Dinner: Chicken 'Levivot' with Harissa Sauce

This recipe includes superfoods such as:

Cinnamon

Health benefits of Chicken 'Levivot' with Harissa Sauce

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1 whole chicken (4 1/2 pounds)
2 cinnamon sticks
1 tablespoon fennel seeds
1 tablespoon dry sage
3 bay leaves
1 tablespoon allspice
Salt
2 big bunches parsley, finely chopped
1 big bunch cilantro, finely chopped
1 cup mashed potatoes
5 eggs
Oil, for frying

Instructions

Make the Chicken Combine the chicken, cinnamon sticks, fennel seeds, sage, bay leaves and allspice in a big pot. Add cold water to cover and season with salt. Bring to a boil and simmer for 45 minutes or until the chicken is fully cooked. Let the chicken cool completely in the broth.
Make the Chicken Remove the chicken and strain the broth. Finely shred the chicken into a large bowl. Discard the skin and bones. Reserve the broth for later use. Add the parsley, cilantro and mashed potatoes to the chicken, season generously to taste with salt and mix well. Stir in the eggs. Form the mixture into patties about 2 inches round and 1/2-inch thick; the thinner the patties, the crisper they will be.
Make the harissa sauce In a small bowl, whisk together all of the ingredients.
Make the harissa sauce Heat oil in a large skillet. Fry the patties in batches until browned. Serve warm, with the harissa sauce on the side.

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