Embark on a culinary journey that transports your taste buds to the vibrant markets and bustling kitchens of the Middle East. Discover a symphony of flavors and aromas with our guide to creating the perfect "Middle Eastern Spiced Chicken." Unleash the magic of cumin, coriander, paprika, cinnamon, and a blend of exotic spices that will tantalize your senses and leave you craving more. Get ready to elevate your chicken dishes to new heights of culinary excellence.
Check out the recipes below so you can choose the best recipe for yourself!
CHICKEN SHAWARMA (MIDDLE EASTERN)
Recipe video above. The smell when this is cooking is outrageous! The marinade is very quick to prepare and the chicken can be frozen in the marinade, then defrosted prior to cooking. Best cooked on the outdoor grill / BBQ, but I usually make it on the stove. Serve with Yogurt Sauce (provided) or the Tahini sauce in this recipe. Add a simple salad and flatbread laid out on a large platter, then let everyone make their own wraps!
Provided by Nagi | RecipeTin Eats
Categories Chicken
Time 20m
Number Of Ingredients 22
Steps:
- Marinade chicken - Combine the marinade ingredients in a large ziplock bag. Add the chicken, seal, the massage from the outside with your hands to make sure each piece is coated. Marinate 24 hours (minimum 3 hours).
- Yogurt Sauce - Combine the Yogurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge).
- Preheat stove or BBQ - Heat a large non-stick skillet with 1 tablespoon over medium high heat, or lightly brush a BBQ hotplate/grills with oil and heat to medium high. (See notes for baking)
- Cook chicken - Place chicken in the skillet or on the grill and cook the first side for 4 to 5 minutes until nicely charred. Turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time).
- Rest - Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.
Nutrition Facts : ServingSize 183 g, Calories 275 kcal, Carbohydrate 1.1 g, Protein 32.9 g, Fat 16.2 g, SaturatedFat 3.2 g, Cholesterol 140 mg, Sodium 918 mg, UnsaturatedFat 13 g
MIDDLE-EASTERN SPICED CHICKEN
A tangy, sweet, and spicy chicken dish made with a yogurt marinade. Perfect when served with basmati rice.
Provided by Taitertot
Categories Chicken Breast
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix yogurt, cumin, cinnamon, nutmeg, salt, and pepper. Marinate chicken in yogurt mixture for 1-2 hours.
- Heat olive oil in large skillet over medium-high heat. Add onions and saute for a few minutes until they are becoming tender. Add chicken/marinade and apricots and continue to cook. After about five minutes, add orange juice and chicken broth. Reduce heat to low, and simmer for 10-15 minutes, stirring occasionally.
- With a spoon, add some of the hot cooking liquid to a bowl. Mix with cornstarch until smooth, and return this mixture to the saucepan. Stir constantly until thickened. At this point, you may wish to add additional amounts of cumin, cinnamon, nutmeg, salt, and pepper.
- Serve with basmati rice. Note: for additional flavor, cook rice with chicken broth.
Nutrition Facts : Calories 450.9, Fat 28.7, SaturatedFat 7.2, Cholesterol 67.7, Sodium 206, Carbohydrate 29.2, Fiber 4.4, Sugar 18.9, Protein 22
MIDDLE EASTERN CHICKEN FLATBREADS
These flatbreads are ideal for those who like to entertain but are on a budget. Both the flatbreads and the topping can be made in advance. Onions, peppers and tomatoes bump up the flavor and volume of the ground-chicken topping. (If you have a couple of extra bucks, spring for ground lamb!)
Provided by Food Network Kitchen
Categories main-dish
Time 3h40m
Yield 6 servings (12 flatbreads)
Number Of Ingredients 21
Steps:
- For the dough: Whisk together the flour, yeast and 2 teaspoons salt in a large bowl. Combine 2 1/4 cups lukewarm water and the oil in a second large bowl. Add the water mixture to the flour mixture, and combine them with your hands until the dough comes together into a rough and shaggy ball.
- Knead the dough on a flour-dusted work surface until smooth and elastic, about 5 minutes. Clean 1 of the large bowls, and lightly coat it with oil. Place the kneaded dough in the bowl, brush it with oil, cover and set aside in a warm place until doubled in size, about 1 hour.
- Position an oven rack in the bottom position of the oven, and put a pizza stone or baking sheet on it. Preheat the oven to 450 degrees F.
- Transfer the dough to the work surface, and punch it down. Cut it into 12 even pieces. Shape each into a ball. Evenly space the dough balls on the work surface, cover and let rest for 20 minutes. (To make ahead, after shaping the dough into balls, wrap each piece tightly in plastic wrap and refrigerate overnight, then let sit at room temperature for 30 minutes before rolling.)
- Working with a few balls at a time, roll each out into a thin round (about 1/8 inch thick), flouring the work surface and rolling pin as needed. Sprinkle a pizza peel or wooden cutting board with semolina or cornmeal, and put 1 or 2 pieces of rolled dough on top. Shake the peel back and forth to make sure the dough rounds are not sticking, then slide them onto the hot pizza stone and bake until they puff up and are just golden on the bottom but still soft and pliable, about 3 minutes. Remove the dough with tongs, press any bubbles down and let cool. Repeat with the remaining balls of dough. (The parbaked flatbreads can be topped and baked at this point or cooled, stacked, wrapped and refrigerated for up to 2 days or frozen for up to 2 months.)
- For the topping: While the flatbreads bake, heat 2 tablespoons of the oil in a large skillet over medium heat. Add the onions and bell peppers, and cook, stirring, until softened, about 5 minutes. Add the tomato paste, and stir for 1 minute (add a splash of water if the mixture sticks). Add the remaining 4 tablespoons oil, the chicken, cumin, 1 1/2 teaspoons salt, cinnamon, red pepper flakes and allspice, and continue cooking, breaking up the meat, until cooked through, about 5 minutes more. Stir in the tomatoes, and cook for 1 minute. Remove the skillet from the heat, and stir in the yogurt, lemon juice and parsley . Let cool completely. (The topping can be made a day ahead and refrigerated.)
- For the sauce: Whisk together the yogurt, 3 tablespoons water and a large pinch of salt in a small bowl.
- To assemble, bake and serve: Brush each parbaked flatbread generously with oil, and top with about 1/4 cup of the topping. Bake them, 1 or 2 at a time, on the hot pizza stone until the bottoms are golden and crispy, about 5 minutes, rotating the flatbreads 180 degrees halfway through so they cook evenly. Drizzle the flatbreads with yogurt sauce, sprinkle with salt and parsley, cut into slices and serve.
- Copyright 2015 Television Food Network, G.P. All rights reserved.
MIDDLE EASTERN-INSPIRED HERB AND GARLIC CHICKEN
This recipe was inspired by the Middle Eastern dried seasoning mix called za'atar, a combination of herbs (usually thyme, oregano and marjoram), sesame seeds and sumac, often spiked with salt. Here, fresh herbs are substituted for the dried, which, along with fresh parsley and mint and plenty of lemon and garlic, are used to marinated boneless chicken thighs. If you can't find sumac, just leave it out. It does add a nice tang and vibrant color, but the dish will work without it. Optimum marinating time here is 8 hours. But feel free to leave it for as little as 15 minutes or as long as 24 hours. If you would rather use white meat, substitute boneless skinless breasts but reduce the cooking time by a few minutes.
Provided by Melissa Clark
Categories weekday, weeknight, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Combine chicken with all but 1 teaspoon of the grated garlic (save that teaspoon for the yogurt sauce), the zest and juice of 1 lemon, oil, parsley, mint, thyme, oregano, 1 1/2 teaspoons salt, and the sesame seeds and sumac, if using. Cover and marinate for 15 to 30 minutes at room temperature; you can refrigerate it for up to 24 hours.
- Heat grill or broiler. If grilling, cook chicken over high heat until charred in spots, 4 to 7 minutes. Flip pieces and continue grilling until just cooked through, another 4 to 7 minutes. If broiling, arrange a rack 3 to 4 inches from flame. Line a rimmed baking sheet with foil and spread chicken out in a single layer. Broil chicken, turning halfway through cooking, until well colored and charred in spots, 4 to 7 minutes per side. Be careful that it doesn't burn.
- While chicken cooks, place yogurt in a small bowl. Stir in the reserved grated garlic and lemon zest and season to taste with salt. Serve the chicken drizzled with olive oil, remaining lemon juice to taste, black pepper, parsley and sesame seeds and sumac, if using, with the yogurt alongside for dipping.
Nutrition Facts : @context http, Calories 187, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 2 grams, Sodium 447 milligrams, Sugar 2 grams, TransFat 0 grams
MOROCCAN-SPICED CHICKEN WITH MILLET TABBOULEH
I'm mixing metaphors a bit with this dish: a little Moroccan inspired, a little Middle-Eastern inspired. But the thing is, the flavors taste delicious together. This twist on classic tabbouleh is wonderful paired with grilled seafood, meat, or tempeh, and it's great on its own too!
Provided by Steven R. Gundry, MD
Categories HarperCollins HarperCollins Dinner Chicken Grains Dairy Free Wheat/Gluten-Free Quick & Easy
Yield 4 servings
Number Of Ingredients 21
Steps:
- Marinate the chicken: In a large ziplock bag, combine the yogurt, lemon juice, lemon zest, orange zest, and spices. Add the chicken, and marinate for at least 1 hour. (If using tempeh, use the same marinade, but for 30 minutes.)
- Preheat the oven to 375°F. Prepare a broiler pan or a sheet tray with wire rack by spraying with oil. Set aside.
- Make the tabbouleh: Combine all ingredients in a large bowl, and stir well. Let the flavors meld for at least 20 minutes (which is perfect, since you need that time to cook the chicken).
- Remove chicken (or tempeh) from marinade, pat dry with paper towels, and arrange on the prepared baking sheet. If your chicken has skin, place it skin-side down.
- Bake the chicken for 20 to 25 minutes, then flip and bake for an additional 10 to 15 minutes, skin side up, until meat has reached 160°F and skin is crisp. Remove from heat, and let rest 5 minutes before serving.
Tips:
- Use a variety of spices to create a flavorful dish. Some common Middle Eastern spices include cumin, coriander, paprika, and turmeric.
- Marinate the chicken for at least 30 minutes before cooking to allow the flavors to develop.
- Cook the chicken over medium heat to prevent it from drying out.
- Serve the chicken with a variety of sides, such as rice, vegetables, or pita bread.
Conclusion:
Middle Eastern spiced chicken is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to add some flavor to your next meal, and is sure to become a favorite.
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