By Natalie Lozano Trimble
Photography by Thanin Viriyaki
Read more: Chef Burak Ozcan brings bold Mediterranean flavor to Southlake with Ferah Tex-Med Kitchen
Ferah 10-Spice Chicken
Serves 4
Ingredients:
- 20 ounces of orzo
- 8 ounces of Ferah 10-spice marinade (recipe below)
- 12 ounces of jalapeno spinach puree (recipe below)
- 24 ounces of boneless, skinless chicken thighs
- 8 ounces of pickled red onion
- 4 ounces of shaved Parmesan
- 4 1-inch cubes of salted butter
- 1 pinch of salt and black pepper
- 4 teaspoons of chili oil crunch
10-Spice Marinade
- ½ cup of white onion
- 4 cloves of garlic
- ¼ cup of whole-fat yogurt
- 1 tablespoon of tomato paste
- 1 teaspoon of paprika
- 1 teaspoon of oregano
- 1 teaspoon of black pepper
- 1 teaspoon of cumin
- 1 teaspoon of red chili flakes
- 2 teaspoons of salt
Blend onion and garlic until smooth, then add the remaining spices in a container and mix well. Then cover the chicken with the spice and yogurt mix and marinate in the fridge for at least 30 minutes.
Jalapeno Spinach Puree
- 2 jalapenos (1 with seeds removed)
- 3 ounces raw spinach
- ½ bunch of Italian parsley
Boil the jalapenos until soft, then add the spinach and parsley, strain and reserve 2 tablespoons of the hot water. Blend into a sauce. Set aside.
Preparation:
Prepare the 10-spice marinade and jalapeno spinach puree as directed.
Grill the marinated chicken thighs until done, with an internal temperature of 165 F.
Cook the orzo as directed on the box until al dente. Then drain the excess water and add the jalapeno spinach puree and cook on low heat for 1 minute. Remove from the heat and then add salt, pepper, butter and slowly add Parmesan cheese. Mix well until smooth like a risotto.
Add orzo to each plate and then top with sliced chicken thigh.
Garnish with pickled red onion, drizzle of chili oil crunch (optional) and serve.