This week--and I do mean all week--I've been craving the flavors of the Middle East. Mint, cumin, olive oil and lemon juice. To satisfy this yen, I've been busy with homemade versions of some of my favorite foods, hummus, tabbouleh and Harissa chicken with cool, yummy tzatziki sauce for dipping. Just typing this makes my mouth water!
As with all cooking, use the freshest organic ingredients you can find for better taste and optimum health.
Harissa Chicken
1 1/2 pounds boneless, skinless chicken breasts and thighs
5 TBS good quality extra virgin olive oil
1 TBS dry Harissa seasoning
1 tsp Himalayan pink salt
Combine all ingredients in a gallon-sized plastic zipper bag. Massage mixture into chicken until it is well coated.
Bake on a cookie sheet (with sides) at 375 degrees for 20 minutes, or until thickest portion of meat is no longer pink inside.
May be served hot or cold.
Combine all ingredients in food processor, or using an immersion blender, process until very smooth. Add more EVOO or lemon juice as needed to achieve desired consistency.
Tzatziki Sauce
2 cups of good quality, plain Greek yogurt
2 English cucumbers, peeled and diced
1 TBS fresh dill weed, minced
3 cloves garlic, minced
2 TBS fresh lemon juice
2 TBS good quality Extra Virgin Olive Oil
2 TBS white onion, minced
Combine all ingredients and allow to marinate in the refrigerator overnight.
As with all cooking, use the freshest organic ingredients you can find for better taste and optimum health.
Harissa Chicken
1 1/2 pounds boneless, skinless chicken breasts and thighs
5 TBS good quality extra virgin olive oil
1 TBS dry Harissa seasoning
1 tsp Himalayan pink salt
Combine all ingredients in a gallon-sized plastic zipper bag. Massage mixture into chicken until it is well coated.
Bake on a cookie sheet (with sides) at 375 degrees for 20 minutes, or until thickest portion of meat is no longer pink inside.
May be served hot or cold.
Tabbouleh
1 cup Bulgar wheat (also called couscous), presoaked for 30 minutes in 2 cups boiling water
3 tomatoes, diced
2 English cucumbers, peeled, seeded and diced
4 cloves garlic, minced
1 cup Italian flat leaf parsley, chopped
1/3 cup mint leaves, chopped
1/2 cup fresh lemon juice
2/3 cup good quality extra virgin olive oil
Combine all ingredients and allow to marinate 2 hours, or overnight, to allow flavors to properly marry.
Hummus
1 large can chickpeas (also called Garbanzo beans), drained and rinsed
4 cloves garlic, minced
4 TBS fresh lemon juice
3 TBS tahini
1 tsp smoked Celtic salt
1 tsp cayenne pepper
2 TBS good quality extra virgin olive oil
Combine all ingredients in food processor, or using an immersion blender, process until very smooth. Add more EVOO or lemon juice as needed to achieve desired consistency.
Tzatziki Sauce
2 cups of good quality, plain Greek yogurt
2 English cucumbers, peeled and diced
1 TBS fresh dill weed, minced
3 cloves garlic, minced
2 TBS fresh lemon juice
2 TBS good quality Extra Virgin Olive Oil
2 TBS white onion, minced
Combine all ingredients and allow to marinate in the refrigerator overnight.
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