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Meat
Easy
5 Servings
Allergens 
No Allergens specified
35 Minutes
Diets
“Jerusalem” grill mix is traditionally made with boneless chicken thighs, chicken breast, turkey, and inner organs like the heart and spleen. For the squeamish among us, here’s a recipe without the inner organs.
10 ounces (300 grams) chicken livers
10 ounces (300 grams) boneless chicken thighs
10 ounces (300 grams) chicken cutlets or dark chicken cutlets, or a combination
oil, for frying
3 onions, cut into strips
salt, to taste
pepper, to taste
1 teaspoon Pereg Cumin
1 teaspoon Pereg Paprika
1/2 teaspoon Pereg Turmeric
chopped coriander or parsley, for garnish
Cut chickens into half-inch (one- and- a- half-centimeter) pieces. Heat oil in a frying pan until very hot. Add the onion and sauté, then push to the sides of the pan.
Add chicken and stir continuously until it changes color on all sides. Add seasonings.
Stir-fry three to five minutes. Remove from heat and garnish with chopped parsley or coriander.
Styling and Photography by Shoshi Sirkis
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