Moroccan Chicken

In this easy and full of flavour Moroccan Chicken recipe we are using cinnamon, ground ginger, saffron and fresh tomatoes combined with honey and rose water which give this sauce a very unique flavour. ONE MUST TRY!

Ingredients – Serves 4

IMG_4775

  • 1 whole chicken cut into 8 pieces
  • 2 onions, peeled and roughly chopped
  • 3 garlic cloves, peeled and sliced
  • 12g cinnamon
  • 18g ground ginger
  • 800g fresh tomatoes, diced
  • 275ml hot water
  • 2 chicken cubes
  • 3g saffron
  • 5ml rose water
  • 75ml honey
  •  coriander leaves, chopped

Equipment

  • deep frying pan
  • tongs
  • green chopping board
  • tray
  • 2 containers: 1 for peelings 1 for onion, garlic and tomatoes
  • wooden spoon
  • whisk

Method

  1. Heat the deep frying pan and add some oil.
  2. Place the chicken pieces onto the hot pan to be sealed from all sides until it turns into a nice golden colour.
  3. Wash and remove the eye of the tomato,  then roughly cut.Screenshot_20190219-133201_YouTube
  4. Add ground ginger and cinnamon powder.
  5. After 2 to 3 minutes remove the chicken from the pan and using the same pan add the onion, garlic, tomatoes, ground ginger and cinnamon. Turn the heat down and cook for 15 minutes stirring every 2-3 minutes.
  6. After 15 minutes add water, chicken cubes and saffron then place chicken on top. Cover with a lid, turn heat down and simmer gently for 25-30 minutes.
  7. After 30 minutes, remove the chicken, turn heat up and add the rose water, honey and some salt and pepper. Reduce to a sauce consistency for 4 to 5 minutes.
  8. While the sauce is reducing you can chop some coriander and add to the sauce.
  9. Serve sauce on top of chicken.

SUGGESTION:  When you remove the chicken from pan to reduce the sauce, if the sauce is taking more than 5 minutes to reduce please put back chicken in the sauce to heat up before serving.

 

 

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Banoffee Pie

This super easy Banoffe Pie recipe is enjoyed all year round. Ingredients are easily found in your cupboard already so it is one of those desserts that comes together in no time at all! Preparation involves the crushing of the biscuits combined with melted butter so that it forms a smooth crusty base and the whipping of the cream to finish the pie nicely on top.

Ingredients – makes a 23cm loose base dish

  • 200g digestive biscuits, crushed
  • 100g unsalted butter, melted
  • 65g caramel
  • 2 ripe banana, sliced
  • small bar of milk chocolate, half chopped roughly and half grated
  • 300 ml double cream, whipped
  • dash of vanilla essence
  • 1 strawberry, sliced for garnish

Equipment

Method

  1. Start by crushing the biscuits finely in the food processor. Leave a little bit of crushed biscuits on the side so you can use later on for garnish. Melt the butter in a small pan or heat proof jug on a low heat and combine with the crushed biscuits in a small mixing bowl.
  2. Transfer mixture onto the dish and spread it out evenly. With the back of a spoon press it down gently until a crusty base is formed. Put it in fridge for an hour to harden, if you’re in a hurry you can put it in the freezer for 15 minutes.IMG_4256
  3. Take it out from fridge or freezer and spread the caramel evenly on top of the base with the back of a spoon or a spatula.IMG_4257
  4. Now make a layer of sliced banana on top of the caramel and scatter half of the chopped milk chocolate bar on top of the banana.
  5. Add a dash of vanilla essence to the double cream and whip in a food processor until it forms a stiff cream. Spread it out on top of the banana and chocolate.
  6. For garnish we use the crushed biscuits we left on the side, the other half of the milk chocolate grated and a strawberry in the middle. Cover with cling film and put in the fridge at least for an hour or until serving so it can settle.IMG_4265

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Torta tal-Lampuki

Ricetta antika tat-torta tal-lampuki!

F’din ir-ricetta sajjarna il-lampuki, l-ispinaci u l-pastard fuq il-fwar umbaghad zidna tadam frisk, zebbug, pizelli, qoxra ta lumija w naghnieh, fost ingredjenti ohrajn, biex joholqu palat apetituz.

Ghal min ihobb il-hut, bla dubju ta xejn li l-lampuka hija wahda mill-favoriti u din it-torta taghti dan il-mertu lil din il-huta tradizzjonali u tant popolari Maltija.

Ingredjenti – tohrog dixx ta qies 26 cm x 6 cm

  • 750g lampuki
  • ghagina tat-torti (ghafas hawn ghar-ricetta, ghal dan id-daqs ta dixx ir-ricetta tal-ghagina trid tirduppjaha)
  • 250g tadam, imqaxxar u mqatta
  • 250g pastard, mgholli
  • 140g kunserva
  • 200g spinaci, imsajjar
  • 150g pizelli
  • 200g basal, imqatta
  • qoxra ta lumija, mahkuka
  • 100g zebbug
  • zejt taz-zebbuga
  • 2 bajdiet, imhabbtin
  • ras tewm
  • ftit naghnieh
  • ftit gunglien
  • melh u bzar

Ghandek bzonn

    • Borma jew steamer
    • Tagen kbir u fond
    • Mgharfa tal-injam
    • Furketta
    • Dixx tal-forn
    • Pinzell
    • Bowl kbir tal-plastic (ghal ghagina)
    • Lembuba

Metodu

  1. Naddaf il-lampuki u sajjarhom fuq il-fwar inkella ghallihom. Hallihom jikshu, nehhi ix-xewk u farrakhom b’idejk stess.IMG_4224
  2. Sahhan iz-zejt taz-zebbuga go tagen daqsxejn kbir u fond. Qalli il-basal u t-tewm sakemm jiehdu daqsxejn kulur.
  3. Zid il-pizelli, il-pastard, spinaci, zebbug, tadam, kunserva, qoxra tal-lumija, ftit melh u bzar u naghnieh. Zid ukoll il-lampuki u sajjar ghal ftit minuti. Zid bajda wahda, hawwad u sajjar sakemm tara li ma baqa xejn likwidu fit-tahlitaIMG_4225
  4. Iksi dixx bl-ghagina u ghamel ftit toqob bil-furketta. Itfa it-tahlita u iccattja bil-wara tal-imgharfa. Iksi il-wicc bl-ghagina u erga ghamel ftit toqob bil-furketta fil-wicc. Jekk jifdallek xi ghagina zejda, tista izzejjen kif tixtieq.
  5. Idlek il-wicc bil-bajda l-ohra u ferrex ftit gunglien.
  6. Dahhal fil-forn temperatura tal-gas marka 5-6 ghal madwar 40 minuta.IMG_4230

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