After a stroll through the suk, a new recipe for pepper-smothered chicken is born.
I was wandering through Jerusalem's open-air market (aka, the shuk) the other day, and these beautiful, brightly-colored peppers caught my eye. I knew I had to have some, even though I didn't know yet what I wanted to make with them.
Stumped over what to cook for dinner? Here's your succulent solution.
This recipe is tried and true. It's one of those recipes when you're not sure what to make...make this! If you don't own a vertical chicken roaster, use a soda can instead, though I highly recommend investing in one. A perfectly roast chicken, brown and golden, flavored with fresh lemons and garlic. You can't ask for more than that!
For summertime Shabbat lunches, a chilled chicken salad is just the thing.
I don’t have air conditioning. I live in Jerusalem, where it gets a little warm in the summer. And while I continue to cook and bake regardless of the searing heat, there’s one thing I really don’t want to do, and that’s leave on a hot plate over Shabbat, to heat food, and, consequently, my entire apartment. So I’m always on the lookout for main course dishes I can serve chilled. Enter this chicken salad! Chunks of juicy chicken, tossed with fresh vegetables and a tasty dressing, and with no mayonnaise in sight!