Israeli Roasted Garlic Chicken

Name: Israeli Garlic Roasted Chicken
Prep time: 15 min
Cook time: 1 h
Yield: 4 people
Cuisine: Israeli
Ingredients: Two heads of garlic (un-peeled); 1/4 cup chopped cilantro; 1/4 cup chopped parsley; 3 1/2 tablespoons margarine; 2 tablespoons Juice from two lemons; 1 teaspoon kosher salt; 1/2 teaspoon ground black pepper; 1/2 teaspoon paprika; 1/4 teaspoon cumin; 8 pieces boneless skinless chicken thighs; 1 tablespoon olive oil; Salt and freshly ground black pepper (to taste); 1/2 tablespoon harissa paste

19 December 2015 by Chava 1 Comment

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Roasted Garlic Chicken

Tonight I am inspired by a recipe from the cookbook Modern Israeli Cooking by Danielle Oron (linked below), a Toronto-based chef with an Israeli-Moroccan background. The dish, Roasted Garlic and Apricot Chicken, is simple but bright and zesty (owing to the lemon and parsley) and jam packed with beautiful garlicky flavor. I am leaving out the apricot, which I imagine would be extremely pleasing for those palates which enjoy the mix of sweet with their savory, but–alas–my palate is not such so out went the apricot. Another adaptation was the omission of the Ancho Chili Harissa which I simply did not have on hand. My resulting recipe is less sweet (and also less sticky), less spicy, but is amazingly fresh & bright, and will certainly make it into our regular rotation.

Israeli Garlic Roasted Chicken

Course

Main Dish

Cuisine

Israeli

Prep Time

15 minutes

Cook Time

1 1/2 hours

Servings

people

Ingredients

Two heads of garlic un-peeled
1/4 cup chopped cilantro
1/4 cup chopped parsley
3 1/2 tablespoons margarine
2 tablespoons Juice from two lemons
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/4 teaspoon cumin
8 pieces boneless skinless chicken thighs
1 tablespoon olive oil
Salt and freshly ground black pepper to taste

Optional

1/2 tablespoon harissa paste

Course

Main Dish

Cuisine

Israeli

Prep Time

15 minutes

Cook Time

1 1/2 hours

Servings

people

Ingredients

Two heads of garlic un-peeled
1/4 cup chopped cilantro
1/4 cup chopped parsley
3 1/2 tablespoons margarine
2 tablespoons Juice from two lemons
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/4 teaspoon cumin
8 pieces boneless skinless chicken thighs
1 tablespoon olive oil
Salt and freshly ground black pepper to taste

Optional

1/2 tablespoon harissa paste

Instructions

Day 1:

Preheat oven to 375°F. Place garlic heads on a baking sheet and roast for at least 40 minutes. (The smell as this is happening is incredible and be prepared for your stomach to rumble if you're even a bit hungry)
After the garlic has begun to change color, test the cloves for softness. When they appear to have softened, remove from the oven and let cool.
Once cooled, slice the heads of the garlic off and squeeze the resulting garlic goo into a food processor. To the food processor, add the cilantro, parsley, butter, lemon juice, salt, pepper, paprika, and cumin seeds. Grind into a thick paste.
In a baking dish, place the chicken pieces and rub your garlic paste all over the pieces, being careful to get the paste into every crevice. Cover and marinate overnight.

Day 2:

Preheat oven to 400°F. Remove the chicken from the fridge and rest on the countertop while the oven preheats (this is to get the chicken closer to room temperature).
Drizzle olive oil over the chicken and cover the dish with foil.
Roast the chicken for 30 minutes. Remove foil and roast for an additional 15 minutes, or at least until the internal temperature reaches 165°F.
After the chicken reaches temperature, turn your broiler on high. Sprinkle paprika on the chicken and allow the chicken to crisp under the broiler until it begins to brown.
Remove and allow the chicken to rest for about 5 minutes before serving. Garnish with fresh chopped parsley.

Enjoy!

Roasted Garlic Chicken with rice

Roasted Garlic Chicken

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Recipe inspired by this recommended cookbook: