Mediterranean Marinated Chicken with Sumac Coriander Rice

I have to say Mediterranean/Middle Eastern cuisine is one of my favourite things to eat.  Fattoush, Shish Taouk, Tabouleh, Hummus, Kibbeh I love them all.  I’ve even had raw Kibbeh, yup that’s right raw ground beef.  One of my friends mother was from Lebanon and used to cook all these delicious foods and one day raw Kibbeh was on the menu so I gave it a try.  I honestly can’t remember what it was like but I have to assume since I was a fussy teenager at the time it must have been good or I wouldn’t have eaten it, or maybe I was just biding my time till dessert was served, which was most likely Baklava. 

This is a simple recipe but has a couple ingredients you may not have in your pantry Sumac and Za’atar.  Sumac can be found at the Bulk Barn.  I’ve found Za’atar in the specialty food section of the Superstore or you could find both at a specialty store.  Locally in Halifax there is the Mideast Food Center at the corner of North and Agricola. 

Sumac used in this recipe is not the same poisonous Sumac found in North America.  Sumac is reddish in colour and comes from berries that are found on a bush that grows wild across the Mediterranean.  Sumac has a tart flavour and is often used in place of lemon for the flavour without the acidity of citrus.  It is a source of antioxidants and is said to have antimicrobial properties as well as aid in digestion.

Za’atar is a blend of herbs and spices.  The mixture varies by region but usually contains Thyme, Marjoram, and Oregano.  Sumac and Sesame Seeds are other common additions.  One of the more common ways to use Za’atar is to mix it with olive oil and use as a dip for soft flat bread for a simple and tasty snack.

Mediterranean Marinated Chicken

• 6 boneless skinless chicken thighs
• small red onion thinly sliced,
• 2 large garlic cloves, minced
• 1 tsp allspice
• 1/2 tsp ground cinnamon
• 2 tsp sumac
• 1 lemon cut in wedges
• 1/2 cup chicken stock
• salt and pepper to taste
• 1 tbsp za’atar
• 2 or 3 tbsp pine nuts toasted
• 3 tbsp chopped Italian parsley

Combine garlic, half the sliced onion, allspice, cinnamon, sumac, s & p, lemon wedges and chicken stock add chicken and marinate for at least a few hours or overnight. Preheat oven to 375.  Place chicken and marinade in a baking dish add remaining onion and sprinkle with za’atar.  Bake for approximately 30 minutes.  Scatter pine nuts over top and continue cooking till juices run clear.  Sprinkle with parsley and serve.

Next time you’re in the grocery store have a look in the Specialty or International food section. You never know what yummy things you will find, and if you have  a specialty grocery store in your area stop in and have a look around the spices you will find there will be much more flavourful than you will find in the bottles at the grocery store.

~ Jackie

Check back for the Sumac Coriander Rice

 

 

 

 

Sun Dried Tomato Braised Chicken Thighs

 

Finally the blizzard  has ended, and at 9:00 pm the plow has finally showed up to plow us out.  Good thing, I was beginning to think I wouldn’t be able to park my car in the driveway till July.  It’s been a long time since I’ve had to walk through knee deep snow drifts, and when you’re boots are only ankle high that poses a little bit of a problem. 

I wish I would have gotten out to take some pictures but I was a wimp and didn’t want to brave the cold, snow and blowing snow. Here’s a couple I found though.  As you can see the storm surge caused a lot of damage for those close to the water.

I had no plan for supper last night and of course I was missing ingredients for just about everything I could think of.  I ended up pulling some things out of the fridge/freezer and went with what I had on hand.  It turned out quite good if I do say so myself.  As usual I don’t measure when I’m cooking and go by taste most of the time, so you can use the measurements as guidelines and adjust to your taste. 

Sun Dried Tomato Braised Chicken Thighs

· 8 – 9 boneless skinless chicken thighs

· 1 bulb garlic, roasted

· 1/3 red onion chopped

· 1/3 – ½ cup sun dried tomatoes chopped

· 2 tbsp tomato paste

· 1 tsp Italian seasoning

· 1 tbsp lemon juice

· ¼ cup pine nuts, toasted (walnuts would work too)

· ½ bottle red wine

· 450 ml chicken broth

· EVOO

· Sea Salt & Pepper (I use Himalayan or Celtic Salt)

· ½ package of rotini

· Chopped fresh parsley and fresh grated parmesan

Preheat skillet add EVOO and sauté onions till soft and slightly caramelized. Remove from pan. Salt and pepper the chicken thighs, brown both sides. Add onions, roasted garlic, tomato paste, and sun dried tomatoes to the pan. Cook for 3-4 minutes. Add wine, chicken broth and Italian seasoning,  cover and turn the pan down to simmer. Cook for about 15 minutes. Keep checking on the liquid you want it to reduce some but not evaporate, it will be the sauce for your pasta. If it reduces too much just add in some more wine and or broth.

While the chicken is cooking toast your pine nuts and cook your pasta. When the pasta is cooked drain but save ¼ -1/3 cup of the pasta cooking water and add it along with the pasta to the pan. Add your lemon juice and cook for another 5 minutes or until the chicken is cooked thru.

Serve topped with your toasted pine nuts, parsley and parmesan.

(The ingredients I started with and went from there.  The rosemary never made it in the recipe)

Sorry for the poor lighting the feline fur kids decided my light box made a great place for hide and seek so it needs a few repairs.

I served mine with a mixed green salad and grilled polenta.  The polenta needs some work.  It was ok but could be better.

 

Have a good week !

 

~ Jackie