Musakhan Pockets

 Ingredients…

2 tb. Olive  oil
2 tb. Butter
4 scallions, finely minced
1 ½  pounds boneless skinless chicken breasts
   Cut  into 1 in. pieces
1 tsp. sumac
½ tsp. ground cardamom
¼ tsp. allspice
1 tsp. cinnamon
1/2 tsp salt
¼ tsp. ground pepper
4 whole pockets breads cut in half to form 8 pockets
Greek yogurt

Directions…

Preheat oven to 350 degrees. In a large heavy skillet, heat the  oil and butter over  med. heat.
Add the scallions and cook until soft but not  browned.  Add the pieces of chicken and sprinkle with
The spices, salt and pepper.  Cook, stirring often for about for about 15 min. until the chicken
Is tender but juicy.  Taste and adjust seasonings as desired.  Fill each pita halfway with  the chicken
Mixture, wrap each with foil  and heat in the oven for  10 min.  unwrap and top with a dollop of Greek yogurt and sprinkle with sumac. Serve while hot.

Lemon marinated chicken

1 - lemon zested and juiced
2 - teaspoons Greek Oregano
3  - cloves garlic minced
2  - tablespoons olive oil
¼  - tablespoon kosher salt
¼ - teaspoon  fresh ground black pepper
4 -  boneless, skinless chicken  breast

Directions

Preheat oven to 400 degrees

In a 9x 13 baking dish arrange the  chicken. Grate the peel from the lemon over the chicken, cut the lemon  in half and squeeze the  juice  from half of the lemon  over the chicken, then add the Greek Oregano,  oil, garlic, salt and pepper.  Cover the dish and bake for 20 min.  then turn  and baste.
   Reduce heat to 375 degrees and bake uncovered for 30 more min. basting every 10 min.  Serve chicken with pan juice.  This  chicken is so flavorful and moist and  is excellent with pasta.

Chicken Curry

slow cooker  recipe

Ingredients

3 tbs. flour
3 tbs. curry powder
1 1/2 tsp. ground cumin
1 tsp. salt
6 boneless skinless chicken thighs cut into chunks
3 peeled potatoes cut into chunks
4 carrots bias sliced
1 golden delicious apple peeled and  chopped
1 med. yellow onion chopped
2 cloves minced garlic
1 serrano pepper seeded and finely chopped
1 tsp. chicken bouillon
½ cup water
1 13 ½ ounce can of coconut milk
½ cup golden raisins

Directions
In a large ziplock bag combine flour, curry powder, cumin and salt. Add chicken, seal and shake.

In a 3 1/2 or 4 quart slow cooker combine potatoes, carrots, apple, garlic, Serrano  pepper and chicken  bouillon. Top with chicken. Pour water over the chicken  mixture.

Cook  on high heat setting for 3-4 hours.

Stir the  coconut milk into the chicken mixture and add the raisins. Cover and cook for 30 more minutes.

Serve over Basmati rice.

Sumac Marinated Chicken Thighs

Marinade

½ cup  Olive Oil
2 tbls. Sumac
Salt  and black pepper

Place 6 boneless skinless chicken thighs in a gallon size ziplock bag and add marinade and put refrigerator over night.


Preheat oven to 400 degrees and place chicken on a baking sheet and bake for 30 minutes or until done.


* Sumac - Sumac is considered essential for cooking in much of the Middle East; Sumac has a very nice, fruity-tart flavor which is not quite as overpowering as lemon. Flakes from the berry are a lovely, deep red color which makes a very attractive garnish.
Sumac can be purchased from the
Spice house  http://www.thespicehouse.com/spices/powdered-sumac

Chicken Pepperonata

Ingredients

8  boneless skinless Chicken thighs

2 Tbs.  flour

Olive oil

1 small Onion sliced thinly

1 Tsp. minced Garlic

1 each large Red, Yellow and Orange Bell Peppers, seeded and  thinly sliced.

1-14 ounce can of chopped Tomatoes  ( do not drain the Tomatoes)

1 Tbs. chopped  Greek Oregano

½ cup  of water

Salt and Pepper

Basmati Rice cooked

How to make

Toss the  chicken in the flour

Heat the oil in a pan and  fry the chicken quickly until lightly browned and remove  from the pan.

Add the onion  and peppers to the pan  used for the chicken and gently  saute until soft.

Add  garlic, tomatoes and oregano and water and bring to a boil stirring

Arrange the chicken on top of the vegetables . Season well with salt and pepper, then cover the pan tightly. Simmer for 25 minutes or until chicken is completely cooked through and tender.  Serve over cooked  Basmati Rice.