Wednesday, April 23, 2008

Dry-Rub Chicken

So no pics but at least its an update.

The other day I was given the task of making dinner for my girlfriend and myself and it had to be kosher for Passover.

After going through every option we settled on chicken. Just chicken; because apparently us Ashkenazim can't eat rice or beans on Passover (though Sephardic Jews can). I only just learned this - I grew up learning that it was just leavened foods that were taboo for the 7 days and nights: bread, crackers, noodles, cereal, Cheetoes, etc. I decided that since the whole idea is about tradition, I'm not going to change mine - especially since I'm also supposedly not allowed to have beer... screw that. But enough about being a bad Jew ... on to the post.

So this isn't anything special, but it was damn tasty so I wanted to share.

1.5 Tbs Salt
1 Tbs Cumin
1 Tbs Paprika
2 tsp Ground Black Pepper
1 tsp Cayenne Pepper
1/2 tsp Cinnamon
A pinch of Garlic Powder

Mix it all together and that was enough to cover about 2 pounds of boneless chicken breasts.

If you can't grill it then you can do what I did and sauté it in olive oil until there's no pink left inside.

A lot of the spices may stick to the pan with the olive oil so you can splash some water on and stir it all up add some lime juice and you've got a great sauce.

1 comment:

James said...

Idea I stumbled across tonight while making dinner: Sautee 1/2 a big white onion and a green pepper, diced, in olive oil till onions arealmost translucent, add one can of black beans w/ juice, plus a good bit of salt, cracked pepper, and maybe a tablespoon and a half of your spice rub. simmer for about 10 minutes. then, add two eggs beaten with about a tablespoon of milk. stir like crazy until the egg is all cooked, then toss in a liberal amt. of your favorite hot sauce.