Mama Green's Cookbook

(Jamie Geller)

INGREDIENTS

• 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

PREPARATION

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

INGREDIENTS

• 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

INSTRUCTIONS

1. 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.)
2. 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.
3. 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.

• 8 chicken thighs with skin and bones, trimmed of excess fat and loose skin
• 2 red onions, thinly sliced
• 1 lemon, thinly sliced
• 2 large cloves of garlic, crushed
• 5 tbsp olive oil, divided
• 2 tablespoons za’atar plus more to taste
• 1 tablespoon sumac
• 1 teaspoon ground cinnamon
• 1 cup chicken broth
• 1 1/2 teaspoons salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• Topping:
• 6 tablespoons pine nuts
• 1/4 cup chopped flat-leaf parsley

1. In a large bowl, mix chicken, onions, lemon, garlic, 4 tablespoons olive oil, spices, broth, salt, and pepper. Marinate in the fridge for at least 3 hours or overnight.
2. Preheat oven to 400°F. Transfer chicken and its marinade to a shallow baking pan large enough to hold all the chicken pieces lying flat with a little space between pieces. Chicken should be skin side up. Roast for 35 to 40 minutes, until just cooked through.* If you like the skin browned, turn the oven up to broil for the last few minutes of cooking, checking every minute or so until the skin is as crisp and brown as you like it. (Be very careful not to burn it)
3. Make The Topping: While the chicken is roasting, line a plate with a double layer of paper towels. Heat the remaining tablespoon of oil in a small frying pan over medium heat. Add the pine nuts and cook, stirring constantly, until they turn golden. Transfer to paper-towel-lined plate, to absorb the oil.
4. To Serve: Transfer the hot chicken, onions and lemons to a serving platter. Pour pan juices over the chicken pieces. Sprinkle chicken with extra za’atar if you like and sprinkle with chopped parsley and toasted pine nuts. Serve hot.

INGREDIENTS

• 3 large egg whites
• ¼ teaspoon kosher salt
• ¾ cup/151 grams granulated sugar
• 1 tablespoon plus 1/2 teaspoon canola oil
• ½ teaspoon pure vanilla extract
• 1 ½ cups/128 grams sweetened flaked coconut
• 1 ½ cups/128 grams shredded unsweetened coconut
• 2 tablespoons matzo cake meal
• 4 ounces/113.5 grams bittersweet chocolate, chopped
•  Flaky salt, for sprinkling (optional)

1. Position racks in the top and bottom of the oven and heat oven to 325 degrees. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk egg whites, salt and sugar until creamy, thick and white. Whisk in 1 tablespoon of the oil and the vanilla.
3. Fold in the flaked and shredded coconut and the flour, mixing well so the coconut is evenly moistened. At this point, the macaroons can be baked, but you can also refrigerate the mixture in an airtight container for up to 2 days.
4. Use a small 1-ounce cookie scoop to portion the coconut mixture (about 2 tablespoons per macaroon) and squeeze together in a ball. Space a few inches apart on the prepared sheets and rough up the texture a little with your fingers.
5. Bake, switching the pans from back to front and top to bottom, until golden on the bottom and toasty all over, 16 to 21 minutes. Let cool on baking sheets for a few minutes, then transfer the macaroons to a cooling rack close together. Set the rack over one of the baking sheets (keep the parchment on) to catch chocolate drips during drizzling. Cool the macaroons completely.
6. Melt the chocolate with the remaining 1/2 teaspoon oil in a small saucepan over low heat and stir well. Drizzle the macaroons with the chocolate. Let the chocolate set a little in a cool place or in the refrigerator before topping with flaky salt. The macaroons can be stored in an airtight container at room temperature for up to 1 week or frozen for up to 1 month.

• 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

possible garnishes

• 1 small red onion, peeled and thinly sliced
•  Freshly squeezed juice of 2 limes
•  Salt
•  Sour cream or cheve
•  Whole cilantro leaves
•  Sliced avocado

1. soak black beans the day before cooking the soup
2. 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.
3. 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.
4. 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.
5. 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.