ISRAELI PICKLED EGGPLANT RECIPES

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ZA'ATAR CHICKEN SHAWARMA + TURMERIC-TOASTED RICE PILAF ...



Za'atar Chicken Shawarma + Turmeric-Toasted Rice Pilaf ... image

Rachael makes juicy za'atar-marinated chicken paired with charred pita, tahini-yogurt sauce, lots of fresh herbs + veggies + turmeric-flavored rice pilaf.

Provided by Rachael Ray

Number Of Ingredients 37

About 2 tablespoons EACH sumac and toasted sesame seeds 
About 1 tablespoon EACH Aleppo pepper or hot paprika
 ground cumin and ground coriander   
About 2 tablespoons EACH dried thyme or dried oregano and granulated garlic  
1 tablespoon EACH salt and black pepper 
2 tablespoons tahini paste 
Zest and juice of 1 lemon 
2-3 tablespoons water 
¼ cup EVOO 
2 ½ pounds chicken thighs
cut into thirds lengthwise 
2 medium white onions
cut into thin wedges
¼ cup tahini 
1 tablespoon EVOO 
Juice of 1 lemon   
1 cup plain Greek yogurt 
A little water
if necessary to thin
1 tablespoon EVOO 
2 tablespoons butter
½ cup broken thin spaghetti
1-inch pieces
1 ¼ cups white rice  
Salt and pepper
Pinch of turmeric or small piece of fresh turmeric   
2 ½ cups water or chicken broth (or half broth and half water) 
1 cup fresh dill
mint and parsley combined
then chopped
Chopped lettuce
diced tomatoes
thinly sliced red onion 
1 cup chopped giardiniera 
Charred pita  
Israeli pickles  

Steps:

  • For the za’atar, combine ingredients in a small bowl
  • For the marinade and chicken, in a large bowl, whisk up about ⅔ of the spice blend with the tahini, lemon zest and juice, water and EVOO, add the chicken and onions and toss, then marinate 30 to 60 minutes
  •  Preheat broiler with rack one above center and cook chicken and onions on a large foil-lined sheet tray 25 to 30 minutes, turning once
  • Listicle: Rachael Ray 24-Ounce EVOO Bottle For the tahini-yogurt sauce, combine remaining spice blend in a food processor with tahini, EVOO, lemon and yogurt, then process and add salt or water, if needed
  • Place in squirt bottle or serving dish
  •      For the rice pilaf, heat EVOO and melt butter into it over medium to medium-high heat in saucepot or covered medium pot
  • Add broken pasta and lightly brown, then add rice and season with salt, pepper and turmeric and toast 2 minutes more
  • Add broth or water or mix of the two and bring to a boil, then reduce to a simmer, cover and cook 15 minutes
  • Remove from heat, let stand covered 10 minutes
  • Fluff with fork and serve alongside shawarma
  • When chicken comes out of oven, top with herbs and arrange on bed of lettuce, tomato and onion
  •  Top with giardiniera
  •  Pass pita, tahini-yogurt sauce and pickles

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