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EST. 2011 BY LIZ RUEVEN
Baharat Crusted Chicken for your Holiday Buffet
photo: Liz Rueven

Baharat Crusted Chicken for your Holiday Buffet

As soon as I tasted this Baharat Crusted Chicken at Dini Delivers‘ dinner pop-up a couple of months ago, I thought it would make a succulent choice on our Rosh HaShanah tables next week.

I love the highly seasoned crust and the puddle of creamy (dairy free) tomatoey broth. And then there’s the vegetable succotash! I think of it as a flexible suggestion of how to make this almost a whole meal in one.

Serve with your favorite grain and you’re halfway to the holiday finish line.

And what about this lovely Middle Eastern inspired spice blend called baharat? Check Dini’s header notes in her recipe below to see what that’s all about. You can throw it together with spices you already have in your cabinet.

Dini is a kosher personal chef and a friend with a huge smile and a vision.  She came to Six Thirteen, a kosher restaurant in Stamford, CT, took over the kitchen not once but TWICE this summer.

With delightful dishes like Lemongrass Lamb Kabobs, Carrot Gazpacho, Mahi Mahi Eggrolls and this succulent Baharat Crusted Chicken, Dini exemplifies the openness and unbounded creativity we love to see in our kosher community.

Dini delivered eight course tasting menus that were outstandingly delicious, seasonal and over-the-top generous. Read more mouth watering details about Dini’s pop-ups here.

Looking for more inspiration for your holiday cooking?

Go to the HOLIDAYS tab at the top of this page and scroll down to Rosh HaShanah. You’ll find plenty there. If you’re looking for a specific category (appetizers?) head over to RECIPES and you’ll find all of the inspiration there. If you have a specific question be sure to reach out to me and I’ll try to help.

Wishing you all a sweet and healthy holiday!

Photo: Liz Rueven; Silverman's Farm in Easton, CT
Photo: Liz Rueven; Silverman’s Farm in Easton, CT

 

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