Baharat Chicken

I am a little bit obsessed with the cookbook, Jerusalem by Ottolenghi and Tamimi. There isn't a ton I can make but I can adapt, sometimes heavily, and get really good results. 

Recipe: Baharat
Baharat is an Arab spice mix that is as fabulous on chicken (below) as it is on fish, lamb and beef. This makes about 3 times what you need. 

2 teaspoons cumin seed (I used 1 teaspoon ground)
1 teaspoon black peppercorns
1 teaspoon coriander seeds
1 teaspoon cardamom pods
1 small cinnamon stick
1/2 teaspoon whole cloves (I left them out, I don't like clove)
1/2 teaspoon whole nutmeg
1/2 teaspoon ground allspice

Put everything in a bowl and if you have a spice grinder, dump them in and grind away. If you have a mortar and pestle, use that. If you have neither just do whatever you have to do to break everything up as much as possible.



Baharat Chicken:
This makes enough for about 3 servings, depending on what else you serve it with.  Try it rolled up in pita bread with humus or served on top of rice. 
 
1 tablespoon olive oil
1 red onion, thinly sliced
2 chicken breasts, cut in cubes
1 tablespoon spice mix (above)
1/2 teaspoon kosher salt
Juice of 1/2 lemon

Place a large skillet over medium high heat and when it is hot, add half the oil. Add the chicken, in a single layer, and cook until browned on all sides, about 8- 10 minutes. Remove the chicken to a plate.

Reheat the pan and add the remaining 1 1/2 teaspoons oil. Add the onions and cook, stirring from time to time, until browned and slightly crispy, about 10 minutes. Return the chicken to the pan and cook 3 minutes. Sprinkle with the salt and drizzle with lemon.