Friday was a big day in our household as it was this Friday that Haaretz published a full page article on Delicious!, the loyal students who have contributed so much to the cooking school's success, and my aliyah story.
(To access the article go to my website at www.deliciouskitchen.weebly.com and click on Haaretz interview.)
I received an overwhelming response to this comprehensive report and much of Friday was spent responding to emails and Facebook comments....with the result that it was suddenly mid-afternoon and I hadn't yet decided what to make for dinner.
Supermarket security agreed to me dashing in for just 'a carton of milk' - they've heard THAT excuse on a Friday at closing time a million times over - and I nipped in and out within minutes after picking up the few, essential ingredients I needed to make an equally speedy dish.
Keep this recipe up your sleeve for those days when time is short which - if my experience of life in Israel is anything to go by - is pretty much always.
HURRY SHABBAT IS COMING EASY MAKE SPICED CHICKEN
3 tablespoons canola oil
800 grams chicken thighs (pargiot)
2 chopped onions
2 teaspoons crushed garlic
1 teaspoon cinnamon
1 teaspoon paprika
1 teaspoon ground ginger
1 teaspoon cumin
1 teaspoon tumeric
2 teaspoons ground coriander
1 small can chopped tomatoes
1/2 cup chicken stock
1 teaspoon salt
1/2 teaspoon sugar
1/3 cup raisins
Grated zest of one lemon
1: Heat half the oil and lightly fry the chicken in batches to seal but don't brown and arrange in a baking dish.
2: Heat the remaining oil and soften onions and garlic then add all the spices and allow to sizzle for a few minutes.
3: Add remaining ingredients apart from the lemon zest and pour over the chicken and then cover and bake at 180 C for 45 minutes.
4: Remove the cover, sprinkle over lemon zest and bake uncovered for a further 30 minutes then serve with couscous.