Mediterranean Stuffed Chicken Thighs

The chicken in this recipe remains succulent and tender and is flavoured by the bacon wrapped around it.

Ingredients:


6 chicken thighs, boneless
1 carrot, grated
1 red pepper grated
12 chorizo slices
12 bacon slices
1 garlic grated
Salt and pepper for seasoning


Method:


1. Using a cling film, flatten the chicken thighs with a tenderiser into a nice fillet. In a bowl mix the grated carrot, pepper and garlic. Season with salt and pepper.


2. Place two bacon strips on a chopping board. Place one chicken thigh fillet on top. Now layer two chorizo slices and little stuffing. Roll the bacon strips into a small parcel and secure with a toothpick or wooden skewer.


3. Place in a heated oven and cook for 20-30 minutes on 150-180 deg. When nearly cook you can lightly brown the parcels by placing under a grill.


4. Serve hot with garlic bread and salad.

Ready to go into the oven

Tips:


You can also add chopped olives and cheese to the stuffing. 

Arabic Kabsa --- Rice & Chicken dish

This is a middle eastern dish made of rice and chicken. Its a popular dish in Saudi and is called Saudi Kabsa. Its normally served and eaten from one dish and the family share it.

Ingredients:


1-2 tbsp oil
1 kg chicken thighs
1-2 cinnamon sticks
4 cardamon pods
4 cloves
6 peppercorns
2 bay leaves
4-6 garlic pods, just smashed whole
1 inch ginger, chopped
2 onions, chopped
2 tomatoes, chopped
4 green chillies, slit
1 large carrot, grated
2 tbsp tomato puree
rind of 1 orange, grated
2 cups long grain rice
Sunflower seeds and Almonds for garnish
Salt & Pepper for seasoning


Method:


1. In a big saucepan, heat oil, add the cinnamon, cardamon, cloves, peppercorns and bay leaves. Fry for couple of minutes as the oil gets infused with the spices.


2. Add the garlic, ginger and 2 green chilles. Stir fry for couple of minutes and then add the chopped onions. Saute until lightly golden.


3. Add the chicken thighs and cook till lightly browned on either side. Add chopped tomatoes, orange zest and grated carrot. Mix well. Season with salt and pepper.


4. Add the tomato puree, stir well. Add enough water just to cover the chicken. Season if required. Cook on low flame for 45 mins - 1 hour until chicken is tender.


5. Take the chicken pieces out of the gravy, cover with foil and leave aside. Now add the washed rice, mix well. Add little water just to cover the rice. Season and add the remaining chillies.


6. Cook rice until done, if you feel more water is required add, stir occasionally. The rice should not be soft. 


7. In a pan lightly toast some sunflower seeds and almonds. 


8. To serve layer the rice and chicken, sprinkle the toasted seeds and almonds on top.

Capsicum (Peppers) & Prawn Stir Fry

This dish can be eaten as a main or as a side dish. It can be also eaten cold and is a great filling for wraps.

Ingredients:


1 tbsp oil
6-8 king prawns, shelled, de-veined and chopped 
1 onion, chopped finely
2 green chillies, slit
2-3 garlic cloves, chopped
1 tsp ginger, chopped
1 tbsp tomato puree
1/2 tsp whole cumin
1 tsp garlic powder
1/2 tsp turmeric powder
1/2 tsp red chilli flakes
1 potato, cubed and par-boiled
2 peppers chopped, you can use multicoloured ones
juice of 1/2 lemon
freshly chopped coriander for garnish
Salt & pepper for seasoning


Method:


1. Marinate the chopped prawns with garlic powder, turmeric, chilli flakes and season with salt.


2. In a pan, heat oil. Add the cumin, once it starts to splutter, add the prawns and fry for couple of minutes.


3. Add the chopped garlic, ginger and chillies. Stir fry for couple of minutes.


4. Add the onions, saute on low heat.  Add the chopped peppers and tomato puree, stir well. Add little water if it starts to stick to the bottom of the pan.


5. Once the onions and peppers are cooked, add the par-boiled potatoes. Season well. Stir well so potatoes are coated with the masala.


6. Sprinkle the lemon juice and chopped coriander, stir again and then take off the heat. Season if required.

Red Kidney Bean Curry

Ingredients:


1 tbsp ghee
400g tin red kidney beans
400g chopped tomatoes
1 onion, chopped
2 garlic cloves, chopped finely
1 inch ginger, chopped finely
2-3 green chilli, slit
1 bay leaf
1 inch cinnamon stick
1 tsp whole cumin
1/2 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp red chilli powder (optional)
1/2 tsp cumin powder
1/2 tsp amchur powder (dried mango powder)
1 tbsp tomato puree
1 tsp kasoori methi
Salt for seasoning


Method:


1. Heat ghee in a saucepan, add the whole cumin, once it starts to splutter add the chopped ginger, garlic and chilli. Cook for 1-2 minutes.


2. Add the bay leaf and cinnamon stick. Add chopped onions and saute until translucent.


3. Mix in the chopped tomatoes. Stir and let it cook for few minutes. Sprinkle in the turmeric, cumin, chilli and coriander powder. Stir well and cook until it starts to boil.


4. Add the beans, tomato puree, amchur powder and season well. If you need gravy add little water.


5. After 5-10 minutes , once beans are soft, sprinkle kasoori methi. Stir and check for seasoning. Take off heat. Serve hot.


Tips:


You can add a knob of butter at the end for a richer flavour. Dash of lemon can be also added for a twist.

Steve's Aachari Ghosh Masala

This is a amazing dish, the meat is so succulent and tender. The curry sauce has a tangy and sour taste.

Ingredients:

1-2 tbsp ghee

1 tbsp oil

1 cinnamon stick

1kg Mutton, cut in small/medium pieces

2 cups yogurt

2-3 large tomatoes, chopped

1 inch ginger, chopped

2-3 garlic cloves, chopped

1.5 tbsp ginger/garlic paste

2-3 green chillies, slit

1 tbsp coriander powder

1/2 tbsp red chilli powder

1/2 tsp mustard seeds

1 tbsp turmeric powder

1/2 tbsp Amchur powder (dry mango powder)

1/4 tsp Fennel seeds

1/2 tsp cumin powder

1 tsp whole cumin

2 tbsp mango pickle

Freshly chopped coriander

Salt and Pepper for seasoning

Method:

1. Marinate the meat with ginger/garlic paste and salt and keep aside.

2. In a bowl mix the yogurt, red chilli powder, amchur powder, coriander powder, cumin powder and mix to smooth paste.

3. Heat the ghee and oil, add the whole cumin and mustard seeds. Once they start to splutter add the chopped ginger/garlic and fry for few minutes.

4. Add the meat and cook until it starts to brown. Add chopped tomatoes and green chillies.

5. Add little water and cook for few minutes. Add the yogurt mix and fennel seeds. Simmer on slow heat. Let it boil.  Add water as required to make a thick gravy. 

6. Add the mango pickle and let it cook until meat is tender. Check for seasoning.

7. Garnish with freshly chopped coriander. Serve hot.