YEMENI-STYLE CHICKEN SALAD
Make and share this Yemeni-Style Chicken Salad recipe from Food.com.
Provided by AliciaGski
Categories African
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place chicken in sauce pan and cover with water. Bring to a boil then simmer 8 to 10 minutes till done. (You could toast and cool pine nuts at this time too.).
- While chicken is cooling, mix mayonnaise and yogurt in medium bowl.
- Add garlic, chilies, pint nuts, green onions, celery, carrots, cumin, cilantro and parsley. Toss and set aside.
- Coarsely chop cooled chicken and add to mix.
- Season with salt and pepper.
Nutrition Facts : Calories 454.5, Fat 20.4, SaturatedFat 3.1, Cholesterol 153.5, Sodium 1104.4, Carbohydrate 14.6, Fiber 1.7, Sugar 5.9, Protein 52.1
ROASTED SEPHARDIC (YEMENITE) CHICKEN WITH POTATOES
This is so easy, you'll want to make it all the time. It's so tasty, you'll be craving it all the time! The best part is when someone bites into the potatoes and has that look of ecstasy.
Provided by AniSarit
Categories One Dish Meal
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400deg F.
- In a large pan, place the chicken, potatoes, onions, red pepper, and the optional ingredients (if you're using them), and drizzle all the spices and olive oil on top, and mix well to coat everything (I recommend doing this with latex gloves as the turmeric can be a real pain to take off of skin!).
- Relayer so that the chicken skin side is up and that all the chicken is on one layer. Add the tomato slices (or whole cherry tomatoes).
- Cover with aluminum foil and bake for about an hour. Baste with juices mid-way if you like, and ensure the chicken is cooked all the way through (may need more time if pieces are large).
- It's ready when a fork easily breaks the potatoes, and the chicken is soft.
- Remove foil, and broil for 3-5minutes until chicken skin and potatoes are crispy on top (careful not to burn!).
- Enjoy!
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HOW TO MAKE YEMENI CHICKEN MANDI AT HOME
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4.9/5 (7)Category International FoodCuisine Middle EasternTotal Time 1 hr 40 mins
- You can also buy this spice mix but it can be hard to find. Some recipes use whole spices, with roasting and grinding. In this recipe I'm saving time and using what you likely have in your spice cabinet already. Simply mix all of the listed spices together. You can adjust some for your tastes; for example reduce the cinnamon, add more or less pepper. Marinade the Chicken
- Mix together 2 Tbsp of the spice mixture with the juice of a lemon and 2 Tbsp olive oil. Then add in the chicken and coat completely. Allow to marinate at least 30 minutes but the longer the better (overnight is great!) Cooking the Mandi Dish I used a heavy bottom Dutch oven for this dish and highly recommend you do the same. Heat the oil in the bottom of the pan and add the chopped onions. Cook for 2-3 minutes until the onions soften. Then add the garlic paste and tomato puree along with 2 more Tbsp of the Mandi spice mixture. Mix well and let cook down for about 5 minutes.
- Add the pieces of chicken and sear on all sides. Before covering to cook add the lomi and enough water to cover the chicken. Cover the pot and turn the heat down to low. Leave to cook approximately 20 minutes depending on the cuts of meat used and size. Check that they are cooked through and remove from the pot.
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