Type: Meat
Chicken with caramelized onion & cardamom rice
Although rice has never been grown locally, it has become a staple Palestinian grain and definitely the basic ingredient in all ceremonial…
Poached chicken with sweet spiced freekeh
One of the most practical and fun ways of preparing meat and starch at the same time forms the basis of many…
Roasted chicken with jerusalem artichoke & lemon
Jerusalem artichokes are well loved in the city but have actually got nothing to do with it; not officially anyway. The name…
Roasted chicken with clementines & arak
All the intense flavours lavished on the poor chicken — arak, mustard, fennel, clementines with their skins, brown sugar — somehow manage…
Braised quail with apricots, currants & tamarind
Tamarhindi, the Arab name for tamarind, literally translates to ‘Indian date’. It arrived in the Levant somewhere around the 7th century, having…
Jerusalem mixed grill
Aside from the kugel (see page 206), few dishes have gained the addition of ‘Jerusalem’ to their name. Despite the misleading name,…
Spring roast chicken with preserved lemon
I’m not the first to combine lemon, garlic and chicken – and I won’t be the last – but sometimes it’s good…
Chicken Marbella
This is a dish I regularly cook for friends. All the work is done in advance – you can marinate it for…
Chicken with miso, ginger and lime
This dish is lovely either warm from the oven – served with sticky or basmati rice – or at room temperature. If…