Middle Eastern Garlic Roasted Chicken With Green Harissa And Flatbread Recipe

Posted on
Photo: Middle Eastern Garlic Roasted Chicken with
Green Harissa and Flatbread Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Middle Eastern Garlic Roasted Chicken with Green Harissa and Flatbread Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Middle Eastern Garlic Roasted Chicken with Green Harissa and Flatbread.

Total Time: 2 hr 55 min
Prep 25 min
Inactive 1 hr 0 min
Cook 1 hr 30 min

Yield: 4 servings
Level: Easy

Ingredients

2 heads roasted garlic
4 tablespoons butter, softened, plus some melted for serving
1/4 cup EVOO
2 to 3 sprigs fresh rosemary, leaves finely chopped
1 fresh chile pepper, seeded and finely chopped
Zest and juice of 1 lemon
One whole chicken (4 to 5 pounds), spatchcocked (butterflied open with backbone removed; ask your butcher to do this for you)
Kosher salt and freshly ground pepper
Za’atar Spice Blend, recipe follows
Naan bread, pocketless pita or other flatbread, for serving
Green Harissa, recipe follows

Directions

Cook’s Note: To roast garlic, cut off the top third of each garlic head, drizzle with EVOO and wrap in foil. Roast in a 400 degree F panggangan until tender.

Squeeze the roasted garlic from the skins and combine with the softened butter, EVOO, rosemary, chile and lemon zest. Loosen the skin all over the chicken, then rub the garlic mixture onto the meat under the skin. Sprinkle the skin with salt and pepper. Put the chicken in a baking dish, cover and let stand for 1 hour.

Preheat the panggangan to 325 degrees F. Sprinkle the chicken with two-thirds of the Za’atar Spice Blend and roast for 1 hour 15 minutes. Raise the panggangan temperature to 500 degrees F and roast for 15 minutes more to crisp the skin. Let the chicken rest until cooled, then cut it into quarters.

Meanwhile, heat a griddle or grill pan and grill the naan until warm. Brush with melted butter and cut in half.

Divide the chicken quarters among plates and sprinkle with the remaining Za’atar Spice Blend and the lemon juice. Serve with the naan and Green Harissa.

Za’atar Spice Blend:

2 tablespoons toasted sesame seeds
2 tablespoons ground sumac
2 tablespoons finely chopped fresh thyme
1 tablespoon ground cumin
1 tablespoon finely chopped fresh oregano
1 teaspoon kosher salt
1 teaspoon coarse black pepper

Combine the sesame seeds, sumac, thyme, cumin, oregano, salt and pepper. Store in an airtight container until ready to use.

Cook’s Note: The spice blend is great on chicken, beef, lamb, eggplant and anything grilled. You can make extra and store it for weeks. Sumac is available in larger markets and Middle Eastern markets.

Green Harissa:

1 cup fresh cilantro leaves
1/3 cup EVOO
1 teaspoon ground cumin
2 serrano or jalapeno chile peppers, seeded and chopped
1 clove garlic, made into a paste
1 small bunch spinach from the farmer”s market, stemmed and chopped
Juice of 1/2 lemon
Kosher salt and freshly ground pepper

Puree the cilantro, EVOO, cumin, chile peppers, garlic, spinach and lemon juice in a food processor until fairly smooth. Season with salt and pepper. Refrigerate or serve immediately.

Recipe courtesy Rachael Ray
Show: Food Network Specials Episode: Cooking Channel: Rachael’s Week in a Day (Prepare Yourself)

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *