- 1/2 cup lemon juice
- 1/4 cup olive oil
- 1 tsp. salt
- 1 tsp. pepper
- 2 tablespoons Za’atar
- 2 whole chickens, cut up into 1/4s or 8 thighs or equivalent
1 Combine marinade ingredients and pour over the chicken in a large ziploc bag. Swish it around a bit so the pieces are fully saturated. Let the chicken marinate in the fridge for at least 3 hours or longer. (Let it go overnight for maximum flavor.)
2 Lay the chicken on a HOT grill, skin side down, for 15 minutes. Turn over and grill for an additional 10 minutes. Remove to a serving platter and let it rest for 5 minutes before serving.
The spices in this grilled chicken recipe are reminiscent of ras el hanout, a North African spice blend that usually contains over a dozen spices.Servings: 4
- 1-1/2 to 1-3/4 pounds boneless skinless chicken breasts (or chicken tenderloins)
- 1/4 cup extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon sugar
- 3 garlic cloves, minced
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
- Place chicken breasts between 2 pieces of wax or parchment paper and, using a meat mallet, pound to an even ½-inch thickness. (Skip this step if substituting chicken tenderloins.)
- Mix all ingredients except chicken together in a small bowl or measuring cup. Place pounded chicken breasts inside a 1 gallon zip-lock bag. Add marinade to the bag, press air out and seal shut. Massage marinade into the breasts until evenly coated. Place the bag in a bowl in the refrigerator (to protect against leakage), and let the chicken marinate for 5-6 hours.
- Clean grill and preheat to high. Place chicken breasts on grill, spooning marinade over top. Grill, covered, for 2-3 minutes per side. Do not overcook.
- 2 tablespoons olive oil
- 2 carrots, peeled and chopped
- 2 onions, peeled and chopped
- 4 garlic cloves, minced
- 1 cup red wine
- 1 jalapeño pepper, seeded and chopped
- 1 pound dry black beans
- 2 quarts mild vegetable or chicken stock
- 1 tablespoon dried oregano, preferably Mexican
- 2 bay leaves
- 1 tablespoon kosher salt
- 1 T ground cumin
- 1 T ground coriander
- 1 teaspoon ground black pepper
- Red wine vinegar, to taste
- 1 small red onion, peeled and thinly sliced
- Freshly squeezed juice of 2 limes
- Sour cream or cheve
- Whole cilantro leaves
- Sliced avocado
- soak black beans the day before cooking the soup
- In a large, heavy pot, heat olive oil over medium heat until shimmering. Add carrots, onions and garlic and cook, stirring, until softened but not browned, 5 to 8 minutes.
- Pour in wine and let simmer until pan is almost dry and vegetables are coated. This can take approximately 15 minutes Add chopped jalapeño and cook, stirring, just until softened, 2 minutes.
- Add rinsed beans, stock, oregano and bay leaves and ground cumin and coriander, salt and pepper. Stir, bring to a boil, and let boil 10 to 15 minutes. Reduce the heat to a simmer and cook, partly covered, stirring occasionally and adding hot water as needed to keep the soup liquid and runny, not sludgy. Continue cooking until beans are just softened and fragrant, 1 to 2 hours.
- Adjust the texture of the soup: The goal is to combine whole beans, soft chunks and a velvety broth. Some beans release enough starch while cooking to produce a thick broth without puréeing. If soup seems thin, use an immersion blender or blender to purée a small amount of the beans until smooth. Continue until desired texture is reached, keeping in mind that the soup will continue to thicken as it sits. Add red wine vinegar to taste. 2 T seemed just fine.
When serving top with garnish.