Sunday, July 20, 2008

Bernard's Recipe of Yemenite Chicken

Zhug mix

1/2 cup chili peppers
1 cup parsley, finely chopped
1 cup cilantro, finely chopped
1.5 tbsp garlic, crushed
1 tsp salt
1 tsp ground black pepper
1 tsp found cumin
2 tbsp olive oil

In a blender, first add peppers, then herbs, garlic, salt, and dry spices, then oil. Homogenize into paste, and you got ZHUG!

Dry spice mix

1/3 cup caraway seeds
1/3 cup cumin
1 tbsp cardamom seeds
1 tbsp whole black pepper
4 whole cloves
3 tbsp sea salt
3 tbsp ground turmeric

On a preheated heavy pan put the first five spices, fry them until they exude the fragrant aroma , stirring constantly for about 2 minutes. Let it slightly cool. In small portions, grind till fine powder consistency in a mortar or a mill. Move to a cup and mix well with salt and turmeric. Store in a tight container.



Chicken preparation. Chicken should be well washed and dried. Salt inside and outside. Mix 2 tbsp of mayonnaise, 2 tbsp of zhug, 2 tbsp of tomato paste. Spread the dry spice mix on the inside of the chicken, then place the chicken on the holder, lavishly spreading the zhug mix on the outside. Bake on 375°F for 65 minutes.

Bon appetit!
Eet Smakelijk!
Приятного аппетита!
Buon appetito!

2 comments:

piony said...

Thank you for the recipe. I have tried it and it is superb!

Mark Kerzner said...

Thank you, piony