Check out that alliteration. I’m super excited to collaborate with Spices for Less for this recipe. It’s an online spice shop. They offer an awesome selection of spices (honestly, probably all the spices) and ship straight to your home. They sent me a sample of their Baharat Spices and this recipe features it! Baharat is common in Middle Eastern or Arab shops but alas I don’t have one around me.
Baharat is THE Arab seasoning mix. Baharat actually just means spices in Arabic and in Arabic it is called Baharat Moshakal which means mixed spices (genius!). It is very common in Jordan, Lebanon, Syria, Palestine but there are also variations of it in other Arab countries and Turkey. The one I’m familiar with consists of black pepper, cloves, nutmeg, and cardamom. The Spices for Less blend also incorporates paprika and red pepper which gives it a bit more of a kick! ?
QUESTION: Have you ever used or tried recipes with Baharat? Let me know below! Hint – if you’ve ever been to a Middle Eastern restaurant you probably have!
This chicken recipe is great to prep ahead for salads, power bowls, sandwiches, and honestly just about everything.
This makes 4 servings.
- 2 tablespoons kefir (or yogurt 1 Greek or plain)
- 1 tablespoon olive oil
- 1/2 lemon, juiced
- 2 cloves garlic, crushed
- 1/4 onion, finely diced (optional)
- 1 teaspoon Baharat seasoning
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper (just love the black pepper)
- 1 pound chicken breast, diced
- Mix together all of the ingredients except for the chicken, mix well
- Add chicken to mixture and coat well
- Place in rimmed baking pan where pieces are tight together (makes for a more juicy chicken) and allow to marinate for 1 hour up to overnight
- Preheat oven to 350F and then cook chicken covered until fully cooked (roughly 20 minutes until internal temperature of 165F)
- After 10 minutes take chicken out and mix chicken so the pieces don’t cook into one big chunk
- Keeps well in the fridge for around 1 week
- Sahtain all!