For Tharwat Awamleh, cooking and growing your own ingredients is a way to create community.
Making different dishes and using various ingredients is also a way for people to learn about other cultures. When cooking, Awamleh wants food to relate to everyone.
And so her one-pan chicken and veggie bake is meant to be a dish that different cultures can make with their own twists — whether that’s Thai, Mediterranean, Indian, etc.
Awamleh does us all a favour with showing us the recipe.
Watch her video below and check out the step-by-step process.
Ingredients
To prep your chicken marinade:
- 4 chicken legs
- Chopped oregano
- Lemon preserve
- Lemon juice
- Grated garlic
- Olive oil
- Pickle juice
- Vinegar
- Black pepper
To make the veggie mix:
- Green olives
- Red bell peppers
- Eggplant
- Red onion
- Oregano
- Lemon
- Salt
- Olive oil
- Black pepper
Step 1: Prep your chicken
When making any dish, you have to make sure your proteins and ingredients are well-seasoned.
Your marinade should include chopped oregano, lemon preserve, lemon juice, grated garlic, olive oil, pickle juice, some kind of vinegar and black pepper. Make sure to mix it well.
Take your chicken and soak it in the marinade. If you haven’t had time to season it prior, poke holes using a chopstick, skewer or knife into the chicken so that the meat soaks up the seasonings faster.
Start cooking your chicken in the oven at 400 degrees, so you can get started on the veggies — which takes less time to cook.
Step 2: Prep your veggies
Chop up some eggplant, salt them in a bowl and let them warm up in the microwave for three to five minutes. Then, drain them of water and let them sit.
In a separate bowl, also cut your other veggies. You can choose what vegetables you’d like to go in there but Awamleh uses red onion, red pepper and some other veggies.
To the bowl, add oregano, lemon preserve, salt, olive oil, black peppers and green olives.
Step 3: Put it altogether
While the chicken is still baking, add all the vegetables to the pan. Make sure the vegetables are scattered across and around the chicken.
Garnish with lemon slices on top.
Step 4: Enjoy!
Plate your one-pan dish, or eat it straight from the pan, and enjoy.
About the chef
Tharwat Awamleh is the founder and owner of Salt and Bread Fine Food. Based on an Arabic expression, Awamleh’s food philosophy is that food sharing makes people family.
She says that food unites people — beyond borders. And that it connects people through generations and from different cultures. Awamleh has a warm, welcoming spirit and is incredibly hospitable. Her enthusiasm for cuisine, seeds and cooking is palpable.
If you want to support Awamleh, check out her website.
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