Chicken a la Sabra
While Schwartz describes the name for this Israeli dish as slightly pretentious, he notes that it won a cooking competition and found its way onto the menus of five star hotels. He recommends serving it over a bed or bulgur pilaf.
Yield
4 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
chicken pieces
about 8 pieces |
*
|
| ½ | cup |
orange juice
fresh |
*
|
| 4 | strips |
orange zest
|
*
|
| ¾ | teaspoon |
salt
|
*
|
| ¾ | teaspoon |
black pepper
|
*
|
| ¾ | teaspoon |
paprika
|
*
|
| ¼ | cup | * | |
| 1 | large |
onions
finely chopped |
*
|
| 8 | whole |
green olives
stoned, blanched for a few seconds to reduce salt |
*
|
| 4 |
mint sprigs
for garnish |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
chicken pieces
about 8 pieces |
*
|
| 118 | ml |
orange juice
fresh |
*
|
| 4 | strips |
orange zest
|
*
|
| 3.8 | ml |
salt
|
*
|
| 3.8 | ml |
black pepper
|
*
|
| 3.8 | ml |
paprika
|
*
|
| 59 | ml | * | |
| 1 | large |
onions
finely chopped |
*
|
| 8 | whole |
green olives
stoned, blanched for a few seconds to reduce salt |
*
|
| 4 |
mint sprigs
for garnish |
* |
Directions
In large glass bow, combine chicken parts, orange juice, wine, zest, salt, paprika and pepper. Let marinate in fridge for 2 hours.
Lift chicken out of marinade; pat dry and reserve chicken & marinate separately. In deep heavy skillet or shallow pan large enough to hold chicken in one layer; heat oil over medium-high heat.
Brown chicken on all sides; transfer to plate. In the same pan, cook onion over low heat until it starts to change colour.
Pour in marinade and simmer gently for 10 minutes, stirring occasionally.
Return chicken to pan and simmer, partially covered, basting the chicken with pan juices and turning the pieces over very low heat for about 35 minutes; or until chicken juices run clear when flesh is pierced with a sharp knife.
Transfer chicken to warm serving platter and keep warm.
Skim off excess fat. Add olives to pan and boil rapidly over high heat until glossy and starting to thicken. Pour over chicken and sprinkle with meat.
SOURCE: In Search of Plenty by Oded Schwartz, published in the Toronto Star posted by Anne MacLellan
