A Simple List of Ingredients:
1. Olive Oil
3. Dried Red Chilli Flakes
4. Chicken Breast Strips
6. Salt and Pepper
7. Fresh Coriander
9. Cherry Tomatoes
10. Pitted Green Olives
11. Fresh Basil
13. Red Onion
14. Tinned Chickpeas
15. White Wine Vinegar
16. Greek Yoghurt
17. Fresh Mint
Bismillah, let’s begin!
And, we begin by making the chilli garlic oil which could not be easier. Three ingredients, one pan and a few minutes, and we’ll be done. If you want an oil with extra spices, try the one in this recipe.
Take a deep saucepan and measure out 125ml (1/2 cup) Olive Oil. I used the olive oil for cooking and a vegetable oil would be fine too.
Pour the oil into the pan.
So, we have the oil part. Now for the chilli. I used dried red chilli flakes. These are a lot less intense than red chilli powder.
Take 1 tablespoon Dried Red Chilli Flakes. Adjust the measurements according to how spicy your chilli flakes are.
Add the chilli flakes to the pan.
We have the oil and the chilli. Now, for the garlic. Take 5 Garlic Cloves.
Give them a peel and a smash with the back of a knife. We don’t want to chop the garlic because it’ll be too strong.
Add the garlic to the pan.
Give everything a quick stir.
Place over a medium heat and let it come to a low boil.
This is when the oil begins to bubble. The garlic will start to cook and the oil will be very reminiscent of a tarka used in daal.
Cook the oil for 3-4 minutes until the garlic is fragrant and lightly browned.
Pour the oil into a bowl and let it cool completely. This is great to make ahead and it will keep, covered tightly, in the fridge for a few days.
It also is great in salad dressings but we ….
… are going to marinade chicken with it. In this picture, the oil looks a little different because it’s been in the fridge overnight and solidified. A quick stir soon sorted it out though.
For the chicken, take 560 grams (1 pound 3 ounces) Chicken Breast, cut into strips.
Place into a mixing bowl.
Take the cooled chilli garlic oil. If it’s solidified, give it a stir and it’ll be fine.
Add 3 tablespoons Chilli Garlic Oil, or to taste. Remember, the oil will be quite strong on its own but with the chicken, it’ll be fine. Chicken can take it!
Then, grab 1 Lemon.
Slice it into thin rounds and add to the bowl.
Season with Salt and Pepper, to taste. I used 1 teaspoon Salt and 1/4 teaspoon Pepper.
Finally, take a handful Fresh Coriander.
Give it a chop and add to the bowl.
Cover and set aside to marinade for a few hours and even better, overnight!
30 minutes before you want to cook, take the chicken out of the fridge and let it come to room temperature.
Take a large frying pan and set it over medium heat. When it’s hot, add the chicken along with all the marinade.
There’s no need to add any extra oil because there’s plenty in the marinade.
Let it bubble for a minute or two.
Then, cover with a lid and set the heat to the lowest. Let it cook for 15 minutes or until the chicken is fully cooked.
Uncover the pan and it’s time to dry out all the excess liquid.
Turn the heat up and stir-fry until the liquid has dried out …
… like this! You can keep it as saucy or as dry as you like. And, that’s it! Keep it warm whilst we make the chickpea Greek salad.
Side Note Thing: the recipe that I adapted, baked the chicken in the oven. Feel free to do that too.
To make the chickpea Greek salad, it could not be easier than gathering your ingredients together, giving the dice, pouring in a simple dressing and giving everything a toss.
So, take a big bowl and let’s do this!
First up, cucumber. I love cucumbers – there a must in every salad I make.
Take 1/2 Cucumber and give it a dice.
Throw it into the bowl.
Next, cherry tomatoes! These are another fave and let’s be honest, you’re missing out if you don’t use them. They’re in season and so sweet.
Take 15 Cherry Tomatoes and slice them in half.
Toss them in.
Oh my gosh, next, we have olives! I’m not the biggest olive fan but I put them because my dad eats them like they’re sweets and because they add a pickled, saltiness to everything.
Throw in about 4 tablespoons Pitted Green Olives.
Next, fresh basil. We’re harvesting this from two plants that are growing non-stop this summer. If you don’t want to use basil, try fresh coriander or parsley instead.
I added a handful Fresh Basil, chopped.
Next, feta. An ingredient that I haven’t ever been too fond of until quite recently. My cousin used it in a salad at her tea party, and I couldn’t comprehend how anyone could eat it. It was so salty and soft. Fast forward two years when I cooked orzo with Greek lamb and feta. The feta was crumbled over the hot lamb and it melted and created these pockets of salty, creamy goodness and I was hooked.
Along with feta, another ingredient which I wasn’t too keen on was raw onion. To this salad, I added it in, sliced very thinly to give that onion flavour that so many people love.
So, into the bowl goes:
Few tablespoons Feta, crumbled
1/4 Red Onion, thinly sliced
Next, my fave, tinned chickpeas. Give them a drain and rinse before adding in.
I added 1 tin (400 grams) Chickpeas.
That’s all the veggies. Time for the dressing and what I love about this salad is that the dressing ingredients are just poured straight in – no need to whisk them in a separate bowl.
First up, white wine vinegar.
To the bowl, add 2 tablespoons White Wine Vinegar.
Along with 2 tablespoons Extra-Virgin Olive Oil.
Next, plenty of Salt and Pepper. Don’t skimp on the seasoning here, it’s what will bring all the veggies to life. Trust me.
Finally, the juice of 1/2 Lemon.
And, that’s it! Give everything a good toss.
The chickpea Greek salad is ready! This would make a great veggie lunch on its own.
Finally, minty Greek yoghurt. Into a bowl, place:
Handful Fresh Mint Leaves
4 tablespoons Greek Yoghurt (taken from the 200ml in the recipe)
Give them a blitz with a hand blender until smooth.
Stir in the remaining 200ml Greek Yoghurt. Add Salt and Pepper, to taste and stir in.
If you want a runnier yoghurt, add a few drops of milk to help thin it out.
We’re ready to eat! Grab a platter and put on your chicken. Don’t forget the lemon slices too – they will be lovely and caramelized.
Pile on the salad and pop the yoghurt in a small dish.
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There’s no real method as to how to eat this salad – just load it all onto a plate and dig in!
Prep 15 m
Cook 1 h 20 m
Ready In 1 h 35 m
- Place pumpkin seeds in a blender and blend for 30 to 40 seconds or until mixture is a powdery paste. Set aside.
- Wash beef and cut into bite-size cubes. Season with salt. In large pot, heat oil over medium-high heat for 4 to 5 minutes. Add beef and saute for 3 to 5 minutes or until brown but not cooked through.
- Place tomatoes, onions, and pepper in a blender and blend for about 30 seconds or until smooth. Add tomato mixture to meat, reduce heat to medium-low, and cover. Cook for 40 to 50 minutes or until meat is tender.
- Add tomato sauce, water, and shrimp and simmer for 10 minutes.
- Add spinach and ground pumpkin seeds and continue to simmer 10 minutes more.
Zimbabwean Chicken and Vegetable Soup
Prep 30 m
Cook 1 h 30 m
Ready In 2 h
- Heat the olive oil over medium heat in a large soup pot; cook and stir the onion in the hot oil until translucent, about 5 minutes. Whisk 1/2 cup of vegetable stock and the peanut butter into the onions until the mixture is smooth. Beat in remaining vegetable stock, diced tomatoes with their liquid, and crushed red pepper flakes; bring to a boil, reduce heat to medium low, and cook at a simmer for 30 minutes, stirring occasionally.
- Stir in the cabbage, sweet potato, carrot, and turnip; simmer, stirring occasionally, until the vegetables are tender, about 30 more minutes. Stir in the okra and chicken and simmer until the okra is tender, about 30 additional minutes.
African Sweet Potato and Peanut Soup
Prep 20 m
Cook 55 m
Ready In 1 h 15 m
- Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.
- Pour water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.
- Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro.