Thursday, March 12, 2009

Congratulations Michael Cohen!

Michael Cohen
Los Angeles, CA
Michael Cohen, 31 years old, was born in Hollywood, Florida and now lives in Hollywood, California. He greatly enjoys his job which is writing music for film, TV, and videogames (including the score for the movie THE HEBREW HAMMER). Once he got his own place about 4 years ago, he really started cooking up a storm. In the past few years, he began to enter recipe contests and found out that he’s not so bad at it. Michael also enjoys playing tennis and poker with friends.

Elat Chicken Soup

You need:
2 tablespoons olive oil
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons ground turmeric
1/8 teaspoon ground allspice
4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds boneless, skinless chicken thighs
1 onion, diced
4 cloves garlic, minced
4 quarts low-sodium chicken stock
1 can chickpeas, drained
1 potato, peeled and diced
1 large carrot, peeled and diced
1 medium eggplant, diced
3 tablespoons fresh dill leaves, minced
1/2 cup fresh cilantro leaves, minced
1 English cucumber, diced

Heat 1 tablespoon oil in a large pot over medium-high heat. In a small
mixing bowl, combine cumin, coriander, turmeric, allspice, salt, and pepper;
mix well. Season chicken with about 1/2 of the mixture (save remaining
1/2). Add chicken to pot and cook for 3 minutes per side. Transfer chicken
to a plate. Pour off any fat from the pot. Add another tablespoon oil to
pot; add onion and cook for 3 minutes, stirring occasionally. Add garlic
and remaining spice mixture and cook for 1 minute, stirring occasionally.
Add chicken stock, chickpeas, potato, carrot, eggplant, dill, and 1/4 cup
cilantro to pot; return chicken to pot. Bring to a boil. Reduce heat to
simmer and cook for 1 hour to 1 hour 15 minutes. Add in cucumber. Season,
to taste, with salt and pepper. Chop up chicken. Sprinkle soup with
remaining cilantro leaves.

Makes 6-8 servings.

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