Some Like It Hot
"Grilled Cornish Hens with Z'houg from Levant, Portland, OR..."
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Enjoy this story from our archive, originally sent to TT members on 6/18/2013.
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Some Like It Hot
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This Yemeni condiment will knock your socks off
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--Levant
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Z'houg can last a few weeks in the fridge; go beyond marinating chicken and use it as a dip or sauce.
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Z’houg: It boggles the taste buds that so simple a condiment can have so much flavor. Made from fresh cilantro, parsley and lots of garlic and spices, the Yemenite paste is a refreshing way to wake up a falafel sandwich, hummus, or even a simple ra
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Grilled Cornish Hens with Z'houg
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Recipe adapted from Scott Snyder, Levant, Portland, OR
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Yield: 4 servings (with leftover z'houg)
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Prep Time: 10 minutes (plus 8 hours marinating)
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Cook Time: 40 minutes
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Total Time: 8 hours, 50 minutes
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INGREDIENTS
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2 Cornish hens, halved (or 3 to 3½ pounds bone-in, skin-on chicken thighs, legs or breasts)
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1 teaspoon cumin seeds
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1 teaspoon coriander seeds
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½ teaspoon caraway seeds
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1½ packed cups chopped cilantro
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1½ packed cups chopped flat-leaf parsley
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3 to 5 serrano chiles (depending on how spicy you want your z'houg), stemmed and roughly chopped
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5 medium garlic cloves, roughly chopped
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¼ teaspoon freshly ground black pepper
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2 teaspoons kosher salt, divided
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½ cup extra-virgin olive oil
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Read more: http://www.tastingtable.com/entry_detail/chefs_recipes/13949//This_Yemeni_condiment_will_knock_your_socks_off.htm#ixzz2WgfkCZ7Y
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