- Roast chicken
- Cook kasha
- Add toppings to kasha
One pan Thai chicken
I know there are a lot of ingredients in this recipe and many of which you may not have, but I promise they are worth buying and can all be found in one spice shop. They are Thai spices and ingredients and will make this chicken taste out of this world!!
| Servings: people USA imperial/metric conversion: |
Print Recipe
|
Ingredients:
- 1 whole chicken
- 2 teaspoons salt pink Himalayan
- 1 teaspoon freshly ground black pepper
- 1 tablespoon extra virgin olive oil
- 1 onion finely chopped
- 1/2 red chili pepper chopped
- 3 cloves garlic chopped
- 1 tablespoon fresh ginger finely chopped
- 1/2 cup Kaffir lime leaves
- 1 cinnamon stick
- 1 can crushed tomatoes
- 2 sweet potatoes peeled and finely chopped
- 2 stalks lemongrass cut in half
- 2 tablespoons silan date honey
Directions:
- Sprinkle the chicken with salt and pepper on both sides.
- Prepare a Dutch oven or large pan with lid on high heat. Add the olive oil and get hot. Add the chicken breast side down and sear for 10 minutes per side.
- Remove from pan and add the rest of the ingredients. Cook for 8 minutes, mixing often.
- Add chicken back in breast side down and cover with mixture. Add 2 cups of water and cover pan with lid. Turn heat down to medium-low. Cook for 35 minutes.
- Remove from pan and place the kaffir lime leaves, cinnamon stick and stalks of lemongrass into the opening of the chicken and serve.
Kasha mushroom salad
I’m going to make kasha have a comeback. Most people don’t like it because it is usually cooked bland and dry. It is so delicious and so good for you! Try this recipe for a guarantee of a new liking for this food that will give you so much your body needs!
| Servings: people USA imperial/metric conversion: |
Print Recipe
|
Ingredients:
- 3 1/2 cups kasha
- 4 1/2 cups boiled water
- 1 1/2 teaspoon salt pink Himalayan
- 3 onions sliced
- 1 box mushrooms sliced if need
- 1/4 cup extra virgin olive oil
- 1/4 cup Balsamic vinegar
- 1/4 cup soy sauce
- 2 tablespoons silan date honey
- 1/4 cup Fresh thyme stems removed
Directions:
- Prepare a large pot on high heat. Add 2 tablespoons of olive oil and get hot. Add the kasha and mix well. Add 1 teaspoon of salt and mix well.
- Add the boiled water, cover and simmer for 12 minutes. Drain any excess liquid.
- Prepare a large skillet on high heat. Add the remaining olive oil and get hot.
- Add the onions and let cook for 2 minutes, mixing often.
- Add the rest of the ingredients except the thyme and cook for 4 more minutes.
- Add to kasha, mix well and add the fresh thyme. Salt to taste.
Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!
Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!
Leftover tips for tomorrow’s lunch:
Pull apart the remaining chicken and add the pieces and all its leftover liquid into the kasha salad for the world’s most flavorful and filling lunch. Eat room temperature or hot!
Hi Zissie, where would I get Kaffir lime leaves and lemongrass stalks in Jerusalem? In the shuk? And if so, you wouldn’t know by any chance what they are called in Hebrew? I don’t trust google translate with this 🙂 thanks so much!
Such great questions! You can find lemongrass in the shuk at a lot of the vendors that sell fresh herbs and mushrooms etc – it is called lemongrass in hebrew too! Kaffir lime leaves can be found in two stores on Agripas street right outside the shuk. There is one Asain store (almost across from Marzipan ) and for Kaffir lime leaves (I have only found dried) you can find them in the natural/spice shop on Agripas right outside the shuk. They are also called kaffir lime leaves. If you want specific names of these shops I will check for you!!