Yemeni Style Chicken Salad Recipes

YEMENI-STYLE CHICKEN SALAD

Yemeni-Style Chicken Salad image

Make and share this Yemeni-Style Chicken Salad recipe from Food.com.

Provided by AliciaGski

Categories African

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs boneless skinless chicken breasts or 2 lbs chicken thighs
1/2 cup mayonnaise
1/2 cup nonfat yogurt
3 minced garlic cloves
3 red seeded minced serrano chilies
3 tablespoons toasted pine nuts
3 green onions, sliced thinly
1 chopped celery
1 coarsely grated carrot
1 teaspoon ground cumin
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh parsley
1 teaspoon salt
fresh pepper

Steps:

Place chicken in sauce pan and cover with water. Bring to a boil then simmer 8 to 10 minutes till done. (You could toast and cool pine nuts at this time too.).
While chicken is cooling, mix mayonnaise and yogurt in medium bowl.
Add garlic, chilies, pint nuts, green onions, celery, carrots, cumin, cilantro and parsley. Toss and set aside.
Coarsely chop cooled chicken and add to mix.
Season with salt and pepper.

Nutrition Facts : Calories 454.5, Fat 20.4, SaturatedFat 3.1, Cholesterol 153.5, Sodium 1104.4, Carbohydrate 14.6, Fiber 1.7, Sugar 5.9, Protein 52.1

ROASTED SEPHARDIC (YEMENITE) CHICKEN WITH POTATOES

Roasted Sephardic (Yemenite) Chicken With Potatoes image

This is so easy, you'll want to make it all the time. It's so tasty, you'll be craving it all the time! The best part is when someone bites into the potatoes and has that look of ecstasy.

Provided by AniSarit

Categories One Dish Meal

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1 roasting chicken, cup up into all its parts, and cleaned, skin on
5 potatoes, sliced into 1/2inch rounds (I love Yukon Gold, but Russet will do fine!)
1 onion, thinly sliced
1 red bell pepper, sliced
1 large ripe tomatoes, sliced (you can use whole cherry tomatoes)
3 tablespoons olive oil (can use more if you don't have restrictions)
1 tablespoon paprika
1 tablespoon cumin
1 tablespoon turmeric
1/2 tablespoon hawaij
1/2 tablespoon ground allspice
kosher salt (don't be skimpy here!!)
ground black pepper
garlic (I use 6 cloves) (optional)
green pitted olive (I use 2 handfuls) (optional)

Steps:

Preheat oven to 400deg F.
In a large pan, place the chicken, potatoes, onions, red pepper, and the optional ingredients (if you're using them), and drizzle all the spices and olive oil on top, and mix well to coat everything (I recommend doing this with latex gloves as the turmeric can be a real pain to take off of skin!).
Relayer so that the chicken skin side is up and that all the chicken is on one layer. Add the tomato slices (or whole cherry tomatoes).
Cover with aluminum foil and bake for about an hour. Baste with juices mid-way if you like, and ensure the chicken is cooked all the way through (may need more time if pieces are large).
It's ready when a fork easily breaks the potatoes, and the chicken is soft.
Remove foil, and broil for 3-5minutes until chicken skin and potatoes are crispy on top (careful not to burn!).
Enjoy!

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