That easy, comes-together-in-minutes Chol Hamoed dinner that’s fresh and flavorful.
I believe Pesach foods should be just as delicious as all year foods–no compromises. So my dinners for chol hamoed mirror my usual weeknight dinners with just slight adaptations.
Here I baked pargiyot (skinless, boneless chicken thighs) because they’re incredibly tender and juicy, then chopped and fried them so the edges get a crisp texture. I top it over cauliflower rice (or actual rice – perks of being Sephardic) that is simply pan-fried with salt and pepper and serve it with a fresh salad.
There – a dinner so good it’ll be part of your dinner rotation all year.
Crispy Pargiyot over Caulirice and Israeli Salad
Servings: 4 – 6
Ingredients
- 5 Tbsp olive oil, divided
- 2 tsp paprika
- 1 tsp granulated garlic
- 1 tsp granulated onion
- 3/4 tsp sea salt
- 1/2 tsp black pepper
- Juice from 1/2 lemon
- 2 1/2 lb boneless, skinless chicken thighs
For serving:
- Prepare cauliflower rice
- Israeli salad
Instructions
- Preheat oven to 425°F. In a mixing bowl, combine 4 tablespoons oil, spices and lemon juice. Add chicken; stir to coat. Place on baking sheet in a single layer and bake for 20-25 minutes. Cool slightly. Transfer to a cutting board and chop into small pieces.
- Heat large skillet over high heat. Add remaining 1 tablespoon oil. Add chicken strips in a single layer and cook, without stirring, until the edges are crisp, 3-4 minutes. Stir and cook another 3 minutes. You might need to do this in batches if your skillet isn’t wide enough.
- Serve warm over caulirice and salad.
Looks delicious! Does the end result have liquid? I’m looking for a chicken recipe for the Seder which has at least a 1/4 inch of liquid.
Hi, it does not have liquid. The final step especially crisps it up and evaporates all moisture.
Can you make this for shabbat day? does it warm well?
I haven’t tried it but if I would make it for Shabbat day, I’d skip the second step so it won’t dry out when reheating
Can I do it without the final step if I like it less crispy and more tender?
Definitely! Will keep it more tender