Middle Eastern Herb And Garlic Chicken Recipes

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CHICKEN IN GARLIC AND HERB SAUCE



Chicken in Garlic and Herb Sauce image

This Chicken in Garlic and Herb Sauce features incredibly juicy chicken thighs in a simple and amazing garlic, herb and sherry sauce all in one pot.

Provided by Joanna Cismaru

Categories     Main Course

Time 40m

Number Of Ingredients 9

8 chicken thighs (with skin and bones (about 3 lbs))
½ teaspoon salt (or to taste)
½ teaspoon pepper (or to taste)
2 tablespoon olive oil
8 cloves garlic (minced)
2 teaspoon thyme (fresh, chopped)
2 teaspoon oregano (fresh, chopped)
½ cup sherry (or a dry red wine)
½ cup chicken broth (low sodium)

Steps:

  • Season the chicken on both sides with salt and pepper.
  • Add the olive oil to a large saucepan or skillet and cook the chicken on both sides, for about 5 minutes per side or until golden brown.
  • Remove the chicken from the saucepan and set aside.
  • Add the garlic, thyme and oregano to the saucepan and cook until garlic gets aromatic. Add the sherry and chicken broth to the skillet to deglaze the pan, scraping up all the brown bits. Bring to a boil.
  • Add chicken back to skillet and saucepan, reduce the heat to low and bring to a simmer. Cover and cook for another 20 minutes, until chicken is tender.
  • Garnish with more fresh herbs if desired and serve warm.

Nutrition Facts : ServingSize 1 thigh, Calories 298 kcal, Carbohydrate 2 g, Protein 18 g, Fat 22 g, SaturatedFat 5 g, Cholesterol 110 mg, Sodium 238 mg

MIDDLE EASTERN-INSPIRED HERB AND GARLIC CHICKEN



Middle Eastern-Inspired Herb and Garlic Chicken image

This recipe was inspired by the Middle Eastern dried seasoning mix called za'atar, a combination of herbs (usually thyme, oregano and marjoram), sesame seeds and sumac, often spiked with salt. Here, fresh herbs are substituted for the dried, which, along with fresh parsley and mint and plenty of lemon and garlic, are used to marinated boneless chicken thighs. If you can't find sumac, just leave it out. It does add a nice tang and vibrant color, but the dish will work without it. Optimum marinating time here is 8 hours. But feel free to leave it for as little as 15 minutes or as long as 24 hours. If you would rather use white meat, substitute boneless skinless breasts but reduce the cooking time by a few minutes.

Provided by Melissa Clark

Categories     weekday, weeknight, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

6 boneless skinless chicken thighs (about 1 3/4 pounds)
6 garlic cloves, grated on a Microplane or minced
Juice and zest of 2 lemons
3 tablespoons extra-virgin olive oil, more for serving
2 tablespoons minced fresh parsley, more for serving
2 tablespoons minced fresh mint
1 tablespoon minced fresh thyme
1 tablespoon minced fresh oregano or marjoram
1 1/2 teaspoons kosher salt, more as needed
1 tablespoon sesame seeds, more for garnish (optional)
3/4 teaspoon sumac, more for garnish (optional)
2/3 cup plain Greek yogurt, preferably whole milk yogurt
1/4 teaspoon ground black pepper

Steps:

  • Combine chicken with all but 1 teaspoon of the grated garlic (save that teaspoon for the yogurt sauce), the zest and juice of 1 lemon, oil, parsley, mint, thyme, oregano, 1 1/2 teaspoons salt, and the sesame seeds and sumac, if using. Cover and marinate for 15 to 30 minutes at room temperature; you can refrigerate it for up to 24 hours.
  • Heat grill or broiler. If grilling, cook chicken over high heat until charred in spots, 4 to 7 minutes. Flip pieces and continue grilling until just cooked through, another 4 to 7 minutes. If broiling, arrange a rack 3 to 4 inches from flame. Line a rimmed baking sheet with foil and spread chicken out in a single layer. Broil chicken, turning halfway through cooking, until well colored and charred in spots, 4 to 7 minutes per side. Be careful that it doesn't burn.
  • While chicken cooks, place yogurt in a small bowl. Stir in the reserved grated garlic and lemon zest and season to taste with salt. Serve the chicken drizzled with olive oil, remaining lemon juice to taste, black pepper, parsley and sesame seeds and sumac, if using, with the yogurt alongside for dipping.

Nutrition Facts : @context http, Calories 187, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 2 grams, Sodium 447 milligrams, Sugar 2 grams, TransFat 0 grams

MIDDLE EASTERN GARLIC ROASTED CHICKEN WITH GREEN HARISSA AND FLATBREAD



Middle Eastern Garlic Roasted Chicken with Green Harissa and Flatbread image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 2h55m

Yield 4 servings

Number Of Ingredients 26

2 heads roasted garlic
Green Harissa, recipe follows
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
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
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

Steps:

  • 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 oven 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 oven 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 oven 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.
  • 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.
  • 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.

MIDDLE EASTERN HERB AND GARLIC CHICKEN



Middle Eastern Herb and Garlic Chicken image

Number Of Ingredients 10

2 chicken breasts
3 cloves garlic, grated
1 lemon, zested and juiced
2 tablespoons olive oil
1 tablespoons parsley, minced
1/2 tablespoon thyme
1/2 tablespoon oregano
3/4 teaspoon kosher salt
1/3 cup plain Greek yogurt
1/8 teaspoon pepper

Steps:

  • Combine chicken with all but 1/2 teaspoon of the grated garlic (save that teaspoon for the yogurt sauce), the zest and juice of 1/2 lemon, oil, parsley, mint, thyme, oregano, 1 1/2 teaspoons salt, and the sesame seeds and sumac, if using. Cover and marinate for 15 to 30 minutes at room temperature
  • Heat grill or broiler. If grilling, cook chicken over high heat until charred in spots, 4 to 7 minutes. Flip pieces and continue grilling until just cooked through, another 4 to 7 minutes. If broiling, arrange a rack 3 to 4 inches from flame. Line a rimmed baking sheet with foil and spread chicken out in a single layer. Broil chicken, turning halfway through cooking, until well colored and charred in spots, 4 to 7 minutes per side. Be careful that it doesn't burn.
  • While chicken cooks, place yogurt in a small bowl. Stir in the reserved grated garlic and lemon zest and season to taste with salt. Serve the chicken drizzled with olive oil, remaining lemon juice to taste, black pepper, parsley and sesame seeds and sumac, if using, with the yogurt alongside for dipping.

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