Cardamom & Oregano Roasted Chicken with Braised Fava Beans, Artichokes, and Peas (Guest Post)

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artichokes, braised vegetables, cardamom, fava beans, oregano, oven roasted chicken, peas, roasted chicken, دجاج مشوي

The delicious flavors of middle eastern cuisine with vibrant fresh colors are all combined together in this one complete meal dish of fresh herbs roasted chicken on a bed of popular middle eastern vegetables. Today, I’m very excited to be a guest over at Yummy Food. Lubna is the blogger behind Yummy Food, food photographer and stylist. At her wonderful blog, she shares her indian recipes and many recipes from around the globe, strongly recommended to give her a visit and feast your eyes. Lubna contacted me to write for her a guest post on the occasion of ramadan… Our fasting month. Since 2008, Lubna is holding a Ramadan event (Joy from Fasting to Feasting), where she is sharing some of ramadan recipes. This year the theme calling for all muslim bloggers from all around the globe to celebrate and share their traditions and popular meals during Ramadan. Please do a visit to the event page and feast on various recipes shared by wonderful bloggers, and read about to get to knowledge more about this holly month through peoples traditions from all around the world.

Roasted chicken is one of the comfort food I love to go with, not only in ramadan, but also in my regular busy days. Whether I’m looking for delicious and nutritious food to feed my family or something elegant and understated to serve at a friends gathering. It’s easy to make and quick to prepare. Serve it with another side, mainly vegetables, you’ll have a satisfying complete meal.

You will not be bored with the roasted chicken. Everytime I make roasted chicken I can add a new flavor. This simple roast chicken recipe uses fresh herbs with spices and olive oil marinade to influence and complement the flavor of the chicken. Oregano, the flavor of the Mediterranean and middle east. One of the essential herbs, its lively savory flavor makes it dearly loved, that is used to make many savory dishes, stocks, soups, and all kind of slow cooked savory dishes. Cardamom is an indian spice, widely used in middle east in savory or sweet dishes. It adds a curious , slightly camphorous undertone to the dishes. With garlic, an old herb, all the flavors mixed together to give the chicken a pleasant flavor that you will not forget. Serve the chicken with this vibrant summery vegetable braise of fava beans, artichokes, and peas (recipe follow) and a side of cracked wheat pilaf. Artichokes, or as they called in arabic kharsuf, are clearly enjoyed in arab styles of cooking. Their delicate nutty flavors make them popular in many dishes. For the recipes, please check out Lubna’s blog here.

الدجاج المشوي بنكهة الزعتر الاخضر والهيل

دجاجتين كل منها بوزن ١ باوند او حسب الرغبه
حوالي ١٥ حبة هيل
٣ فصوص ثوم
ملح وفلفل
ملعقتين كبار زعتر اخضر مفروم
١/٤ كوب زيت زيتون
١/٢ ملعقه صغيره بهارات مطحونه

ندق الهيل بالهاون حتى تنفصل القشور عن البذور، نزيل القشور ونكمل طحن البذور لحتى تظهر رائحة الهيل. نضيف الثوم المقطع والملح والزعتر، ندقه ونطحنه بالمدق لنعم ويصبح كالمعجون لعدة دقائق، نضيف ٣ ملاعق زيت زيتون ونحرك المزيج تدريجيا، نستمر بالطحن حتى نتاكد من حصولنا على معجون املس تقريبا نتبل الدجاج بالملح والفلفل ، ندهن معجون الزعتر والزيت على كامل الدجاج مع الفرك حتى نتاكد من تشبع الدجاج بالنكهات، نخلط باقي الزيت بباقي معجون الزعتر ونصبه فوق الدجاج، نغطيه ونتركه ينتقع لمدة من٤- ٨ ساعات او طول الليل بالثلاجه نحمي الفرن على ٤٠٠ ف، نضع الدجاج في صينية الفرن، نرش الفلفل المطحون على الدجاج وندخله الفرن لحوالي ساعه، او حتى يتحمر ويصبح لونه ذهبي قبيل انتهاء طهي الدجاج ندهنه مره اخرى بما تبقى من خليط الزعتر والزيت يقدم بجانب طبق من الخضار

خلطة الفول الاخضر مع الارضي شوكي والبازيلا المطهوه

١ كوب بازيلا حب طازجه او مفرزه
١ و ١/٢ كوب فول اخضر طازج او مفرز
١/٢ بصله مقطعه ارباع
١/٢ كوب من الارضي شوكي المنقوع بالزيت ومقطع ارباع
٢ ملعقه كبيره زيت زيتون
١ ملعقه صغيره ثوم مهروس
١ كوب بندوره شرحات رفيعه
ملح وفلفل
بهارات

في طنجره نضيف الفول والبصل والبازيلا نغمره بالماء قليلا ونتركه يغلي لمدة ١٠ دقائق على حراره متوسطه ، نصفيه من الماء ونبرده باضافة ماء مثلج عليه لينهي عملية الاستواء في طنجره اخرى نضيف الزيت والثوم نستويه لدقيقه، نضيف البندوره ونحرك، نضيف الفول والالبازيلا والبصل ونحرك بهدوء، ثم نضيف الارضي شوكي، الملح والفلفل يقدم بجانب الدجاج المشوي والفريكه المفلفله باللحم المفرومه

للمزيد من الصور لمتابعة الطريقه كامله تابعوني حيث احل ضيفة على Yummy Food

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Roasted Chicken with Vegetable & Jeweled Rice

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Chicken, jeweled rice, middle eastern recipes, oven recipes, oven roasted chicken, Raisin, rice, roasted chicken, spice rub

For festive dinners I like to roast a whole chicken, with little trouble they become an impressive entree.

There are many recipes for the roasted chicken that is so good as this recipe. What makes this recipe unique is the middle eastern way on roasting the bird. Using a blend of spice seasoning mix that is massaged on the outside of the chicken, makes even the most finicky eaters being enthusiastic about the chicken’s intense, appetizing aroma, succulent meat, and beautifully browned skin.

A whole meal in one dish, with the addition of the vegetables that surrounds the chicken and has the whole flavors. Plus, to make it an easy to make recipe, by using the oven bag, just you need to wipe the inside of the bag with oil then flour to make sure the chicken skin will not stick with the bag.

The rice pilaf is one of the classics that you find in all middle east countries, it goes particularly well as an accompaniment with roasted chicken and it also often forms a stuffing for the bird.

Roast Chicken

2 whole game hen (1 1/2- 2 pounds), rinsed and patted dry
Salt and ground pepper
1/2 teaspoon of each of cardamom, dried coriander, turmeric, whole spice, cumin, and paprika
fresh thyme leaves
2 medium onions, cut quarters or smaller
3 medium carrots, cut into 3-inch lengths
3 medium red potatoes, cut quarters
1 table spoon extra-virgin olive oil, plus extra

Preheat oven to 450 degrees. Clean the chicken then pat dry with kitchen wipes.

Mix the salt and pepper with the other spices. Season chicken inside and out with spice mix, pour some olive oil and massage the chicken. make sure to reach under the skin so the chicken will absorb and have all the flavor and aroma of the spices.

Place the chicken in the oven bag in a roasting pan.

In a large bowl, toss onions, carrots, and potatoes with oil; season with salt and pepper.

Scatter vegetables around chicken, arranging it at the edge and underneath. close the bag and tuck the knot underneath, make a small slut in the bag.

Put the pan in the oven with 450 degree for 20 minutes then lower the temperature to 400 for another 40 minutes until chicken is golden brown and juices run clear when pierced between breast and leg (an instant-read thermometer inserted in thickest part of a thigh, avoiding bone, should read 165 degrees).

Jeweled Rice

2 cups basmati rice, rinsed
Cinnamon stick, bay leaves
1/3 teaspoon ground cardamom
1/3 teaspoon ground coriander
1/2 teaspoon turmeric
Salt & pepper
about 2 3/4 cup hot water
4 tablespoon canola oil
1 medium onion, peeled, thinly sliced
1/2 teaspoon sumac, for the onion
1/2 cup slivered almonds
1/2 cup pine nuts
1/2 cup raisins
1/4 cup dried of each black cherries, cranberries
Olive oil

In a bowl, soak the raisins, cranberries, and black cherried in hot boiling water. set aside while you make the rice.

In a large pot, heat 2 tablespoon canola oil, add the bay leafs, cinnamon, and the washed and drained rice.

Add the ground cardamom, the coriander, the turmeric, salt and pepper. Toast for 1 min under low heat with stirring occasionally.

Add the boiling water and magi chicken broth cubes. Bring it to boil. Taste and adjust the seasoning.

Lower the heat, cover, and simmer for about 10-15 minutes or until the rice grains expand in length. Don’t open the lid before the rice is done cooking.

Add 2 tablespoons of olive oil in a large skillet, sauté onions until golden brown, add turmeric and sumac, stir and put on a seive or kitchen papper to get rid of the eccess oil.

In the same skillet, add raisins, cranberries and black cherries, toast a little until the raisins puffed, transfer immediatly to kitchen papper to soak the eccess oil.

Finally, with the same skillet, add the pine nuts and toast until gold in color, add some oil if it needed.

Add 3/4 of the amount of onions, raisins, cherries, and nuts to the rice. Save the rest to add it to the top while serving. Stir gently with large spatula, make sure not to break the rice grains.

To serve, mound rice on a serving platter. Garnish with the browned onion, toasted raisins, cherries, cranberries, and pine nuts. Serve warm. Jeweled rice may be served with salad and yogurt.

Scrumptious Roasted Chicken with Vegetable pan

Tags

baked chicken, chicken recipes, easy meals, one pan chicken, one pan dish, poatato, quick preparation meals, roasted chicken, vegetable

Chicken Roasted on a Bed of Vegetables – The Perfect One-Pot chicken recipe, my all the time escape when I’m short on time.

For me, roast chicken is one of those satisfying meals. This one-pot dish is pure comfort from start to finish, even the prep work of chopping vegetables calms me down somehow. Yes, one pan 10 min. of preparation, make it perfect for busy schedule mom, while it’s easy to prepare and all delicious healthy meal.

I made this with a few basic vegetables I had on hand: potato, onions, zucchini, tomato, bell pepper. Flavoured with fresh thyme  leaves to complete the authentic taste of mediterranean cuisine. Once I have it at dinner, I just know I’m going to have a mouth-watering meal, that all my family will humble around.

Roasted Chicken and Vegetable pan

chicken, cut into pieces
a mix of vegetables (like onions, potatoes, tomato, bell pepper and/or any vegetable you like, like broccoli, zucchini, eggplant…)
2 tablespoon olive oil
1-2 tablespoon lemon juice
salt and pepper, to taste
Mix of spices like: (paprika, all spice, cardamom, coriander)
fresh thyme
1 tablespoon tomato paste
1\2 cup water

Heat the oven to 425°F.

Wash and prep your preferred vegetables and cut into bite-sized pieces. Sprinkle with olive oil, salt, pepper and spices.
Clean the chicken, cut into pieces, rub with some lemon juice to make it smell goodthen wash again. Rub the chicken pieces with olive oil, salt, pepper and spices. Arranging on the bottom of a baking dish.
place the vegetables between and around the chicken. sprinkle with lemon juice. Add the thyme on between and on top.Mix the tomato paste and water sprinkle it over the chicken.

Cover the pan with aluminum foil, and bake for 1 1\2 hour or until chicken is done. After it’s done, take off the foil and place the chicken pan under the broiler, and brown for about 10 min. or until the chicken brown a little. Let the chicken pieces rest on a serving platter.