Search RFCJ Archives

Select a CATEGORY from the drop down box below then click GO
[an error occurred while processing this directive]

Select the number of days to go back below

Questions or Comments

Red Chicken a la Touran - meat

Posted by : Lita Lotzkar

Touran is a little village in the Upper Galilee famous for 
producing many chefs and restaurateurs.

4 spring chickens (cornish hens), weighing 1 lb. each
3 tbps coarse salt
3 onions, sliced
3 cloves garlic, crushed
1/2 tsp black pepper
1/2 tsp saffron
1/4 tsp ground cardamom
1/4 tsp ground cloves
2 tablespoons sumak
1/2 cup olive oil
4 large pitas

1.  Clean the chickens, rub with salt inside and out, and 
    refrigerate for 1 hour.
2.  Put the onions and garlic into a shallow casserole dish
    just big enough to hold all 4 chckens.
3.  Mix all the spices together.
4.  Take the chickens out of the refrigerator, wash them, 
    pat them dry and rub them with the spice mixture inside 
    and out.
5.  Put them on top of the onions in the casserole dish, breast 
    up. Refrigerate for several hours.
6.  Transfer the contents of the casserole dish to a large, 
    shallow saucepan, add 2 cups of water, bring to a boil, 
    cover and cook until the birds are very tender. The water 
    will evaporate, but if this happens too fast, add a
    little more.
7.  Remove from the heat and add the olive oil. Transfer to 
    the casserole dish and broil/grill for 8 mninutes.
8.  Spread the onions on the 4 pitas, put the chickens on top 
    and broil for another 5 minutes.

Source: TASTE OF ISRAEL: A Mediterranean Feast
        Avi Ganor and Ron Maiber


Return to RFCJ Archive Page

All data, logos, text contained on any portion of Mimi's Cyber Kitchen copyright 1995 through 2001 Mimi Hiller, JB Hiller, Jennifer Hiller. No portions of this website may be used without express written permission of the authors.