Small Envelope with mystery Powder

So, my friend Yossi shows up at my door last week with this smug look on his face.

“You’re gonna LOVE this,” he says, handing me a brown paper bag.

“Oh no,” I thought. “Not another ‘fun time in an envelope.’”
“Yossi, you know I’m more of a ‘brown thing’ girl, not the green. I’m Israeli-born, come on!” I said, rolling my eyes.

“Nope, not what you think,” he grinned.
“WHITE???? Are you crazy????” I shot back. “Because I’m STILL recovering from that ‘healthy snack phase’ you tried to push on me last year.”

Yossi shook his head. “Nope. Better.”
“Oh, I know! You found some best-before Israeli chocolate at half price?!” I asked hopefully.

“No, but you’re getting warmer…” he teased.
I opened the bag and immediately caught a whiff of garlic and spice.“Oh Mmmm. What is this? Did you bring me someone’s leftover freeze-dried Shabbat dinner?”
“LOL, come on. You know I LOVE freeze-dried candies. But cholent? Not my type!” 

“Nope,” Yossi laughed. “It’s Pilpelchuma.”

“Pilpel-WHAT now??”
“Pilpelchuma. Filfelchuma. However you wanna call it-it’s this special spice blend from North Africa. Trust me — it’s a game-changer. But with a twist...”
“Yossi, we’ve been friends for how long? You KNOW I don’t mess around with spices. As an Ashkenazi, I stick to salt, pepper (a bissel!), and if I want to be adventurous - sugar! Paprika? Keep it in the grocery store!”
“Listen,” he said, “Just try it.”

“Oh, great,” I said sarcastically. “So I’m supposed to sprinkle some mystery powder onto my food and hope for the best? Last time I tried spicy food, it ended up being a lot of fun -for everyone else except me.”
“I put it on my eggs yesterday,” No you sick! real Eggs! Don't translate it to Hebrew! he said.

“Oh yeah? And did you survive?”

“Not only did I survive — I THRIVED. I’m Moroccan - don’t be dramatic!”
“Am I?” I raised my eyebrow.

🔥Alright, you’ve got the Pilpelchuma spice mix - now let’s put it to good use! This Pilpelchuma Chicken is bold, garlicky, and spicy in all the right ways. And the secret? Opening up those spices in hot oil first -trust me, it makes all the difference. 😎

🛒 Ingredients:

✅ 6–8 chicken thighs/drumsticks

✅ 3 tbsp Pilpelchuma spice mix (see below)

✅ 4 cloves garlic, minced

✅ Salt and pepper to taste

✅ 3 tbsp olive oil for the light version — or go all in with more oil! 😉

✅ Juice of 1 lemon

✅ 1 cup chicken broth

✅ Chopped parsley or cilantro (for garnish)

🍗 Instructions:

Open up the spices Heat the olive oil in a large pot over medium heat.Add the minced garlic and cook for 30 seconds until fragrant (careful not to burn it!).Add the Pilpelchuma spice mix and stir for 1–2 minutes -let those spices bloom in the oil. The smell? HEAVENLY. 😍

Sear the chicken Add the chicken pieces to the pot, skin-side down. Sear for 4–5 minutes until golden brown, then flip and cook for another 3–4 minutes.

Add the liquid Pour in the chicken broth and lemon juice. Bring to a simmer, then cover and cook on low heat for 30–40 minutes (or less if you prefer a different texture).

Reduce and finish Uncover the pot and increase the heat slightly. Let the sauce reduce for about 5 minutes until it thickens.

Garnish and serve Sprinkle chopped parsley or cilantro on top, and serve with warm couscous, rice, or pita.

GAME. CHANGER.

“Alright, Yossi,” I admitted, “This is next level.”

“Told you,” he smirked.“I’m not saying you were right,” I said, “but I’m also not NOT saying it.”

And now? I’m addicted.

Try it for yourself — just don’t blame me when you start putting it on everything. 😆