Are you looking for a taste adventure that’s both familiar and exotic? Look no further than Israeli cuisine, which combines Mediterranean flavors with Middle Eastern spices to create dishes that are truly unforgettable. And at the heart of it all is chicken – juicy, flavorful, and incredibly versatile.
From classic grilled skewers to rich stews and soups, Israel’s culinary traditions offer endless possibilities for delicious and innovative chicken recipes. In this article, we’ll explore 18 mouthwatering Israeli chicken dishes that are perfect for every occasion, from casual weeknight dinners to special celebrations with friends and family. Whether you’re a seasoned cook or just looking for some new inspiration, these flavorful recipes are sure to become instant favorites.
Jerusalem Grilled Chicken with Za’atar
This recipe combines the bold flavors of Jerusalem with the classic combination of grilled chicken and aromatic herbs. The result is a dish that’s both familiar and excitingly new.
Ingredients:
– 4 boneless, skinless chicken breasts
– 2 tbsp olive oil
– 2 tsp za’atar (Middle Eastern herb mix)
– 1 tsp garlic powder
– Salt and pepper to taste
– Lemon wedges (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together olive oil, za’atar, and garlic powder.
3. Brush the mixture evenly onto both sides of the chicken breasts.
4. Season with salt and pepper as desired.
5. Grill the chicken for 6-8 minutes per side, or until cooked through.
6. Serve hot, garnished with lemon wedges if desired.
Cooking Time: 12-16 minutes
Israeli Chicken Schnitzel with Tahini Sauce
This recipe combines the crispy goodness of traditional schnitzel with the creamy richness of tahini sauce, adding a Middle Eastern flair to this beloved dish.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
– 2 eggs
– 1 cup panko breadcrumbs
– Vegetable oil for frying
– Tahini sauce (see below for recipe)
– Lemon wedges, optional
Instructions:
1. In a shallow dish, mix together flour, paprika, garlic powder, salt, and pepper.
2. Dip each chicken breast in the flour mixture, then eggs, and finally panko breadcrumbs, pressing gently to adhere.
3. Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. Fry the chicken for 3-4 minutes on each side, until golden brown and crispy.
4. Remove from oil and let rest for a few minutes before serving with tahini sauce and lemon wedges, if desired.
Tahini Sauce:
– 1/2 cup tahini
– 1/4 cup lemon juice
– 1/4 cup water
– 2 cloves garlic, minced
– Salt to taste
Combine all ingredients in a bowl until smooth. Serve chilled or at room temperature.
Cooking Time: Approximately 20-25 minutes for the schnitzel and an additional 10-15 minutes to prepare the tahini sauce.
Moroccan-Israeli Chicken Tagine with Apricots
A fusion of Moroccan and Israeli flavors, this tagine combines the warm spices of Morocco with the bright, sweet flavor of apricots. This dish is perfect for a cozy dinner or special occasion.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken thighs
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cayenne pepper
– Salt and black pepper, to taste
– 1 cup dried apricots, chopped
– 2 cups chicken broth
– 1 tablespoon honey
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large clay or ceramic tagine (or Dutch oven) over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic, cumin, smoked paprika, cinnamon, and cayenne pepper. Cook for 1 minute.
4. Add the chicken and cook until browned on all sides, about 6-7 minutes.
5. Add the apricots, chicken broth, and honey. Bring to a simmer.
6. Reduce heat to low and let cook, covered, for 30-40 minutes or until the chicken is cooked through and the sauce has thickened.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 45-50 minutes
Lemon and Garlic Roasted Israeli Chicken
A flavorful twist on traditional roasted chicken, this recipe combines the brightness of lemon with the pungency of garlic to create a dish that’s both simple and impressive.
Ingredients:
– 1 whole chicken (3-4 lbs), rinsed and patted dry
– 2 lemons, juiced
– 4 cloves of garlic, minced
– 2 tbsp olive oil
– 1 tsp dried oregano
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, whisk together lemon juice, garlic, olive oil, oregano, salt, and pepper.
3. Place the chicken in a roasting pan and brush the lemon-garlic mixture all over the bird, making sure to get some under the skin as well.
4. Roast the chicken for 45-50 minutes, or until the internal temperature reaches 165°F (74°C).
5. Let the chicken rest for 10-15 minutes before carving and serving.
Cooking Time: Approximately 1 hour and 10 minutes
Israeli Spiced Chicken Shawarma Wraps
Experience the bold flavors of Israel with these mouthwatering shawarma wraps, filled with tender chicken, crispy pita bread, and a blend of aromatic spices.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into thin strips
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1 tsp coriander powder
– 1/2 tsp cayenne pepper (optional)
– Salt and black pepper, to taste
– 4-6 pita breads
– Tzatziki sauce (store-bought or homemade), for serving
– Chopped parsley, cucumber, tomato, and red onion, for garnish
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together olive oil, cumin, smoked paprika, coriander powder, and cayenne pepper (if using).
3. Add the chicken to the marinade and mix well. Let it sit for at least 30 minutes or up to 2 hours in the refrigerator.
4. Grill the chicken for 5-7 minutes per side, or until cooked through.
5. Warm pita breads by wrapping them in foil and heating on the grill or in a toaster oven.
6. Assemble wraps by placing grilled chicken onto warmed pita breads and serving with tzatziki sauce, garnished with chopped parsley, cucumber, tomato, and red onion.
Cooking Time: 15-20 minutes
Chicken Musakhan with Sumac and Caramelized Onions
Experience the rich flavors of Middle Eastern cuisine with this classic Palestinian dish, where tender chicken is smothered in a sweet and tangy mixture of caramelized onions, sumac, and spices.
Ingredients:
– 1 1/2 lbs boneless, skinless chicken thighs
– 1 large onion, thinly sliced
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp sumac
– 2 cloves garlic, minced
– 2 tbsp chopped fresh parsley
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the onions over medium-low heat for 20-25 minutes, stirring occasionally, until caramelized.
3. In a separate bowl, mix together cumin, paprika, salt, and pepper.
4. Add the chicken to the skillet with the onions and sprinkle with the spice mixture.
5. Cook for 5-7 minutes or until the chicken is browned.
6. Transfer the skillet to the oven and bake for 15-20 minutes or until cooked through.
7. Sprinkle sumac and garlic over the top of the chicken.
8. Garnish with parsley and serve hot.
Cooking Time: 35-40 minutes
Israeli Chicken and Chickpea Stew
This hearty stew is a flavorful blend of chicken, chickpeas, and aromatic spices, perfect for a cozy night in.
Ingredients:
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 1 can (15 oz) chickpeas, drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 can (14.5 oz) diced tomatoes
– 2 cups chicken broth
– 2 tbsp olive oil
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes. Remove from pot.
3. Add the onions and garlic; cook until the onions are translucent, about 4-5 minutes.
4. Stir in cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
5. Add the chickpeas, diced tomatoes, and chicken broth. Bring to a boil, then reduce heat to low.
6. Return the chicken to the pot and simmer, covered, until the chicken is cooked through, about 30-35 minutes.
Cooking Time: 45 minutes
Grilled Chicken Skewers with Israeli Salad
Elevate your outdoor dining experience with these flavorful grilled chicken skewers paired with a refreshing Israeli salad.
Ingredients:
For the chicken:
– 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– 1 teaspoon garlic powder
– Salt and pepper to taste
For the Israeli Salad:
– 2 cups chopped cucumber
– 2 cups chopped tomato
– 1/4 cup chopped red onion
– 1/4 cup crumbled feta cheese
– 2 tablespoons olive oil
– 2 tablespoons lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Thread chicken pieces onto skewers, leaving a small space between each piece.
3. In a small bowl, whisk together olive oil, lemon juice, garlic powder, salt, and pepper.
4. Brush the mixture evenly onto both sides of the chicken.
5. Grill for 8-10 minutes per side, or until cooked through.
6. Meanwhile, combine salad ingredients in a large bowl.
7. Drizzle with olive oil and lemon juice; season with salt and pepper to taste.
8. Serve grilled chicken skewers with Israeli salad alongside.
Cooking Time: 16-20 minutes
Pomegranate Molasses Glazed Chicken
Elevate your chicken game with this sweet and savory recipe that combines the flavors of pomegranate molasses, honey, and spices. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup pomegranate molasses
– 2 tablespoons honey
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together pomegranate molasses, honey, olive oil, cumin, smoked paprika (if using), salt, and pepper.
3. Place chicken breasts in a shallow baking dish and brush the glaze evenly over both sides of the chicken.
4. Bake for 25-30 minutes or until cooked through, flipping halfway.
5. Serve hot and enjoy!
Cooking Time: 25-30 minutes
Israeli-style Chicken Liver Pâté
This classic Middle Eastern appetizer is a staple at many Israeli gatherings. With its rich, creamy texture and deep flavor profile, it’s no wonder this pâté is a crowd-pleaser.
Ingredients:
– 1 pound chicken livers
– 1/2 cup butter, softened
– 1/4 cup heavy cream
– 2 cloves garlic, minced
– 1 tablespoon freshly chopped parsley
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Rinse the chicken livers under cold water, pat dry with paper towels.
3. In a blender or food processor, combine livers, butter, cream, garlic, and parsley. Blend until smooth.
4. Season with salt and pepper to taste.
5. Pour the mixture into a baking dish and bake for 20-25 minutes, or until the pâté has firmed up slightly.
6. Remove from oven and let cool to room temperature before serving.
Cooking Time: 20-25 minutes
Slow-cooked Chicken with Freekeh and Herbs
Slow-cooked Chicken with Freekeh and Herbs: A Hearty and Flavorful One-Pot Meal
Ingredients:
– 1 1/2 lbs boneless, skinless chicken thighs
– 1 cup freekeh (wheat) berries
– 2 cups chicken broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tsp dried thyme
– 1 tsp dried rosemary
– Salt and pepper, to taste
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 275°F (135°C).
2. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat.
3. Add the chopped onion and cook until softened, about 5 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Add the chicken thighs, freekeh, chicken broth, thyme, rosemary, salt, and pepper. Stir to combine.
6. Cover the pot with a lid and transfer it to the preheated oven.
7. Cook for 2 1/2 hours or until the chicken is cooked through and the freekeh is tender.
Cooking Time: 2 1/2 hours
Israeli Chicken and Eggplant Shakshuka
This flavorful and vibrant dish is a staple of Israeli cuisine, perfect for brunch or dinner. With tender chicken, smoky eggplant, and rich tomato sauce, this shakshuka recipe is sure to become a new favorite.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 2 tablespoons olive oil
– 1 onion, diced
– 3 garlic cloves, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– Salt and pepper, to taste
– 1 can (14.5 oz) diced tomatoes
– 2 large eggs
– Fresh parsley, chopped (for garnish)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Heat olive oil in a large cast-iron skillet over medium-high heat.
3. Add chicken and cook until browned, about 5 minutes. Remove from skillet.
4. Add eggplant slices and cook until tender, about 10 minutes.
5. Add onion, garlic, cumin, smoked paprika (if using), salt, and pepper. Cook until onion is translucent, about 3-4 minutes.
6. Stir in diced tomatoes and bring to a simmer.
7. Create 2 wells in the sauce and crack an egg into each well.
8. Transfer skillet to oven and bake for 15-20 minutes, or until eggs are set.
9. Garnish with chopped parsley and serve hot.
Cooking Time: 30-40 minutes
Chicken Schnitzel with Amba Mango Sauce
Experience the perfect blend of Indian-inspired flavors with this recipe that combines the crispy goodness of chicken schnitzel with the sweet and tangy taste of amba mango sauce.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup all-purpose flour
– 1/2 teaspoon paprika
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 eggs
– 1 cup panko breadcrumbs
– Vegetable oil for frying
– Amba mango sauce (store-bought or homemade)
– Fresh parsley, chopped (optional)
Instructions:
1. Season chicken breasts with paprika, salt, and pepper.
2. Dip each breast in flour, then eggs, and finally panko breadcrumbs, pressing gently to adhere.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
4. Fry chicken schnitzel for 3-4 minutes on each side, or until golden brown and cooked through.
5. Serve hot with amba mango sauce spooned over the top. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Yemenite-Israeli Chicken Soup with Hilbeh
This hearty soup is a staple of Yemenite cuisine, brought to Israel by Jewish immigrants from Yemen. The addition of hilbeh (fermented coriander) gives it a unique and tangy flavor.
Ingredients:
– 1 whole chicken (3-4 lbs), cut into pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and sliced
– 2 stalks celery, sliced
– 1 tsp ground cumin
– 1 tsp paprika
– Salt and black pepper, to taste
– 2 cups chicken broth
– 1 cup water
– 1/4 cup hilbeh (fermented coriander)
– Fresh parsley or cilantro, for garnish
Instructions:
1. In a large pot, heat oil over medium heat. Add onions, garlic, carrots, and celery; cook until the vegetables are tender.
2. Add chicken, cumin, paprika, salt, and pepper. Cook until the chicken is browned on all sides.
3. Pour in broth and water. Bring to a boil, then reduce heat and simmer for 30 minutes or until the chicken is cooked through.
4. Stir in hilbeh. Simmer for an additional 5-10 minutes.
5. Serve hot, garnished with fresh parsley or cilantro.
Cooking Time: 45-50 minutes
Israeli-style Chicken and Rice Pilaf
This classic Middle Eastern dish is a staple of family gatherings and casual meals alike. With its flavorful combination of chicken, rice, and aromatic spices, you’ll be hooked from the first bite!
Ingredients:
– 1 1/2 cups uncooked white rice
– 3 boneless, skinless chicken breasts, cut into 1-inch pieces
– 2 tablespoons olive oil
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 2 cups chicken broth
Instructions:
1. Heat the olive oil in a large saucepan over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes.
3. Add the onion and garlic; cook until the onion is translucent, about 4-5 minutes.
4. Stir in cumin, smoked paprika, salt, and pepper.
5. Add the rice to the saucepan, stirring to combine with the chicken mixture.
6. Pour in the chicken broth and bring to a boil.
7. Reduce heat to low, cover, and simmer for 20-25 minutes or until the liquid is absorbed and the rice is tender.
Cooking Time: 30-35 minutes
Spicy Harissa Roasted Chicken Thighs
Elevate your roasted chicken game with the bold flavors of North African cuisine. These spicy harissa roasted chicken thighs are a perfect blend of sweet, smoky, and fiery, making them a great addition to any meal.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 2 tbsp olive oil
– 1 tsp harissa paste
– 1 tsp honey
– 1 tsp smoked paprika
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, whisk together olive oil, harissa paste, honey, smoked paprika, salt, and pepper.
3. Place chicken thighs in a single layer on a baking sheet lined with parchment paper.
4. Brush the harissa mixture evenly over the chicken, making sure they’re well coated.
5. Roast for 25-30 minutes or until cooked through, flipping halfway through.
6. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Grilled Chicken with Tehina and Zhoug
This recipe combines the rich flavors of Middle Eastern cuisine with the simplicity of grilled chicken. The tangy Tehina sauce and spicy Zhoug add a bold kick to this dish.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup Tehina sauce (see note)
– 1/4 cup Zhoug sauce (see note)
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together Tehina and Zhoug sauces.
3. Brush both sides of the chicken breasts with olive oil and season with salt and pepper.
4. Grill chicken for 5-6 minutes per side, or until cooked through.
5. During the last minute of grilling, brush chicken with Tehina-Zoug mixture.
6. Serve hot, garnished with fresh parsley or cilantro.
Cooking time: 12-14 minutes
Note: Tehina and Zhoug sauces can be found in Middle Eastern markets or online. Alternatively, you can make your own using ingredients like tahini, garlic, lemon juice, and spices.
Israeli Chicken and Vegetable Skillet
A flavorful and healthy one-pot meal that combines juicy chicken, colorful vegetables, and aromatic spices, inspired by the vibrant cuisine of Israel.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tbsp olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 yellow bell pepper, sliced
– 1 zucchini, sliced
– 1 cup cherry tomatoes, halved
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large cast-iron skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes. Remove from the skillet and set aside.
3. Add the onion, garlic, bell peppers, and zucchini to the skillet. Cook until the vegetables are tender, about 10 minutes.
4. Add the cherry tomatoes, cumin, smoked paprika, salt, and pepper to the skillet. Stir to combine.
5. Return the chicken to the skillet and stir to coat with the vegetable mixture.
6. Simmer for an additional 2-3 minutes or until the chicken is cooked through.
7. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Summary
Get ready to taste the flavors of Israel! This collection of 18 delicious chicken recipes offers something for every occasion. From classic dishes like Jerusalem Grilled Chicken with Za’atar and Israeli-style Chicken Schnitzel, to innovative twists like Moroccan-Israeli Chicken Tagine with Apricots and Spicy Harissa Roasted Chicken Thighs, these recipes showcase the rich culinary heritage of Israel. Whether you’re in the mood for something savory, sweet, or spicy, there’s a dish here that’s sure to satisfy your cravings and leave you wanting more.