Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/4 cup jallab syrup
- 1 tablespoon olive oil
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a small bowl, mix together the jallab syrup, olive oil, cinnamon, cardamom, nutmeg, allspice, salt, and pepper.
2. Place the chicken breasts in a shallow dish and pour the jallab spice mixture over them, making sure they are coated evenly. Cover the dish with plastic wrap and refrigerate for at least 30 minutes or up to 4 hours.
3. Preheat the grill or grill pan over medium-high heat.
4. Remove the chicken from the marinade and discard any excess marinade.
5. Grill the chicken for 6-8 minutes per side, or until cooked through and no longer pink in the center.
6. Let the chicken rest for 5 minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 4 hours
Cooking time: 12-16 minutes
Temperature:
Grill or grill pan should be preheated to medium-high heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 240
Fat per serving: 7g
Carbohydrates per serving: 10g
Protein per serving: 35g
Substitutions for ingredients:
- Jallab syrup can be substituted with pomegranate molasses or honey.
- Olive oil can be substituted with vegetable oil or melted butter.
- Ground cinnamon, cardamom, nutmeg, and allspice can be substituted with 1 tablespoon of Arabic spice mix.
Variations:
- This recipe can also be made with bone-in chicken thighs or drumsticks.
- For a vegetarian option, the jallab spice mixture can be used to marinate vegetables such as eggplant or zucchini.
Tips and tricks:
- Make sure to marinate the chicken for at least 30 minutes to allow the flavors to penetrate the meat.
- Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165°F.
- Serve the chicken with a side of rice or roasted vegetables for a complete meal.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the chicken, place it in a microwave-safe dish and microwave on high for 1-2 minutes or until heated through.
Presentation ideas:
Serve the sliced chicken on a platter with a sprinkle of chopped parsley or cilantro for added color and flavor.
Garnishes:
Garnish the chicken with a drizzle of extra jallab syrup or a sprinkle of chopped nuts such as pistachios or almonds.
Pairings:
This chicken pairs well with a side of hummus, tabbouleh, or fattoush salad.
Suggested side dishes:
- Rice pilaf
- Roasted vegetables
- Grilled pita bread
Troubleshooting advice:
- If the chicken is sticking to the grill or grill pan, brush it with a little bit of oil before placing it on the heat.
- If the chicken is cooking too quickly on the outside but still raw on the inside, lower the heat and cook it for a longer period of time.
Food safety advice:
- Always wash your hands and cooking surfaces before preparing food.
- Make sure to cook the chicken to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Jallab syrup is a popular Middle Eastern drink made from dates, grape molasses, and rose water. It is often served during Ramadan and other festive occasions.
Flavor profiles:
This recipe combines the sweet and tangy flavors of jallab syrup with warm spices such as cinnamon, cardamom, nutmeg, and allspice.
Serving suggestions:
Serve the chicken on a bed of rice or with a side of roasted vegetables for a complete meal.
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Region: Middle Eastern