CraigC
Guru
We have made this chicken and sauces. It is excellent and a definite do again! The sauces are great! Serve the Ezme, Toum and Zhoug with flat bread as dipping sauces.
Ingredients
1/2 cup extra-virgin olive oil
1/2 cup grapeseed oil
1/4 cup garlic cloves (about 10 cloves)
1/4 cup coriander seeds
2 tablespoons ground turmeric
1 (3- to 4-pound) whole chicken
1 1/2 tablespoons kosher salt
Directions
1) Place extra-virgin olive oil, grapeseed oil, garlic, coriander seeds, and turmeric in a blender. Process on high speed until smooth, about 35 seconds.
2) Place chicken, breast side down, on a cutting board. Using poultry shears, cut along both sides of backbone; discard backbone. Turn chicken breast side up, and press down on breastbone to flatten chicken.
3) Season both sides with salt. Place chicken in a large roasting pan, and rub all over with marinade. Cover and chill at least 2 hours and up to 8 hours or overnight.
4) Preheat a gas grill to medium-high (about 450°F) on one side, or push hot coals to one side of a charcoal grill.
5) Gently blot chicken with paper towels to remove excess marinade. Place chicken, breast side up, on oiled grates over unlit side of grill. Grill, covered, over indirect heat until chicken is well browned and an instant-read thermometer inserted in thickest portion of chicken registers 160°F, about 20 minutes per side. Transfer chicken to a carving board, and let rest 15 minutes before carving.
Ezme
Ingredients
1/2 pound ripe plum tomatoes, cored
1 1/3 cups loosely packed fresh flat-leaf parsley leaves
1/2 cup coarsely chopped red onion
1 1/2 tablespoons pomegranate molasses
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons sherry vinegar
1 1/2 teaspoons Aleppo pepper
1 1/4 teaspoons kosher salt
1/4 teaspoon honey
Directions
Place all ingredients in a food processor. Pulse until evenly chopped, about
10 times. Cover and chill until ready to serve, up to 1 day.
Toum
Ingredients
1/2 cup garlic cloves (about 20 cloves)
2 1/2 teaspoons kosher salt
1 1/4 cups grapeseed oil, divided
2 tablespoons fresh lemon juice, divided
Directions
1) Combine garlic and salt in a food processor. Process until very finely chopped, about 10 seconds, stopping to scrape down sides of bowl as necessary. With processor running, drizzle in 5 tablespoons oil, and process until blended.
2) Add 1 tablespoon lemon juice, and process until well combined, about 30 seconds, stopping to scrape down sides as necessary.
3) With processor running, slowly drizzle in remaining oil in a thin stream, and process until fully blended.
4) Add remaining 1 tablespoon lemon juice; pulse to combine. Cover and chill until ready to serve, up to 1 day.
Zhoug
Ingrediernts
1 1/2 cups firmly packed fresh flat-leaf parsley leaves
1 cup olive oil
3/4 cup firmly packed fresh cilantro leaves
2 Serrano chilis, stemmed
1 1/2 teaspoons kosher salt
1/2 teaspoon ground cumin
Directions
Place all ingredients in a blender. Process until smooth, about 30 seconds. Cover and chill until ready to serve.
Ingredients
1/2 cup extra-virgin olive oil
1/2 cup grapeseed oil
1/4 cup garlic cloves (about 10 cloves)
1/4 cup coriander seeds
2 tablespoons ground turmeric
1 (3- to 4-pound) whole chicken
1 1/2 tablespoons kosher salt
Directions
1) Place extra-virgin olive oil, grapeseed oil, garlic, coriander seeds, and turmeric in a blender. Process on high speed until smooth, about 35 seconds.
2) Place chicken, breast side down, on a cutting board. Using poultry shears, cut along both sides of backbone; discard backbone. Turn chicken breast side up, and press down on breastbone to flatten chicken.
3) Season both sides with salt. Place chicken in a large roasting pan, and rub all over with marinade. Cover and chill at least 2 hours and up to 8 hours or overnight.
4) Preheat a gas grill to medium-high (about 450°F) on one side, or push hot coals to one side of a charcoal grill.
5) Gently blot chicken with paper towels to remove excess marinade. Place chicken, breast side up, on oiled grates over unlit side of grill. Grill, covered, over indirect heat until chicken is well browned and an instant-read thermometer inserted in thickest portion of chicken registers 160°F, about 20 minutes per side. Transfer chicken to a carving board, and let rest 15 minutes before carving.
Ezme
Ingredients
1/2 pound ripe plum tomatoes, cored
1 1/3 cups loosely packed fresh flat-leaf parsley leaves
1/2 cup coarsely chopped red onion
1 1/2 tablespoons pomegranate molasses
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons sherry vinegar
1 1/2 teaspoons Aleppo pepper
1 1/4 teaspoons kosher salt
1/4 teaspoon honey
Directions
Place all ingredients in a food processor. Pulse until evenly chopped, about
10 times. Cover and chill until ready to serve, up to 1 day.
Toum
Ingredients
1/2 cup garlic cloves (about 20 cloves)
2 1/2 teaspoons kosher salt
1 1/4 cups grapeseed oil, divided
2 tablespoons fresh lemon juice, divided
Directions
1) Combine garlic and salt in a food processor. Process until very finely chopped, about 10 seconds, stopping to scrape down sides of bowl as necessary. With processor running, drizzle in 5 tablespoons oil, and process until blended.
2) Add 1 tablespoon lemon juice, and process until well combined, about 30 seconds, stopping to scrape down sides as necessary.
3) With processor running, slowly drizzle in remaining oil in a thin stream, and process until fully blended.
4) Add remaining 1 tablespoon lemon juice; pulse to combine. Cover and chill until ready to serve, up to 1 day.
Zhoug
Ingrediernts
1 1/2 cups firmly packed fresh flat-leaf parsley leaves
1 cup olive oil
3/4 cup firmly packed fresh cilantro leaves
2 Serrano chilis, stemmed
1 1/2 teaspoons kosher salt
1/2 teaspoon ground cumin
Directions
Place all ingredients in a blender. Process until smooth, about 30 seconds. Cover and chill until ready to serve.
I'm not sure where the chicken seasoning came from, but the Ezme is Turkish, the Toum is Lebanese and the Zhoug originated in Yemen, but is very popular in Israel.