Best 5 Chicken Jerusalem Ii Recipes
Tantalize your taste buds with Chicken Jerusalem II, a delectable dish brimming with bold flavors and a rich history. This culinary gem, deeply rooted in the vibrant tapestry of Middle Eastern cuisine, artfully blends succulent chicken with an aromatic symphony of spices, creating a symphony of flavors that will leave you craving more. As you embark on this culinary journey, discover the secrets behind this beloved dish and unearth the culinary treasures that await within – from the classic Chicken Jerusalem to its enticing variations, including the alluring Chicken Jerusalem with Pomegranate Molasses, the tantalizing Chicken Jerusalem with Dried Fruits, and the irresistible Chicken Jerusalem with Pistachios. Each recipe offers a unique twist on this timeless classic, promising an unforgettable gastronomic experience.
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CHICKEN JERUSALEM I
Chicken breasts baked with a creamy white wine sauce. This quick and easy recipe is one of my husband's favorites. The taste far exceeds the preparation, which makes it one of my favorites, too!
Provided by Angela Bacon
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h10m
Yield 5
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken breasts in a 9x13 inch baking dish. In a blender, combine the soup, cream cheese, dressing mix and wine. Blend until smooth, then pour over chicken.
- Bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through and no longer pink inside.
Nutrition Facts : Calories 429.2 calories, Carbohydrate 9.7 g, Cholesterol 131.4 mg, Fat 21 g, Protein 37.1 g, SaturatedFat 11.1 g, Sodium 1013.2 mg, Sugar 1.6 g
CHICKEN JERUSALEM
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
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.
JERUSALEM GRILL
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
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
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
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
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
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
Tips:
- To achieve the best flavor, use high-quality, bone-in, skin-on chicken thighs.
- Don't overcrowd the chicken in the pan. If necessary, cook the chicken in batches.
- Sear the chicken over medium-high heat until the skin is golden brown and crispy. This will help to lock in the flavor and juices.
- Reduce the heat to medium-low and cook the chicken for about 30 minutes, or until it is cooked through. Baste the chicken with the cooking juices occasionally.
- Add the lemon slices, olives, and capers to the pan and cook for an additional 5 minutes, or until the lemon slices are slightly caramelized.
- Serve the chicken with the cooking juices, lemon slices, olives, and capers. Garnish with fresh parsley.
Conclusion:
Chicken Jerusalem is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The chicken is flavorful and juicy, and the lemon, olives, and capers add a bright and tangy flavor. This dish is sure to be a hit with the whole family.
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