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My cookbook: "Tehran to New York"

On the Norouz day of 2020 spring, I finally published my book. The manuscript is titled: "Tehran to New York: A culinary bridge between Persian and Western cultures" and aims at presenting a unique blend of classic and contemporary Persian recipes, as well as samples of Western-style cuisine, offered in a Persian context. It is important to build bridges between cultures, and not walls. This book aims at constructing a bridge between the Persian and Western cultures. The book may be ordered here:
https://www.amazon.com/Tehran-New-York-culinary-cultures-ebook/dp/B0861H47GS/ref=sr_1_1?dchild=1&keywords=tehran+to+new+york&qid=1584810930&sr=8-1

Mojo chicken kebab

It is the spring of the year 2020 and I am reporting from my COVID-19  quarantine. This was the best thing that I could come up with for today's pantry-originated dish.

Ingredients:
2.2 pounds (~1 kg) boneless skinless chicken thighs, cut to bite size pieces
1 TBSP Kosher salt
½ TSP fine oregano powder
1 TBSP Aji Amarillo paste (or Sriracha)
2 TBSP sour orange juice (or lemon juice)
1 TSP garlic powder
1 TSP onion powder
½ TSP allspice
1 TSP Latin adobo with saffron
½ cup vegetable oil

Directions:

1- mix the chicken pieces with all the rest of the ingredients and marinate for at least 12 hours.
2- Remove the chicken from the fridge 30 minutes before cooking and let it reach room temperature.
3- Thread the chicken onto skewers and grill in a hot pan that is set on medium-high heat. General directions of proper grilling can be found in my book.
4- I served the chicken in my deconstructed Arroz con pollo dish (as seen above) along with cilantro lime rice and black beans.

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