Cooking Method: Marinating
Ottolenghi’s Simple: Chicken Marbella
In the early '80s, Chicken Marbella, became a staple of New York dinner parties, especially for Passover Seders. It is so easy and incredibly delicious. The quintessential recipe came from The Silver Palate Cookbook, which was one of the most popular books in the '80s. This version of Chicken Marbella is from Yotam Ottolenghi's new cookbook Simple. Instead of prunes he uses dates, molasses instead of brown sugar and replaces the parsley with fresh oregano.
By - Prep: 20 mins
- Cook: 55 mins
- Yields: 4 - 6 Servings
Japanese Deviled Eggs
I created these Japanese Deviled Eggs yesterday for a dinner party we went to. The eggs are marinated in soy sauce, mirin, garlic, and ginger. I love experimenting with new versions of a classic dish.
- Prep: 25 mins
- Yields: Makes 12 eggs
Za’atar Roast Chicken with Green Tahini Sauce
This Za'atar Roast Chicken is marinated overnight in lots of spices, onions and lemon. It makes the chicken super juicy and moist on the inside. It’s then topped off with Za’atar right before roasting. Za’atar is a Middle Eastern herb blend typically made from dried thyme, marjoram, oregano, sumac, toasted sesame seeds and salt. Variations of this herb and spice blend go back to medieval times and it's common in all the countries of the Middle East. Serve with Green Tahini Sauce.
- Prep: 15 mins
- Cook: 40 mins
- Yields: 6 Servings
Grilled Fairy Tale Eggplant with Rosemary
Fairy Tale eggplant offers a delicious, delicate flavor and delightfully creamy bite. They are smaller than regular eggplant at mere two to four inches, this variety is less seedy and less bitter, too. It gets tender quickly when cooked. This Grilled Fairy Tale Eggplant with Rosemary is quick to grill or roast in the oven.
- Prep: 10 mins
- Cook: 10 mins
- Yields: 6 Servings
Pesto Chicken Avocado Salad
This Pesto Chicken Avocado Salad uses pesto dressing 2 ways, to marinate the chicken and dress the salad. You can make your own pesto or buy store bought.
- Prep: 15 mins
- Cook: 20 mins
- Yields: 6 Servings
Lemony Honey Mustard Marinade for Grilled Chicken
This Lemony Honey Mustard Marinade for Grilled Chicken is my new favorite marinade. I will be making this all summer. It's super simple and makes the chicken moist and tender and packed with flavor. The chicken can be cooked on the grill or on a stove-top grill pan if the weather doesn’t cooperate.
- Prep: 10 mins
- Yields: 6 - 8 Servings
St. Augustine Marinade for Tri Tip
I went to my favorite butcher to buy some meat and they had a bunch of tri tips already marinaded in bags. There were 5 different options so I asked for the most popular, which is called St. Augustine Marinade for Tri Tip. It was delicious. The marinade is white wine, orange marmalade, and Worcestershire sauce. Here is my version.
- Prep: 10 mins
- Cook: 15 mins
- Yields: 6 Servings
Strawberry, Basil, and Balsamic “Slablova”
My daughter Zoe made this beautiful Strawberry, Basil, and Balsamic “Slablova”, which is inspired by a pavlova-for-a-crowd recipe on Food52. This is a Kosher for Passover version. The meringue slowly bakes to achieve a crackly crust and an irresistibly soft, melt-in-your-mouth interior texture somewhere between a marshmallow and angel food cake. For a non-Passover occasion, cornstarch or arrowroot starch are good substitutes for the tapioca starch.
- Prep: 20 mins
- Cook: 5 hrs 30 mins
- Yields: 15 Servings
Grilled Salmon with Maple Butter Glaze
This Grilled Salmon with Maple Butter Glaze is the best salmon we've ever done on a grill. I bought my husband a Big Green Egg for his birthday (or was it for mine?). All I can say is WOW! Everything we've made on it has been amazing. The marinade is amazing and this recipe would work on a regular grill or in the oven.
- Prep: 3 hrs
- Cook: 15 mins
- Yields: 4 Servings
Roast Chicken with Sumac, Za’atar, and Lemon
I seem to be cooking my way through all my Yotam Ottolenghi cookbooks. This Roast Chicken with Sumac, Za'atar, and Lemon is so easy, done on a sheet pan in the oven. Ottolenghi uses a combination of the exotic flavors of sumac and za'atar with lemon which is inspired by a Palestinian dish called m'sakhan. Za' atar is a Middle Eastern blend of dried thyme, toasted sesame seeds, salt, and herbs.
- Prep: 15 mins
- Cook: 30 mins
- Yields: 4 Servings
