Pargiyot, a Hebrew term that translates to “young chicken,” holds a special place in Israeli culinary history. Once the traditional choice for this dish, baby chickens have gradually been replaced by more accessible and flavorful options like chicken thighs and breasts. This article delves into the evolution of pargiyot, exploring its origins, modern interpretations, and the delectable flavors it brings to the table.
Etymology and Historical Context
The word “pargiyot” stems from the Hebrew word “parog,” meaning “young.” In the past, pargiyot referred specifically to baby chickens, which were considered a delicacy. However, as the availability and affordability of chicken thighs and breasts increased, the term pargiyot became more loosely applied to these cuts as well.
Modern Interpretations
Today, pargiyot is commonly prepared using chicken thighs or breasts, offering a more economical and flavorful alternative to baby chickens. These cuts are marinated in a blend of spices and herbs, then grilled, roasted, or baked to perfection. The result is a juicy, tender dish that has become a staple of Israeli cuisine.
Culinary Significance
Pargiyot holds a special place in Israeli culture, often served at gatherings and celebrations. Its versatility allows it to be paired with a wide range of side dishes, from salads and vegetables to rice and potatoes. The smoky flavor imparted by grilling adds an extra layer of depth and complexity to the dish.
Preparation Techniques
The preparation of pargiyot involves a few key steps:
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Marinating: The chicken is marinated in a mixture of olive oil, spices, and herbs for several hours or overnight. This allows the flavors to penetrate the meat, resulting in a more flavorful dish.
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Grilling: Pargiyot is traditionally grilled over charcoal or wood, imparting a smoky flavor. The chicken is cooked until it reaches an internal temperature of 165°F (74°C) to ensure it is cooked through.
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Roasting or Baking: Alternatively, pargiyot can be roasted or baked in the oven. This method is suitable for larger gatherings or when grilling is not feasible. The chicken is cooked at a lower temperature for a longer period, resulting in a more tender texture.
Flavor Profile
Pargiyot is known for its succulent texture and rich flavor. The marinade infuses the chicken with a blend of spices and herbs, creating a savory and aromatic dish. The smokiness from grilling adds an extra layer of complexity, making pargiyot a tantalizing treat for the taste buds.
Pargiyot has evolved from its humble origins as baby chicken to become a beloved dish in modern Israeli cuisine. Its versatility, affordability, and delectable flavor have made it a staple at gatherings and celebrations. Whether grilled, roasted, or baked, pargiyot offers a culinary experience that embodies the rich flavors and traditions of Israel.
What to serve with pargiot
Delicious grilled chicken pargiot served with fluffy rice and chopped cucumber, tomato, and mint Israeli salad Serve it with a dollop of hummus, a drizzle of tahini sauce, or this herbaceous green tahini. Can also be served with a pita.
Why You’ll Love This Recipe
- These grilled chicken thighs are marinated in aromatic Middle Eastern spices that take you on a culinary journey of flavor.
- Fast and easy. This is a simple chicken recipe that cooks quickly and requires little prep work!
- Tender and juicy. Because boneless chicken thighs stay juicy and tender even over high heat, using them on the grill is a great idea.
These boneless chicken thighs are excellent for a summer BBQ on the weekends or as a quick weeknight dinner. They are ideal for informal Sukkot dinners in the sukkah. And are so tasty alongside Potato Latkes during Hanukkah.
In case you find yourself stuck during Passover, this chicken dish’s flavors will liven up the meal. If you don’t eat regular rice during Passover, serve pargiot with cauliflower rice and matbucha sauce, which is a red pepper tomato sauce.
Although this dish is typically prepared on kebab-style skewers, I prefer to grill the thighs whole to achieve more uniform cooking and speedier preparation.
This recipe is inspired by a dish that a friend’s family makes during the week of Passover. The 2019 edition of Weber’s Ultimate Grilling cookbook features grill master Jamie Purviance’s instructions for outdoor grilling.
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FAQ
How do you say chicken thighs in Hebrew?
What does pargiyot mean?
Pargiyot literally translates as “baby chicken.” I saw this at a restaurant with my mother in Kfar Saba, where she lives, and she laughed when I asked her if they were using poussin (real baby chicken). “Pargiyot is chicken thighs,” she said. I guess the marketing people took over!
What is pargiyot in Israel?
Pargiyot is a popular Israeli skewered chicken dish that is cooked on a mangal and is commonly served for Israel Independence Day, and during the summer months. The word pargiyot means “baby chicken” in Hebrew, referring to what was traditional meat of choice in the past for pargiyot.
What does pargiot mean in Hebrew?
Pargiot means either “chicken thighs” or “young chicken” in Hebrew, (although as Giora Shimoni notes, some Israeli restaurants use the term to refer to Cornish game hens).
What are pargiyot chicken thighs?
Pargiyot are boneless, skinless chicken thighs, sometimes called baby chicken. I love to coat this type of chicken in a dry rub and grill, but another way to do it, is simply to use your favorite store bough marinade or teriyaki sauce. Feel free to jazz the marinade up or make your own.