Fancy and easy supper idea ? This is my take on Emma Spitzer’s recipe from her fantastic book ‘Fress’ Bold Flavours from a Jewish Chicken. It was sent to me by a lovely friend Claire when my taste buds went completely nuts after chemo 5. It has, as Claire said, ‘a riot of flavour’. It is an amazing one pot meal and just what I need prepared in advance for something delicious to eat on Sunday after coming out of hospital and also all ready for an easy supper idea for the World Cup Final 21. If I have any spare, they are delicious cold for picnic food ideas. I also think this is a great dish for DofE students and Cooking for Uni.
Baharat spice is actually a new spice for me to use. The word baharat actually means “spices” in Arabic, and although the mixture can vary from region to region but generally includes most of the same ingredients. Use it as a seasoning for lamb, chicken, beef, and fish. I have made my own mix, (it is easy) or I have bought mixes – I have seen them in Waitrose and Sainsburys. baharat chicken
My only changes are that I did not have any preserved lemons (I juiced 4 lemons and froze the lemon juice and roughly cut up the skins). The persevered lemons might make the dish more citrusy but fresh ones are equally delicious. I also used a veggie stock cube instead.
To serve: Rice or cous cous, rocket or green salad.
You can marinate the chicken 2 ways
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