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Meal

Apricot Chicken

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INGREDIENTS:

  • 1 can KOO Apricot Halves, drained and roughly chopped
  • ¼  cup sugar
  • 1 tsp cinnamon
  • 3 tbsp olive oil
  • 2 cups chicken stock
  • 2 tbsp cider vinegar
  • Black pepper & salt, to taste
  • 1 tbsp fresh rosemary, chopped
  • 900 g skinless chicken breast, cut into 1 to 2-inch pieces
  • 1 tbsp unsalted butter
  • 2 tsp Tabasco Pepper Sauce
  • Salt
  • 1 chopped onion

KITCHEN GADGETS:

Large bowl, flat edged spatula, large saucepan, blender

METHOD:

  1. Place the chopped apricots in a large bowl. Stir in the sugar and the vinegar. Let sit while you brown the chicken in the next step.
  2. In a large sauté; pan, heat the butter and olive oil over medium-high heat. Working in batches, place chicken pieces in the pan, without crowding the pan, and brown them on each side. As the chicken cooks, sprinkle salt over it. Once the chicken is browned, remove the pieces from the pan to a bowl and set aside.
  3. Add the remaining oil to the pan and sauté; the onion until it begins to brown. As the onion cooks and releases moisture, use the spatula to scrape off the browned bits from the chicken from the bottom of the pan.
  4. Once the onions have browned a bit, add the chicken stock and lower the heat to medium.
  5. Put about 2/3 of the apricots, along with any juice they have given up, into a blender and blend into a puré;e. Pour the purée into the pan with the chicken stock and onions.
  6. Add the cinnamon, rosemary and Tabasco and taste. You may need to add some salt. Bring to a simmer, then lower the heat and gently simmer for 10 – 20 minutes.
  7. When you are ready to serve, put the chicken and the remaining apricot pieces into the pan and simmer gently for 5 minutes.
  8. Serve hot with rice.
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Meal

Spice Crusted Sweet Potato Wedges (Tested)

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Ingredients

3 lb. sweet potatoes or yams, unpeeled, sliced into wedges

3 tbsp. oil

1 tbsp. sesame seeds, toasted

1 tbsp. nigella seeds (or poppy seeds)

1 tbsp. dried garlic flakes

1 tbsp. dried onion flakes

2 tsp. kosher salt

1 tsp. ground ginger

1 tsp. curry powder

Directions

Preheat the oven to 425.

Cut the sweet potatoes into wedges, about 6 to 8 per potato, depending on the size and shape of your potato. Put them into a large bowl and drizzle them with the oil.

Mix all the rest of the seeds and spices together in a small bowl. Toss this mixture over the potatoes and mix all together.

Spread on a baking sheet and bake for 25 to 30 minutes, turning once during the baking time.

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Meal

Lamb Souvlaki

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Karen Mintzias 1 Leg of lamb; boned, cubed*

5 Baby lamb sweetbreads, opt.*

4 Baby lamb kidneys, opt. *

1/4 c Olive oil

Lemon’s juice 1/4 c Wine

1/4 ts Thyme

1/4 ts Oregano

1/4 ts Rosemary

1 Bay leaf; crushed

2 Garlic cloves; crushed

Freshly ground black pepper 8 Bay leaves; cut

Firm tomatoes (opt); 1/4’d Green peppers (opt); cubed Salt Oregano and lemon quarters *Note: Lamb meat(s) should be cut into cubes the size of walnuts. Place the lamb, sweetbreads, and kidney cubes in a large non-aluminum bowl. Make a marinade of the oil, lemon juice, wine, herbs, garlic, and pepper and pour over the meat. Marinate in the refrigerator, preferably overnight, or for at least 3 hours. Thread the meat on long skewers alternating the bay leaves with the tomatoes and peppers, if desired. Grill over hot coals or broil 6 inches from the heat, brushing with the remaining marinade and turning frequently. Season with salt and pepper, then remove the meat from the skewers to a warm platter and crush oregano over the top. Garnish with lemon quarters and serve hot.

Source : cookdiary.net

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Meal

Spicy Falafels

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INGREDIENTS:

  • 2 tablespoon sunflower or vegetable oil
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 1 can KOO Chickpea, drained and rinsed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • Handful parsley, chopped, or 1 tsp dried mixed herbs
  • 1 egg, beaten

KITCHEN GADGETS:

Large pan, large mixing bowl, fork/potato masher

METHOD:

  1. Heat 1 tablespoon oil in a large pan, then fry the onion and garlic over a low heat for 5 minutes until softened.
  2. Add into a large mixing bowl with the chickpeas and spices then mash together with a fork or potato masher until the chickpeas are totally broken down.
  3. Stir in the parsley or dried herbs, with seasoning to taste. Add the egg then mash the mixture together with your hands.
  4. Mould the mix into 6 balls and flatten into patties. Heat the remaining oil in the pan, then fry the falafels on a medium heat for 3 minutes on each side, until golden brown and firm. Serve hot or cold with couscous, pitta bread or salad.
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