Chicken Levivot Recipes

LENTIL LEVIVOT

Lentil Levivot image

Provided by Joan Nathan

Categories dinner

Time 45m

Yield 20 levivot

Number Of Ingredients 12

Ingredients

3 tablespoons extra virgin olive oil
1 cup diced onion
1 cup cooked lentils (1/2 cup uncooked)
1 cup precooked rice (any kind will do)
1/4 teaspoon cumin
1/8 teaspoon ground coriander
Salt and freshly ground pepper to taste
2 large eggs
1/2 cup plain yogurt
1/4 cup finely chopped cilantro or parsley
1/3 cup all-purpose flour
Peanut or canola oil for frying

Steps:

Heat oil in nonstick frying pan, and saute onion until translucent. Remove, and set aside.
In a bowl, place lentils, rice, cumin, coriander, salt and pepper to taste, eggs, yogurt, cilantro and flour. Fold in the onion, and mix well. Set aside.
Heat a nonstick frying pan with a film of oil. Take heaping tablespoons of mixture, and fry for a few minutes on each side. Drain on paper towel. Serve as is or with a dollop of labneh (strained yogurt), topped with a confit of onions and a sprig of cilantro.

Nutrition Facts : @context http, Calories 87, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 3 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 101 milligrams, Sugar 1 gram, TransFat 0 grams

CHICKEN LEVIVOT

CHICKEN LEVIVOT image

Categories Chicken Appetizer Fry Hanukkah

Yield 2 dozen 2 inch fritt

Number Of Ingredients 20

Ingredients

For levivot:
1 whole chicken (about 4 pounds)
2 cinnamon sticks
1 tablespoon fennel seeds
1 tablespoon dried sage
3 bay leaves
1 tablespoon allspice
4 tablespoons plus 1 teaspoon kosher salt
1 large Russet potato (about 1/2 pound), peeled and cut into 1-inch chunks
1 large bunch fresh, flat-leaf parsley, bottom stems removed and finely chopped
1 large bunch fresh cilantro, bottom stems removed and finely chopped
5 eggs, lightly beaten
vegetable oil, for frying
For harissa dip:
4 tablespoons harissa
3 tablespoons vegetable oil
2 small garlic cloves, peeled and finely grated or pushed through a press
zest of 1 lemon
3 tablespoons lemon juice
1/2 teaspoon salt

Steps:

1. Place the chicken, cinnamon sticks, fennel, sage, bay leaves, all spices, and 4 tablespoons salt in a large pot and cover with cold water by 1 inch. Set mixture over high heat, cover pot, and bring to a boil; lower heat to low and simmer, partially covered, until chicken is cooked through, 45-60 minutes. 2. Meanwhile, add potato pieces to a small saucepan and cover with water. Set over high heat and bring to a boil; cook until potato is very tender, 10-15 minutes. Remove from heat and drain, then mash potato with a potato masher; set aside. (This should yield about 1 cup of mashed potatoes.) 3. When the chicken is cooked, remove pot from the heat and let the chicken cool in the broth until it is cool enough to handle. Remove the chicken and transfer to a flat work surface. (If desired, strain the liquid through a fine mesh sieve, discarding the spices and keeping the liquid for another use.) 4. Using your fingers, remove meat from the bones and shred finely. (Discard the bones and skin, or reserve for another use.) Mix shredded chicken together with the mashed potato, chopped parsley, chopped cilantro, eggs, and remaining teaspoon of salt. 5. Heat 1/4 inch of vegetable oil in a large saucepan set over medium heat. 6. Lightly wet your hands and form patties that are approximately 2 inches in diameter and 1/2 inch thick. Working in batches, fry the patties, flipping once, until browned and cooked through, 2-3 minutes per side. (Add more oil as necessary, and adjust heat if fritters are browning too quickly.) Remove fritters and let drain on paper towels. 7. Make harissa dip: In a small bowl, whisk together the harissa, vegetable oil, garlic, lemon zest and juice, and salt. Serve patties warm with harissa sauce on the side for dipping. Makes about 2 dozen 2-inch fritters

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