Zhoug is a popular seasoning in Yemeni cuisine This recipe for sautéed chicken and onions collects all the flavors of our Zhoug showing off the subtle spinach and parsley along with spicy serrano chile.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients
Makes 4 servings
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3 Tablespoons Butter
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1 Large Onion, finely chopped
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3 Cloves Garlic, finely sliced
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1 Teaspoon Ground Black Peppercorns Dustless
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1 Teaspoon Zhoug Seasoning
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1 Teaspoon Ground Cumin
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1 Teaspoon Ground Turmeric
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1 Teaspoon Kosher Sea Salt Flakes
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4 Boneless, Skinless Chicken Breats, cut into small pieces
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1/2 Cup Dried Zante Currants
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Cooked Basmati Rice, optional
Directions
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Melt butter in large skillet or wok over medium-high heat. Add onions and garlic, and sauté until golden brown. Reduce heat, add black pepper, Zhoug, cumin, turmeric and salt, and toss to combine.
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Add chicken to pan and cook, stirring often, until chicken is cooked through and beginning to brown.
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Remove from heat and stir in currants.
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Serve warm over basmati rice.