Master Class: Strut your stuff

The first in a new series of secrets from gourmet chefs. Today a celebrated chef offers chicken recipes that will upgrade your Friday night dinner.

January 31, 2011 09:58
Tagine with honey

Tagine with honey 311. (photo credit: Danya Weiner)


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Chicken is eaten in most Israeli homes almost every day and every cook has a favorite recipe. But there are occasions for something different. So why not try a new and exciting recipe for your next chicken dinner?


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A tray of chicken thighs (3 pieces)

For the marinade:
✔ 3 Tbsp. pomegranate concentrate
✔ 3 Tbsp. honey
✔ 2 garlic cloves, minced
✔ 2 Tbsp. fresh ginger, chopped
✔ 3 tbsp, dark soy sauce
✔ 1 Tbsp. sesame oil
✔ Juice of 1 lemon
✔ 1 red chili, chopped
✔ 1 Tbsp. coriander seeds

For the salad:
✔ 2 carrots, peeled and sliced very thinly (use peeler)
✔ 4 celery stalks sliced very thinly
✔ 12 radishes sliced
✔ 3 scallions cut lengthwise
✔ 1 purple onion sliced thinly
✔ 1 kohlrabi halved and sliced thinly
✔ 1 parsley root peeled and sliced thinly
✔ 1⁄2 cup pomegranate seeds

For the dressing:
✔ 1⁄4 cup freshly squeezed lemon juice
✔ 1⁄4 cup olive oil
✔ 1 Tbsp. sesame oil
✔ 3 Tbsp. fresh ginger slices
✔ 1 red chili sliced thinly
✔ 2 Tbsp. soy sauce
✔ 1 Tbsp. honey
✔ 1⁄4 cup roasted peanuts
✔ Salt and pepper
✔ 1⁄2 bunch coriander leaves

Mix marinade ingredients, rub well on the chicken and leave covered in the refrigerator for 12 hours.

Heat oven to 190º, place marinated chicken in a cooking bag with the liquids and roast for 75 minutes. Chill and remove meat from the bone. Leave in the refrigerator until ready to serve. This can be done a day in advance.

To serve:
Grill the chicken for 10 minutes until browned. Meanwhile mix all the vegetables in a large bowl with the dressing and adjust seasoning. Add grilled chicken pieces and serve immediately.


2 trays of thighs, halved

✔ 3 purple onions, quartered
✔ 4 cloves garlic, smashed
✔ 3 cinnamon sticks
✔ 1 tsp. cumin
✔ 3 stars of anise
✔ 1 lemon, sliced
✔ 1⁄4 cup olive oil
✔ 1⁄4 cup water
✔ Salt & pepper

For the quince:
✔ 3 quince (or apples), peeled and quartered
✔ Juice of 1 lemon
✔ 1 cup sugar
✔ 2 cups water
✔ 4 seeds cardamom

For the couscous:
✔ Instant couscous

For garnish:
✔ Parsley
✔ Ground cinnamon

Mix marinade ingredients, place chicken and make sure it is covered on all sides. Cover and leave overnight in the refrigerator.

Prepare couscous according to directions.

Prepare quince: boil water, add seasoning, sugar and quince and cook over low heat about an hour.

Heat oil in a heavy saucepan, brown chicken and place in a tagine or other ceramic dish. Add marinade liquids and cooked quince, cover and cook in a 180º oven for 90 minutes. To serve place chicken over couscous, pour sauce and garnish with parsley and cinnamon.


1 tray of small whole hens (2)

✔ 2 heads garlic, peeled and chopped coarsely
✔ 2 lemons, chopped with skins
✔ 10 sage leaves, chopped
✔ 2 Tbsp. coriander seeds
✔ 1⁄4 cup olive oil
✔ Salt & pepper

For the stuffing:
✔ 3⁄4 coarse bulgur, soaked in hot water about an hour and drained
✔ 3 purple onions, chopped
✔ 2 cloves garlic, minced
✔ 1 cup pomegranate seeds
✔ 2 bunches arugula, chopped
✔ 2 bunches watercress
✔ 1⁄4 cup pine nuts
✔ 1⁄4 cup olive oil
✔ 1⁄4 cup lemon juice
✔ 1 Tbsp. silan (date honey)
✔ Salt & pepper

Mix marinade and soak chicken overnight.

Prepare stuffing: fry onions in oil until golden. Add all ingredients, remove from heat, season and stuff the chicken. Close opening with toothpicks and place in a cooking bag with all the marinade ingredients and extra 1⁄4 cup water. Place in baking dish and bake at 180º for 90 minutes. Turn oven to 200º and cook another 10 minutes. Remove very carefully from cooking bag and serve.


✔ 1 whole chicken
✔ 2 kg. kosher salt
✔ 1 sprig rosemary, chopped
✔ 2 heads garlic, halved
✔ 1 lemon
✔ 1⁄4 cup olive oil
✔ Black pepper, coarsely crushed

✔ 1 head of celery, peeled and cubed
✔ 3 parsley roots, washed and peeled
✔ 2 purple onions
✔ 1⁄2 kg Jerusalem artichoke, peeled
✔ 1 sweet potato, sliced
✔ 1 leek, sliced
✔ 1 head of garlic separated into cloves
✔ 1 bunch thyme
✔ 1 Tbsp. cumin
✔ 1⁄2 cup olive oil
✔ 1⁄2 cup silan (date honey)
✔ Salt & pepper

For serving:
✔ 1⁄2 natural tehina
✔ Celery leaves

Heat oven to 200º. Mix salt and rosemary and sprinkle evenly on a baking sheet. Rub chicken thoroughly with lemon, olive oil and pepper and stuff with halved garlic heads. Place a rack over a baking pan and place chicken back side down on the rack. Roast for 30 minutes, turn to one side, roast for 15 minutes, turn to other side and continue roasting another 15 minutes. Test for readiness by poking the hip joint. If the liquid that oozes out is clear, the meat is done. If not, continue roasting 10 more minutes. Remove from Let chicken rest for 10 minutes.

To prepare vegetables:
Place all the cut root vegetables in a cooking bag with all seasonings and herbs. Bake in the same oven that the chicken is baking, for about 1 hour.

To serve:
Place baked vegetables in a serving dish, drizzle tehina and oil, garnish with celery leaves. Serve chicken on a platter.

Recipes and photos courtesy of Tevaoff.

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