If you are a frequent visitor of this site then you have noticed multiple recipes from my friend Mira Martinez. She is an amazing cook who has introduced me to some great recipes that I might not have tried otherwise. (coconut milk chicken and quinoa salad are just two of the many unique dishes that I sampled at her shabbat table!) Regardless of whether she is having a mexican themed meal or trying indian cuisine, her challah is always the same recipe and it’s a classic. It is slightly sweet with a soft cake like texture and it’s been the death of many of my diets.
My sisters and I are always swapping recipes, and sometimes we even get my mother to try something new in the kitchen! This is one of those recipes. My sister Tova told my mother about it who then told me I had to try it. It’s easy and tasty and it’s hard to mess up! It has the perfect blend of honey and spices without being overpowering.
- Chicken pieces on the bone (thighs, breasts or legs)
- Soy Sauce
- Spices (salt, pepper, paprika, garlic etc. any you like to use)
Place the chicken in a pan. Spice as you like. Drizzle honey on and soy sauce. Be generous with it! Cover with foil and bake on 350 degrees for an hour and 45 minutes.
I just eyeball everything according to my taste. (unless I specified amount)
European Cucumber, quartered and thinly sliced
Semi ripe mango, thinly sliced
Hard tomatoes, concasseed or (just take out the seeds & juice, and slice into thin wedges
Green or red pepper strips for crunch
Mint, chopped thin
orange zest, thinly sliced (no pith)
2 cups Rice wine vinegar
1 cup granulated sugar
Combine the vinegar & sugar and bring to a boil. Set aside.
Combine all the salad ingredients and pour the warm dressing over the salad and place in the fridge. Before you serve, garnish with cilantro & mint. Serve chilled.