Chicken breast with olives and carrots

Ingrédients :
4 cuisses de poulet
6 carottes
2 oignons
1 ail
50 gr d’olive denoyautés
2 c à c gingembre moulu
2 c à c piment doux
2 c à c de raz el hanout
colorant safrané


Dans un premier temps, faisons risoler les cuisses de poulet dans de l’huile d’olive. Une fois qu’elles commencent à prendre de la couleur, ajoutons les oignons, l’ail et les épices. Puis assaisonnons.

Laissons cuire 5 petites minutes puis ajoutons les carottes préalablement coupés et les olives. Couvrons d’eau et laissons mijoter 30 minutes.

Batbott stuffed with turkey breast and khlii


– 500g of wheat flour.
– 1 teaspoon of salt
– 1 soup spoon of baker’s yeast
– Warm water (depending on the absorption of the flour)

The joke
– 4 tomatoes
– 2 onions, cut into small pieces
– 1 green pepper
– 300g of turkey breast
– 4 tablespoons of oil
– 2 tablespoons of khlii (cut the khlii meat into small pieces)
– Salt, pepper, cumin, sweet pepper, hot pepper


– Put the sifted flour in a bowl, add the salt, the diluted yeast in a little water, pour some water and mix well to obtain a paste neither too fluid nor too thick.
– knead this dough for 20 minutes. Cover it with a cloth and let it rise for 30 minutes, it should double in volume.
– Shape small balls with this paste, let it rise for 20 minutes under a cloth.
– Meanwhile, prepare the stuffing, wash and seed the pepper, cut into small pieces.
– Cut the turkey breast into small pieces.
– Peel tomatoes and cut into small pieces.
– Heat the oil in a deep frying pan and cook the small pieces of the onions until they are translucent, add the pepper, cook for a few minutes, add the tomato pieces and the pieces of turkey, season Salt, pepper, cumin, sweet and strong pepper, add khlii and khlii meat and cook covered until tomatoes are melted and the turkey is cooked.
– If the dough balls are lifted, heat a bread pan.
– Spread a ball with a roller on a floured surface to make a 2mm thick disc.
– Cook the dough disc on an oiled frying pan over medium heat, cook on one side for 30 seconds then turn it on the other side, at this time this disc should be inflated like a balloon and then remove it from the heat.
– Repeat for other balls.
– Once the dough is exhausted, start stuffing by making a hole in each bread and stuff it with two tablespoons of stuffing.
– Serve immediately.


How to prepare stuffed chicken breast


  • 2 boneless chicken breast halves (500g)

  • 1/4 cup (56g) cream cheese

  • 1/2 tsp (2g) garlic powder

  • 1 tbsp chives, chopped

  • Salt and freshly ground black pepper

  • 1/4 cup (56g) oil packed sun-dried tomatoes, chopped

  • 1/2 cup (50g) mozzarella cheese

  • baby spinach leaves

  • 2 tbsp olive oil


  1. Preheat oven to 350 F (180C).

  2. Flatten the chicken breasts using a meat mallet until they are about ¼-½ inch  (0.6-1 cm) thickness.

  3. In a small bowl mix cream cheese with garlic powder, chives, salt and pepper.

  4. Spread half of the cream cheese mixture on each chicken breast. Top with chopped sun-dried tomatoes, mozzarella cheese and spinach leaves. Add more salt and pepper and  roll up the breasts securing with toothpicks.

  5. Heat the olive oil in a oven proof skillet and brown the chicken  on all sides.

  6. Place skillet in oven and bake chicken for an additional 35-40  minutes, until chicken is cooked through.

  7. Let the chicken rest for about 15 minutes before slicing. (homecookingadventure)

  8. Source:



1 chicken breast (Thinly sliced)

1/2 cup of quinoa and brown rice mix

1.5 teaspoon of melted butter

2 cloves of garlic

A handful of chopped carrots

Seasoning cubes

1 teaspoon of suya spice or Yaji (optional)

1 scotch bonnet pepper (ata rodo)

1 medium roma tomato

1 cup water

1 teaspoon of vegetable oil

1 chopped spring onion

A handful of chopped green pepper

4 whole cherry tomatoes (optional)


In a bowl, season the chicken breast with the seasoning cubes and suya spice and allow to marinate for 2 hours or if you are really hungry, you can use immediately.

In a pot of boiling water (1 cup), pour in your quinoa mix and the teaspoon of oil and allow to boil till soft which should take about 5-7 minutes. Pour into a bowl and set aside.

In a pan, heat up the melted butter and pan fry on medium heat the chicken breast, constantly flipping it over so it browns on both sides, reduce the heat, cover the pan and allow the chicken cook properly. If the pan becomes to dry, add 2 tablespoons of water.

Stir in the chopped vegetables into the pan of frying chicken and finally add the quinoa/brown rice mix.

Serve hot!


Algerian-Style Duck Breast with Preserved Lemon and Olives


4 duck breasts, boneless (about 3 lb total)
1 medium onion, peeled and sliced vertically into thin crescents
olive oil
3 cloves garlic, sliced
2 quarters preserved lemon, pulp scraped out and discarded
1/4 C tomato paste
1/2 C tomatoes, peeled, seeded and chopped
1 – 1/2 C Spanish Manzanilla pitted olives (rinsed, then soaked in cold water for 4 hours)
pinch turmeric
pinch saffron
pinch paprika
salt, hot sauce to taste
cilantro, minced

In a heavy sauté pan, cook the onions slowly in olive oil about 10 minutes, stirring occasionally, until tender and translucent but not browned. Remove to a side plate.

Wash, then dry the breasts well. Score the breast skin deeply at 1″ intervals and trim off any excess fat. Season lightly (both the olives and the lemon bring brine with them, so be cautious with salt until the dish is more or less done), set the heavy sauté pan over high heat and brown the breasts, skin side down, about 5 minutes. Turn the breasts and quickly sear the meat side — about a minute — and then remove to a side plate.

Add the onions, garlic, preserved lemon, tomato paste, and olives to the pan. Scatter in a pinch of turmeric, a pinch of saffron, and a pinch of paprika. Lay the breasts on top of the vegetables, skin side up, and then add about 2 cups water. The breasts should be in contact with the water but at the same time sitting largely above it.

Roast the duck uncovered in a preheated 350º oven until the breasts reach an internal temperature of 130º — about 20 minutes. Remove the breasts to a side plate, cover with foil and allow to rest about 15 minutes. Meanwhile, return the sauté pan to the stove top, add in the chopped tomatoes and gently simmer the sauce, stirring occasionally, to reduce slightly. Correct the seasoning.

To serve, spoon about 2/3 of the sauce with the olives and onions onto a serving platter. Slice the duck and place on top of the olive-onion sauce. Spoon the remaining olives, onions and sauce over the duck. Garnish with minced cilantro..


Apple Stuffed Chicken Breast



  • Prep 15 m

  • Cook 25 m

  • Ready In 40 m

  1. Combine apple, cheese, and bread crumbs. Set aside.
  2. Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.
  3. Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink.
  4. Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve.