You are going to LOVE this. It is so good, full of herbs, honey, saffron and grilled chicken… flavor, flavor and more flavor! the original inspiration came from the fabulous cook book, Jerusalem. I added more herbs and changed the oranges to blood oranges.
This is easy. You can do it with blood oranges, regular oranges or tangerines. The honey, saffron and reduced orange pieces make for a fabulous sauce/dressing. This serves 4 as a side dish or 2 as a meal.
- 1/4 cup of your favorite honey
- 2 blood oranges
- 1 teaspoon of saffron threads
- 2 TBS champagne vinegar
- 1 1/2 cups (or more to cover oranges) water
- 2 chicken breast halves (boneless/skinless)
- 1/4 cup olive oil
- 1 TBS Sumac
- 2 TBS fresh lemon juice
- 2 small fennel bulbs sliced thinly
- 1 cup cilantro leaves
- 1 cup mint leaves torn
- 1/2 cup basil leaves chiffonade
- 1 red chile thinly sliced
- sea salt and freshly ground pepper to taste
- Preheat oven to 400 degrees If using a grill, start it.
- Trim and top the oranges. Cut one into wedges of 8ths with the skin on, remove the peel and make supremes on the other. Reserve the supremes for the salad.
- Place the 8ths of orange into a saucepan with the honey, saffron, vinegar and water to cover the orange pieces.
- Bring to a boil and then simmer for about an hour, till a thick syrup forms.
- Allow to cool slightly then put into a food processor and process till a thick syrup results. You may need to add a tiny bit more water.
- Put the chicken on a grill pan or grill and sear till golden and char marks form (2-3 minutes per side, then put in the oven to finish, till interior measures 150 degrees and then remove and allow to cool.
- When cool enough, tear apart chicken into bite size pieces, add to a large bowl and then add the herbs, oranges, fennel, chiles, lemon juice and the orange syrup. Toss, add remaining olive oil and season with salt and pepper to taste.
This is such a nutritious and delicious thing to have on hand. It can be served with grilled pita bread, rustic breads, slices of radishes, carrots or cucumbers or eaten as a salad on its own. There are a lot of recipes out there, this one is based on a Palestinian version, basically a parsley salad. Chop and stir! This keeps for about a week in the refrigerator. I used fresh and dried parsley to get different levels of flavor.
- 1/2 cup fine bulgur wheat, soaked for 2-4 hours in boiling water, then strained
- 1 pound of grape tomatoes, finely chopped
- 1 large shallot finely chopped
- 4 Tbs fresh lemon juice
- 2 large bunches fresh flat leaf parsley finely chopped
- 1/2 cup dried parsley
- 2 large bunches mint (not peppermint) finely chopped
- 2 Tbs Baharat seasoning (see below)
- 1 Tbsp Sumac (more if you prefer)
- 1/2 cup good olive oil
- freshly ground black pepper (I use a four peppercorn blend)
- Sea salt to taste
Baharat Spice Mix
To make spice mix: Toast all but the nutmeg in a dry pan, being careful not to burn. Use a spice grinder or mortar and pestle to grind to a fine powder). Add the nutmeg and stir. Keeps for 8-10 weeks
To make Tabbouleh:
Add all ingredients in a large bowl and stir. Taste before adding salt and pepper. Serve with additional lemon quarters.
This really is easy to do, it just takes about 40 minutes prep time and a couple of hours of cooking time. I always make a large pot of it. It freezes well and keeps in the refrigerator for at least a week.
- 8# of assorted onions: Red, Sweet & White, cut in half and sliced in 1/4 inch slices
- I cup of TSTE dried Shallots (or 2# of fresh shallots coarsely chopped)
- 4 leeks greens cut off, cut in half then sliced thinly
- 2 tablespoons of TSTE Vik’s Garlic Fix
- several grinds of TSTE Four Peppercorn Blend
- 1/4 cup TSTE Sweet Onion Sugar
- 6 stems of fresh thyme or 1 teaspoon TSTE dried thyme
- 1/4 cup of olive oil
- 1 bottle dry vermouth
- 6 quarts of stock. I used duck, but chicken, beef or even vegetable stock is fine. DO get low sodium though if you buy it.
- Splash of cognac
- For each serving: 1/2 cup of Gruyère cheese, shredded and 1 slice of toasted baguette
- In a very large stock pot pour in the olive oil and add the onions and leeks in stages allowing the onions to caramelize a little before adding more.
- After all the onions are cooked deglaze pot with a bottle of vermouth. This adds immense flavor to the soup, so don’t skip this step.
- Add seasonings, stock and the dried shallots (if you use fresh, add them with the onions).
- Bring to a boil then allow to simmer with the lid off for about 2 hours, stirring once every 15 minutes. Liquid should reduce by about half.
- Add the cognac to taste
- Turn on broiler
- Toast the baguette slices.
- Fill oven proof crocks with soup. Place on a cookie sheet for transferring to the oven. put a baguette slice in each of the crocks. Add a tiny bit more soup on top to soften. Pile with cheese and put under the broiler till the cheese starts to brown and bubble. Remove and serve.
SO easy and so delicious!!!