Seasoned Veterans and Young Chicken

To all veterans: Happy Veterans Day and thank you for your service!

To all Marines: Happy Marine Birthday!

This post is dedicated to Jennifer, a beautiful lady with a huge heart, originally from Jamaica, and a retired Marine. When I ran the school, Jennifer was my right hand, my left hand, and most of the time, the best half of my brain. As a true Marine, she had my back. I knew that everything would be superbly organized, taken care of, and under control, always done with a lovely smile and a kind word for children with special needs whom we were serving.


Happy Veterans Day and Happy Marine Birthday, on behalf of my husband and myself, and Miami Beach Police Department! Here is a heartfelt tribute to all veterans from a great blogger Lori Greer (please read and come back for the recipe):

I could’ve titled this post Young Veterans and Seasoned Chicken, since some veterans are quite young (youthful, dear Jennifer!) and this chicken is quite seasoned. However, the Hebrew word pargiyot is translated as “young chicken,” meaning actually little chicken – Cornish hen. Most Middle Eastern restaurants, though, simply use chicken thighs, especially for a highly seasoned boneless recipe like this one.


If you ask me what came first, the chicken or the egg, I’ll tell you – saffron! In addition to the usual Middle Eastern assortment of spices, such as cumin, cinnamon, and coriander, this scrumptious sauce is lemony yellow because of saffron. I made it in my Instant Pot, but you can bake it in the oven as well. Beat up your boneless chicken thighs with a meat tenderizer, cut them into bite size pieces, and marinade in lemon juice, combined with dry white wine and spices. Meanwhile, using Sauté setting, sauté sliced onion and garlic in olive oil for a few minutes until soft and translucent. Turn Instant Pot off and load it (or baking dish) with sliced carrot, celery, zucchini, Napa cabbage, and any other veggies you can think of, including yellow turmeric which is actually orange. Dump chicken thigh bites into it, together with marinade. Add a handful of fresh cilantro sprigs. Salt and pepper it, and mix it up. Set Instant Pot on Manual or start your oven and forget about it for an hour, until the tantalizing smell wafts from your kitchen, announcing its readiness.

Quinoa is a perfect accompaniment, with all these veggies steeped in the luscious sauce, and the young chicken practically melts in your mouth. Happy Veterans Day!


  • 1 lb boneless chicken thighs, tenderized and cut into bite size pieces
  • 1/4 large yellow onion, sliced
  • 3 – 4 garlic cloves, sliced
  • 1 large carrot, cut into bite size pieces
  • 1 celery stalk, cut into bite size pieces
  • 1/2 small or medium size zucchini, cut into bite size pieces
  • 1/2 cup napa cabbage, cut into bite size pieces
  • 1 inch yellow turmeric, diced
  • Large handful of fresh cilantro sprigs
  • 1/3 cup lemon juice
  • 1/3 cup dry white wine
  • Pinch of cinnamon
  • Pinch of cumin
  • Pinch of coriander
  • 1/2 teaspoon of saffron
  • Salt and pepper to taste


  • Marinate chicken pieces in lemon juice mixed with wine, saffron, cumin, cinnamon, and coriander.
  • Sauté sliced onion and garlic in olive oil until soft and translucent.
  • Combine chicken, together with marinade, vegetables, onion and garlic. Add fresh cilantro. Add salt and pepper. Mix well.
  • In Instant Pot, set on Manual for 30 minutes. In oven, bake at 350 F for 1 hour, stirring occasionally.
  • Serve on bed of quinoa, couscous, or brown rice. Complement with the same wine used for marinade.


29 Comments Add yours

  1. A_Boleyn says:

    It’s Remembrance Day in Canada so I want to send out a timely thank you to veterans and active service men and women in Canada and US.

    Delicious sounding chicken stew-ish dish.

    Liked by 2 people

    1. Thank you for thanking those who serve, dear friend!
      Thank you also for your kind comment about the recipe.

      Liked by 1 person

  2. Veterans, and those serving now, are heroes.

    This sounds spicy and nutritious and just right for a cold winter’s night.

    Liked by 1 person

    1. It looks and smells and tastes like warm Middle East.
      Thank you so much for stopping by, dear Mimi!


  3. A fine tribute. Thighs have the best flavour

    Liked by 1 person

    1. Thank you, Derrick. Unfortunately, we can’t have them anymore, so that was a repeat from better times.

      Liked by 1 person

      1. I see it as a challenge to my creativity.

        Liked by 1 person

  4. GP Cox says:

    As always a delicious recipe!!

    Liked by 1 person

    1. Thank you so much, GP. My grandfather was among the first who entered Berlin, with the field hospital where he was serving. We have a special appreciation for those who serve!

      Liked by 1 person

      1. GP Cox says:

        I know you do!!

        Liked by 1 person

  5. A very delicious remembrance, Dolly! Visiting your blog always needs to count calories. tool. Lol Will head over to the fridge for carrots, and wish you a beautiful weekend! Michael
    A really wonderful Police car. Are they have more freedom in designing by themself, in FL? If yes, we should advice it our Ministry of the Interior too. 😉 Michael

    Liked by 1 person

    1. All my recipes are dietetic, Michael, so you don’t need to be concerned about calories.
      Miami Beach police department has a few old police cars that are discarded. Instead of throwing them away, they had them decorated for different holidays and displayed in front of the entrance, next to the Fallen-in-Service memorial. I think it’s a great idea!
      Have a wonderful weekend, dear friend.


  6. This recipe sounds divine! We are vegetarians most of the time, but eat chicken one day a week, and fish another. I have all the makin’s for this, so it will be tomorrow’s dinner.

    When we got on vacation it is hard to find vegetarian meals; you can gt mighty sick of mac and cheese and pancakes! If we don’t eat meat from time to time, our systems can’t handle it at all and we get sick on the road. So . . .

    Liked by 1 person

    1. I am so pleased you like my recipe, darling!
      We also eat meat – chicken breasts – only once a week, on Shabbos afternoon, and sometimes my husband makes chicken shishkebabs. I make a fish dish for Friday night, as was my family tradition to have fish, rather than meat on Friday night. Sometimes I make Pad Thai with surimi, which is fish, or sushi during the week. Other than that, we eat plant-based meals.
      We used to travel a lot, mostly by car, so I always had a small crock pot with me and kosher food in a cooler. The easiest thing in the world is to throw a couple of chicken breasts or thighs into a crock pot together with some beans and maybe a jar of artichokes or some greens, and you have a meal.


  7. We had this for dinner today, and it was a big hit with my husband! I know we’ll make it again. Thanks!

    Liked by 1 person

    1. You made my day, darling! Thank you for letting me know, and I am so happy you liked it!


  8. Reblogged this on koolkosherkitchen and commented:

    Happy Veterans Day, Beautiful People, and to all veterans – thank you for your service!
    I am still repeating old posts, as I have no time to post anything new yet. Sorry about it!


  9. lghiggins says:

    It sounds delicious. For how long do you marinate the chicken?

    Liked by 1 person

    1. Thank you so much, dear Linda! Marinating for a couple of hours is sufficient, but I usually prefer to marinate overnight.


  10. purpleslob says:

    Yummy!! Thank you Jennifer for all your service!! And all Marines, and service men and women!!

    Liked by 1 person

    1. Thank you so much, dear purple person!

      Liked by 1 person

      1. purpleslob says:

        My pleasure, always!! Dear Dolly!! meow

        Liked by 1 person

      2. Meowing right back to you!

        Liked by 1 person

  11. CarolCooks2 says:

    I must have missed this the first time round a lovely tribute to all who serve their country/countries we should all give thanks to the servicemen and women both past and present…Delicious recipe, we always use chicken thigh so much more taste 🙂 x

    Liked by 1 person

    1. Thank you so much for a wonderful comment, darling!

      Liked by 1 person

  12. CarolCooks2 says:

    You are very welcome, dear Dolly 🙏🏻x

    Liked by 1 person

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