Dinner

Farfalle with Broccoli & Fragrant Garlic

Proof that some simple ingredients can flirt with my taste buds. 😌

Farfalle with broccoli and fragrant garlic, lightly sautéed and finished to perfection. Weeknight comfort done right.

🇮🇹This is a typical southern Italian dish. Some pasta shapes like orecchiette and cavatelli are often used.

You will need:

Ingredients:
1 head of broccoli, cut up in florets
1 lb. Farfalle (butterflies aka bow ties in US) medium-sized
1 handful of salt for pasta water
1 head of garlic, sliced razor-thin 🪒
3/4 cup extra-virgin olive oil
1/2-3/4 cup Parmigiano Reggiano, grated
1/4 cup reserved pasta water

Preparation:

1️⃣Bring pasta water to a boil. Add salt. Add the pasta. Cook for 6 minutes. (use the timer) drop the broccoli in the same water. Cook for an additional 6 minutes.

2️⃣In the meantime, in a large frying pan, heat up the olive oil on medium-low, drop the garlic. Remove from the burner. It will continue to cook.

3️⃣Drain the pasta. Add it to the garlic. Add the cheese and pasta water. Mix well. Serve at once.

Wine pairing suggestion: Sauvignon Blanc from Alto Adige. This grape has become one of the region’s leading varities, and displays notes of passion fruit, elderberries, and black currants. The wines tend to be crispy with a fresh mouthfeel and great intensity.

Would you eat this as a side dish?

Happy Cooking from my kitchen to yours!

Gina Martino Zarcadoolas

Cookbook Author: Cuisines, Corkscrews & Cultures

Food & Wine Blogger

Winner of Italian Wine “USA Blogger’s Award”

WSET & Level 2 Certified Sommelier

Italian Wine Scholar 🇮🇹

Chicken Meatballs Parm

This chicken dish is a crowd pleaser. I serve it with a side of pasta and veggies. For a low calorie version, serve the meatballs with a hearty salad.

Ingredients:

1.5 lbs. ground chicken

2-3 garlic cloves, chopped, optional

1/2 cup Parmigiano Reggiano, grated cheese

1 tbs. flat-leaf parsley + more for garnish.

1/2 cup breadcrumbs

1 egg

3/4 tsp salt

freshly ground black pepper to taste

2-3 ounces fried pancetta, drained

1/4 cup milk

Olive oil for frying the meatballs

2 (24 oz) plain tomato sauce, in a jar

16 ounces shredded mozzarella

1 tablespoon fresh parsley, chopped + more for garnish.

Preparation:

Combine chicken, garlic, cheese, parsley, breadcrumbs, egg, salt & pepper, pancetta, and milk. Form the meatballs using an ice cream scoop. It will yield about 13 meatballs.

Pre-heat oven to 350 degree Fahrenheit.

In the meantime, over medium heat, fry the meatballs in a 12-inch cast iron pan. Turning halfway until you get a crust/sear on each side. About 5-8 minutes in total.

Add tomato sauce. Sprinkle the cheese. Turn the stove off. Bake in the oven to finish cooking the chicken and melt the mozzarella cheese, about 13-15 minutes.

Serve in the pan. Garnish with parsley or basil, optional.

Wine pairing suggestions: Pinot Nero, Bardolino Superiore or Valpolicella Ripasso.

Hope you will tris delicious recipe.

Sultry Spaghetti Nests

This recipe was inspired by the Pasta Queen on Instagram. It makes for a stunning presentation, but requires some patience. It may take a little practice before shaping the pasta nests. Put on your favorite apron and follow me in Gina’s Kitchen!

Serves: 6-8
Level of difficulty: Intermediate

Sultry Spaghetti Nests

Ingredients:

3/4 lb. thin spaghetti
1 handful of salt for pasta water
¼ – ½ cup reserved pasta water
1 tbs. extra-virgin olive oil + more to drizzle
8 ounces pancetta, chopped
½ – ¾ cup dry white wine
28 oz. can peeled San Marzano tomatoes, crushed*
¼ – ½ cup prepared plain sauce – not included in the photo
10-12 slices Provolone cheese, each rolled and broken into 2 pieces
Freshly grated Parmigiano Reggiano or Pecorino cheese
Fresh basil leaves for garnish

Preparation:

In a large skillet, on medium-high heat, heat olive oil. Pan fry pancetta until golden brown, 3-5 minutes. Deglaze with wine. Stir for 1-2 minutes. Add tomatoes, tomato sauce, and reserved pasta water. Lower the flame, and simmer for at least 15 minutes. Stir occasionally.

Preheat oven to 350-degree Farenheight.

While the sauce is cooking, bring the pasta water to a boil. Add salt. Cook pasta al dente. Reserve some water before draining it (follow the recipe). Drop the pasta in the tomato sauce. Mix well until every strand of pasta is coated with the sauce. Use a fork or thongs to shape the little nests in a ladle. (Should yield about 8-10 pasta nests depending on their sizes.) Place each nest in a medium to large metal baking pan. Add any leftover sauce on top. Nestle 2 pieces of cheese in the center of each nest and sprinkle it with the grated cheese.

Bake for about 5-8 minutes until the cheese has melted. Remove. Garnish each pasta nest with a basil leaf, and drizzle liberally with olive oil.

Your guests will appreciate this gorgeous spaghetti bake as well as the tastiness of the dish. Use a spatula to serve the pasta.

Cook’s notes: you can crush the tomatoes by hand or use a potato masher.

Wine Pairing Suggestions: Sangiovese-based wines such as Chianti Classico or Rosso di Montalcino. A Montepulciano d’Abruzzo would work as well.

Sultry Spaghetti Nests

Please let me know when you make this! It’s a crowd pleaser!

Buon Appetito!

Gina Martino Zarcadoolas, aka Foodiewinelover
Culinary Personality, Food & Wine Blogger
Author of the cookbook: Cuisines, Corkscrews & Cultures
Level-2 Certified world-renowned – “WSET: Wine, Spirit, Education, Trust”
Level-2 Certified Sommelier & Italian Wine Scholar
Winner of 2019 Italian Wines “Salice Salentino USA Bloggers” Award, held in Puglia, Italy
Brand Strategist

Scrumptious Stuffed Shells & Sangiovese

Chianti Classico

Food & wine pairings create many emotions; if done right, they are both great givers of happiness.

Today, I am sharing with you a recipe for stuffed shells that I paired with a lovely Chianti Classico. The idea is to keep it simple and minimize cleaning in the kitchen. This recipe serves 6 with a side of salad. The level of difficulty is easy to intermediate.

Scrumptious Stuffed Shells & Sangiovese

Ingredients:

1 (12-ounce) box jumbo shells*
1 handful of salt for pasta water

24 oz. jar – plain marinara sauce

8 ounces of fresh mozzarella, cut up

1 (15 oz) container of whole milk ricotta

Freshly grated Parmigiano Reggiano, to taste

Preparation:

Boil pasta in salted water for 6-7 minutes. Drain.

Preheat the oven to 350°F

In the meantime, on the bottom of a large glass baking dish, spread some tomato sauce. Fill each shell with 1 teaspoon of ricotta cheese and place them in a single layer on the baking dish. Drizzle with tomato sauce. Place a piece of mozzarella in each shell. Sprinkle the Parmesan cheese. Voila!

Bake for about 45-50 minutes until you see the sauce bubbling.

Cook’s notes. I used about 27 shells. (There will be some unused shells)

Wine pairing: Renieri 2018 Chianti Classico Gran Selezione DOCG. This wine is made with 100% Sangiovese, and the grapes are cultivated in the southernmost part of the Chianti Classico zone, in the town of Castelnuovo Berardegna. The warm temperatures produce bigger and riper wines.

The aromas and flavors include cedar, leather, oak, underbrush, red juicy cherries, vanilla, tobacco leaves, mushrooms, and earthy characters. The tannins are supple and supported by vibrant acidity, leading to a long finish with a hint of chocolate. A superb wine, but I don’t believe it deserves 95 points. My opinion!

This wine complemented the stuffed shells to sublimeness.

Happy Cooking & Sipping

Gina Martino Zarcadoolas

Food & Wine Blogger, Recipe Developer, Sommelier Level 2 and WSET Level 2 certified.

Cookbook Author: Cuisines, Corkscrews & Cultures
Website: www.foodiewinelover.com

Email: gina@foodiewinelover.com

Vintners Resort, a Tranquil Escape in Sonoma

Recently, my husband and I took a vacation to wine country and stayed at the Vintners Resort, nestled in the heart of Sonoma wine country. It provides a full-service resort that includes fine dining and wellness experiences. The room was spacious and offered the finest accommodations, with a stunning view of the vineyards.

Vintners Resort

For breakfast, we ate at the rustic River Vine restaurant inside the resort, which is currently serving breakfast to hotel guests only. Every dish was fresh, delicious, and beautifully presented.

Breakfast at the River Vine restaurant

River Vine restaurant

John Ash & Co. is an upscale restaurant located on the premises and offers 5-star service and emphasizes seasonal cooking. It is the first restaurant in Sonoma County to follow the farm-to-table philosophy of cooking with seasonal, local ingredients.

My husband and I enjoyed some fresh oysters paired with a local sparkling wine as an aperitif. The ambiance was serene and romantic, and Christopher, the manager, was gracious and hospitable. The waitstaff was very attentive and courteous. For dinner, we relished on some gourmet-style short ribs over polenta, and pan seared scallops and prawns. This delectable meal would not be complete without a scrumptiously decadent trio of ice cream.

Fresh oysters paired with a 2015 Russian River Valley Brut Rose

Pan Seared Diver Scallops & Gulf Prawns, paired with a local Brut 2015 Sparkling Rose

Braised boneless prime rib short ribs braciole over Front Porch Farms red floriani polenta

Ice Cream trio: Mexican hot cocoa, lemon bar, and peach with orange hazelnut biscotti

The bar area is quaint with a cozy feel.

Relaxing at the quaint bar

Pool area near the spa

Vintners Resort’s lobby

A glorious day at Vintners Resort

Beautiful flowers

The landscape is lush and meticulously maintained, and the property is surrounded by verdant vineyards offering a spectacular backdrop for wedding photography. We had fun walking through the vineyards and captured some outstanding photos. The resort has an outdoor pool and a new spa. “Vi La Vita spa” is a state-of-the-art facility designed for relaxation and pure joie de vivre! It was a fantastic way to decompress and enjoy La Dolce Far Niente (the sweetness of doing nothing).

The check-in process was contactless, and travelers should feel safe staying at this resort. The management took the highest level of precautions to ensure our safety.

The weather was glorious, and we enjoyed strolling through the property while admiring the beauty of nature. We would stay there again!

Vintners Resort

Visit Sonoma and stay at the charming Vintners Resort! You will thank me for this recommendation.

Gina Martino Zarcadoolas, aka Foodiewinelover
Culinary Personality, Food & Wine Blogger
Author of the cookbook: Cuisines, Corkscrews & Cultures
Level-2 Certified world-renowned – “WSET: Wine, Spirit, Education, Trust”
Level-2 Certified Sommelier
Winner of 2019 Italian Wines “Salice Salentino USA Bloggers” Award, held in Puglia, Italy
Brand Strategist

Curry Shrimp with Rice, Don’t Forget the Riesling!

A couple of times a week, I cook for a small crowd, and I generally use a one-pot meal because it makes life so much easier. Today, I am making Curry Shrimp with Rice. Grab your apron and follow me in Gina’s Kitchen. This recipe is a Covid-19 edition, using some frozen ingredients and what’s available at the time. I think, all in all, it’s healthy and somewhat affordable.

Curry Shrimp with Rice

Serves: 6-8 – Level of difficulty: Easy to intermediate

Ingredients:

2 tablespoons olive oil
1 small onion, chopped
1 tablespoon curry powder
2 pinches of garlic powder
2 cups Jasmine rice
1/2 – 3/4 cup mixed frozen veggies: carrots, green beans,
corn, peas and lima beans, thawed
3. 3/4 cups water
1 teaspoon salt
Freshly ground black pepper to taste
2 pounds small frozen shrimp, already peeled and deveined,
remove the tails, thawed.

Preparation:
1. In a large heavy-bottom pan (with a tight lid) over medium-high heat, heat olive oil. Sauté onions for 1-2 minutes, add curry powder, garlic powder, stir fry for another 2 minutes. Add the rice. Stir a couple of times.
2. Add the veggies, water, salt, pepper. Stir well. Arrange the shrimp on top. Bring to a boil. Lower the flame to the lowest setting. Cover tightly and simmer for about 20-25 minutes.
There may be some rice stuck on the bottom of the pan. It’s perfectly fine and adds crunchiness to the dish. Serve it in the pot. The idea is to make cleaning easier.

Curry Shrimp with Rice Paired with Riesling

Wine pairing suggestion: An off-dry Riesling or any dry white wine of your choice.

This curried shrimp dish is begging for a refreshing wine to pair with it. I choose an aromatic and delicious German Riesling from the Mosel region. Rieslings are food-friendly and pair very well with curry, seafood, spicy, and Thai dishes.

The mineral character in this wine exhibits a great depth of flavor and is a perfect complement to this meal. This Riesling is off-dry and showing a touch of sweetness with crisp acidity; it intertwines perfectly with the intoxicating flavors of the curry.

I hope you will try this delectable and easy dish and share your experience with me.

Happy cooking and happy sipping!

Gina Martino Zarcadoolas, aka Foodiewinelover
Culinary Personality, Food & Wine Blogger
Author of the cookbook: Cuisines, Corkscrews & Cultures
Level-2 Certified world-renowned – “WSET: Wine, Spirit, Education, Trust”
Level-2 Certified Sommelier
Winner of 2019 “Salice Salentino USA Bloggers” Award
Exclusive photos by Gina Martino Zarcadoolas
All rights reserved.

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Tignanello Amore Mio!

2017 Tignanello

2017 Tignanello with Filet Mignon

Zucchini with Feta cheese

Alaskan King Crabs

2017 Tignanello by Marchesi Antinori. Iconic, sexy, exuberant, and alluring are some of the descriptions that I find very felicitous for this Super Tuscan. It is an exquisite wine made with 80% Sangiovese, 15% Cabernet Sauvignon, and 5% Cabernet Franc. After decanting it for 3 hours using the vSpin vase, (without the motorized apparatus- I was too lazy and busy cooking) all the aromas finally opened up. This wine is incredibly young, full-bodied, but sang to me in Italian in the most romantic way. Exotic, dark plums, sweet spices, cedar, tobacco, leather stimulate my taste buds, showing fine tannins with an extraordinary finish. This wine is meticulously well-crafted and has excellent aging potential in the cellar.

The afternoon started with some Alaskan King crabs as appetizers, and for dinner, I served a roasted filet mignon, with an (optional) gravy made with a roux (butter and flour), salt, freshly ground black pepper, beef stock, dashes of Worcestershire sauce, tarragon, and drippings from the meat. I also prepared stir-fried zucchini and added Feta cheese to elevate the dish. It’s a terrific way to enjoy your veggies! On the menu, there were also roasted potatoes and onions for the big eaters. It was a fun gathering with my family celebrating a special occasion: our wedding anniversary! All the spices in the food and that of the wine intertwined beautifully to create a symphony of memorable flavors. It was an outstanding food & wine pairing experience.

“Tenuta Tignanello estate is in the heart of Chianti Classico, in the gently rolling hillsides between the Greve and Pesa river valleys. Two of the estate’s prized vineyards are on the same hillside, Tignanello, and Solaia, on soils that originated from marine marlstone from the Pliocene period rich in limestone and schist. The vines enjoy hot temperatures during the day and cooler evenings throughout the growing season. The estate’s two signature wines, Solaia and Tignanello, are produced from these vineyards and have been defined by the international press as “among the most influential wines in the history of Italian viticulture”. According to Marchesi Antinori, Solaia and Tignanello are an ongoing challenge and a never-ending passion. The Tignanello estate has vineyards of indigenous Sangiovese grapes as well as some other untraditional varieties such as Cabernet Franc.” ~ Marchesi Antinori website.

I’ve been fortunate to have tasted the 2016 vintage as well at a lavish birthday party on a cruise ship. Celebratory wine like this one should be relished during special moments to add more meaning to the occasion.

Some day, I hope you will get to experience a “Tig” moment.

Happy Sipping From Gina’s Kitchen

Gina Martino Zarcadoolas, aka Foodiewinelover
Culinary Personality, Food & Wine Blogger
Author of the cookbook: Cuisines, Corkscrews & Cultures
Winner of 2019 “Salice Salentino Bloggers Award”
Level-2 Certified world-renowned – “WSET: Wine, Spirit, Education, Trust”
Level-2 Certified Sommelier

To obtain a signed copy of my cookbook:
https://atomic-temporary-72612853.wpcomstaging.com/product/cookbook/
It’s also available on Amazon Italy, Spain, Great Britain, France, Japan, Australia, and other countries.

Gina’s Succulent Crab Cakes

It’s the holiday season and I want to jazz things up with some festive crab cakes and Champagne. Every once in a while I make crab cakes, and I always strive to come up with the best possible recipe. I think, I finally succeeded tonight. Generally, Blue Crabs from Maryland are used and they are famous for their crab cakes. My family gave my Maryland-style crab cakes rave reviews, and I am happy to share my version with all of you. It makes a dazzling meal but it will break the bank! I’m not gonna lie, just make up for it in January!

Servings: 6 – 8 Degree of difficulty: Medium. Yield about 12 regular-sized crab cakes or 14 smaller ones. This recipe can be divided in half to serve about 3-4 people.

Ingredients:
1/2 red bell peppers, diced
1 medium onion, diced
3 celery stalks, chopped
Salt to taste (go easy)
1 tbsp. olive oil and 1 tbsp. butter for frying veggies, plus more olive oil to pan fry crab cakes
2 lbs. ( 2) 16-ounce containers jumbo lump crabmeat
2 cups seasoned breadcrumbs
2 tsp. Worcestershire sauce
2 tsp. stoneground mustard
2 tsp. Creole seasoning
Sprinkle of garlic powder
4 eggs
1/2 cup flat-leaf parsley, chopped
Freshly ground pepper

Crab Cakes and Champagne

Bread and goat cheese

Beets and goat salad

Preparation:

1) Over med-high heat, in a medium-sized pan, heat up olive oil and butter, add celery, onion and bell pepper, salt to taste. Sweat for about 3-4 minutes al dente to give it a crunch. Let it cool.

2) In a large bowl, combine crab meat and all the remaining ingredients. Add the veggies, and mix well with your hands (using gloves). Form crab cake patties, just like you would make a hamburger, place on a tray and chill in the fridge for at least 20-30 minutes.

3) Heat up enough olive oil to cover the bottom of a large pan, on medium-high heat, (make sure the oil is hot) place at the most, 4 patties, AND LOWER HEAT TO MEDIUM, otherwise, crab cakes will come out too dark. Cook on one side for 4 minutes, then flip gently with a spatula, cook the other side for about 2 minutes. Remove promptly and place on a dish lined with a paper towel. Repeat the same process. Add more oil if necessary. You can broil them for a healthier version.

I served them with a rémoulade sauce comprising of 2 tbsp. ketchup, 1 tbsp. mayo, 1 tbsp. Dijon mustard, creole seasoning to taste. Mix well.

It would not be complete without a dazzling beet salad with goat cheese, drizzled with balsamic vinegar from Modena, along with crusty French bread. My family had fun smearing the cheese all over the bread for a fun experience. I hope, you will give this recipe a try, and I am certain your family will love you for it.

Wine suggestion: I paired it with a citrusy and toasty Champagne.

Pommery is a great Champagne House. The Brut Royal is made with the 3 main grapes, Pinot Noir, Pinot Meunier and Chardonnay, with refreshing notes of lemons and toasted bread. This Champagne is not dry nor complex and is very enjoyable. It’s lively with a touch of finesse. For $34.00 dollars, it has a great QPR (quality price ratio) and is perfect to add holiday cheers.

Merry Christmas, Happy Holidays, &
Bon Appetit from Gina’s Kitchen!

Gina Martino Zarcadoolas, aka Foodiewinelover
Culinary Personality, Food & Wine Blogger
Author of the cookbook: Cuisines, Corkscrews & Cultures
Level-2 Certified world-renowned – “WSET: Wine, Spirit, Education, Trust”
Level-2 Certified Sommelier & Italian Wine Scholar Student
Winner of 2019 “Salice Salentino USA Bloggers” Award
Exclusive photos by Gina Martino Zarcadoolas
All rights reserved.

Mongolian-Style Beef to Entice the Palate

Mise-en-place for Mongolian Beef

Mongolian-Style Beef

After vacationing in Italy for 2 weeks, it didn’t take me long to get back in “Gina’s Kitchen”. Mongolian beef is a Chinese American dish that is quick and delicious on any weeknights. Typically, I would serve it with Jasmine rice, but today, I am using sweet potatoes as a side for a healthier option. Flank steak is a lean meat and is an excellent choice for this dish.

Serves: 3-4 – Level of difficulty: Easy

Ingredients:

• 1.1/2 lbs. flank steaks, cut in strips
• 2 tablespoons corn starch
• Salt to taste
• Freshly ground black pepper
• 4-6 tablespoons olive or vegetable oil, divided
• 1 green pepper, cut in julienne
• 1 long hot pepper, seeded and chopped, optional
• 3-4 scallions, chopped
• 3 garlic cloves, chopped
• Fresh ginger cut into matchsticks (1/4 cup)
• 2 tablespoons water
• 1 tablespoon Hoisin sauce
• 2 tablespoons low-sodium Soy sauce
• 1 tablespoon Worcestershire sauce

Preparation:

1. Make sure the meat is at room temperature to ensure even cooking. Season with salt and pepper. In a medium-sized bowl, add the corn starch and drench the steaks. Shake them one by one to remove any excess.
2. In a 12-inch cast-iron skillet or a wok, heat 2 tablespoons oil, place half the steaks in a single layer. Cook for about 3-4 minutes (in total) on medium-high heat, the meat should sizzle. Turn it halfway through using a set of silicone thongs. Remove the cooked meat and set aside on a dish. Add 2 tablespoons oil and cook the remaining steaks. Remove and combine it with the first batch.
3. In the same skillet, on medium-high heat, heat 1 tablespoon oil, stir fry together green pepper, hot pepper, scallions, garlic, ginger for about 1-2 minutes. Add water, Hoisin, Soy, Worcestershire sauces, and the cooked meat. Give it a couple good stirs with a wooden spoon. The sauce will thicken and stick nicely to the steaks. Voila! It’s ready to be served. Your family will ask for seconds and request that you make this meal again.

Wine pairing suggestions: Sauvignon Blanc, off-dry Riesling, or a Grenache.

Gina’s notes: If you plan to make rice as an accompaniment, start preparing it first, this way it will cook while you are preparing the meat. To ensure the meat is more tender, always cut it against the grain.

Happy Cooking from Gina’s Kitchen to Yours,

Gina Martino Zarcadoolas, aka Foodiewinelover
Culinary Personality, Food & Wine Blogger
Author of the cookbook: Cuisines, Corkscrews & Cultures
Level-2 Certified world-renowned – “WSET: Wine, Spirit, Education, Trust”
Level-2 Certified Sommelier
Winner of 2019 “Salice Salentino USA Bloggers” Award

Arabic-Style Belly Dancing Chicken

As mentioned in the “About” section of my blog, I am of Middle Eastern descent on my mother’s side. I enjoy the richness and the intense flavors of their cuisine. I love experimenting with food in my kitchen. Recently, I created this dish, made with Middle Eastern couscous, chicken thighs and some aromatic spices indigenous to the region. It is so delectable, it makes me want to do the belly dancing. Put on your apron, grab a glass of wine (if you drink) and follow me in Gina’s kitchen.

Serves: 6-8 as a main meal – Level of difficulty: Medium

Ingredients:
12 chicken thighs skinless, bone-in
Olive oil – Follow recipe
2 tablespoons sumac + more
2 teaspoons 7 spices *
1 teaspoon salt
Black pepper to taste
1 small red onion, diced
4 garlic cloves, chopped
1 tablespoon tomato paste
2 cups Middle Eastern couscous
32 ounces lower sodium chicken broth
½ cup chickpeas, drained
½ red bell pepper cut in julienne
Flat leave parsley for garnish
16 ounces Greek 2% yogurt, sumac, olive oil to taste

Preparation:

1) Season chicken with 3 tbsp. olive oil, sumac, 7 spices, salt and black pepper. Let it marinate for a minimum of 30 minutes.

2) In a large Dutch pan, on medium-high to high heat, cover the bottom of the pan with olive oil. Sear the chicken,3 minutes on each side. Be careful, as there will be some splattering.  Set aside. Do a second batch, and repeat. Set aside.
3) In the same pan, saute’ the onions, 2 minutes, garlic, 1 minute, add tomato paste and stir until it caramelizes, another 2 minutes or so. Stir well.
4) Add the couscous, continue stirring for 1 to 2 minutes.  Add chicken broth. Layer all the chicken thighs on top, add chickpeas, bell peppers.
5) Bring to a boil. Lower the flame to medium-low, cover and simmer for 30 minutes. It should come out nice and moist.  Garnish with parsley.
6) In a serving bowl, place the yogurt, sprinkle with sumac and olive oil to taste. Serve with the meal.

Arabic-Style Belly Dancing Chicken

7 Spices

Couscous

Greek yogurt, Sumac, olive oil

Cook’s notes:
1) The 7Spices contain, coriander, allspice, cloves, nutmeg and other spices as indicated on label.
2) The sumac and 7Spices can be found at Middle-Eastern/Arabic specialty stores.

I hope you have enjoyed this recipe, and will attempt to make this delightful dish.

Recipe developed and created by: Foodiewinelover
Photos taken by Gina Martino Zarcadoolas for Foodiewinelover

Gina Zarcadoolas
My Food, Wine & Travel Lifestyles
WSET-Level 2 Certified Wine Connoisseur
Culinary Aficionado & Lover of Global Cuisines

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Foodie WineLover

Dinner

Farfalle with Broccoli & Fragrant Garlic

Chicken Meatballs Parm

Sultry Spaghetti Nests

Scrumptious Stuffed Shells & Sangiovese

Vintners Resort, a Tranquil Escape in Sonoma

Curry Shrimp with Rice, Don’t Forget the Riesling!

Tignanello Amore Mio!

Gina’s Succulent Crab Cakes

Mongolian-Style Beef to Entice the Palate

Arabic-Style Belly Dancing Chicken

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