Quick and Easy Chicken with Pearl Onions and Baharat

Ok, I know I've been really bad about posting to my blog but I am going to try to do better this year.

So many people have asked me for the recipe for the Roasted Chicken dish I posted on FB that I figured it was much easier to make a blog post for all to see. 

So here is the recipe: 

Oven Roasted Chicken with Lemon, Pearl Onions and Baharat on a bed of sautéed baby spinach with Aleppo pepper.

serves 4

For the chicken:

8 organic free range bone-in chicken thighs or a combination of thighs and bone-in breasts

1 lemon

1-1 cloves of garlic, peeled and chopped

2T Global Palate Baharat spice blend

1t kosher salt

2 bags for frozen pearl onions, defrosted 

3T EV olive oil

Preheat the oven to 400 F. /200 C. 

Place the thawed onions into a large shallow baking dish the add the chicken pieces. 

Sprinkle with the juice of one lemon, the Global Palate Baharat, the chopped garlic, salt and olive oil and toss everything with your hands to coat all well.

Put the chicken pieces back on top of the pearl onions and place the baking dish into the preheated oven and back for approximately 45 min. or until the juices run clear or the internal temperature of the chicken reaches 165 degrees F. 

Remove from the oven and let rest for 10 min in a warm place.

For the Spinach.

2 large packages of prewashed baby spinach

2 cloves of garlic, peeled and chopped

1t Global Palate Aleppo Pepper

1t kosher salt

2T EV olive oil

juice of half a lemon

In a large skillet, heat the olive oil until just smoking then add the garlic and stir fry for about a minute until slightly golden but not burnt. Add the Aleppo pepper and cook another 10 sec. or so then add the spinach and salt; Sauté, stirring until the spinach wilts which will take just a few minutes depending on the size of the pan. When the spinach is done sprinkle with the lemon juice, taste and adjust the seasoning if needed. 

To plate: 

Place a small mound of spinach on each plate then top with 2 pieces of chicken and some of the onions with the pan juices. Sprinkle a dash of fleur de sel or Global Palate Murray River Apricot Salt  and serve. 

Total time 1hr. Prep time 5 min. 

Easy Breezy!. Enjoy!!

Rose harissa

I've been getting some requests for a dried version of Rose Harissa, the famous or should I say infamous VERY hot Moroccan condiment. I'm currently working on perfecting a dried blend that you can just add to some fresh garlic and olive oil in the food processor and make this wonderful fragrant paste to use in your kitchen. I think I almost have it and will be putting it on line in a few weeks. Check back soon. If you have any questions regarding its use just let me know.
thanks and Happy Holidays to all.
Mark

Urfa Biber recipe

I was fortunate enough to attend the James Beard Foundation's "Chefs and Champagne "benefit at the Wölffer Winery in Sagaponack a few weeks ago and had an outrageous dish prepared by Chef Craig Koketsu of Quality Meats and Park Avenue Summer in NYC http://www.parkavenyc.com/.
He created a simple dish using shrimp with urfa biber peppers topped with a crunchy. light and refreshing juliennne of vegetables.
I will try to recreate this dish below with my own touches, of course:

Urfa Biber Shrimp with Crispy Julienne Vegetable Salad

adapted from Craig Koketsu of Park Ave. Summer

For the Shrimp
1lb large raw shrimp, peeled and deveined, tails left on
juice of 1/2 a lemon
large pinch of Global Palate Murray River apricot flake salt
1 small clove of garlic , minced
1T Global Palate Urfa Biber Turkish pepper flakes or to taste
2T olive oil

For the Salad
1 Japanese cucumber or 1/2 of a hothouse cuke, peeled, seeded and cut into very thin julienne
1C green papaya ,cut into very thin julienne or 1/2 of a Jicama peeled and julienned
1 large carrot, trimmed , peeled and cut into very thin julienne
1/2 sweet red bell pepper, cut into a very thin julienne
1t of Murray River apricot flake salt
1/2t ground white pepper
1/4C rice vinegar
1t sugar

Mix all of the ingredients for the shrimp except for 1T of the olive oil and let marinate for 1/2hr.
Pre-heat a large heavy skillet or wok and add the remaining olive oil adding a bit more if not enough.
Drain the shrimp and add to the hot pan, sautéeing quickly and stirring frequently to cook evenly.
Cook the shrimp until just pink and firm to the touch.
Remove from the pan and let cool. This may be done up to 1/2 a day ahead of time.

To make the salad, combine the the salt, sugar, white pepper and rice vinegar stirring well to dissolve the sugar. 10 min. before serving, place the julienned vegetables in a large non-reactive bowl and pour the dressing over them. Toss gently but thoroughly to evenly coat all of the pieces. Taste and adjust seasoning if necessary.

To plate, evenly divide the shrimp up onto the center of 4 large salad plates; toss the vegetable salad one more time and gently place a mound of the salad on top of the shrimp. Drizzle any remaining dressing over the portions and serve.
DELICIOUS!
Serves 4 as a first course or 10 as an hors d'oeuvre.

Welcome to the Global Palate Web Blog

Welcome to the Global Palate Spice Kitchen blog. A place where chefs and home cooks can share their recipes, experiences and stories about some of the most interesting spices available from around the world . I will try to share a recipe each week utilizing one of the many spices and spice blends found on my web site http://www.globalpalate.com. If you have any suggestions or inquires about how to use any of the items on my site ; this is the perfect place to air those so that others may learn from your questions and I stongly encourage experimentation . By sharing, we all learn and grow , please feel free to comment.
I look forward to reading your postings.
Mark Sanne