes and applesauce for a yummy Hanukkah meal. The original recipe that I posted here is for duck but I have made this with a roaster chicken with wonderful results. From New Jewish Cooking by Elizabeth Wolf Cohen.
Provided by Ilysse
Categories Chicken
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Rinse duck under cold water and pat dry inside and out. Remove excess fat from the bird.
- Season bird, inside and out, with salt and pepper and prick skin with a fork several times to allow fat to escape. Place orange quarters in cavity.
- In a small bowl, mix brown sugar and 1 teaspoon salt with 4 tablespoons orange juice.
- Preheat oven to 350°F.
- Place the sliced onion and carrot into a roasting pan and place duck on a rack on top.
- Roast duck 30 minutes then remove from oven. Pour off fat, prick skin again and baste with the orange juice mixture.
- Continue cooking, basting it and pouring off the fat every 20 minutes until it is well browned and skin is crisp, 1 1/2 hours or until it is done.
- Remove the duck to a platter and cover with foil. Let stand 15 minutes.
- Pour off all but 1 tablespoon of the fat from the pan. Stir in flour. Cook, stirring and scraping the drippings from the pan about 2 minutes. Stir in remaining orange juice, chicken stock, vinegar and marmalade.
- Bring to a boil and simmer until well blended and thickened, 3 to 4 minutes.
- To serve, quarter the duck, or carve to your liking. Serve the gravy on the side.
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