SHARE
herb & fereek chicken

Running short on ideas for memorable Ramadan meals? This tasty chicken recipe by Crave will easily become a popular choice with friends and family.

Chicken Marinade
Ingredients:
  • ⅓cup vegetable oil
  • 2 tbsps vinegar
  • 2 tbsps Dijon mustard
  • 3 tbsps Worcestershire sauce
  • 1 tbsp lemon juice
  • 1 tbsp soy sauce
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tbsp brown sugar
Preparation:
  1. Combine all marinade ingredients in a small bowl or a freezer bag.
  2. Add chicken and marinate for at least 1 hour or up to 6 hours.
  3. Grill, bake or broil as desired.
Fereek

Fereek is a grain made by roasting green durum wheat then rubbing to create its flavor. Loaded with protein and fiber, this ancient grain is simple to cook and is a great substitute for rice in dishes.

Ingredients:
  • 2 cups cracked fereek
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion diced
  • ¼ tsp black pepper
  • Raisins and nuts for garnish
  • 3 cups water or chicken stock
Preparation:
  1. Pick over the fereek to remove any debris, and rinse in cold water until water looks clear. Soak the fereek in cold water for 30 minutes, then drain and set aside.
  2. Heat olive oil in a large skillet or Dutch oven over medium heat. Add the onions and cook until golden brown, about 5 to 10 minutes. Add the fereek and season with salt and pepper. Add the water/stock, turn heat to high and bring to a boil.
  3. Cover and turn heat to low. Cook until the fereek is tender, about 20 to 25 minutes, stirring a couple of times.
  4. Serve with roasted baby potatoes and sautéed pumpkin.

Pine Nut Gravy Sauce

Ingredients:
  • 1 chicken neck
  • 1 small onion, halved and peeled
  • 6 cups water
  • 2 bay leaves
  • ½ cup pine nuts
  • Up to ¼ cup butter if needed
  • ¾ cup flour
  • Salt and freshly ground black pepper
Preparation:
  1. In a medium saucepan over high heat, add water, chicken neck, onion and bay leaves, and bring to a boil. Reduce heat to a simmer and cook, undisturbed for 1 hour. Take stock off heat and strain. Discard solids and set stock aside.
  2. In a food processor, grind pine nuts to a rough texture, do not puree.
  3. Pour the fat off pan drippings from cooking the chicken into a bowl and set aside. Set a roasting pan on two burners; turn them to medium-low. Add 1/2 cup reserved fat (if you don’t have enough, add butter to make 1/2 cup). Whisk in flour. Cook, whisking, until flour is deeply browned and has a nutty aroma, about 3 minutes.
  4. Still whisking, pour in reserved pan juices and reserved stock. Use a wooden spoon to scrape up any browned bits from bottom of pan, then stir in the ground pine nuts and whisk until smooth. Raise heat to high and bring to a boil.
  5. Boil until gravy is thick enough to coat the back of a metal spoon, 3 to 4 minutes. Season to taste with salt and pepper. Pour into a gravy boat through a fine-mesh strainer, if you like, and serve immediately.

 

SHARE