Serves 4
- 3 Tbsp olive oil
- 2 Tbsp lemon juice
- 1 Tbsp coriander
- 1 Tbsp cumin
- 1 Tbsp cardamom (optional)
- 3/4 Tbsp garlic powder
- 2 tsp smoked paprika
- 2 tsp sea salt
- 1/2 tsp cayenne pepper
- 2 lb (910 g) pargiyot, cleaned
- 1 large onion, sliced
- techinah, for drizzling (optional)
Pickled Daikon and Beets
- 1 daikon radish, peeled and cut into matchsticks
- 1 16-oz (450-g) pkg prepared beets (reserve liquid)
- 1/2 cup vinegar
- 1/2 cup water
- 1 Tbsp sugar
- 1/2 Tbsp sea salt
- 1/4 tsp peppercorns
Israeli Couscous
- 3 Tbsp olive oil
- 1 large onion, diced
- 1 cup Israeli couscous
- 6 oz (170 g) sliced mushrooms (optional)
- 1 1/4 cups beef broth or chicken broth (or 1 1/4 cups water + 2 tsp soup mix)
Combine oil, lemon juice, and spices in a large ziplock bag. Add chicken and onion; toss to coat evenly. Marinate for 3 hours or overnight. (If time doesn’t allow for marinating, omit this step. It will still be delicious.)
Preheat oven to 425°F (220°C). Line a baking sheet with aluminum foil and grease lightly with baking spray.
Allow chicken to come to room temperature. Spread the chicken and onion in a single layer on the prepared baking sheet. Roast, uncovered, for 30 minutes.
Remove pan from the oven, cool, and slice the chicken into thin strips.
