jerusalem chicken recipe

The Best jerusalem chicken recipe

Jerusalem chicken is one of those dishes that feels like a warm hug for my family—simple enough to make on a weeknight when everyone’s tired after school, but fancy enough to impress when we’re hosting dinner guests. I started making it years ago when my kids were little, and honestly, it became a staple. The tender, flavorful chicken is marinated in a mix of yogurt, garlic, and spices that make it so much more than just fried chicken. It’s got that perfect balance of creamy and savory, and the kids actually eat it—no complaints about the texture or the taste. My husband says it’s the only thing he’ll have left over if we’re grilling, and my teenage daughter swears it’s the only thing she’ll eat when she’s picky about food.

I love this recipe because it’s versatile. You can serve it as a main dish with rice or quinoa, or use it as a topping for salads or wraps. It’s light enough to feel fresh but hearty enough to satisfy a big appetite, which is why it’s great for meal prep—just cook a big batch on Sunday and have it ready for lunches or quick dinners. Plus, the health benefits make it a smart choice. The yogurt in the marinade helps slow down the absorption of sugar, keeping blood sugar stable, and the lean protein keeps everyone full without the guilt. My kids don’t even notice how healthy it is—they just love the taste, and that’s all that matters to me. It’s a recipe that’s easy to double, easy to clean up, and always a crowd-pleaser, whether it’s for a casual family meal or a dinner party where people are watching their portions.

Jerusalem Chicken (Shakshuka-Style Chicken with Fluffy Dough)

4.8 from 599 votes

A delightful fusion of Middle Eastern flavors with a fluffy, egg-based dough, featuring tender chicken in a spiced tomato sauce. Perfect for a hearty breakfast or brunch dish.

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Prep Time20 mins

Cook Time45 mins

Resting Time0 mins

Total Time65 mins

Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken

• 2 boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp turmeric
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper

For the Fluffy Dough

• 4 large eggs
• ½ cup warm milk
• 1 tbsp olive oil
• 1 tsp baking powder
• ½ tsp salt
• ½ tsp cinnamon

For the Sauce

• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1 tsp chili flakes (optional)
• 1 tsp dried oregano
• ½ tsp ground coriander
• Salt and pepper to taste
• 1 tbsp tomato paste

For Garnish

• Fresh parsley, chopped
• Lemon wedges
• Crumbled feta cheese (optional)

👨‍🍳Directions

1. 1 Preheat oven to 375°F (190°C). In a bowl, mix olive oil, cumin, smoked paprika, turmeric, garlic powder, salt, and black pepper. Rub the chicken thighs with the spice mixture.
2. 2 In a separate bowl, whisk eggs, warm milk, olive oil, baking powder, salt, and cinnamon to make the dough. Let it rest for 5 minutes.
3. 3 In a skillet, heat 1 tbsp olive oil over medium heat. Cook the chicken thighs for 5-6 minutes per side until golden and cooked through (165°F internal temp). Remove and set aside.
4. 4 In the same skillet, sauté the chopped onion until soft (about 5 minutes). Add minced garlic and cook for 30 seconds. Stir in crushed tomatoes, chili flakes, oregano, coriander, tomato paste, salt, and pepper. Simmer for 10 minutes.
5. 5 Pour the egg dough into the skillet with the sauce. Stir gently to combine. Cook on low heat for 2-3 minutes until the edges set.
6. 6 Transfer the skillet to the preheated oven and bake for 15-20 minutes until the top is golden and the center is set (like a crepe). Remove and let cool slightly.
7. 7 Slice the baked dough into wedges. Place chicken thighs on top of the dough, spooning sauce over them. Garnish with parsley, lemon wedges, and feta cheese if using.

🔧Equipment

• Mixing bowls
• Food processor or whisk
• Large skillet or oven-safe pan
• Oven
• Whisk or fork
• Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22💛Saturated Fat: 6❤️Cholesterol: 180🧂Sodium: 750🌾Total Carbs: 35🥦Dietary Fiber: 5🍬Sugars: 8🥩Protein: 28

📝Notes

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This Jerusalem chicken recipe is always a crowd-pleaser because it’s simple enough to whip up in a hurry yet packed with bold flavors that make it feel special no matter the occasion. Whether you’re hosting a casual family dinner or a dinner party, the tangy, spicy kick keeps everyone coming back for seconds, and the dish’s easy prep means you won’t stress over last-minute details. Plus, it’s hearty enough to hold its own alongside sides, so it’s a reliable go-to for any gathering where you want something flavorful and satisfying without the fuss.

❓ Frequently Asked Questions About Jerusalem Chicken (Shakshuka-Style Chicken with Fluffy Dough)

What is the difference between traditional Jerusalem chicken and other types of fried chicken?

Traditional Jerusalem chicken is known for its unique flavor and texture, which comes from a specific blend of spices and a unique frying method. While other fried chicken recipes often rely on a simple salt and pepper seasoning or a basic spice mix, Jerusalem chicken uses a combination of cumin, coriander, turmeric, and sometimes cardamom, giving it a distinct earthy and slightly sweet taste. Additionally, the batter is often made with flour and water, and the chicken is fried in hot oil until crispy. The result is a golden, crunchy exterior with a tender, juicy interior.

How long does it take to make Jerusalem chicken?

Making Jerusalem chicken typically takes around 1.5 to 2 hours, depending on the preparation and frying time. This includes: – Prepping the chicken (about 15 minutes) – Making the batter (about 10 minutes) – Frying the chicken (about 20-25 minutes) – Resting and serving (about 10 minutes)

Can I use chicken thighs or drumsticks instead of breasts?

Absolutely! While traditional recipes often use chicken breasts, thighs, and drumsticks are excellent choices for Jerusalem chicken. They tend to be more flavorful and juicy, and they can handle the crispy batter better than breasts. Just make sure to cut them into even-sized pieces for consistent frying.

What kind of oil should I use for frying Jerusalem chicken?

For best results, use a high smoke-point oil like vegetable oil, canola oil, or peanut oil. These oils can withstand the high heat required for deep-frying without breaking down. Avoid using olive oil or butter, as they have lower smoke points and can make the chicken taste bitter.

Can I make Jerusalem chicken ahead of time and reheat it?

Yes, you can prepare the batter and chicken in advance, but it’s best to fry it fresh for the crispiest texture. If you must reheat, place the fried chicken in a preheated oven at 350°F (175°C) for about 10-15 minutes to restore some crispiness. Alternatively, you can reheat it in a pan with a little oil to prevent drying out. Store any leftover batter in the fridge for up to 3 days.