Recipes

 For optimal flavor, marinate overnight and then stick it in the oven and within an hour, you have dinner.  The key to really delicious Roast Chicken is to have a fabulous marinade or spice blend. 

Course: Main

Cuisine: Middle Eastern 

Prep Time 15 minutes mins Cook Time 1hour hr

Total Time1hour hr 15minutes mins

Servings: 8 Calories: 400 kcal

globalkitchentravels.com

• 1/2 cup Advieh spice blend
• 3 lbs. chicken pieces
• 3 tablespoons Greek yogurt
• 2 tablespoons olive oil
• 1 tablespoon water
• 1 1/2 teaspoons salt
• cilantro garnish, as desired
• 
  

• In a large bowl, combine yogurt, olive oil and salt.  Add the Advieh spice mix and mix well.
• Add chicken pieces and toss well so that the chicken pieces are well coated with the marinade.
• This is a thick marinade and will just coat the chicken.
• Preheat oven to375 F.
• Spray a shallow casserole dish with non stick spray.  Place chicken pieces in dish and bake for 30 minutes.
• Flip chicken pieces and cook for another 15 minutes.
• Switch to broiler and broil for 5 minutes on each side.
• To serve, garnish with chopped cilantro.

For better flavor, marinate the chicken before cooking for at least 30 minutes.. You can even prepare it the night before and leave in the refrigerator overnight. 

Course: Side dish, Snack

Cuisine: Brazilian

Prep Time: 20 mins 

Cook Time: 10 mins 

Total Time: 30 mins

commonthreads.org

Ingredients

• 1 zucchini
• 1 red bell pepper
• 1 C tomato
• 1/2 red onion
• 1 tbsp oregano, fresh
• 1 can corn
• 1 tbsp cumin, ground
• 1/2 tbsp pepper
• 1/2 tbsp paprika, ground
• 1/2 tbsp crushed red pepper flakes
• 1 tbsp olive oil

Course: Main

Cuisine: Middle Eastern 

Prep Time: 20 mins Cook Time: 10 mins

Marinate Time: 2 hrs Total Time: 2.5 Hrs

seriouseats.com

• 1/4 cup creamy natural peanut butter
• 1/2 small yellow onion, grated
• 2 tablespoons tomato paste
• 1 tablespoon olive oil
• 1 tablespoon kosher salt (or 1 1/2 teaspoons fine table salt)
• 2 teaspoons smoked paprika
• 1 teaspoon allspice
• 3/4 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon powdered ginger
• 2 pounds top sirloin steak cut into 1.5-inch cubes

1. Combine peanut butter, grated onion, tomato paste, olive oil, salt, paprika, allspice, garlic powder, cayenne, black pepper, and powdered ginger in a mixing bowl. Stir until well combined.
2. Add steak pieces to the marinade bowl and toss to coat thoroughly. Cover and allow to marinate in the refrigerator for about 2 hours.
3. Preheat an outdoor grill with coal for high heat and lightly oil the grate.
4. Thread marinated steak pieces onto large metal skewers.
5. Grill over the hot white coals until desired doneness, 5 to 6 minutes per side.
   Cook's Note:
   Garnish beef skewers with red onions, lime wedges, green onions, chopped cilantro, and chopped peanuts if desired.

 Course: Main Course

Cuisine: Georgian

Course: Main Course, Side Dish

Cuisine: Georgian

Calories: 253

Prep Time: 15 minutes 

Cook Time: 2 hours 30 minutes 

Total Time: 2 hours 45 minutes 

natashaskitchen.com

• 3 lb beef stew meat
• 3 tsp salt
• 4 Tbsp light olive oil, or any cooking oil, divided
• 1 medium onion, chopped
• 2 celery ribs, finely chopped
• 4 cups beef broth + 4 cup filtered water
• 28 oz can diced tomatoes
• 2 dry bay leaves
• 1 tsp ground coriander seeds
• 1 tsp smoked paprika
• 2 garlic cloves, pressed
• 1/2 cup uncooked white rice, I used Jasmine
• 2 Tbsp fresh lemon juice, from 1 medium lemon
• 1/4 cup fresh parsley, chopped, plus more to serve
• 1/4 cup fresh dill, chopped, plus more to serve

• Sprinkle meat with 3 tsp salt and stir. Heat dutch oven or soup pot over medium/high heat and add 2 Tbsp oil. Once oil is hot, add beef in 2 batches, sautéing until browned on all sides. Remove from pot and set aside. Don't worry about cooking it through.
• Add chopped onion and celery with more oil as needed. Saute 5 min until softened.
• Add canned tomatoes with their juice, 4 cups broth, 4 cups water, 2 bay leaves and browned beef. Bring to a boil then reduce heat, cover and simmer 1 1/2 to 2 hours or until beef is tender.
• Add 1/2 cup white rice, 2 Tbsp lemon juice, 2 pressed garlic cloves, 1 tsp coriander, 1 tsp paprika. Cover and simmer 20 min or until rice is tender.
• Remove from heat and add 1/4 cup parsley and 1/4 cup dill then cover and let sit off heat another 10 min before serving. Season to taste with salt and pepper and serve with more fresh herbs as desired.

Course: Main Course, Side Dish, Snack

Cuisine: North African

Prep Time 5 minutes

Cook Time 40 minutes 

Total Time 45 minutes 

Servings: 2 Calories: 684 kcal 

cookeatworld.com

• 1 tsp chilli powder
• 2 tsp paprika
• 2 tsp ground caraway
• 2 garlic cloves (minced)
• ½ cup olive oil (mild)
• ½ tsp salt
• 2 large sweet potatoes (cut into thick chips
• 1 tbsp olive oil (for roasting the potatoes)
• salt & pepper (for seasoning the potatoes)

• 1 tbsp fresh parsley (chopped) (optional)
• 2 green chillies (sliced) (optional)

• Preheat oven to 430ºF/220ºC
• Cut the sweet potatoes (skin on) into large chips arrange on one or two sheet pans in a single layer. Drizzle over a little oil and season with a little salt and pepper. Toss to coat everything then roast in the oven for 35-40 minutes until charred, turning once.
• Meanwhile, whisk together the chilli powder, paprika, ground caraway, minced garlic, olive oil and salt and set aside.
• Once the sweet potatoes are cooked (they should be charred in places), arrange on a platter then drizzle over some of the Pilpelchuma.Sprinkle over the parsley and green chillies (if using) and serve hot.

Course Main Course
Cuisine American

Prep Time 5 minutes
Cook Time 6 minutes 

Black Garlic Aioli Sauce 5 minutes
Total Time16 minutes

Servings 6

Calories 234kcal

kitchenlaughter.com

Black Garlic Aoili 

• 6 cloves Black Garlic
• 2 cloves Garlic
• ½ cup Mayonnaise
• 1 ½ tbsp Lemon Juice
• 1 tsp Worcestershire Sauce
• pinch Red Pepper Flakes crushed

• 2 lb Skirt Steak
• Salt and Pepper

• Combine all of the ingredients in a small food processor and pulse a few times until it is a smooth consistency.
• Refrigerate until ready to use.

• Heat grill up to 450 degrees. It is critical that the grill is hot before starting to cook.
• Sprinkle steak with salt and pepper.
• Place the skirt steak on the GrillGrate or Cast Iron Skillet and grill for three minutes per side. That should result in a medium rare temperature. If you aren't sure, slice it open to check. Getting a thermometer in this thin cut of beef is tough.
• Remove from the grill and let it rest for 10 minutes. Slice it AGAINST the grain and drizzle with the black garlic aioli to serve.

 PREP TIME 10minutes COOK TIME 15minutes TOTAL TIME 25 minutes COURSE Main 

CUISINE Mediterranean

SERVINGS 6

CALORIES ---

TheKitchn.com

• 3 lemons, divided
• 2.5 Lbs Chicken thighs, or legs, (Skin-on if you prefer)
• 2 onions, sliced in half, then each half cut into 3 wedges (2 3/4 cups)
• 2 heads garlic, skin on, sliced in half, crosswise
• 2 teaspoons sumac
• 3/4 teaspoon ground allspice
• 4 tablespoons za'atar, divided
• 6 tablespoons olive oil, divided
• 3/4 cup plus 2 tablespoons chicken stock or water
• Salt and black pepper
• 1/4 cup parsley, finely chopped
• 1/4 cup sliced almonds, toasted

1. Cut 2 of the lemons into 1/4-inch-thick slices and place in a large mixing bowl. Finely grate the zest of the remaining lemon (to get 1 1/2 teaspoon of zest) and set this aside for later. Squeeze the same lemon to get about 1 1/2 tablespoons of juice and add this to the mixing bowl along with the chicken, onions, garlic, sumac, allspice, 2 tablespoons of za’atar, 2 tablespoons of oil, the stock, 1 1/2 teaspoons of salt, and a good grind of black pepper. Mix well to combine, then cover with a large plate and let marinate in the fridge for at least 2 hours (or overnight, if you have time).
2. Half an hour or an hour before baking, take the chicken out of the fridge; it should be at room temperature before going into the oven.
3. Preheat the oven to 425°F.
4. Transfer the chicken to a large rimmed baking sheet, skin side up, and pour on all the marinade and lemon slices. Drizzle the chicken with 1 tablespoon of oil and bake for about 45 minutes, giving everything a bit of a stir halfway through, until the chicken is golden and cooked through and the onions have taken on some color.
5. Toward the end of the cooking time for the chicken, combine the parsley, lemon zest, remaining 2 tablespoons of za’atar, and remaining 3 tablespoons of olive oil in a bowl.
6. Transfer the chicken to a serving platter along with the lemon slices and any juices that have collected at the bottom of the pan. Some people will love to eat the lemon slices and others won’t. Either way, serve them up with the chicken—they look great.
7. Spoon the parsley mixture on the chicken, finish with the almonds, and serve.