In the early days of the war, chefs from around the country switched their focus from their restaurants to projects like Chefs in Shifts | Food for the Frontline. Many chose to cook chicken — each putting their own spin on the staple ingredient. We asked four chefs to share the chicken recipe they made and what it means to them.
Yossi Shitrit: “Chicken may be underestimated in Israeli restaurants, but at home, it reigns supreme. Whenever I think of home, I always remember the chicken dishes my mother made. It embodies the essence of home, and that’s what we wanted to give the soldiers, a feeling of home, flavors they know and love, nothing too sophisticated. We combined chicken with preserved lemons, paprika, cumin, and lots of garlic, made sure the chicken absorbed all the flavors, and sent it to roast in the oven.”
Ingredients
2.2lb (1kg) chicken drumsticks
For the marinade:
1 cup olive oil
¼ cup rough chopped preserved lemon
2 tablespoons sweet paprika
1 tablespoon cumin
4 large garlic cloves
2 teaspoons salt
Preparation
- Prepare the marinade: Combine all the ingredients in a small bowl. Place the drumsticks in an oven-safe baking dish, pour the marinade over it and mix well. Cover and let marinate in the refrigerator overnight.
- Preheat the oven to 350°F (180°C). Cover the baking dish tightly with aluminum foil and roast in the oven for about 1½ hours, until very tender. Remove the foil and brown the chicken for an additional 30 minutes.
