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Baked Chicken Recipe



Ingrédients  :

6 cuisses de poulet
2 gros oignons coupé en dés
2 gousses d’ail +1 petit morceau de gingembre frais haché
4 belles tomates coupées en dés également
500 g de poêlée de légumes surgelés
2 cc d’huile d’olive
un ciron vert
quelques feuilles de salade pour la décoration
1 kg d’attiéké
Pour la vinaigrette :
1 cube maggi
1 c s de moutarde de Dijon
sel fin et poivre noir en grain du moulin
4 c s de d’huile d’arachide
2 cs de vinaigre d’alcool ou autre
Cuisson : 35 min au four préchauffé 210°

Preparation :

J’assaisonne les cuisses de poulet avec le sel, le poivre la moitié du hachis ail gingembre, la moitié du cube maggi, la cc d’huile et les herbes de Provence. Je mélange bien intimement l’ensemble et j’enfourne au four chaud.
Je fais chauffer 1 cc d’huile et je cuis la poêlée de légumes selon les instructions du paquet et je réserve.
Dans un grand saladier je fais ma vinaigrette avec tous les ingredients. J’y ajoute tous les légumes coupés, mélange, rectifie au besoin l’assaisonnement et je réserve également.
Je prépare l’attiéké.
A la cuisson du poulet je dresse et vient ensuite le meilleur moment.

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Spice Crusted Sweet Potato Wedges (Tested)





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


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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Lamb Souvlaki




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 :

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Spicy Falafels





  • 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


Large pan, large mixing bowl, fork/potato masher


  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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