Mediterranean-Style Cornichons with Ptitim
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 676, total fat 29 G., saturated fats 10 G., proteins 37 G., carbohydrates 64 G., fiber 4 G., cholesterol 186 mg, sodium 153 mg, sugar 0 G.
Calories 676, total fat 29 G., saturated fats 10 G., proteins 37 G., carbohydrates 64 G., fiber 4 G., cholesterol 186 mg, sodium 153 mg, sugar 0 G.
If you're looking to transform a simple chicken dish into a festive treat with minimal effort, choose a gherkin chicken. Served whole or cut in half, it looks luxurious on the plate. Plus, guests won't have to choose between wings and legs: everyone will get to sample every delicious part of the chicken. Gherkin chickens are baked in the oven with lemon slices until golden brown, and a few minutes before they're done, they're brushed with a honey-spiced glaze—a true delicacy! Served with a juicy side dish of ptitim and Mediterranean-style zucchini.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 gherkins (0.6 - 0.7 kg each)
- 2 lemons (1 thinly sliced, 1 zested and juiced)
- 2 tablespoons unsalted butter
- Half an onion, chopped
- 1.5 cups of ptitim
- 1 and 3/4 cups lightly salted chicken broth
- 1 zucchini, quartered lengthwise and cut into 0.5cm thick pieces.
- 1/4 cup honey
- 1 tsp ground cumin
- 0.5 tsp paprika
- 3 tbsp chopped fresh cilantro
We recommend
Cooking the dish according to the recipe:
- Preheat oven to 230°C (430°F). Using kitchen shears, cut the hens in half lengthwise. Place them cut-side down on a rimmed baking sheet; sprinkle with salt and black pepper. Scatter lemon slices around the edges. Bake until golden brown, about 20 minutes.
- Meanwhile, melt the butter in a medium saucepan over medium-high heat. Add the onion and a pinch of salt. Cook, stirring occasionally, until softened, 3 minutes. Add the ptitim and cook, stirring occasionally, until lightly browned, 3 minutes more.
- Pour in the broth, season with salt and pepper. Bring to a boil, then reduce heat to low. Cover and simmer until most of the liquid is absorbed, about 8 minutes. Add the zucchini, cover, and simmer until tender, about 3 more minutes.
- Mix honey, cumin, paprika, and lemon juice. Brush the chicken with the mixture and continue baking until cooked through, another 5-7 minutes.
- Add cilantro and lemon zest to the pan with the ptitim, season with salt and pepper to taste. Serve the ptitim with the chicken and drizzle with the pan juices.
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