Ingredients:

2 chicken cutlets Salt and pepper
Flour, for dusting 2 tablespoons oil
1/4 cup dry white wine 1 teaspoon minced garlic
1/2 cup low-sodium chicken broth 2 tablespoons fresh lemon juice
1 tablespoon capers 1 tablespoon butter
Lemon slices Fresh parsley, for garnishing

Yield: 2 Servings

Directions:

• Season 4 chicken cutlets with salt and pepper, dust with flour, and saute in 2 Tbsp. oil, 2-3 minutes on one side, flip and then saute 1-2 minutes with the pan covered. Transfer the cutlets to a warm platter; pour off fat from the pan.

• Deglaze the pan with 1/4 cup dry white wine and add 1 tsp. minced garlic. Cook until garlic is slightly brown and liquid is nearly gone, about 2 minutes.

• Add 1/2 cup low-sodium chicken broth 2 Tbsp. fresh lemon juice, and 1 Tbsp. capers, drained. Return cutlets to pan and cook on each side 1 minute. Transfer the cutlets to a warm plate. Add 1 Tbsp. unsalted butter and some fresh lemon slices to sauce in pan. Once the butter melts, pour sauce over cutlets. Garnish with fresh parsley.

With a whole host of seasonings, shawarma (also known as shawarma) is a delightful dish that comes to us from the Middle East and North Africa. Serve it with a garlic sauce or chili sauce, and expand your culinary horizons.

Serves: 4

Preparation Time: 10 min
Cooking Time: 20 min

Instructions:

• 2 pounds boneless chicken (thigh, breast, leg mixture)
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground black pepper powder
• 1/2 teaspoon salt
• 4 cloves garlic, crushed
• 1 onion, finely chopped
• 1/4 cup lemon juice
• 1/2 cup water
• 1/8 cup white vinegar
• 1/8 cup olive oil

Procedures:

1. Slice chicken very thinly (or pound) into circles about 4-1/2 inches.

2. Mix nutmeg, cardamom, cloves, cinnamon, pepper, salt, garlic, onion, lemon juice, water, vinegar, and olive oil.

3. Pour over chicken. Leave in covered container in refrigerator overnight.

4. Remove chicken from marinade and arrange slices on the grill. Grill, turning once, so it is browned on both sides.

Marinade:

1 Tbsp coriander seeds
2 tsp whole black pepper
1 tsp cumin seeds
6 clove garlic
2 inches ginger
3 Tbsp vegetable oil
1/4 cup water
juice from 1 lemon
1 tsp Reshampatti or similar hot red chili (or cayenne)
1 tsp paprika
1 1/2 tsp salt
2 lbs boneless chicken


Directions:

1. In a preheated cast iron pan, toast the coriander, black pepper and cumin until they are cooked but not burned. Usually no more than a couple minutes. Immediately grind in a spice grinder.

2. Blend the toasted spices and the rest of the marinade into a puree.

3. Cut the chicken into bite size pieces.

4. Marinate chicken for at least 2 hours

5. If using bamboo, soak the skewers for 30 minutes. Thread the chicken onto the skewers.

6. Grill the skewers. After the second turn, coat the skewers in ghee or butter.