Muhammara, a spicy-sweet Levantine dip made from roasted red peppers and walnuts, is the star of this light and healthy meal. Baby kale, spinach, and tricolor quinoa form the base of the bowl, which features Chef Einat’s tangy muhammara and juicy seasoned chicken breast. Toasted almonds and dried currants add crunch and a hint of sweetness, and a creamy tahini sauce ties the whole bowl together in a symphony of textures and flavors.
Chef Einat Admony, known as the ultimate balaboosta (meaning "perfect housewife" inYiddish) is the James Beard nominated chef and owner of Balaboosta, the fine diningMiddle Eastern & Israeli restaurant and the beloved fast casual falafel chain, Taïm.
Admony is a pillar of the international Israeli cooking community. Her food tells anintricate story of strong immigrant roots and living the American Dream. Having grownup in Tel Aviv, she served as a cook in the Israeli Army before traveling Europe to workin kitchens, and eventually landing in New York City as an ambitious young chef. After15+ years leading the New York culinary scene and establishing multiple restaurants,Admony continues to innovate and inspire with elevated yet comforting homestylecooking from her childhood.
Admony is a double-time champion and competitor of Food Network’s Chopped andThrowdown! with Bobby Flay. She has been featured by The New York Times, BonAppetit, HuffPost, Forbes, among many others. Admony has authored two cookbookswith Artisan Books: Balaboosta (2013) and Shuk (2019). In 2014, she was a recipient ofthe Great Immigrants award from Carnegie Corporation of New York for exemplarycontributions to American life.
Outside of leading several expanding food businesses, Admony can be found at homein Brooklyn or at her country house in the Hudson Valley, cooking for her two children,Liam and Mika, her husband and business partner, Stefan Nafziger, and a steadystream of dinner party guests.
Omg.. this was absolutely perfect
Bonnie · 04/24/23
I was supposed how muchbi enjoyed this filling, but not heavy and great combo of textures
MICHAELA · 03/13/23
I’m in love with this dish- one if my favorites.
Maha · 03/12/23
Just so good!
Jennifer · 03/06/23
Eilleen · 02/16/23
Lauren · 02/13/23
Very tasty and filling
Jamie · 02/13/23
One of the best things I tried on CookUnity
Vadim · 02/11/23
Almonds, Ancho Chili Powder, Baby Spinach, Chicken Breast Boneless, Chipotle, Cumin, Dried Currants, Extra Virgin Olive Oil, Garlic Powder, Kale, Kosher Salt, Lemon Juice, Lemons, Light Brown Sugar, Onion Powder, Quinoa, Sweet Paprika, Tahini Paste, Walnuts
Recommended for special occations.
1. Preheat to 350F
2. Remove sleeve and peel back film
3. Pour sauce on top
4. Heat up for 12 mins or until heated through
Don't you worry is time is an isue we got you covered!
1. Remove sleeve and peel back film to vent
2. Pour sauce on top
3. Microwave for 2 mins
We envision a world in which chefs are no longer bound by the economic and geographic limitations of the current restaurant model. One where culinary artists can reach beyond the neighborhood, and share their craft with millions of people.
Small batch meals crafted by top culinary talent. Delivered to your door each week.
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