A fiery hot chilli relish originally from Yemen but now popular in Israel. It is eaten as an accompaniment to just about everything. I served it up with roast Maryland chicken. This recipe is courtesy of Greg and Lucy Malouf from their Moorish cook book.
4 cardamom pods
1 teaspoon black peppercorns
1 teaspoon caraway seeds
2 cups fresh coriander, roots removed
4 – 6 red chillies – I did not remove the seeds but you can if you don’t like super-hot relish
6 cloves garlic
1 teaspoon salt
A splash of water
Crush the cardamom pods, peppercorns and caraway seeds in a mortar and pestle, then sift to remove the husks. I used a tea strainer.
Wash and thoroughly dry the coriander. Put the chillies, coriander, garlic, salt and water in a blender, add the spices and mix well. Tip into a jar and seal with 1 tablespoon olive oil. It will keep for around a week in the refrigerator.
Makes 100 ml
TRAY BAKED CHICKEN MARYLAND
A chicken Maryland is a cut of chicken which contains both the drumstick and thigh. It is a great budget-friendly cut to use for a quick roast chicken or in a one-pot wonder meal.
4 pieces chicken maryland cut legs
2 tablespoons vegetable oil
Maldon sea salt
Preheat oven to 210oC or 190o C fan bake. Rub the vegetable oil on the legs and sprinkle Maldon sea salt liberally. Place legs on a wire rack over an oven tray. Bake in oven for 30 to 35 minutes until done. Serve with couscous and Zhoug. Serves 4.
Schmaltz is the rendered chicken fat which collects in the tray. You can spoon into a small bowl and use it to flavour rice or couscous.