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
- 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
- Prepare cauliflower rice
- Israeli salad
- 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.