Delicious Sephardic Chicken Recipes To Warm Your Heart
Sephardic chicken is a delectable dish with roots stemming from Sephardic Jewish cuisine. It is a traditional meal served during Passover, but can be enjoyed all year round. Sephardic chicken is characterized by its flavorful and comforting spices, such as cumin, paprika, and garlic, giving it a unique and lively flavor.
When cooked in an oven or skillet, sephardic chicken is a great way to make a hearty meal for yourself and guests. Here are two of our favorite recipes for Sephardic chicken that are sure to delight your taste buds!
Sephardic Chicken with Chickpeas
Ingredients:
- 2 tablespoons of olive oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 teaspoons of cumin
- 1 teaspoon of paprika
- 1/2 teaspoon of red chili flakes
- 2 teaspoons of salt
- 4 boneless, skinless chicken thighs
- 1 can (14.5 oz) of chickpeas, drained
- 1/2 cup of chicken broth
- 2 tablespoons of fresh parsley, chopped
Instructions:
- Preheat the oven to 375 degrees
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and sauté for 2 minutes.
- Add the cumin, paprika, red chili flakes and salt. Stir to combine.
- Add the chicken thighs to the skillet and cook for 5 minutes, until golden brown. Flip and cook for another 5 minutes.
- Add the chickpeas and chicken broth and bring to a simmer.
- Transfer the skillet to the preheated oven and bake for 15 minutes, or until the chicken is cooked through.
- Garnish with fresh parsley and serve warm.
Sephardic Chicken with Eggplant
Ingredients:
- 2 tablespoons of olive oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 teaspoons of cumin
- 1 teaspoon of paprika
- 1/2 teaspoon of red chili flakes
- 2 teaspoons of salt
- 4 boneless, skinless chicken thighs
- 1 large eggplant, cut into 1-inch cubes
- 1/2 cup of chicken broth
- 2 tablespoons of fresh parsley, chopped
Instructions:
- Preheat the oven to 375 degrees
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and sauté for 2 minutes.
- Add the cumin, paprika, red chili flakes and salt. Stir to combine.
- Add the chicken thighs to the skillet and cook for 5 minutes, until golden brown. Flip and cook for another 5 minutes.
- Add the eggplant cubes and chicken broth and bring to a simmer.
- Transfer the skillet to the preheated oven and bake for 20 minutes, or until the chicken is cooked through.
- Garnish with fresh parsley and serve warm.
These Sephardic chicken recipes are sure to tantalize your tastebuds and leave you wanting more. The flavorful spices and hearty ingredients make for a perfect meal for any family meal or gathering. We hope you enjoy these recipes as much as we do!
