Saturday, April 12, 2008

Middle Eastern Chicken, Tabbouleh, and Hummus

Middle Eastern Chicken
1 c plain yogurt
1 t each coriander, cumin, oregano
2 cloves garlic minced
1 t lemon juice
1 pack chicken tenders 1 - 1 /2 lbs... you could use boneless, skinless breasts too

Mix all the stuff in a ziplock bag or airtight storage continer and coat the chicken thoroughly. Marinate for at least a few hours or overnight. Grill or pan cook chicken till done.

Tabbouleh
4 bunches parsley, chopped fine either by hand or in a food processor
1 c bulgar wheat
1 cucumber peeled, seeded, and diced
1/4 c lemon juice
1/3 c olive oil
tomato diced, optional

Pour 2 c boiling water over uncooked bulgar wheat in a heatproof mixing bowl. Cover and let sit at room temperature for an hour till wheat puffs. Mix in the rest. Add extra lemon/olive oil to taste, salt and pepper. Keeps well in an airtight container in the refrigerator.

Hummus Among Us
2 14-1/2 oz cans chick peas
4 cloves garlic, minced
4 T lemon juice
3 T tahini (sesame paste)
1 ½ t salt
2 T olive oil or more to your liking - I personally like a lot more!
optional - dill or paprika
pita chips for dipping!


Mix it all up in a food processor and add more olive oil as it spins to get the consistency you want. Great on a plate with a drizzle of olive oil and either dill or paprika. YUMMY mixed with the tabbouleh or on pita chips.



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