Baharat Chicken - Cook at home using the spices from our new box
Something exciting from our new box : Mixed Spices For Koobah – Baharat
“Baharat” is simply the Arabic word for “spice,” but cooks in every Middle Eastern household know it as a basic seasoning blend. Baharat seasoning is thought to have originated in North Africa; however it is most widely used in Saudi Arabia and Turkey. This aromatic mixture – different regions favor different blends – is used in a variety of traditional meat, chicken, fish, and rice dishes. It makes an excellent dry rub for grilled or roast lamb, salmon, and chicken. It’s also delicious when sprinkled into burgers, mixed with hummus, or tossed onto vegetables (particularly corn on the cob and eggplant) before roasting. Koobah is Pereg’s earthy variation on the ubiquitous kitchen staple. It starts with baharat and adds warm layers of cinnamon, allspice, rose, nutmeg, and coriander for a complex finish. The taste is hard to describe; it’s warm and spicy, slightly floral, and definitely something you’ll be making again and again!
See what you can make at home using Baharat Spice from our new box! 🎁 EASY
1️⃣6 large chicken thighs, boneless and skinless 🍗 🍗 🍗 🍗 🍗 🍗
2️⃣3 garlic cloves, crushed
3️⃣1 heaped tbsp baharat
4️⃣Juice ½ lemon 🍋
5️⃣Pitta bread, to serve
6️⃣Coriander, to serve
7️⃣Plain yoghurt, to serve
1️⃣Cut each thigh into strips and place in a bowl. Sprinkle with the garlic and the baharat. Mix well and leave to marinate in the fridge for at least one hour (up to six).
2️⃣Using two metal skewers about 5cm (2in) apart, thread a quarter of the meat onto the skewers. Repeat, making 4 pairs of skewers in total. Make sure that the chicken is packed quite tightly.
3️⃣Heat the oven to 220°C (gas mark 9). Sear the skewers in a hot frying pan, then transfer to the oven. Roast until golden and cooked (about 15 mins).
4️⃣Rest for 5 mins and squeeze over lemon juice. Serve in pitta pockets with coriander and yoghurt, and salad. 🥗