Posts Tagged: chicken Results 27
This video by Yiddish Forverts editor-in-chief Rukhl Schaechter and Eve Jochnowitz originally appeared in the Yiddish Forverts.
If you can’t find shawarma seasoning make your own with 1 tablespoon each coriander, cumin, cardamom, chili powder, steak seasoning and smoked paprika — for an easy finger-food, kid-friendly meal loaded with flavor.
I am SO making this delicious-looking chicken and rice pilaf next Friday. I just watched this video — in Yiddish (with English subtitles) — from our Yiddish Forverts editor-in-chief Rukhl Schaechter and culinary historian Eve Jochnowitz. On the outside, the chicken looks like your basic, but Schaechter stuffs it with half an orange and two bay leaves, and watching her make it, I could almost taste how flavorful it would be. The pilaf, made with saffron and minced red onion, rounds out the meal beautifully. And hearing the instructions in Yiddish (with recipes in English at the end) is just a wonderful experience. Take a look and tell us what you think. — Liza Schoenfein, Food Editor
Tzimmes is a sweet Ashkenazi stew in which the ingredients vary depending on family origin and tradition. The dish is often eaten during the Jewish High Holidays to symbolically usher in a sweet new year. This sweet-and-savory chicken tzimmes is an easy dish with a built-in side. The juices of the chicken enhance the flavors of the carrots and prunes. It’s filling when paired with rice or kasha, and it’s colorful and complex enough to serve for the holidays. — Liz Alpern, co-author of “The Gefilte Manifesto.”
I’m not going to encourage you to whip this up on a work night. The prep takes about 45 minutes and is followed by 30 minutes of pressure-cooking time. But if you’re interested in making what tastes like a proper slow-cooked tagine — a spicy, complex North African-inspired stew with meat that’s moist and tender — in a fraction of the time it would normally take, I encourage you to try this. And if you don’t have a pressure cooker, go ahead and simmer the stew on the stovetop in a heavy pot, covered, until the chicken is very tender, about an hour and a half.