Moroccan chicken with olives and saffron

1 chicken cut in 8 pieces

3 large onions thinly sliced 

3 garlic cloves grated 

1/2 cup of fresh chopped cilantro

1 can of pitted green olives 



Few threads of saffron

1 tsp of ginger

1 tsp of curcuma

1 tsp of pepper

3 tbsp of olive oil

1/4 cup of boiling water 

In a large bowl, mix all the spices: salt, pepper, saffron, curcuma, ginger and 1 tbsp of olive oil. Add the grated garlic and half of the chopped cilantro. Mix very well and pour slowly the bowling water. Rinse and dry the chicken and add to the marinade. Cover and set aside for about an hour. 

In a large pot, heat up the olive oil and brown the chicken on both sides for about 10 to 15 minutes. Reserve the marinade. Remove the chicken from the pan and sautee the onions. Return the chicken to the pan, pour the marinade over, add the remaining cilantro and the olives. Cover and cook for 30-35minutes. 

Oyster Steak with caramelized shallots 

Oyster steak is a delicious cut of meat and very easy to prepare: only sear it for a couple of minutes. I served it many times with different side dishes but this time I decided to create a different kind of accompaniment.
1 oyster steak

1 tsp salt

1 tsp pepper

5 shallots diced

2 tbsp olive oil 

1 tbsp balsamic vinegar 
Heat up 1 tbsp of olive oil in a large pan. Cook the shallots until they become brown for about 10 minutes on a low fire and add the balsamic vinegar. Roast for an additional 20 to 25 minutes. When ready, seat aside. 

Rub salt and pepper on both sides of the steak. Heat up the remaining tablespoon of olive oil to the pan. Sear the oyster steak for about 8 to 10 minutes  on each sides. Slice and serve over the caramelized shallots. Serve right away. 
Find all those fresh ingredients at Seasons Kosher!

Tomato mushroom quiche 

1 frozen pie crust

1 cup of fresh mushrooms sliced 

1 large tomato sliced

6 eggs

1/2 cup of shredded mozzarella 

1/2 cup of milk 

1 tsp salt

1 tsp pepper

1 tsp of dried basil 

In a large bowl, beat the eggs. Add the spices, the cheese and the mushrooms. Pour the mix in a pie crust. Arrange the tomatoes on top. Bake in the oven on 375 for 45min. 

Chicken meatballs with peas and saffron


2 medium size onions diced 1 bag of frozen peas

1 pound of ground chicken

2 small red potatoes boiled

1/4 cup of fresh cilantro

1 egg

Olive oil




Meatball spice 

Bay leaves 

A pinch of saffron
In a large pan, heat up the olive oil. Sautéed one onion until it becomes translucent. Add the peas, salt, pepper, paprika, saffron, bay leaves and 1 cup of water. Cover and cook for about 10-15 minutes. Meanwhile in a food processor, grind the potatoes, onion and cilantro. Add to the ground chicken with a raw egg, salt, pepper and meatball spice. Mix very well. With wet hands, form meatballs and place on the of the peas. Cover and cook for 30minutes on a medium fire.