Saturday, May 25, 2013

Middle Eastern

My mom's Parents were from Greece, one from Crete, the other Cyprus, so many dishes she created had that middle Eastern flavor.
I served these the other night, a complementary pair:  chicken and tabouli salad.

chicken Middle Eastern style

4 chicken quarters
4 cloves garlic, minced
1/2 teaspoon cinnamon
1 teaspoon cumin
2 teaspoons salt
1/4 teaspoon cayenne pepper
1 tablespoon dried parsley
1/2 cup raisins
1/2 cup green peppers, diced
1/2 medium red onion, minced

mix garlic, onion, cinnamon, cumin, salt, cayenne pepper and dried parsley together
mix raisins, peppers and onions and spread them on a baking pan
rub each piece of chicken with this and set in the pan.
bake at 375 F for 30 minutes
Reduce heat to 225 till the internal temperature of the chicken is 160 F (~30 minutes)
Serve on a bed of cracked wheat or with a side of tabouli salad.

Tabouli
2 cups bugler wheat
2 cloves garlic, minced
1/2 teaspoon cinnamon
1 teaspoon cumin
2 teaspoons salt
1/4 teaspoon cayenne pepper
1 tablespoon fresh parsley
1/2 cup green peppers, diced
1/2 medium red onion, diced
2 tomatoes diced
2 cucumbers diced
1/4 cup lemon juice
1/2 cup sesame oil
1/4 cup fresh mint, diced
2 cups plain yogurt

mix garlic, cinnamon, cumin, salt and cayenne pepper together with the dry wheat
Rehydrated the wheat mixture with 4 cups boiling water and then let cool 2 hours.
fluff with a fork after it is completely cooled
Mix in cucumbers, onions, peppers, tomatoes, mint and parsley.
Mix the sesame oil, lemon juice and yogurt  into the wheat mixture.
Chill and serve adding extra yogurt if desired.