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by Sina Mizrahi | March 28, 2023 | 6 comment(s)

Crispy Pargiyot over Caulirice and Israeli Salad

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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. 

Print Recipe

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.

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Filed Under: Recipes Tagged With: chanukah, dinner done, gluten free, lite, meat, oven, pesach, poultry, stove top

Sina Mizrahi

Sina Mizrahi is the author of Good Food, the newest released cookbook from Artscroll/Mesorah Publications. She’s the uber talented writer and photographer behind the blog Gather a Table, and is a contributor to Mishpacha magazine among other outlets. She loves sharing the food and stories from her varied cultural background and the places she has lived. She finds inspiration in the beauty of fruits and vegetables, and the excitement of fresh, bold flavors. Follow along @sinamizrahi where she shares all her culinary adventures.

Reader Interactions

Comments

  1. T says

    March 29, 2023 at 11:41 am

    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.

    Reply
    • Sina Mizrahi says

      March 29, 2023 at 1:04 pm

      Hi, it does not have liquid. The final step especially crisps it up and evaporates all moisture.

      Reply
  2. Rachel says

    March 31, 2023 at 9:27 am

    Can you make this for shabbat day? does it warm well?

    Reply
    • Sina Mizrahi says

      April 2, 2023 at 9:59 pm

      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

      Reply
  3. BT says

    April 2, 2023 at 3:03 pm

    Can I do it without the final step if I like it less crispy and more tender?

    Reply
    • Sina Mizrahi says

      April 2, 2023 at 10:00 pm

      Definitely! Will keep it more tender

      Reply

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