Easy Za’atar Chicken with Chickpeas

Middle eastern dish, popular in Lebanon 🇱🇧 and Syria. It’s usually cooked with lamb meat but I didn’t have any in the fridge so I cooked it with chicken 🐓 #chicken #yogurt #lebanese #middleeastern

A Lebanese breakfast nachos made with chickpeas, yogurt sauce and baked pita

Quick, easy and nutritious. Keto and paleo friendly.

A lot of Greek inspired flavors in this dish and sooooo tasty too. Lime can be substituted for the lemon in a pinch. In fact, it is what I used for tonight's dinner. Super yummy.

My husband said that Japanese people would love this mild chicken curry, so I made my own version adding chickpeas.You can shorten the cooking time either by boiling chickpeas beforehand or using a pressure cooker.It tastes even better if you allow the curry to rest overnight. Recipe by Dauri

When you are pressed for time and can not wait a couple of hours for the meat to marinate, try this no breading, tender and juicy easy dry rub chicken thigh with crispy skin. You will love it!

I wanted to make an easy main dish for Christmas dinner that would make everyone happy!This recipe will still taste great if you replace the salt with Krazy Salt. I also recommend adding potato to the roast vegetables.Please adjust the cooking time according to your oven.You can find a boneless chicken version of this recipe here - Recipe by Kyokotan

I had some massaman curry paste but no potatoes or peanuts, so I used chickpeas instead.

While this isn't the quickest chicken recipe ever, it is super easy, family-friendly, and rustically elegant enough to serve to guests.By roasting the chicken atop fresh tomatoes, you get a lot of moist, juicy flavor through the underside of the chicken, but then keep the skin safely away from moisture so you still get an irresistibly crispy brown chicken skin made all the more delicious by the layer of frico you get from adding some grated dry cheese atop the chicken in the last few minutes of roasting.And then all those delicious juices and fat from the chicken along with some of its velvety collagen drip into the fresh tomato sauce, giving it a wonderfully rich and developed flavor while still retaining the light and summery flavor of fresh tomatoes.Key to the success of this dish is a cooking vessel with enough surface area to be able to spread the chicken out in a single layer without having the pieces touch. I used a 12-inch oven safe stainless saute pan to make mine. If you have an equally large cast iron skillet or a medium sized roasting pan, they'll work just fine.

A sweet touch of caramelized scallions adds so much flavor to the Middle Eastern dip.

With the temperature plunging outside, I figured it was a good night to make something warming and just slightly exotic for dinner. At least now we can imagine we're someplace sunny.

My father asked me to come up with a recipe for this tasty chicken. Named in and served at a particular restaurant, he wanted to enjoy this at home. This is my second attempt that was as close he said to what he remembers. It put a smile on his face and we cleaned the plates on both attempts but this time was even better! For you dad!!

Middle Eastern cooking has been enjoyed by my family for so very long. Here is one of my personal favorites.

Without question, chicken chasseur is my favourite French dish. The combination of succulent chicken, meaty mushrooms and rich sauce never fails to satisfy. My version swaps out the wine for brandy. It's a little unusual, but I think it adds an extra dimension to the finished dish.

This week for the Weekend Challenge and legumes, I celebrate Legume Day with this amazing oven-baked rice! I love it because it has lots of meat and chickpeas 😋 This makes it an exquisite dish! Here it is for legume lovers... this one's for you!

I got some bone-in chicken thighs, so I decided to make this.By wiping the chicken with paper towels, you can eliminate the gamey odor! If you are using boneless chicken, you can skip the part where cuts are made in the skin.If you prefer Japanese flavors, try my Teriyaki chicken recipe. For Asian flavored chicken, see. Recipe by Kyokotan

Kids usually don’t like too many greens in their tzatziki, but they do love a good, flavorful tzatziki! I also heard that dill can make it watery, so I avoid using it in tzatziki. That’s how I developed my own recipe, which is always a hit with both kids and adults. One of my secrets: white pepper! I also learned the secret to squeezing the cucumber from a Danish cook in Denmark, and I’m sharing it with you! I use very little oil, or sometimes none at all. It turns out wonderfully creamy! It’s perfect as a dip for grilled meats and souvlaki. I hope you enjoy it.

I wanted to eat less meat in my diet. And wanted to find a new why to use chickpeas.

This is more of a tip than a recipe. I hope you find it useful. I always try different methods and/or tricks to get a crispy skin in the oven. This was by far the best and healthiest!

I've tried my share of sheet pan dinners and some are good and some not so good. It's often difficult to get all of the ingredients to cook appropriately when they are all on the sheet pan. I made one today that was very simple to make, and very delicious!

It's amazing what a little dollop of mustard can do. There's an old saying that mustard's original use in the Middle Ages was to disguise the taste of rotting meat. I don't really believe that, but if that was the case then this powerful little condiment has come a long way. In this dish, a little Dijon elevates a basic cream sauce to something pretty spectacular. So much bang for so little effort. Gotta love it.

My favourite Indian dish, tandoori chicken. Have tried to get close to the one from the restaurante, but in simple way as a house cooking. #eikoskitchen

I took this idea from epicurious. This recipe will make restaurant quality food in your own home in a single skillet (with a few side dishes to help hold stuff). Use a well seaoned cast iron or non stick skillet with the chicken and be patient with thighs browning. Starting them in a cold pan allows their fat to render slowly and crisps the skin. Harissa is made into a schmaltz with the hot chicken fat and drizzled over the chicken. Leeks provide an oniony flavor without being overpowering or sweet. The recipe makes 4 thighs which "serves" 4 people, but realistically it's so good that I eat 2 and so it feeds 2-3 people. Unfortunately this recipe doesn't scale well due to the cold skillet chicken so it's not a good dish for a crowd.

This dish is basically my version of 40 clove chicken, adapted to be made entirely by stovetop rather than in the oven. It uses a technique I read about a while ago (the name of which escapes me), which said to start frying the chicken in a cold pan, without any oil. Presumably, it allows the chicken fat to render more slowly, resulting in more golden skin and more succulent meat. I've had mixed success with this method, so I've taken to using a nonstick pan just to be sure the skin doesn't stick and rip. If you try it, you might want to do the same.

Great slightly lemony dish, fragrant with the smell and taste of Meyer lemons and fresh cranberries. I thought it will be quite tart, but it is quite balanced actually.Resist the urge to add sugar - you don't need it!

A refreshing chickpea yogurt salad with aromatic spices. It's also recommended as a side dish for curry.The origin of this recipeThis is one of the side dishes that my teacher always added during Indian cooking classes. The quantities are my own, but I managed to recreate it well. It's a staple side dish for Indian curry in our home.

My Honey Soy Chicken is one of the easiest and delicious chicken thighs recipes you will ever make!  Tender chicken thighs baked in yummy honey sauce, that'll steal the show and you'll be having finger licking chicken thighs for dinner!

The Lebanese moussaka: a traditional side dish made of eggplants and chickpeas in a cooked tomato sauce.

Whenever I go to an Italian Restaurant, I like to order Chicken Vasuvio but never made it at home. When I saw this recipe on "The Kitchen" I thought I would give it try. The chef, Jeff Mauro, is from my hometown, Elmwood Park. It's a very italian town, so I knew it'd be a good recipe to try. Thanks Jeff!