Judhaba Al Tamr Clay Oven Chicken Recipes

CLAY POT CHICKEN RECIPE

Steps:

• Fully submerge both parts of your clay baking pot under water. Soak for 30 minutes.
• Prepare your vegetables.
• Place the carrots in the bottom of the baker.
• Add the potatoes.
• Add the onions.
• Add the garlic cloves.
• Arrange the chicken thighs on top of the vegetables.
• Sprinkle chicken with salt.
• Sprinkle with black pepper.
• Place the pats of butter on top of the chicken pieces.
• Place the top on the baker.
• Place the baker in a COLD oven.
• Set oven temperature to 425F degrees. Let chicken bake for 60 minutes.
• Remove lid from baker, let chicken bake for 10-15 more minutes to slightly brown.
• Internal temperature of the chicken should be 165F degrees to be done.
• Remove from oven when done. Let chicken rest for 15 minutes before serving.
• Enjoy!

JUDHABA AL TAMR: CLAY OVEN CHICKEN

Steps:

• Boil dates until they are soft and mushy, drain and mash. Remove any pits.
• Cut bread into bite-size pieces, and soak in water until the bread is thoroughly sodden. Drain gently.
• Mix the soaked bread with the mashed dates, honey, sesame oil, spices and walnuts (if using them).
• Line the bottom of a 9 x 13-inch baking pan with pita or tortillas.
• Take a tomato can or other similarly sized can, remove top and bottom, and place it in the middle of the pan. Add the bread mixture to the pan, placing it around the can. Add water to the bread mixture to make sure it is thoroughly wet.
• Cover the top of the bread mixture with pita or tortillas. If they don't fit, they can be torn to appropriately sized pieces.
• Balance the chicken on top of the can.
• Bake in clay oven until the chicken is just done.
• Remove the chicken. Remove the top pita or tortilla and break into pieces. Empty any juices that have accumulated in the pan into the bread pudding.

SIMPLE BAKED CHICKEN BREASTS

Steps:

• Preheat convection oven to 400 degrees F (200 degrees C).
• Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.
• Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken from pan. Pour water into the pan, while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add more water if needed to dislodge the browned bits; serve alongside chicken.

CLAY OVEN-ROASTED CHICKEN

Steps:

• Soak clay oven in water to cover for 10 to 15 minutes.
• Place lemon in chicken cavity. Tuck wings under, and tie legs together with string, if desired. Place chicken in clay pot, breast side up, and sprinkle with tarragon. Cover with lid.
• Place in a COLD oven. Turn oven to 450 degrees Fahrenheit, and bake 1 hour. Uncover and bake 15 more minutes or until meat thermometer inserted into chicken thigh registers 180 degrees.