Jerusalem Grill
This recipe for griddled chicken thighs with chicken livers and hearts comes from Mike Solomonov and Steven Cook. But you don't need to make it with the livers and hearts. Omit the offal if you want. The dish is as much about the spicing. Serve the meat mounded onto a drift of hummus, alone beside a salad, or as a sandwich with onion, tehina, and a pickle.
This recipe for griddled chicken thighs with chicken livers and hearts comes from Mike Solomonov and Steven Cook. But you don't need to make it with the livers and hearts. Omit the offal if you want. The dish is as much about the spicing. Serve the meat mounded onto a drift of hummus, alone beside a salad, or as a sandwich with onion, tehina, and a pickle.
- 1 teaspoon ground cinnamon
- 1/4 cup olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground fenugreek
- 2 teaspoons ground turmeric
- 1 large red onion peeled, halved and thinly sliced
- 2 teaspoons plus a pinch of kosher salt
- 1 teaspoon baharat
- 2 1/2 pounds boneless skinless chicken thighs
- 1 lemon halved
- cooked basmati or other long-grain rice
- israeli salad pita bread, sliced pickles and hummus, for serving
- Carbohydrate 12.859415 g
- Cholesterol 941.20416775 mg
- Fat 58.8592941847016 g
- Fiber 3.72024996310473 g
- Protein 224.9902617625 g
- Saturated Fat 13.3677542523752 g
- Serving Size 1 1 recipe (1241g)
- Sodium 989.216595500344 mg
- Sugar 9.13916503689527 g
- Trans Fat 9.04407275296582 g
- Calories 1529 calories
Step-by-step
- Make caramelized onions: Swirl 2 tablespoons oil into a medium skillet set over medium heat. When it shimmers, add the sliced onions and a pinch of salt. Cook, stirring, until the onions begin to soften and turn translucent, about 7 minutes, then lower the heat, and continue to cook, stirring every few minutes, until the onions are deeply caramelized. This could take up to 45 minutes. Set aside.
- Meanwhile, in a large bowl, combine the turmeric, cumin, fenugreek, baharat, cinnamon and the 2 teaspoons salt. Add the chicken pieces — including the hearts and livers, if you’re using them — and toss with the spices.
- Heat a large skillet over high, and swirl into it the remaining 2 tablespoons oil. When it shimmers, add the spiced chicken mixture, and spread it out in an even layer. Let the meat sear, undisturbed, for about 2 minutes, then lower the heat to medium-high, and cook, stirring once or twice, until chicken is cooked through, about 5 minutes. Add a squeeze of lemon juice.
- Remove the chicken mixture from the heat, and stir in the caramelized onions. Serve with rice and Israeli salad or, better yet, with pita bread, sliced pickles and plenty of hummus.
A Taste of Jerusalem: My Simple Jerusalem Grill Adventure
As a busy working mom, finding time to cook elaborate meals is a constant juggling act. But sometimes, a craving for something exotic and flavorful strikes, and I need a recipe that's both satisfying and quick. That's where this Jerusalem Grill recipe, adapted from a cookbook by Mike Solomonov and Steven Cook, truly shines. It's a whirlwind of Middle Eastern spices and tender chicken, a perfect balance of rich flavors and satisfying simplicity. The best part? It's incredibly adaptable to my busy schedule and dietary preferences.
The original recipe calls for chicken livers and hearts, which, let's be honest, aren't exactly staples in my grocery cart. But Solomonov himself says the spicing is the real star, and I couldn't agree more. I happily skipped the offal and focused on building the most delicious flavor profile possible. The combination of turmeric, cumin, fenugreek, baharat, and cinnamon creates an explosion of warm, earthy notes that perfectly complement the chicken. The caramelized onions add a beautiful sweetness and depth that elevates the entire dish.
What I love most about this recipe is its versatility. It’s fantastic served on top of fluffy basmati rice, alongside a vibrant Israeli salad, or as a hearty sandwich nestled in a warm pita. My personal favorite? A generous portion of the spiced chicken nestled into a pita, topped with creamy hummus, tangy pickles, and a few crisp slices of red onion. It's a quick, easy, and satisfying lunch or dinner that feels like a luxurious treat.
I’ve experimented with different sides over time. Sometimes I'll pair it with a simple cucumber and tomato salad, drizzled with lemon juice and olive oil. Other times, I’ll go for a more substantial side like roasted vegetables or a vibrant quinoa salad. The Jerusalem Grill adapts beautifully to whatever ingredients I have on hand or whatever my family’s craving that particular day. This flexibility is a lifesaver for a busy mom navigating meal planning. It allows me to create something special without spending hours in the kitchen.
Beyond the incredible taste, this recipe also carries a sense of adventure. It transports me to the bustling markets and vibrant street food stalls of Jerusalem, even if only for a few moments. The aromas of the spices, the comforting warmth of the chicken, and the satisfying crunch of the pita bread all contribute to an immersive culinary experience. It's a taste of travel, a reminder of the rich culinary traditions around the world, all made possible by a simple, easily adaptable recipe.
This is more than just a meal; it's a culinary adventure that fits seamlessly into my hectic life. The ease of preparation, the adaptability of the recipe, and the exquisite flavor make it a constant in my weekly meal planning. It's a dish I can proudly share with my family, knowing it will be a hit every single time. And that, for a busy mom, is truly priceless.
So, if you're looking for a quick, flavorful, and easily customizable recipe that will transport you to a different place, give this Jerusalem Grill a try. You won't be disappointed. It’s a testament to the fact that sometimes, the most satisfying meals are the ones that are both delicious and easy to make. It’s a celebration of simple ingredients, elevated by skillful spicing, a testament to the power of flavor, and a perfect example of how even the busiest schedules can allow for culinary exploration and delicious, unforgettable meals.
Whether you choose to add the livers and hearts or stick to just the chicken thighs, I encourage you to embrace the adaptability of this recipe. Make it your own. Adjust the spices to your liking, experiment with different sides, and create your own unique version of a Jerusalem Grill masterpiece. It’s a recipe that truly grows with you and becomes even more delicious with each adaptation. It’s an invitation to explore flavors, experiment in the kitchen, and discover the joy of simple, yet profoundly satisfying food.
