A quarter of a kilo of chicken breast, cut into 2 cm cubes
A quarter of a kilo of chicken, cut into 2 cm cubes
Half a kilo of spleens (some of the spleens can be replaced with roasted, diced liver. The original recipe adds hearts, but Ashkenazi Jews do not eat hearts, so I omitted them from the recipe)
Want more news, videos and stories? Join the Haredim 10 WhatsApp channel >>
1 large onion, sliced into half rings
2 tablespoons oil
For seasoning:
Half a teaspoon of each spice:
• Paprika
• Black pepper
• Cumin
• Turmeric
• Khawaij for Yemeni soup
• Blush
Salt to taste
Recipe for grinding-amba:
Mix a cup of raw tahini with the juice of half a lemon, a cup of very cold water, a pinch of salt, a little black pepper, a little cumin, and half a teaspoon of Amba spice, until a thick tahini is formed.
Place in the refrigerator until serving.
• Mix all the chicken parts together with the spices.
• Heat a frying pan/frying pan until really hot. Add oil and fry the onion until half-cooked (- so that it doesn't start to brown, but just starts to soften a little)
• Add the seasoned chicken pieces to the pan/plancha and roast, stirring well, for about 5 minutes, until all the chicken pieces are cooked.
• Serve with pita bread
• Tahini-Amba
• Chopped vegetable salad, pickles, eggplant and whatever you like...
[gallery]
To serve:
Serve the mixed eggplant grilled and halved, mini pitas, and drizzle tahini sauce over the mixture, sprinkle with chopped parsley, and place a hot pepper halved and roasted on the grill.
