Sunday, November 3, 2013

Israeli BBQ Chicken #SundaySupper

It's so great to be back contributing to #SundaySupper, and a what better way to jump right in than a Middle Eastern Cuisine theme!  Amanda from MarocMama is hosting, and I couldn't be prouder!  Not only was she my first "mentee" in Sunday Supper, but she's a fellow Wisconsinite! (that is, until she moved to Morocco)  She is a fabulous blogger, a wonderful mother and wife, and an inspiration to me.  You definitely need to check her blog out- such great stories and mouth-watering recipes!  You won't be disappointed!

Okay-- now let's get to the food!  Being Jewish myself, I love Middle Eastern foods.  The spices get me all excited, so when I heard about the theme, I thought I would plotz! (hey- if I can't use a little Yiddish during this week, when can I use it?)  I immediately thought of Israeli BBQ Chicken.  It's so simple to make, but it's a hit whenever I bring it to a potluck or make it for a gathering at my synagogue.  If you can roast chicken pieces, you can make this.  The wonderful thing about this recipe is that you probably own most of the ingredients right now.  And here's a little warning- if you haven't cooked Middle Eastern food before, don't let the quantity of spices scare you. I promise that you'll love this.  I even find myself using heaping spoonfuls for my measurements because I want mine extra tasty!

The chicken tastes best when its cooked on the barbeque, but seeing that I'm in Wisconsin, I can't do that when it's 20 degrees below zero. When it's crazy cold out, I'll make this in my oven.  It still tastes great, but you don't quite get the crispy skin that you would when you grill it.  For the pictures today, I used my oven.  I probably could have grilled, but hey-- I was feeling a bit lazy.  It happens.  My family didn't seem to mind that it wasn't grilled.  Even the dog loved it-- she doesn't often "photo bomb" pictures, but she couldn't help but stick her nose in this one. 


 
 
 
Ingredients
  • Juice of two lemons (use fresh lemons- not bottled juice!)
  • 6 cloves garlic, minced
  • 2 Tbsp ground cumin
  • 1 and 1/2 tsp cinnamon
  • 1 tsp paprika
  • 2 Tbsp olive oil
  • Salt and Pepper to taste
  • 3 pounds of chicken pieces, skin on

Directions

In a large bowl, combine the lemon juice, garlic, cumin, cinnamon, paprika, olive oil, salt, and pepper.  Mix until well combined.  Add the chicken and turn until the chicken is completely coated.  Cover, and place in refrigerator for at least an hour.  Can be left overnight.

When cooking, can either use a barbeque or can roast in the oven.  Make sure internal temperature gets to 165 degrees, and be careful not to overcook the chicken.  When done, serve with lemon wedges.







Won’t you join me and the other #SundaySupper bloggers today for some amazing dishes? We’d love to share our Middle Eastern hospitality with you! Here's what the team prepared:


Mezze {Appetizers}
Salata {Salads and Sides}
Main
Halwa {Desserts}

If you like what you see, make sure to join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 6:00 pm CT and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can find more information and sign up by clicking here → Sunday Supper Movement