I love chicken on the bone and you should too if you don’t already. This tomato olive chicken is just the perfect, easy go to recipe to make the juiciest, mouth watering recipe.
This is one of my favorite pargiot (chicken) dishes. I love making garlic this way because I make a big batch of it and it lasts for weeks in the fridge. I use the garlic as needed in chicken, salads or on crackers and I use the olive oil for cooking or in salad dressings. It is just a win win!
Don’t be afraid of a whole fish and don’t be afraid if the skin comes off a bit when you are turning it over. Invest in a fish spatula and it will make a world of difference. I used an amazing blend of high quality olives (with pits!) but feel free to use whichever olives you like best. If you don’t like whole fish or don’t want to deal with the bones, you can make this dish with fish filet, just cook it for half the time and add only half the amount of water.
This is a famous Persian green stew called Ghormeh Sabzi. It is not so pretty to look at but beyond delicious. You can find dehydrated limes at all spice shops and in Israel, often in the spice section of a supermarket.
Poached eggs are usually only something you would get at a restaurant but they are not nearly as hard to make as everyone makes them out to be. Impress your friends or family with this easy and fancy dinner!