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Forum
-> Recipe Collection
-> Sephardic Food
TheBeinoni
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Sat, Jul 19 2008, 10:00 pm
This is my variation of the typical Syrian Friday night roast chicken:
WHAT YOU NEED:
Chicken - I use skinless leg and thighs but you can use with skin or even a full chicken - whatever you want! Doesn't matter
1 onion
Potatoes - I figure about 2 small/med sized ones per person
Paprika
Cumin
Minced garlic
Cayenne Pepper
Salt
Veg Oil
1. Preheat oven - if using whole chicken with skin 350, if using without skin something lower like 225.
2. Place chicken in roasting pan. Place whole onion in next to it or between pieces.
3. Rub chicken with oil (about 1 tbs per piece of chicken). Then sprinkle enough paprika on chicken to make a nice layer. Sprinkle enough cumin so that is just a bit over the chicken, you dont want a thick layer like the paprika. Then sprinkle the Cayenne pepper to taste. Salt and Garlic to taste. Rub them all on the chicken very good so that it gets into the meat/skin.
4. Place in oven for about 1 hr COVERED.
5. In the mean time you can either deep fry your potato AFTER cutting into chunks, or for a healthier method boil them WHOLE in water till tender; then cut.
6. Take out roasting pan. Add potatoes. Take onion and cut into chunks (we like big pieces). Coat both potatoes and onion with juices. If there is not enough juice then add some oil and spices to coat. You can tuck the potatoes and onion pieces amongst the chicken pieces.
7. Cook COVERED for another hr or until tender. Check on your chicken as this recipe is not exact and varies depending on what type of chicken you use!!!!!
This recipe is SIMPLE but delish! Enjoy!
more recipes to follow!
Last edited by TheBeinoni on Sat, Jul 19 2008, 11:55 pm; edited 1 time in total
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mommalah
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Sat, Jul 19 2008, 10:18 pm
This sounds awesome. Will try it for dinner one night this week. Thanks.
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TheBeinoni
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Sat, Jul 19 2008, 11:56 pm
please note addition to recipe - I forgot to put in salt!
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mamacita
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Sun, Jul 20 2008, 1:35 pm
I roast my chicken after rubbing it down with schug. It's similar to the spices you use with the addition of cilantro. Sooooooo very yummy, you can use red or green.
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TheBeinoni
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Sun, Jul 20 2008, 1:40 pm
wow mamacita what a great idea! sounds HOT!
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mamacita
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Sun, Jul 20 2008, 2:32 pm
it actually mellows as it cooks so it's not so hot. I'm sure you could make it hotter if you wanted by loading it up, hehe.
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bonnie
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Wed, Oct 15 2008, 10:50 pm
It's funny- I don't use oil, because the oil makes the chicken a little crunchier. We like it softer here.
I also cook without skin, just spice it up a little more.
Is there a big difference with skin?
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mamacita
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Thu, Oct 16 2008, 8:00 am
I think the skin keeps the juices in better, but you could prob do that by using a roasting bag.
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mimivan
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Thu, Oct 16 2008, 10:59 am
I must have an instinct toward this kind of food...this is what (basically) I make on Shabbos...the same spices anyway...
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greenfire
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Thu, Oct 16 2008, 11:30 am
cayenne pepper - muy caliente ...
why not just put the potatoes under the chicken from the getgo and I use olive oil - tastier and healthier ... the skin definitely keeps the chicken moist as does the oil ... I did this on my fireplace for yom tov ... it is quite yummmm
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Clarissa
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Thu, Oct 16 2008, 11:30 am
I miss roast chicken sometimes. So easy, and, when done well, so delicious.
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greenfire
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Thu, Oct 16 2008, 11:37 am
Clarissa wrote: | I miss roast chicken sometimes. So easy, and, when done well, so delicious. |
lol one of my vegetarians caved into the bbq chicken ...
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Clarissa
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Thu, Oct 16 2008, 12:04 pm
greenfire wrote: | Clarissa wrote: | I miss roast chicken sometimes. So easy, and, when done well, so delicious. |
lol one of my vegetarians caved into the bbq chicken ... ![Drunken Smile](images/smiles/drunken_smilie.gif) | When we get the urge, we do take-out or hope for my mother to pay a visit. Roast chicken is her thing, and she never shows up without a few pieces for my carnivorous kid. I've been known to sneak into his stash.
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TSR
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Wed, Jul 15 2009, 2:05 pm
Hi. I can't find cayenne pepper here in Israel. What can I use as a substitute? Thanks!
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Mrs Bissli
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Wed, Jul 15 2009, 7:18 pm
hot paprika (the hungarian kind of), chilli, red zchug.
Go easy to start with if you're not accustomed to.
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