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Meal

Rice & Boeuf Stuffed Chicken

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Ingredients:

  • 50 ml vegetable oil
  • 10 g. Butter
  • 150 g. Of onions cut into small pieces
  • 1 laurel leaf
  • 2 cinnamon sticks
  • 1 clove of crushed garlic
  • 1/2 c. Salt
  • 3/4 c. Ginger tea
  • 1/2 c. Pepper
  • 3/4 c. Turmeric tea
  • Some branches of parsley
  • Grilled almonds (to decorate)
  • 500 ml of water (more or less)
  • Butter (to brush on chicken before baking)
  • 1 chicken
  • 1/2 c. Turmeric tea
  • 1/4 c. Salt
  • 1/2 c. Ginger tea
  • 1/2 lemon juice
  • 1 clove of crushed garlic
  • 1/2 c. Pepper
  • 1 C. Vegetable oil
  • 20 g. Of onion, cut into small pieces
  • 10 g. Butter
  • 1/2 c. Salt
  • 275 g. Minced beef
  • 175 g. Half-cooked rice
  • Cinnamon pinch
  • 3/4 c. Ginger tea
  • 1/2 c. Pepper
  • Pinch nutmeg
  • Pinch saffron100 g. Grilled almonds

Preparation:

Cook the rice in salted water. Cook half and then drain
In a frying pan, heat the vegetable oil and butter and then add the chopped onion into small pieces
Caramelize the onion and add the minced meat and spices (salt, pepper, ginger, cinnamon, nutmeg and saffron)
Mix and add rice while stirring occasionally. Cook until the meat is cooked. This should take about 5 minutes
When the meat is cooked, pour it into a large bowl and add the toasted and crushed almonds. Mix thoroughly and then leave aside
In a large saucepan, heat the vegetable oil and butter and add the onion
Sweat the onion and add the spices (bay leaf, cinnamon, salt, pepper, ginger, turmeric, and saffron)
Add the crushed garlic and stir. Pour a little water and continue to cook for a few minutes to marinate the chicken
Marinade: Mix ingredients together and marinate chicken
Stuff the mixture with rice and minced meat. The remaining rice will serve to garnish the plate. Use a toothpick to close the hole to prevent rice from escaping during cooking
Before adding the chicken to the pan, remove the bay leaf and the cinnamon sticks. Pour in the water and some leaves of parsley. Stir and cook about 1 hour or until chicken is cooked
Remove the chicken from the pan and place on a baking sheet. Brush the top with butter and brown in the oven a few minutes before serving
Increase the heat of the saucepan and reduce the sauce slightly. Place the chicken in the center of your dish, and pour the sauce around. Decorate with rice and grilled almonds

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Meal

Basic Ghanaian Gravy

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INGREDIENTSNutrition

DIRECTIONS

  1. Heat oil in frying pan and saute onions until soft, but not brown.
  2. Add tomatoes, cayenne pepper, seasoning salt and thyme (plus green pepper is using).
  3. Fry for 30 minutes until tomatoes are soft and deep red in color.

Source : www.geniuskitchen.com

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Meal

Domada (Gambian Peanut Stew)

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Prep time

Cook time
Total time
The national dish of Gambia. A thick, saucy stew served over rice.
: The Daring Gourmet, www.daringgourmet.com
Cuisine: African
Serves: 4

Ingredients

  • 1 lb beef steak or 1 lb chicken breast, cut into ½ inch chunks (or use bone-in chicken pieces and simmer them in the sauce; once cooked leave the pieces whole or remove the meat from the bones and add it back to the stew.)
  • 1 large onion, diced
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 3 Roma tomatoes, diced
  • ½ can (3 oz) tomato paste
  • ¾ cup natural, unsweetened peanut butter
  • 4 Maggi or Knorr tomato bouillon cubes
  • 3 cups water
  • Scotch bonnet chilies, diced, according to heat preference
  • 4 cups pumpkin or sweet potato, diced
  • Salt and pepper to taste

Instructions

  1. Heat the oil in large Dutch oven. Saute the onions until golden. Add the beef and garlic and continue to sauté until the beef is no longer pink. Add the tomatoes and cook for 3 minutes. Add the tomato paste, chilies, peanut butter and stir to combine. Add the water and bouillon cubes. Bring to a boil, reduce heat, cover, and simmer for 15 minutes, stirring occasionally. Add squash, cover, and continue to cook for 35-40 minutes or until the pumpkin is tender, stirring occasionally. Season with salt and pepper.
  2. Serve hot with rice. This stew tastes even better the next day.
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Meal

How to cook Nigerian Jollof Rice

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Ingredients:
 
·         Red Pepper (Tatase)
·         Onions
·         Plum Tomato
·         Fresh Tomatoes
·         Scotch Bonnet (Rodo)
·         Knorr Cubes
·         Tomato Puree
·         Bay Leaves
·         Jollof Rice Seasoning
·         Knorr Aromat Seasoning
·         Vegetable Oil
·         Salt
·         All Purpose Seasoning
·         Mixed Herbs
·         Easy Cook Long Grain Rice
Cooking Instructions:
 
·         Heat the Vegetable oil in a pot for 5-6 minutes, you need this piping hot.
·         Blend the plum tomatoes, onion, scotch bonnet, red pepper together and add it to the piping hot vegetable oil.
·         Season the mixture in the pot with Knorr cubes, Jollof rice seasoning, all purpose seasoning, mixed herbs, Aromat seasoning and salt, then stir in.
·         Leave to fry for 15 minutes.
·         After 15 minutes, add the washed rice, then the tomato puree and mix together.
·         Add the bay leaves for aroma; this gives the meal a unique taste too.
·         Add a small quantity of water, you don’t need a lot as the rice needs to steam cook.
·         Leave to steam cook on low-medium heat for 20-30 minutes.
·         Add fresh tomatoes and onions to garnish and leave to cook for another 5 minutes. Great job!

Source : www.nigerianfoodchannel.com

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