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Watch Chef Gabe and Sous Chef Ari Benzaquen prepare this new favorite here!
1 whole chicken
vegetable oil of your choice, for deep frying the chicken
1/2 large onion, cut into quarters
5 cloves garlic or 5 cubes Gefen Frozen Garlic
1 teaspoon turmeric
2 cups cilantro, rough chopped with stems
1 cup canola oil
1 teaspoon ground Gefen Pepper
1 teaspoon kosher salt
3 cups all-purpose flour
3 cups cornstarch
1 tablespoon salt
1 tablespoon ground pepper
2 cups cooked lentils
1/2 cup potato, small diced
1/4 cup onion, small diced
1/4 cup carrots, small diced
1/4 cup jalapeño, small diced
1 tablespoon chopped garlic
2 tablespoons chopped cilantro
2 tablespoons chopped parsley
salt, to taste
fresh squeezed lemon, to taste
1/4 cup blended oil
2 cups chicken stock or Manischewitz Chicken Broth
1 tablespoon blended oil
1/4 cup minced onion
1 tablespoon minced garlic
2 tablespoons roux (see note)
1 teaspoon sumac
zest of 1/2 lemon
salt, to taste
1/2 cup honey
3 saffron threads
1/4 cup hot water
Butcher chicken into quarter pieces separating dark from white meat.
Place chicken in a large container, or plastic bag and set aside.
Combine chopped onion, garlic, turmeric, cilantro, canola oil, salt and pepper. Blend until smooth.
Pour over chicken and marinate for at least four hours or overnight for best results.
Mix all-purpose flour, cornstarch, salt and pepper into a large mixing bowl.
Pull chicken pieces individually from the marinade and place into the dredge. Thoroughly coat each piece of chicken with the dredge and place coated chicken pieces onto a sheet pan with wire rack.
Allow the chicken to come to room temperature before frying.
In a heavy pan or pot, bring your fry oil to 325 degrees Fahrenheit. Gently, place a piece of chicken in your hot oil. Make sure to fry your chicken in small batches and try not to let the pieces of chicken touch in the pan or pot. Fry for 12 to 15 minutes or until internal temperature reads 165 degrees Fahrenheit with a thermometer. When the chicken is ready, place onto a sheet pan with a rack and cool slightly before serving.
In a medium-size sauté pan, heat blended oil on medium high heat. Sauté potatoes for three to four minutes, or until the potatoes begin to color. Then add onions, carrots, jalapenos and garlic and continue to sauté for another two minutes. Add cooked lentils until warm. Season with salt and pepper and the juice of one lemon. Garnish with chopped cilantro and parsley.
In a small pot, on medium-high heat, sauté onion until translucent. Add garlic and cook for one minute. Then, add chicken stock and bring to a boil. Whisk cold roux into stock and turn down heat to a simmer. Season with sumac and lemon zest. Reduce until desired consistency.
Steep saffron threads in warm water and whisk in honey until a syrup-like consistency.
Begin with a bed of the lentil sauté, and top with a piece of fried chicken. Spoon desired amount of gravy and honey.
Garnish with lemon zest and fresh herbs.
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