UN Plaza Grill Goes Global

May 31, 2022 by Chef David

By Chef David

Craving exotic culinary experiences?  The culinary Global Chefs Collaborative Pop-up launched at the UN Plaza Grill, brings the cuisines of the world to New York. Culinary Director, Ines Chattas, boldly embraces the world, introducing three-course menus to one of the best kosher restaurants, allowing diners to match these specialties with local favorites. Chattas explains “We are excited to offer this new journey exploring food from around the world. Not only will it expand our guests’ gustatory horizons, but it will expose our entire restaurant team to an exciting new diversity of ingredients and techniques as we execute the menus by the amazing roster of chefs with whom we will be working,”

Every month through the end of 2022, a chef with expertise in cuisine from a specific country or region will collaborate with UN Plaza Grill kitchen. Chattas selected a roster of international chefs, in collaboration with Lévana Kirschenbaum, the chef, restaurateur, and cookbook author considered a pioneer in upscale kosher dining and often referred to as the “Jewish Julia Child.”

The UN Plaza Grill is located at 845 1^st Avenue (at 47^th St.). Reservations can be made on the restaurant’s website at www.unplazagrill.com or by calling 212-223-1801. UN Plaza Grill is under the kosher supervision of the OU.

First at Bat – Israel by Ben & Zikki

The World Tour started on May 22 with Israeli Chef BenGingi. Ben, a talented baker, joined by his wife Zikki, brings us an Israel menu. This husband-wife chef collaboration will run until June 2.  Their menu includes main courses featuring Baharat Chicken with Freekeh (recipe below) topped with sumac onions and Tahini, Ground Fish Kebobs in Spicy Chraimi Sauce, with herb salad, and roasted cauliflower with skordalia, radish, and berry salad (their vegan-friendly selection). Featured starters are Masabacha with Israeli Salad, seasoned with shuk spices and topped with dukkah and Fire Charred Eggplant, with cured chilis and fresh tomato.

 Baharat chicken (serves 6 – 8) – Aromatic Chicken Stew

Ingredients

• • 12-16 bone-in skin-on chicken thighs, at room temperature
  • 1 teaspoon black pepper
  • 1 cup olive oil
  • 3-4 large onions
  • 5 thin carrots
  • 4 celery stalks
  • 1 tablespoon baharat (spice blend sold by Pereg)
  • 2-3 cups freekah (a wheat grain, similar to bulger)

Method

1. Mix thighs with pepper and olive oil. Massage it well
2. Heat a big heavy pot on medium heat for 4-5 minutes
3. Add a cup of olive oil
4. Sear the chicken thighs on all sides until there is a dark golden crust (should take 3 min on each side). Remove chicken and prepare the vegetables in the same pot
5. Half onions, then slice them thin. Add them to the pot you seared the chicken and fry until they become dark. Stir to avoid sticking, add a little oil if necessary
6. Finely dice carrots and celery.  Add to the onions and cook for another 10 minutes
7. Return the chicken to the pot with the veggies. Add the baharat spice, and stir. Make sure all the ingredients are coated.
8. Add boiling water to barely cover the top of the chicken and the vegetables
9. Reduce the heat to medium-low and cook covered for 30 minutes
10. Add the freekeh to the pot. Stir thoroughly but gently. Cook covered for approximately 30 minutes and serve

Serve chicken thighs and freekeh with a tablespoon of strained sumac onions on the side. Add a big spoonful of tahini on top of the dish or for purists serve the tahini on the side.

Happy eating!