Local Chef Spotlight: A New Sahadi's Cookbook
Podcast |
All Of It
Publisher |
WNYC Studios
Media Type |
Podknife tags |
Society & Culture
Categories Via RSS |
Music Interviews
Performing Arts
Publication Date |
Nov 25, 2021
Episode Duration |

[REBROADCAST FROM September 15, 2021] The James Beard Award-winning Sahadi’s market has been a local favorite for over a century. Now, with the new cookbook, Flavors of the Sun: The Sahadi’s Guide to Understanding, Buying, and Using Middle Eastern Ingredients, anyone can enjoy the flavors of Sahadi’s at home. Cookbook author and Sahadi’s co-owner and culinary director Christine Sahadi Whelan joins us to discuss.


Moroccan Marinated Chicken Breasts

This recipe is yet another example of how the rich blend of spices in ras el hanout can give a simple preparation depth and nuance with very little effort. Marinating chicken in yogurt tenderizes the meat and keeps it juicy as it grills. Serve this with a room-temperature grain dish, like the Millet Pilaf with Almonds and Feta on page 115, and a cooling salad of Persian cucumbers.


1/2 cup [120 g] plain Greek yogurt, full or reduced fat1 Tbsp ras el hanout1 tsp fine sea salt1 tsp hot paprika1 tsp hot red pepper flakes4 large bone-in, skin-on chicken breast halvesChopped fresh cilantro, for garnish

In a medium bowl, stir together the yogurt, ras el hanout, salt, paprika, and red pepper flakes. Add the chicken and turn to coat thoroughly with the seasonings. Cover the bowl and marinate for 2 hours in the refrigerator.

Prepare a gas or charcoal grill. When hot, mound most of the coals to one side. Place the chicken breasts over the hottest part of the fire, skin side down, and cook until the skin has developed a bit of char and the fat has rendered. Turn the breasts skinside up, move to the cooler side of the grill, and cover the grill. Cook the chicken, turning once or twice, until cooked through, 25 to 30 minutes.

Alternatively, you can prepare this in the oven. Preheat the oven to 350°F [180°C] and arrange the chicken in a baking dish large enough to hold them without touching. Cover and bake for 30 minutes, then uncover and bake for an additional 15 minutes.

Garnish with the chopped cilantro. Serve hot or at room temperature.

Excerpted with permission from 'Flavors of the Sun: The Sahadi’s Guide to Understanding, Buying, and Using Middle Eastern Ingredients' (Chronicle Books, 2021) by Christine Sahadi Whelan. Copyright text © 2021 by Christine Sahadi Whelan. Copyright photographs © 2021 by Kristin Teig.

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