This Mako food roundup presents a Saturday meal for people who want something festive but uncomplicated. The menu is built around four dishes that can be made in about two hours in the kitchen, according to the article: a light herb salad, one-pot chicken thighs with chickpeas, olives and lemon, oven-roasted potatoes, and a soft apple cake.
The first course is a green herb-and-cranberry salad made with coriander, parsley, spring onion and mint, all coarsely chopped and tossed in a tangy-sweet dressing. The article says it is meant to wake up the appetite and adds that it requires a bit of tedious chopping.
The main dish, by Avi Levy, combines chicken thighs with chickpeas, Kalamata olives and a generous amount of lemon. It is described as a Mediterranean-style dish with deep saltiness from the olives, and despite the long ingredient list, everything cooks in one pot and is ready in about an hour.
For the side, Anat Elisha’s roasted potatoes use a crosshatch cut, seasoning, and baking with the scored side facing down to create an especially crisp result. The dessert is a one-bowl apple cake credited to Adikosh and described as very easy, with chopped apples and a teaspoon of cinnamon. The article notes it improves if made a day ahead, and doubling the recipe can cover Shabbat breakfast or afternoon coffee. The piece closes with a wish for a quiet Shabbat.
