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Laffa - Moroccan Lemon Chicken

$2.00

"This delicious, moist as hell, bomb-ass chicken is super easy to make, and this recipe will make a lot of it! Well a lot of marinade, enough for about 24 boneless chicken thighs actually. This is because I hate math so couldn’t cut it down any further because the numbers weren’t easily divisible... But! The marinade freezes and unfreezes very quickly so you’ll use it up soon enough and will be thankful to have it ready at hand.

It looks like a lot of ingredients but most are spices that I bet you’ll have already in your pantry. If you like mint as much as I do, invest all of $4 on a mint plant, it’ll put out all summer and save you a bunch of money. In winter you’ll just have to buy it in those silly little packets at the supermarket.

This chicken is so flavorful that all it really needs to accompany it is some buttered rice, harissa labneh (strained yoghurt mixed with spicy harissa paste which you can make yourself or find in most supermarkets,) and a tart salad such as the creamy lemony-mint one we serve here in the restaurant." - Miranda 

This recipe is gluten free and dairy free!

GIVING BACK

This recipe gives back to Planned Parenthood.

"Health insurance is rare in our industry so Planned Parenthood is vital to so many of us restaurant folk. PP is pretty much always under threat, now more than ever (RIP RBG...) PP is committed to helping us all, no matter our gender identity, gender expression and or sexual orientation.

It blows my mind (in a good way) all the services PP provides: birth control, std testing, UTI care, sexuality information, Pap smears, breast exams, HIV testing, male infertility and testicular cancer, transgender care and that’s just to name a few!

Reproductive rights are connected to civil rights and are essential for a strong community. My community deserves access to reproductive healthcare and education.

I am proud to support, fund raise & spread the word of PP and believe me, I'm not shy about it!" - Miranda

 

CHEF & CO-OWNER MIRANDA KAISER'S STORY

Miranda Kaiser went to culinary school in the UK and worked many culinary based jobs. In 1988 she went to Israel for supposedly 3 months. There she met her husband Philip Kaiser who is from Tulsa. Just to make sure that she really loved him, she went backpacking around Europe, ran a kitchen for an English company in France for the summer, worked some crappy jobs in England and then came to the conclusion that she did in fact love him! So she went back to Israel where she worked quite a few culinary jobs, then they got married and opened the first Internet bar in Israel in downtown Jerusalem and had a couple of boys. 

In 2002 they came to live in Tulsa where they had yet another boy and then opened Cosmo Cafe & Bar in 2004. This much loved, quirky spot had a great run for 15 years until they closed it in late 2019. 

Because three boys and a restaurant wasn't challenging enough, in 2012 they opened Laffa Medi-Eastern Bar & Restaurant which is located in Downtown Tulsa. 

In her free’ish time, she is teaching an after school cooking class at various Tulsa Public Schools or is drinking gin somewhere. 

They are happy, exhausted and never opening another restaurant but truly enjoy what they do.

The end.


VISIT US
111 N Main St
Tulsa, OK 74103

laffatulsa.com


Q&A WITH MIRANDA KAISER

Story Plate: What are your top three go to restaurants in your hometown (Tulsa)?
Miranda Kaiser: Covid take out: Sushi Hana. I need this now: El Rio Verde. Date nite: Docs Food & Wine

SP: What’s a must have or your favorite kitchen item and why?
MK: For food it would be Maldon sea salt flakes. For equipment it’s my daily workhorse Dalstrong Gladiator 8” chefs knife.

SP: What is your most favorite thing that you like to cook for yourself at home and why?
MK: An avocado toast of some kind. Why? Because there’s always avocados & bread in my house and always something in my fridge to fun it up - kimchi, poached egg, sautéed mushrooms, creamed spinach, crab salad. The list goes on...

SP: Where do you see yourself in five/ten years?
MK: Retired from the restaurant business I hope, but still participating in all the cheffy charity events we have here in Oklahoma - a lot! I’d also take on more schools where I teach an after school program called Chefs Club. I can only do two schools right now.

SP: What are your top five favorite foods/dishes of all time?
MK: That’s a crazy question, I’ve enjoyed so many and have so many more to experience! Theres always going to be a new favorite plus you have to take more into consideration. Is it winter? Is it summer? Am I on my period? Am I drinking heavily? Am I missing my mum? Did I just have a colonoscopy? Did Trump win? I have different food desires/needs for different occasions. Sorry, don’t like that Question…


SP: How do you manage stress, what advice can you give your fellow girl bosses?
MK: If it’s stress that has something to do with service, as in someone doesn’t show for work, someone chops off a finger, someone drops all the meatballs, the walk in dies, we run out of product or something else that pretty much often goes wrong in this industry, then I flip into Macgyver mode. That means I pull something out of my ass and solve the problem. I often amaze myself. Maybe it’s like the mom who can lift up a car to save her trapped child? I don’t know, but I thrive on figuring out a solution, I think I feed off the adrenaline.


If it’s stress like “holy shit we need more customers” then I have a few drinks, do some research then strategize the best I can. I NEVER give up.


As for advice... Don’t take no for an answer & always have a “can do” attitude. Remember, you have the added advantage of being a woman - you are therefore often more logical than them, you’re probably more practical than them, in fact you’re more often than not, smarter than them! Plus you have extra womanly stuff that you need to use when necessary - you can be motherly which often solves a problem, you can be claim “woman” and have them do stuff for you (boys LOVE thinking they saved your pretty butt) and my favorite, you can get all “grandma on their ass” if you have to. It’s a great way of discipline, they’ll take notice, they’re not going to land you a punch, they’re gonna shape up or ship out. You DO NOT fuck with grandma.

SP: What piece of advice would you give to other women that are looking to venture into the culinary industry?
MK: You can do both but one will suffer, don’t let it be your kids. Thank god I have an amazing husband, fantastic school and best friend/auntie figure that helped raise my kids. It takes a village right?!

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