Chicken with Artichokes and Lemon

As I’m taking a bit of time off, I’ve decided to re-post this recipe, which was published some 3+ years ago.
Whether you’ve already seen the recipe here, or you’ve followed the blog later, I’m sure you’ll find the recipe worth trying.
See you next week with new recipes.

Tasty Eats

Chicken with Artichokes and Lemon Ronit Penso

Artichoke is a very special vegetable; it is actually a cultivated flower bud of the thorny thistle family.

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Sweet and Spicy Chicken Thighs

Sweet and Spicy Chicken Thighs Ronit PensoThis extremely easy and tasty dish will please anyone who likes succulent chicken thighs with crispy skin.
The marinade gives the chicken wonderful flavor and color. Roasting the chicken with a small part of the marinade on high temperature, gets the skin extra crispy, while cooking the remaining marinade creates a tasty sauce.
I’m sure you’ll love this way of preparing chicken thighs, once you’ll try it. Continue reading

Chicken Thighs with Israeli Couscous and Peppers

Chicken Thighs with Israeli Couscous and Peppers Ronit PensoThis “all in one pot” colorful and tasty dish is easy to prepare and great to have on a cold winter’s day. It’s hearty, warm and satisfying, yet not too heavy.

I’ve used colorful Israeli couscous, but any type will do. Just don’t be tempted to switch the Israeli couscous with similar shaped pasta, as regular pasta will not be fully cooked with this small amount of liquids, nor will it keep its shape the way the Israeli couscous does.

Continue reading

Chicken, Carrot and Dried Currants Rice Pilaf

As I’m off on a three weeks’ vacation, ; I’ve decided to use the opportunity to re-post a few of the very first posts in this blog, that didn’t get much attention back then.

I hope you’ll enjoy these posts and please accept my apologies for not commenting on your posts as often and not answering your comments promptly.

Tasty Eats

Chicken, Carrot and Dried Currants Rice Pilaf Ronit Penso

“Pilaf” is a dish in which Rice is cooked with vegetables and meat, to create an “all in one pot” meal.
There are many different versions of this dish all over the Middle East, Turkey, Greece, Armenia, Uzbekistan, India and more. Each version comes with its different spices, types of meat and vegetables used.
The following is a pilaf that I have prepared for a client of mine, who wanted a lower fat version of a traditional Armenian Lamb Pilaf. I have used chicken instead of lamb, and the result it tasty and fragrant, and at the same time much lighter than the original. The dish is great for entertaining, with a simple green salad on the side.

* Do not be tempted to use chicken breast instead of the thighs, as the result will be too dry.
* I’ve used McCormick’s’ Garam Masala Spice Mix, which contains coriander, black…

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