JERUSALEM GRILL
This recipe for griddled chicken thighs with chicken livers and hearts comes from Mike Solomonov and Steven Cook, the Philadelphia restaurateurs whose cookbook, "Israeli Soul," is an invaluable guide to making Israel's most beloved street foods and restaurant dishes at home. But you don't need to make it with the livers and hearts. "I like a little funk in there," Solomonov told me, "but I get it if you don't like that, if it freaks you out." So omit the offal if you want. "The dish is as much about the spicing, anyway," Solomonov said. Serve the meat mounded onto a drift of hummus, as you might spoon a thick ragù on top of polenta, or alone beside a salad. Solomonov likes it as a sandwich. "Eat mixed grill in a pita," he said. "Eat it with some onion and tehina and a pickle, and it's so satisfying. It's a taste of Jerusalem at the end of the night."
Provided by Sam Sifton
Categories dinner, lunch, poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make caramelized onions: Swirl 2 tablespoons oil into a medium skillet set over medium heat. When it shimmers, add the sliced onions and a pinch of salt. Cook, stirring, until the onions begin to soften and turn translucent, about 7 minutes, then lower the heat, and continue to cook, stirring every few minutes, until the onions are deeply caramelized. This could take up to 45 minutes. Set aside.
- Meanwhile, in a large bowl, combine the turmeric, cumin, fenugreek, baharat, cinnamon and the 2 teaspoons salt. Add the chicken pieces - including the hearts and livers, if you're using them - and toss with the spices.
- Heat a large skillet over high, and swirl into it the remaining 2 tablespoons oil. When it shimmers, add the spiced chicken mixture, and spread it out in an even layer. Let the meat sear, undisturbed, for about 2 minutes, then lower the heat to medium-high, and cook, stirring once or twice, until chicken is cooked through, about 5 minutes. Add a squeeze of lemon juice.
- Remove the chicken mixture from the heat, and stir in the caramelized onions. Serve with rice and Israeli salad or, better yet, with pita bread, sliced pickles and plenty of hummus.
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Shehzad Ahemad
[email protected]This dish is a must-try for any fan of Middle Eastern cuisine.
Confidence Osuya
[email protected]I can't wait to try this recipe again soon.
Elohor Okwena
[email protected]I would definitely recommend this recipe to others.
Awal Mohammed
[email protected]This dish is perfect for a special occasion.
Joseph Michael
[email protected]I've never had Jerusalem grill before, but I'm glad I tried this recipe. It was delicious!
dambar kumari rai
[email protected]This dish was really easy to make and it tasted amazing.
Cuami Promise
[email protected]I followed the recipe exactly and my dish turned out great!
Eunice mumba
[email protected]I'm not sure what I did wrong, but my dish didn't turn out as good as I hoped.
Ail Saw
[email protected]This dish is a bit spicy for my taste, but I still enjoyed it.
innocent arigo
[email protected]I've made this dish several times now and it's always a hit. It's one of my favorite recipes.
Mustakim Islam
[email protected]I made this dish with chicken instead of lamb and it was still really good.
Becky Jento
[email protected]I'm not a huge fan of lamb, but I really enjoyed this dish. The spices really helped to mellow out the flavor of the lamb.
ANAMUL FS
[email protected]This is a great recipe for a quick and easy weeknight meal.
selim jahangir mohon
[email protected]I wasn't sure how this dish would turn out, but I was pleasantly surprised. It was really flavorful and I loved the combination of spices.
Oghenetega Bobori
[email protected]I made this dish for a party and it was a huge hit! Everyone raved about how good it was.
Stella Fragiadaki
[email protected]I followed the recipe exactly and it turned out perfectly. My family loved it!
M Kumar
[email protected]This dish was absolutely delicious! The flavors were incredible and it was so easy to make. I will definitely be making this again soon.