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Jerusalem Style Crispy Chicken
I’ve always got leftovers from the weekend and then wonder what to do with them. Maybe I’ll make something else with them? I can’t throw food away and I love leftovers because then I can use them to make something completely different.
Do you like Jerusalem Mix? This time I used my leftovers to make a Jerusalem Mix style dish. It was finger licking good! I served it inside pita breads and the kids devoured everything. I love watching them clean their plates. And I love it when I nail a recipe.
Everyone loved this so much that I made it again, but without using leftovers this time.
Ingredients:
4 pieces of chicken thighs, bone in
2 onions
3 cloves of garlic
1/2 cup water
1 tsp paprika
1/3 tsp cumin
1/3 tsp turmeric
1 Tbsp chicken bouillon
Ground black pepper
Salt (if needed, to taste)
Preparation:
1. Bring a pot of water to a boil and add a Tbsp of chicken bouillon and the chicken pieces. Cook for around an hour and drain.
2. Cut the onion in half and slice thinly. Add 3 Tbsp of oil to a hot pan and sauté the onion until golden. Chop the garlic and add to the pan.
3. Chop the chicken into small pieces, sauté for around a minute and add spices. Mix well and add the water. Cook for around 5 minutes while stirring. The liquid should evaporate almost completely. Taste and adjust seasoning.
4. You can serve this as is, or in pita bread, which is fantastic.
Served with mashed potatoes, sundried tomatoes, fish patties, vegetable salad, and tahini.
Good to know…
You can make this the day before and just before serving warm the meat and fill the pita breads.
