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Grilled chicken with lemon, garlic and sugar
Ingredients
- Chicken breasts or thighs sliced
- Garlic
- Lemon
- Olive oil
- Sugar
- Flour
- Water
- Chili powder
- Salt
- Pepper
Method
- Marinate the chicken in lemon, fresh garlic, chili powder, black pepper and Olive oil
- Grill the chicken in a skillet with olive oil
- Wait till it browns on both sides and add a tea spoon of sugar
- Add the cherry tomatoes
- When the chicken is done remove to a plate
- Add to the pan a mix of tea spoon of flour mixed with enough water to make a
gravy
- Wait till it thickens then drizzle it over the chicken and add the cooked cheery
tomatoes to the plate
- Add chucks of sweet potatoes, red bell peppers, squash, onions, garlic whole with
peel, olive oil, bay leaf, dried thyme, salt and pepper
- Leave it in the oven till the veggies are tender and roasted enough
Shakshuka
Ingredients
Cooking oil for frying
1 onion
2 cloves garlic
1 teaspoon cumin
1 teaspoon paprika
2 cups of chopped tomatoes
2 cups of chopped eggplant (or 3 cups tomato, 1 cup capsicum)
Salt and pepper
4-5 eggs
Fresh green herbs to garnish
Method
Heat olive oil in a pan and saute the chopped onion for a few minutes. Add garlic, cumin, paprika, chopped tomato, eggplant and/or capsicum and allow to simmer 10-15 minutes until it has reduced a little.
Add salt and pepper to taste. Crack eggs on top and cover the pan. Cook until your eggs are just how you like them. Garnish with fresh greens.
Sholeh zard
Ingredients
1 Cup Rice - Preferred Jasmine Rice which is used traditional way, soak for 3 to 4 hours.
8 cups of water
1 cup of sugar
60gms Butter
6 tsp Rose Water
1/3 Cup Saffron
Almonds Sliced or Chopped ½ cup
Powdered Cardamom ¼ tsp
Some silver cut almonds and pistachios for Garnish
Method
Add the Soaked Rice with water to a cooking pot and cook the rice until its mushy and sticky in consistency.
Add sugar and keep on medium heat.
Add bloomed saffron along with butter and keep stirring, because the bottom could burn if left unstirred.
You may add water if needed to keep the consistency right.
Now add rosewater and sliced almonds and cook for 5 mints on very low flame and keep stirring.
Remove from the heat and serve it hot with garnished almonds, pistachio and cinnamon.
