RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Red Chicken a la Touran - meat
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 Bete'evon!
