Best 9 Chicken Jerusalem I Recipes

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**Chicken Jerusalem: A Culinary Journey Through History and Flavor**

Embark on a tantalizing voyage into the realm of culinary heritage with Chicken Jerusalem, a dish steeped in history, culture, and delectable flavors. This beloved Middle Eastern delicacy, originating from the vibrant city of Jerusalem, has captivated palates for centuries, earning its place as a cherished culinary treasure. Join us as we explore the diverse recipes featured in this article, each offering a unique interpretation of this iconic dish. From the traditional slow-cooked version simmering in a symphony of spices and aromatic herbs to the innovative skillet variation that delivers a burst of flavors in a shorter time, our collection caters to every taste and cooking preference. Discover the secrets behind this delectable dish and prepare to indulge in an unforgettable gastronomic experience.

Here are our top 9 tried and tested recipes!

CHICKEN WITH CARAMELIZED ONION AND CARDAMOM RICE



Chicken With Caramelized Onion and Cardamom Rice image

A stunningly fragrant one-pot meal, this chicken and rice dish came to The Times from Yotam Ottolenghi and Sami Tamimi's smash hit "Jerusalem: A Cookbook." Spiced with cinnamon, cardamom and whole cloves, its aromatic earthiness is balanced by plenty of herbs - dill, parsley and cilantro - for freshness and tang. And caramelized onions and dried barberries (or currants) contribute a gentle sweetness. This is dinner party food that is at once elegant and supremely comforting.

Provided by Julia Moskin

Time 1h

Yield 4 servings

Number Of Ingredients 15

3 tablespoons sugar (40 grams)
2 1/2 tablespoons barberries, or use currants (25 grams)
4 tablespoons olive oil
2 medium onions, thinly sliced (2 cups, or 250 grams)
2 1/4 pounds skin-on, bone-in chicken thighs (1 kilogram), or 1 whole chicken, quartered
Salt and freshly ground black pepper
10 cardamom pods
Rounded 1/4 teaspoon whole cloves
2 long cinnamon sticks, broken in two
1 2/3 cups basmati rice (300 grams)
2 1/4 cups boiling water (550 milliliters)
1 1/2 tablespoons flat-leaf parsley leaves (5 grams), chopped
1/2 cup dill leaves (5 grams), chopped
1/4 cup cilantro leaves (5 grams), chopped
1/3 cup Greek yogurt (100 grams), mixed with 2 tablespoons olive oil (optional)

Steps:

  • Put the sugar and scant 3 tablespoons water in a small saucepan and heat until the sugar dissolves. Remove from the heat, add the barberries, and set aside to soak. If using currants, you do not need to soak them in this way.
  • Meanwhile, heat half the olive oil in a large sauté pan for which you have a lid over medium heat. Add the onion, and cook for 10 to 15 minutes, stirring occasionally, until the onion has turned a deep golden brown. Transfer the onion to a small bowl and wipe the pan clean.
  • Place the chicken in a large mixing bowl and season with 1½ teaspoons each salt and black pepper. Add the remaining olive oil, cardamom, cloves and cinnamon and use your hands to mix everything together well. Heat the frying pan again and place the chicken and spices in it. Sear chicken for 5 minutes on each side and remove from the pan (this is important as it part-cooks the chicken). The spices can stay in the pan, but don't worry if they stick to the chicken. Remove most of the remaining oil as well, leaving just a thin film at the bottom. Add the rice, caramelized onion, 1 teaspoon salt and plenty of black pepper. Drain the barberries and add them as well. Stir well and return the seared chicken to the pan, pushing it into the rice.
  • Pour the boiling water over the rice and chicken, cover the pan, and cook over very low heat for 30 minutes. Take the pan off the heat, remove the lid, quickly place a clean tea towel over the pan, and seal again with the lid. Leave the dish undisturbed for another 10 minutes. Finally, add the herbs and use a fork to stir them in and fluff up the rice. Taste and add more salt and pepper if needed. Serve hot or warm with yogurt mixture if you like.

Nutrition Facts : @context http, Calories 1032, UnsaturatedFat 38 grams, Carbohydrate 82 grams, Fat 56 grams, Fiber 4 grams, Protein 48 grams, SaturatedFat 13 grams, Sodium 1290 milligrams, Sugar 16 grams, TransFat 0 grams

CHICKEN JERUSALEM



Chicken Jerusalem image

Make and share this Chicken Jerusalem recipe from Food.com.

Provided by Teddys Mommy

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breast halves
2 cups chicken stock
2 garlic cloves, crushed
1/2 small onion, finely chopped
1 cup white wine
1 (8 ounce) package sliced fresh mushrooms
1 (10 ounce) can artichoke hearts, drained
1 cup heavy cream
salt and pepper

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Place chicken in a 9x13 inch baking dish. Bake for 25 to 30 minutes, or until chicken is no longer pink and juices run clear.
  • While the chicken is baking, place the chicken stock, garlic, and onion in a medium saucepan. Bring to a boil, and cook until liquid is reduced by half. Stir in wine, and continue to cook until reduced and slightly thickened.
  • Add the mushrooms and artichokes to the chicken stock mixture. Reduce heat, and simmer until mushrooms are tender. Stir in the heavy cream, and cook, stirring occasionally, until thickened. Season with salt and pepper, and serve over the baked chicken.

Nutrition Facts : Calories 487.8, Fat 27, SaturatedFat 14.8, Cholesterol 160.6, Sodium 380.2, Carbohydrate 19.2, Fiber 6.9, Sugar 4.8, Protein 33.4

CHICKEN JERUSALEM II



Chicken Jerusalem II image

Chicken breasts with mushrooms and artichokes in a white wine cream sauce. This is my personal favorite. Serve with saffron rice, a green veggie of your choice, and the rest of the wine, of course! Enjoy!

Provided by Kim

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 9

4 skinless, boneless chicken breast halves
2 cups chicken stock
2 cloves garlic, crushed
½ small onion, finely chopped
1 cup white wine
1 (8 ounce) package sliced fresh mushrooms
1 (10 ounce) can artichoke hearts, drained
1 cup heavy cream
salt and pepper to taste

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Place chicken in a 9x13 inch baking dish. Bake for 25 to 30 minutes, or until chicken is no longer pink and juices run clear.
  • While the chicken is baking, place the chicken stock, garlic, and onion in a medium saucepan. Bring to a boil, and cook until liquid is reduced by half. Stir in wine, and continue to cook until reduced and slightly thickened.
  • Add the mushrooms and artichokes to the chicken stock mixture. Reduce heat, and simmer until mushrooms are tender. Stir in the heavy cream, and cook, stirring occasionally, until thickened. Season with salt and pepper, and serve over the baked chicken.

Nutrition Facts : Calories 451.1 calories, Carbohydrate 15.5 g, Cholesterol 149.1 mg, Fat 25.4 g, Fiber 3.8 g, Protein 29.9 g, SaturatedFat 14.6 g, Sodium 859.6 mg, Sugar 2.2 g

JERUSALEM GRILL



Jerusalem Grill image

This recipe for griddled chicken thighs with chicken livers and hearts comes from Mike Solomonov and Steven Cook, the Philadelphia restaurateurs whose cookbook, "Israeli Soul," is an invaluable guide to making Israel's most beloved street foods and restaurant dishes at home. But you don't need to make it with the livers and hearts. "I like a little funk in there," Solomonov told me, "but I get it if you don't like that, if it freaks you out." So omit the offal if you want. "The dish is as much about the spicing, anyway," Solomonov said. Serve the meat mounded onto a drift of hummus, as you might spoon a thick ragù on top of polenta, or alone beside a salad. Solomonov likes it as a sandwich. "Eat mixed grill in a pita," he said. "Eat it with some onion and tehina and a pickle, and it's so satisfying. It's a taste of Jerusalem at the end of the night."

Provided by Sam Sifton

Categories     dinner, lunch, poultry, main course

Time 1h

Yield 4 servings

Number Of Ingredients 12

1/4 cup olive oil
1 large red onion, peeled, halved and thinly sliced
2 teaspoons plus a pinch of kosher salt
2 teaspoons ground turmeric
1 teaspoon ground cumin
1 teaspoon ground fenugreek
1 teaspoon baharat
1 teaspoon ground cinnamon
2½ pounds boneless, skinless chicken thighs, or a combination of 1½ pounds boneless, skinless chicken thighs, ½ pound chicken hearts and ½ pound chicken livers, trimmed and cut into nickel-size pieces
1 lemon, halved
Cooked Basmati or other long-grain rice
Israeli salad, pita bread, sliced pickles and hummus, for serving

Steps:

  • 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.

CHICKEN JERUSALEM



Chicken Jerusalem image

My husband and I used to eat this dish at a restaurant. Loved it! Finally got the recipe. The white wine and butter sauce gives the chicken a "dinner in the French Countryside" taste.

Provided by Dawn399

Categories     One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

12 chicken thighs (or 6 boneless breasts)
1/2 cup butter
2 green onions (chopped)
1/2 cup white wine
1/2 cup water
1 cup sliced mushroom
2 teaspoons salt
2 (14 ounce) cans artichoke hearts
grated parmesan cheese

Steps:

  • In a large skillet, melt butter.
  • Brown chicken pieces.
  • Add green onions, water and wine.
  • Simmer for 45 minutes.
  • Add the mushrooms, salt, and artichoke hearts.
  • Simmer for an additional 15 minutes.
  • Before serving top with grated parmesan cheese.

CHICKEN JERUSALEM



Chicken Jerusalem image

Quick, easy, delicious and special enough for guests when you don't feel like slaving for a long time over the stove.

Provided by MSnow

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1 chicken, disjointed
salt and pepper
1/4 cup butter
vegetable oil
4 artichoke hearts, halved
3/4 lb fresh mushrooms, sliced
1/3 cup sherry wine
1 tablespoon lemon juice
1 cup heavy cream
1 1/2 tablespoons chopped fresh chives
3/4 cup sour cream

Steps:

  • Skin the chicken if desired.
  • Salt and pepper chicken; brown in butter and about a teaspoon of vegetable oil (this keeps the butter from burning).
  • Remove chicken and set aside.
  • Add the mushrooms and artichoke hearts to the pan, then pour the sherry and lemon juice over them and stir to combine.
  • Put the chicken back in the pan and cover and cook for 15 minutes until the wine is reduced.
  • Stir in the cream and chives and warm about 5 minutes.
  • Remove chicken to serving platter.
  • Whip the sour cream and stir into the sauce in the skillet.
  • Pour over the chicken.

Nutrition Facts : Calories 733.9, Fat 59.8, SaturatedFat 31, Cholesterol 219.5, Sodium 315.1, Carbohydrate 20.9, Fiber 11.2, Sugar 4.7, Protein 29.5

CHICKEN JERUSALEM



Chicken Jerusalem image

Make and share this Chicken Jerusalem recipe from Food.com.

Provided by Mimi Bobeck

Categories     Savory Pies

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

6 boneless skinless chicken breast halves (1 1/2 pounds)
3 tablespoons salad oil
1/2 cup dry white wine
1 (4 ounce) can sliced mushrooms, drained
1 (8 1/2 ounce) can Jerusalem artichoke hearts, drained or 1 (9 ounce) package frozen artichoke hearts
2 tablespoons all-purpose flour
1/2 teaspoon seasoning salt
1/4 teaspoon seasoned pepper
1/2 cup milk
1 dash paprika
hot cooked rice (optional)

Steps:

  • In large skillet, brown chicken lightly on all sides in oil; drain.
  • Add wine, mushrooms and artichokes.
  • Bring to a boil; reduce heat, cover and simmer 20 minutes.
  • Remove chicken, mushrooms and artichokes to heated platter.
  • Stir flour, seasoned salt and seasoned pepper into pan juices; heat 2 to 3 minutes, stirring constantly.
  • Blend in milk; stir until thickened.
  • Pour sauce over chicken and sprinkle with paprika.
  • This dish may be frozen.

Nutrition Facts : Calories 348.4, Fat 13.6, SaturatedFat 2.7, Cholesterol 106.9, Sodium 133.2, Carbohydrate 6.1, Fiber 0.4, Sugar 0.8, Protein 43.2

CHICKEN JERUSALEM RECIPE



CHICKEN JERUSALEM Recipe image

Provided by Sharon-4

Number Of Ingredients 7

2 LB CHICKEN
1/4 LB BUTTER
1 LB FRESH MUSHROOMS, SLICED
6 ARTICHOKE HEARTS
1/2 CUP SHERRY WINE
2 CUPS HEAVY CREAM
PARSLEY

Steps:

  • CUT CHICKEN INTO SERVING PIECES. DREDGE IN FLOUR. BROWN CHICKEN ON ALL SIDES IN BUTTER SEASONED WITH SALT AND PEPPER AND NUTMEG TO TASTE. ADD MUSHROOMS AND SAUTE. CUT ARTICHOKE HEARTS INTO FOURTHS AND ADD TO CHICKEN. MOISTEN WITH WINE AND COVER PAN. SIMMER FOR 35 MIN OR UNTIL TENDER AND COOKED. STIR IN HOT CREAM AND SRRINKLE WITH FINELY CHOPPED PARSLEY BEFORE SERVING.

JERUSALEM CHICKEN



Jerusalem Chicken image

Chicken breasts in cream sauce with Artichoke Hearts. From the Good Housekeeping Illustrated Cookbook.

Provided by Blumax

Categories     One Dish Meal

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 13

3 whole chicken breasts, halved
all-purpose flour
2 tablespoons salad oil
2 tablespoons butter or 2 tablespoons margarine
1 teaspoon salt
1/8 teaspoon white pepper
3 tablespoons brandy (optional)
2 teaspoons lemon juice
1 1/2 cups chicken broth or 1 1/2 cups water
2 chicken bouillon cubes
1 cup sour cream
2 (10 ounce) cans water-packed artichoke hearts, well drained or
2 (9 ounce) frozen artichoke hearts, thawed and well drained

Steps:

  • 1. Coat chicken breasts in flour
  • 2. In large skillet, cook chicken in hot salad oil until lightly browned.
  • Set aside in 12X9 baking dish.
  • 3. Preheat oven to 350 degrees (F).
  • 4. In 2 qt saucepan over low heat, in melted butter, stir 2 tbl flour with
  • salt and pepper until smooth.
  • 5. Gradually stir in brandy, lemon juice, chicken broth (or water) and
  • chicken bouillon, stirring constantly until thickened and smooth.
  • 6. With wire whisk, gradually blend in sour cream. Pour over chicken.
  • 7. Cover baking dish tightly with foil and bake chicken in 350 F oven for.
  • 45 minutes.
  • 8. Remove foil from chicken, add artichoke hearts. Cover and return
  • baking 15 minutes longer or until chicken and artichoke hearts
  • are tender.

Nutrition Facts : Calories 759.2, Fat 45.7, SaturatedFat 17.4, Cholesterol 184.6, Sodium 1734.3, Carbohydrate 34.8, Fiber 23.2, Sugar 5.4, Protein 56.6

Tips:

  • Use a heavy-bottomed pot or Dutch oven: This will help to distribute the heat evenly and prevent the chicken from burning.
  • Brown the chicken well: This will give the chicken a nice caramelized flavor and help to keep it moist.
  • Use a flavorful cooking liquid: Chicken broth, white wine, or even water can be used, but adding some herbs, spices, or vegetables will really enhance the flavor of the dish.
  • Don't overcrowd the pot: If you're cooking a lot of chicken, cook it in batches so that the pieces don't steam instead of browning.
  • Simmer the chicken until it's cooked through: This will take about 15-20 minutes per pound of chicken.
  • Serve the chicken immediately: Chicken Jerusalem is best served hot, so don't let it sit around for too long before serving.

Conclusion:

Chicken Jerusalem is a delicious and easy-to-make dish that's perfect for a weeknight meal. With its simple ingredients and flavorful cooking liquid, this dish is sure to please everyone at the table. So next time you're looking for a quick and easy chicken recipe, give Chicken Jerusalem a try!

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