Best 4 Zhug Chicken Recipes

Zhug chicken is a delicious and flavorful dish that is sure to tantalize your taste buds. It is made with a unique combination of spices and herbs, which give it a distinctive flavor that is both savory and slightly spicy. The chicken is cooked in a tomato-based sauce that is infused with the flavors of the spices and herbs, and is typically served with rice or flatbread. This dish is a great way to experience the vibrant flavors of Middle Eastern cuisine, and is sure to become a favorite in your kitchen.

Let's cook with our recipes!

ZHOUG CHICKEN THIGHS

Zhoug Chicken Thighs image

Zhoug is a spicy, Middle Eastern cilantro sauce that is often used as a condiment or dip. I decided to use it as a way to perk up plain chicken! If you purchase prepared zhoug, this recipe has only 4 ingredients. Yes, it's spicy, but one bite just leads to another!

Provided by Bibi

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 50m

Yield 6

Number Of Ingredients 4

Ingredients

1 tablespoon extra virgin olive oil
2 pounds boneless, skinless chicken thighs
8 ounces prepared zhoug sauce, divided
1 (12 ounce) jar fire-roasted red and yellow bell peppers, cut into 1-inch pieces

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish with olive oil.
Measure 1/2 cup of prepared zhoug and spread over the bottom of the oiled baking dish. Place chicken thighs, cut side down, on top of the zhoug. Sprinkle fire-roasted bell peppers over chicken thighs. Using a spoon, drop remaining zhoug sauce in between the bell pepper pieces, covering as much of the chicken thighs as possible.
Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 401.9 calories, Carbohydrate 6.7 g, Cholesterol 94.2 mg, Fat 29.6 g, Fiber 0.4 g, Protein 26.1 g, SaturatedFat 5.4 g, Sodium 490.6 mg, Sugar 1.6 g

ZHUG CHICKEN

Zhug Chicken image

Chicken is marinated in zhug, a spicy green sauce, then baked in the oven with olives, artichokes, and sun-dried tomatoes for a flavorful dinner or Sunday lunch. Serve with couscous or rice.

Provided by Buckwheat Queen

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 2h35m

Yield 4

Number Of Ingredients 8

Ingredients

¾ cup zhug sauce, divided
1 boneless chicken breast
2 chicken legs, bone-in and skin-on
2 bone-in chicken thighs with skin
2 whole artichokes
½ lemon, juiced
½ cup pitted Kalamata olives, drained
½ cup marinated sun-dried tomatoes, drained

Steps:

Spread 1 1/2 tablespoons zhug sauce over each piece of chicken. Allow to marinate in the refrigerator for at least 1 hour. Remove from fridge about 30 minutes before cooking so chicken is at room temperature.
Remover the outer leaves from artichokes to expose the core leaves and hearts. Cut artichokes into quarters. Put them into a bowl, cover with water, and add lemon juice. Mix artichokes around and set aside.
Preheat the oven to 400 degrees F (200 degrees C).
Place marinated chicken into a deep baking dish. Drain artichokes and add them around the chicken, pushing them down to keep them from being exposed and drying out. Top with olives and sun-dried tomatoes.
Bake, uncovered, until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 504.8 calories, Carbohydrate 17.4 g, Cholesterol 119.5 mg, Fat 32.3 g, Fiber 5 g, Protein 38.5 g, SaturatedFat 5 g, Sodium 714.4 mg, Sugar 0.6 g

ZHUG

Zhug image

This bright green sauce from Yemen - so fresh from cilantro, so spicy from serrano chiles, so vividly aromatic - will open up a whole world in your cooking. Treat it just as you would a basil pesto or a salsa verde: Make it in small batches, in the mortar and pestle, and then spoon it with abandon over your lunch of cooked lentils with Bulgarian white cheese, chunks of ripe tomatoes and cold cucumbers, your dinner of roasted chicken and sautéed zucchini, or even your breakfast of fried eggs. It brings intense new life and dimension to everything it touches.

Provided by Gabrielle Hamilton

Categories brunch, lunch, snack, weeknight, appetizer, side dish

Time 40m

Yield About 8 servings (1 generous cup)

Number Of Ingredients 10

Ingredients

2 teaspoons whole black peppercorns
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon cardamom seeds, extracted from about 10 cardamom pods
6 garlic cloves, smashed
4 serrano chiles, cut into very thin coins
1 to 3 teaspoons kosher salt, to taste
3 tightly packed cups roughly chopped cilantro leaves and stems
1 1/2 tightly packed cups roughly chopped parsley leaves
1/2 cup extra-virgin olive oil

Steps:

In a small, dry pan, toast the peppercorns, coriander seeds, cumin seeds and cardamom seeds over medium heat, shaking the pan occasionally, until slightly toasted and fragrant, about 2 minutes.
Transfer the seeds to a large mortar and pestle, and pulverize into a coarse powder.
Add the garlic and chiles, and season evenly with kosher salt. Grind the mixture together until a tight paste forms, 4 to 5 minutes.
Add about 1/3 of the cilantro and parsley, and continue to pound together into a rough paste, another 4 to 5 minutes. Repeat two more times, adding the remaining cilantro and parsley in two batches, until the mixture is a slightly pulpy paste, 4 to 5 minutes.
Drizzle in the olive oil while constantly pounding and grinding together the herb mixture until you achieve a loose, homogeneous paste. Continue to mix until it has the consistency of applesauce, about 2 minutes. Let it stand 10 minutes before serving.

ZHOUG (SPICY HERB SAUCE)

Zhoug (Spicy Herb Sauce) image

Zhoug is a spicy herb sauce of Yemenite origin that you find in Syria and Israel. It's often the go-to condiment for falafel and is eaten with bread for those who want heat with every bite. It's a must with Shakshuka, and you'll probably find yourself stirring it into scrambled eggs, spreading it on a sandwich, mixing it with Greek yogurt to make a dip, or just eating it by the spoonful.

Provided by Ana Sortun

Categories Sauce Chile Pepper Cilantro Garlic Coriander Cumin

Yield Makes 1 1/4 cups

Number Of Ingredients 9

Ingredients

2 Hungarian wax peppers, stemmed and coarsely chopped (seeds are good) (see Cooks' Note below)
1 1/2 cups fresh cilantro leaves (from one large bunch or two small ones)
1 1/2 cups fresh flat-leaf parsley leaves (from one bunch)
2 cloves peeled garlic
1/2 teaspoon kosher salt
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 cup extra-virgin olive oil
1 1/2 teaspoons sherry vinegar

Steps:

Combine all the ingredients in a blender and blend until very smooth. You should have a bright green emulsified sauce. Use immediately or cover and refrigerate in an airtight container for up to 5 days.

Tips:

Use fresh herbs: Fresh herbs, such as cilantro, parsley, and mint, will give your zhug chicken the best flavor. If you can't find fresh herbs, you can use dried herbs, but be sure to use less, as they are more concentrated.
Don't overcook the chicken: Chicken is a delicate meat that can easily be overcooked. Cook it until it is cooked through, but still juicy. Overcooked chicken will be dry and tough.
Serve with your favorite sides: Zhug chicken can be served with a variety of sides, such as rice, roasted vegetables, or a fresh salad. It is also delicious served as a wrap or sandwich.

Conclusion:

Zhug chicken is a flavorful and versatile dish that is easy to make. It is a great way to use up leftover chicken, and it can be served with a variety of sides. Whether you are looking for a quick and easy weeknight meal or a dish to impress your guests, zhug chicken is a great option.