INGREDIENTS (Serves 8-10)
10 skin on, bone in chicken thighs
4 tablespoons of lemon juice
4 tablespoons of turmeric
2 tablespoons of cumin
1 tablespoon of curry
2 tablespoons dried oregano
8 garlic cloves, minced
2 Sweet Onions
2 Lemons
1 Bunch Parsley
INSTRUCTIONS
PREPARATION THE DAY BEFORE
Mince 8 garlic cloves
Clean chicken with cool water and pat dry
Remember to wash your hands every time you handle the chicken and clean all utensils right away that come in contact with the meat
Combine the chicken and seasonings in a large zip lock bag and marinade overnight in the refrigerator:
- 10 skin on, bone in chicken thighs
- 4 tablespoons of lemon juice
- 4 tablespoons of turmeric
- 2 tablespoons of cumin
- 1 tablespoon of curry
- 2 tablespoons dried oregano
- 8 garlic cloves, minced
- 1 tablespoon of salt
- 1 tablespoon of black pepper
PREP
Chop two onions
Mince two garlic cloves
Cut up two lemons up into large slices. You will be be grilling these right after you saute the chicken
Chop one bunch of parsley. You will be using it to sprinkle over the dish when plating
SAUTE THE CHICKEN AND RICE
Preheat the oven to 375 degrees
In a large oven safe skillet, heat 2 tablespoons of olive oil over medium high heat. You can use a regular skillet also and transfer to a baking dish later.
Place 10 skin on, bone in chicken thighs in the skillet cook until golden brown. About 3-5 minutes on each side
Remove the chicken and set aside.
Grill the lemon slices in the same pan with all the bits. Grill both sides well and put them aside. You will be using them for garnish
In the same pan, and add another tablespoon of olive oil to the pan over medium-high heat.
Add:
- 2 small onion, finely chopped
- 2 tablespoons dried oregano
- 2 tablespoons of turmeric
- 2 teaspoons of cumin
Sauté until the onions become translucent.
Add:
- 2 clove of garlic, finely minced
- 3 cups basmati rice
Sauté for 1 minute, just until the rice begins to turn golden.
Add:
- 3 cups chicken broth
- 2 cup water
- 2 teaspoons salt
Bring to a simmer.
Place the cooked chicken thighs directly on top of the rice and liquid.
Preheat the oven to 375 degrees
Once the liquid has begun to simmer, cover with a lid, and transfer to the oven to continue cooking.
If you did not use an oven safe skillet, you can move all the ingredients into a baking dish at this time
Bake in the oven at 375 for 30 minutes.
After 30 minutes, remove the lid and continue to bake at 375 for an additional 15 minutes.
Remove from the oven and let sit for 5 minutes before serving.
Garnish with grilled lemon slices, and fresh parsley before serving.
Fish Tacos
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Ancient Babylonian cuisine was rich and varied, including meat from cows, sheep, goats, pig, deer and fowl, as well as eggs, fish, shellfish and even turtles. Stews were common, with Akkadian records providing 21 different meat stew recipes and four different vegetable stew recipes.
The ancient Babylonians were particularly interested in flavoring their food and used a range of herbs and spices. These included mint, coriander and chives, among others. Condiments, such as a pickled fish sauce (siqqu), were also used, while honey, dates, grape juice and raisins were favored for sweetening dishes.
For cooking, a variety of oils and fats were used, such as clarified butter and animal fat, as well as sesame, linseed and olive oils.
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King Tut