Edit History

deleted

Chicken kofte on rosemary sprigs with garlic schmear and cabbage kumquat salad p. 119

This was more Sqirl-inspired than the real recipe. This was an instance when instinct won out and I made last minute changes to save the recipe because there was no way I was going to ruin $10/lb, organic, free-range, college-educated, ground chicken.

Firstly, I want to say I love Zankou Chicken, I grew up on Zankou chicken, but this is not Zankou chicken.

Whatever this is, it is extremely delicious. I am keeping this recipe, in some form, because it is the best ground chicken I've ever had. That being said, the recipe is a mess. And it's not just me! After my fiasco, I went to Eat Your Books, and other reviewers had the exact same problems. The recipe starts by taking ground chicken and adding red wine (I used Dolin Sweet Vermouth), spices, roasted red peppers, garlic and oil and mixing it all together. It's suppose to mold over rosemary sprigs, I assume like meatballs, but that never happened. I added 1/2 a cup of plain bread crumbs and an egg. It finally started to bind, but not in a good way. I'm thinking 1 cup of breadcrumbs and 2 eggs would do the trick, notes for next time. 

They were still impossible to mold, I don't understand the rosemary sprigs? I need to order this at her cafe and see how she does it. I ended up using kabob skewers, much sturdier.

Chicken is moist and oh-so-flavorful. The garlic schmear, which is almost pure garlic, would've been overkill. Pita bread, or as Koslow recommends, buttered rice, is a must. The Kumquat salad was delicious on its own but it needed salt and something crunchy to complete it, I used toasted pecans. The kumquat salad with the chicken was overwhelming. I was going to toss out the kumquat salad but Mr. Smokey forbade it! So, it's staying in the rotation, but for a different dish and different flavor profile.

Overall a delicious dish but use caution using the recipe!

Chicken kofte on rosemary sprigs with garlic schmear and cabbage kumquat salad p. 119

This was more Sqirl-inspired than the real recipe. This was an instance when instinct won out and I made last minute changes to save the recipe because there was no way I was going to ruin $10/lb, organic, free-range, college-educated, ground chicken.

Firstly, I want to say I love Zankou Chicken, I grew up on Zankou chicken, but this is not Zankou chicken.

Whatever this is, it is extremely delicious. I am keeping this recipe, in some form, because it is the best ground chicken I've ever had. That being said, the recipe is a mess. And it's not just me! After my fiasco, I went to Eat Your Books, and other reviewers had the exact same problems. The recipe starts by taking ground chicken and adding red wine (I used Dolin Sweet Vermouth), spices, roasted red peppers, garlic and oil and mixing it all together. It's suppose to mold over rosemary sprigs, I assume like meatballs, but that never happened. I added 1/2 a cup of plain bread crumbs and an egg. It finally started to bind, but not in a good way. I'm thinking 1 cup of breadcrumbs and 2 eggs would do the trick, notes for next time. 

They were still impossible to mold, I don't understand the rosemary sprigs? I need to order this at her cafe and see how she does it. I ended up using kabob skewers, much sturdier.

Chicken is moist and oh-so-flavorful. The garlic schmear, which is almost pure garlic, would've been overkill. Pita bread, or as Koslow recommends, buttered rice, is a must. The Kumquat salad was delicious on its own but it needed salt and something crunchy to complete it, I used toasted pecans. The kumquat salad with the chicken was overwhelming. I was going to toss the kumquat salad but Mr. Smokey forbade it! So, it's staying in the rotation, but for a different dish and different flavor profile.

Overall a delicious dish but use caution using the recipe!