6 ball onions, sliced thin
¼ cup of lemon juice
6 garlic cloves Pepper and salt, taste
1 tablespoon of pure olive oil
1 (3-4 pounds) whole chicken, chop into serving pieces
Directions Combine the garlic cloves, ball onions, salt, pepper, and lemon juice in a sizeable zipper-type bag.
Add the pieces of chicken, zip up the bag and roll the chicken around in the bag to coat
Put in the refrigerator and let it marinate overnight
Remove the chicken marinade then pour the marinade left behind into the crockpot
Brown the chicken pieces in a little olive oil using a skillet with over moderate heat
Transfer the chicken pieces to the crockpot ensuring that the dark meat is at the bottom and the white at the top
Cover the crockpot with its lid and let it cook on low setting for 4-6hrs
After the chicken is done, remove the crockpot from heat and reserve, keeping it warm
Transfer any residual cooking juices and onions into a skillet and continue cooking for approximately 10 minutes (the mixture should reduce by half)
Malawian recipes: grilled chambo fish
Add olive oil to a saucepan. Then add turmeric, ginger, sugar and raisins. Put on a low heat to dissolve the sugar and infuse the spices. Remove from the heat, add coconut milk and whisk rapidly. Add a tablespoon of soy sauce and a dash of lemon juice. If the sauce seems a little thin, thicken with a little roux.
Salad Muffins Recipe for Pizza
Muffin salty pizza way!
Ingredients for 11 pieces:
180 gr of flour
1 sachet of baking powder
150 gr of white ham
10 cl of olive oil
10 cl of milk
100 gr of shredded
3 eggs salt and pepper (is not that a spice ???)
2 fresh tomatoes cut into small herbs de provence
some black olives
Preheat the oven to 180 ° C In a dish mix the flour and the yeast then make a well. In another dish beat the eggs with milk, olive oil and then pour this mixture into the flour. Mix then add about 50 grams of grated, then cut the ham into small pieces. Season with salt and pepper. Pour the dough into muffin molds and place on top a few dices of fresh tomatoes, grated, a pinch of Provence herbs and a black olive in the center. Bake 25 minutes (heat ventilated fifteen minutes then normal heat)
Fried fish, vegetable salad
For a table of 4
In your cart :
4 medium fish –
1 tsp chili – salt – pepper –
1 tbsp strong mustard –
1 fillet of vinegar –
1/2 cube broth –
2 tablespoons olive oil –
500g of potato –
2 tomatoes –
250g of onions –
2 feet of salad –
1/2 bunch of Chinese parsley –
1 tbsp honey 2 eggs
How to do :
Clean the fish and draw regular furrows.
Mix salt and chili, coat and cook in a frying bath.
Wash and cut salad, parsley.
Slice the onion, marinate a portion with mustard, vinegar, broth, honey, a pinch of salt and pepper.
Mix with tomatoes and potatoes cooked with water and cut.
Decorate with the boiled eggs.