Sabra Chicken Recipe
Description:
Sabra Chicken, a dish named after the native Israelis, showcases the fusion of olives and oranges, two quintessential ingredients from the region. While fresh olives are readily available in Israel, you can substitute them with high-quality green olives for a delightful twist. This dish pairs wonderfully with rice or couscous, adding depth and flavor to your dining experience.
Ingredients:
- 2 chicken pieces
- 1/2 cup dry white wine
- 1/2 orange zest
- 1/2 teaspoon salt
- 3/4 teaspoon pepper
- 3/4 teaspoon paprika
- 3/4 cup olive oil
- 1/4 onion, finely chopped
- 1 cup green olives
- 1 tablespoon fresh mint
- 1 tablespoon fresh dill
Nutritional Information:
- Calories: 475.2
- Fat Content: 35.3g
- Saturated Fat Content: 8g
- Cholesterol Content: 103.5mg
- Sodium Content: 620.2mg
- Carbohydrate Content: 7.3g
- Fiber Content: 1g
- Sugar Content: 4.1g
- Protein Content: 26.4g
Cooking Instructions:
| Step | Description |
|---|---|
| 1 | In a large glass bowl, combine chicken pieces, orange juice, dry white wine, orange zest, salt, pepper, and paprika. Mix well to ensure the chicken is evenly coated. |
| 2 | Allow the chicken to marinate in the refrigerator for at least 2 hours, allowing the flavors to meld together. |
| 3 | After marinating, remove the chicken from the marinade and pat it dry. Reserve the marinade for later use. |
| 4 | In a deep, heavy skillet or shallow pan, heat olive oil over medium-high heat. Once hot, add the chicken pieces and brown them on all sides until golden brown. Transfer the browned chicken to a plate and set aside. |
| 5 | In the same pan, add the finely chopped onion and cook over low heat until translucent and fragrant. |
| 6 | Pour the reserved marinade into the pan with the onions and simmer gently for about 10 minutes, stirring occasionally. This allows the flavors to intensify. |
| 7 | Return the browned chicken pieces to the pan, ensuring they are submerged in the sauce. Simmer the chicken, partially covered, over very low heat for approximately 35 minutes, or until the chicken is cooked through and the juices run clear when pierced with a sharp knife. Baste the chicken occasionally with the pan juices for added flavor and moisture. |
| 8 | Once the chicken is cooked, transfer it to a warm serving platter and keep it warm. |
| 9 | Skim off any excess fat from the sauce, if necessary. |
| 10 | Add the green olives to the pan and bring the sauce to a rapid boil over high heat. Cook until the sauce becomes glossy and starts to thicken, approximately 5-7 minutes. |
| 11 | Pour the olive sauce over the cooked chicken on the serving platter, ensuring it is evenly distributed. |
| 12 | Sprinkle the dish with freshly chopped mint and dill for a burst of freshness and aroma. Serve hot and enjoy the vibrant flavors of Sabra Chicken! |
This Sabra Chicken recipe celebrates the rich culinary heritage of Israel, bringing together traditional ingredients in a harmonious and delicious dish that is sure to delight your taste buds. Whether served as a family dinner or at a special gathering, this recipe is bound to become a favorite for its unique flavors and inviting aroma.
