I've decided to dedicate this page to my father-in-law, Avraham, who is probably the most amazing cook I have ever had the pleasure to meet and eat (his food). When I met Mark he didn't own a pan. Seriously, I sometimes question how he is genetically related to a father who cooks such wonderful food. This page will primarily feature my favourite Avraham recipies. You will notice though, that there are no quantities in them and that in places the method repeats itself. Avraham cooks his own family dishes in a very natural way and they can taste different each time due to the variation in ratio between the ingredients. I love this approach and try my hardest to emulate it when I cook. Please do give these dishes a try at home - they're really not that difficult and you can follow Avraham's example and make enough for a small army, freeze some and eat some - they get better and better if you leave them a couple of days!
 |
| La Chef |
Friday Night Chicken
This dish is actually a hybrid: part Avraham Yacoub chicken and part Tay Green chicken. Very easy and delicious!
- 4-8 Chicken thighs on the bone (depending on how many people you are feeding)
- 2 oranges
- Runny honey
- Soy sauce
- Schwartz chicken seasoning
- Dried marjoram
- Dried dill
- OR Dried mixed herbs
- 1 1/4 pint stock (I use Bouillon vegetable stock or you can use Osem/Telma chicken soup stock if you aren't so scared of preservatives!)
- 1 large onion (white or red - vary it for exciting Shabbat dinners!)
- Potatoes (for roasting - number will depend on size, I generally do 2-3 roasties per person)
- 1 large sweet potato
- 3-4 carrots
- Olive oil
- Salt & pepper
Put the chicken into a shallow perspex roaster or similar (if cooking with 6 or more, split into 2 dishes unless you have a VERY big dish and oven!). Squeeze the juice of the oranges over the chicken, sprinkle the seasoning and herbs and then drizzle honey and soy sauce over the top.
Peel the vegetables and cut into large pieces. Place them in the dish around the chicken. Salt and pepper as required
Pour the stock into the side of the dish. Do not pour over the top as this will wash the seasonings off the chicken.
Drizzle a little olive oil over the top.
Cover with lid/foil and put in the oven at 180 degrees for 1 hour 45 minutes. Then uncover the dish, baste the chicken and return to the oven, uncovered, for 20-30min to brown.
Mmmmmm.... yummy!
More recipies to follow as I make them... please comment if you have tried any of them out or if you have any of your own to offer.
B'tey avon!
