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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

Algerian Bouzgene Berber Bread with Roasted Pepper Sauce

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Ingredients

 

Directions

  • Prep 20 m

  • Cook 20 m

  • Ready In,40 m

  1. Preheat your oven’s broiler. Place red bell peppers and tomatoes on a baking sheet, and roast under the broiler for about 8 minutes, turning occasionally. This should blacken the skin and help it peel off more easily. Cool, then scrape the skins off of the tomatoes and peppers, and place them in a large bowl. Remove cores and seeds from the bell peppers.
  2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the jalapenos and garlic, and cook until tender, stirring frequently. Remove from heat, and transfer the garlic and jalapeno to the bowl with the tomatoes and red peppers. Using two sharp steak knives (one in each hand), cut up the tomatoes and peppers to a coarse and soupy consistency. Stir, and set sauce aside.
  3. Place the semolina in a large bowl, and stir in salt and 4 tablespoons of olive oil. Gradually add water while mixing and squeezing with your hand until the dough holds together without being sticky or dry, and molds easily with the hand. Divide into 6 pieces and form into balls.
  4. For each round, heat 1 tablespoon of olive oil in a large heavy skillet over medium heat. Roll out dough one round at a time, to no thicker than 1/4 inch. Fry in the hot skillet until dark brown spots appear on the surface, and they are crispy. Remove from the skillet, and wrap in a clean towel while preparing the remaining flat breads.
  5. To eat the bread and sauce, break off pieces of the bread, and scoop them into the sauce. It will slide off, but just keep reaching in!
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Noni Afghani

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Ingredients

Directions

  • Prep 15 m

  • Cook 25 m

  • Ready In 2 h 10 m

  1. In a small bowl, stir together 1/2 cup warm water and sugar. Sprinkle the yeast over the top, and let stand for about 10 minutes, until foamy.
  2. Place flour in a large bowl, and stir in salt. Make a well in the center, and pour in the corn oil and yeast mixture. Add the remaining water in small amounts until you have a soft moist dough that can be handled. Turn out onto a floured surface, and knead for at least 5 minutes. Return to the bowl, cover with a towel, and let rise until doubled in size, about 1 1/2 hours.
  3. Preheat the oven to 350 degrees F (175 degrees C). Deflate the risen dough, and divide into 8 pieces. Roll each piece into a ball.
  4. On a lightly floured surface, roll each ball with a rolling pin so it is oval shaped, about 6 inches long, and 1/2 inch thick. Use a fork or dull knife to draw three lines on the top of each loaf. Place the loaves on a baking sheet. Mix together the egg and remaining tablespoon of water; brush the tops of the loaves with the mixture. Sprinkle caraway seeds over the tops, if using.
  5. Bake for 20 to 25 minutes in the preheated oven, until the loaves are shiny and golden brown.
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Black Glutinous Rice Porridge

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Ingredients

Directions

  • Prep 15 m

  • Cook 30 m

  • Ready In 45 m

  1. In a saucepan bring water and pandan leaf to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove pandan leaf and stir in brown sugar and white sugar. Continue to cook for 5 minutes. Stir in the coconut milk and remove from heat.
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