Best 11 Quick Hawaij Recipes

HAWAIJ CHICKEN & RICE

Steps:

• Preheat the oven to 350 degrees F.
• Heat the olive oil in a dutch oven (or other ovenproof pot) over medium-high heat.
• Cover the chicken thighs in the hawaij spice - sprinkling it on both sides and patting it on the chicken to make sure it sticks.
• Add the chicken thighs, skin side down and brown for 3 minutes, then flip and brown for another 3 minutes.
• Remove the chicken breasts and set aside.
• Add the onions to the pot the chicken was in and sauté till they are translucent, about 4 minutes, stirring occasionally.
• Then add the garlic and let sauté for 30 seconds.
• Deglaze the pot with a little bit of the chicken broth, scraping up any bits sticking to the bottom. Then add the rest of the broth. Turn off the stove.
• Add the rice and stir to combine. Then nestle the chicken in the rice.
• Cover the pot and put in the oven for 35 minutes. Remove the lid and continue to cook for another 10 minutes.
• Remove the chicken and rice from the oven and let sit for 5 to 10 minutes before serving.

HAWAIJ SPICED CHICKEN AND RICE

Steps:

• Preheat oven to 400°F. Place evoo, onion, carrot, rice, 1 teaspoon hawaij, salt, and broth in 9 x 13 casserole or deep saute pan. Mix well. Add chicken breasts and sprinkle with remaining hawaij. Cover tightly and roast for 40 minutes. After 40 minutes, uncover and roast for an additional 5-10 minutes. Garnish with herbs, pistachios and cranberries.

HWAYEJ (HAWAIJ) SPICE MIX

Steps:

• On a skillet over medium low heat add all the spices except for the turmeric.
• Roast the spices for 3-5 minutes until fragrant.
• Put the roasted spices on a plate and let them cool down.
• Finely grind the spices in your coffee grinder.
• Sift the ground spices and discard big chunks then mix in the turmeric.
• Put the spice mix in a jar with a tight lid and store in a cool dry place.

HAWAIJ

Steps:

• Finely grind peppercorns and seeds in grinder, then transfer to a bowl and stir in turmeric.

SPICED CHICKEN POT PIES

Steps:

• Make the spice blend: Mix all the ingredients together. Store at room temperature in an airtight jar for up to 3 months.
• Make the chicken pot pies: Preheat the oven to 425˚ F. Heat the canola oil in a large ovenproof skillet or pot over medium-high heat. Sprinkle the chicken thighs generously on both sides with kosher salt and pepper and place skin-side down in the skillet. Cook until the skin is golden and crisp, about 10 minutes. Then turn the thighs over, transfer the pan to the oven and bake until the internal temperature reaches 165˚ F, 10 to 15 more minutes. Transfer the chicken to a plate, leaving the fat in the pan. Heat the pan over medium heat and add the onion, carrots, celery and a pinch of kosher salt. Cook, stirring, until softened, 7 to 10 minutes. Add the ginger and 1 tablespoon of the spice blend to the vegetables and cook for another minute. Add the flour and cook, stirring, for another minute.
• Meanwhile, bring the stock to a simmer in a small saucepan. Gradually add the stock to the vegetable mixture, a ladleful at a time, allowing it to thicken before adding more. Stir in the dill, parsley and peas and then reduce the heat to low. Pull the chicken off the bones, discard or snack on the skin, chop the chicken into bite-size pieces and add it to the vegetable mixture. Stir in the heavy cream. Taste and adjust the seasoning as desired.
• Ladle into four 1/2-quart ovenproof bowls or cocottes and place them on a rimmed baking sheet, which will make them easier to transfer and will also catch any of the mixture that overflows in the oven.
• On a work surface, roll out the puff pastry sheet so that it's big enough to cut into 4 squares that are about an inch larger than the bowls. Cut into 4 equal squares and cut a few slits in the center of each (it's easiest to do this while the puff pastry is on the counter versus on top of the pies). Lay the puff pastry on top of the pot pies so that it sits comfortably. Brush the tops with the egg wash, sprinkle with a pinch of flaky salt and cover liberally with sesame seeds. Bake until the pastry is golden, about 20 minutes. Let cool slightly before serving.

HAWAIJ (YEMENITE SPICE BLEND)

Steps:

• In a black iron or heavy-bottomed skillet combine the cumin, cardamom, turmeric and coriander. Place over very low heat and toast, stirring constantly, for 10 minutes. Remove from heat, add the black pepper and stir well. Store the blend in a tightly sealed container for up to one month.
• Rub hawaij liberally into fish, chicken, lamb, pork or beef one hour before cooking.

HAWAIJ (TRADITIONAL YEMENI SPICE MIXTURE)

Steps:

• Place peppercorns, cumin seeds, cardamom pods, and cloves in a small skillet and toast over medium heat until fragrant, about 2 minutes. Transfer to a spice grinder; grind and mix with turmeric. Store in an airtight container in a cool, dark place for up to 3 months.

HAWAIJ VEGETABLE SOUP

Steps:

• Heat the olive oil in a large stock pot over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the squash and potatoes to the onions and cook for 5 minutes, stirring constantly. Stir in the tomato, celery, carrots, and garbanzo beans with their liquid; cook for 5 minutes.
• Pour in the water and bring the soup to a boil, stirring occasionally. Stir in the hawaij and vegetable bouillon powder. Reduce heat and simmer until the vegetables are tender about 15 minutes. Season to taste.

QUICK HAWAIJ

Steps:

• Combine all ingredients in a jar.
• Cap tightly and shake until well-combined.
• Keeps up to 6 months if stored away from heat and light.

QUICK HAWAIJ

Steps:

• Combine all the ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat and light for up to 6 months.Makes about 3/4 cup enough for 4 to 6 pounds of meat, poultry, or seafood

HAWAIJ - TRADITIONAL SPICE MIX FROM YEMEN.

Steps:

• Put everything except the turmeric into a frying pan & dry fry (no oil required) for a couple of minutes.
• Allow to cool, grind using a spice / coffee grinder or mortar & pestle. Add the turmer, mix well & store in an container in a cool, dark place.