Chicken Basteeya

Ingredients

1 1/4 pounds (600g) chicken thighs (leg and thigh attached), 2 to 3 thighs depending on size
Salt and freshly ground pepper
2 tablespoon vegetable oil or clarified butter
1 medium onion, peeled and diced
2 cloves garlic, peeled and minced
2 inch (5cm) fresh ginger, peeled and minced
1/2 teaspoon ground turmeric
2 cups (500ml) water
4 eggs
1 cup (120g) scant blanched almonds (see Note)
3 tablespoons powdered sugar
1/8 teaspoon ground cinnamon
1 tablespoon orange flower water
Zest of 1 lemon and the juice of 1/2 of the lemon
1/4 cup (15g) chopped parsley
1/4 cup (15g) chopped cilantro
7 sheets of filo dough, thawed, if frozen
5 tablespoons (70g) melted unsalted butter
Additional powdered sugar and cinnamon, for dusting the finished basteeya

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Doro Wat -Ethiopian Chicken Stew

Ingredients

3- 3½-pound whole chicken cut in pieces or chicken thighs
3 Tablespoons Spiced butter ( Sub with Cooking oil )or more
¼ cup canola oil
2-3 medium onions sliced
1 Tablespoon minced garlic
½ Tablespoon minced ginger½ Tablespoon paprika
1 Tablespoon tomato paste
4-6 Large soft boiled egg, shelled removed
2 Tablespoons Berbere Spice
1 Tablespoon dried basil (optional)
1-2 Fresh lemon
alt and pepper to taste

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LAMB AND CAULIFLOWER STEW WITH HARISSA

Ingredients

5 tbsp. olive oil
4 tbsp. unsalted butter, melted
2 lb. boneless lamb shoulder, trimmed and cut into 2" pieces
Kosher salt and freshly ground black pepper, to taste
5 cloves garlic, minced
3 plum tomatoes, cored and minced
2 large red onions, minced
1⁄2 head cauliflower (cut into large florets, stems peeled and minced)
1⁄3 cup dry white wine
1⁄4 cup tomato paste
2 tsp. ground cumin
1 tsp. ground cinnamon
5 cups lamb or chicken stock
2 tbsp. cornstarch, mixed with 2 tbsp. cold water
1⁄3 cup jarred harissa
8 pitted dates, roughly chopped
1⁄2 tsp. smoked paprika
1⁄4 cup sliced almonds, toasted

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Homemade Ras el Hanout

INGREDIENTS

One 3-inch cinnamon stick, broken
1 tablespoon whole black peppercorns
1 tablespoon coriander seeds
1 teaspoon whole cubeb pepper (optional)
1 tablespoon cumin seeds
10 green cardamom pods
1 teaspoon whole allspice berries
8 whole cloves
1/2 teaspoon dried anise seeds
1 teaspoon fresh-grated nutmeg
1 tablespoon, plus 1/2 teaspoon, sweet paprika, divided use
1 teaspoon ground ginger

1 teaspoon ground mace

1 teaspoon ground turmeric

1 teaspoon dried rosebud petals

1 teaspoon dried lavender

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SAI UA (CHIANG MAI SAUSAGE)

Ingredients

3-5 dried red chilis, depending on desired spice level
4-6 dried birds eye chilis, depending on desired spice level
1 tsp salt
1 1/4 stalks lemongrass, sliced
2 large cilantro roots or 4 stems
1 tsp fresh turmeric, ~3 slices
1/2 small head garlic or roughly 7 small-medium cloves, peeled
2 shallots, peeled
250 grams (1/2 lb) pork meat + 75 grams (1/10 lb) pork fat OR 325 grams (3/4 lb) of 20-25% fat ground pork
4 kaffir lime leaves, thinly sliced
1 small bunch of dill, chopped
2 green onions, sliced
6-8 sprigs cilantro, roughly chopped
1 Tbsp water
1/2 Tbsp dark soy sauce
1 pinch sugar

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Tom Yum Goong

Ingredients:

2 1/2 cups shrimp stock (best), canned chicken stock, or water
10-12 shrimp or 8 oz (head-on and shell-on but chop the eyes part off, devein if you like)
3 1/2 tablespoons lime juice
6 bird’s eyes chilies (pounded)
3 (big) slices galangal
6 kaffir lime leaves (bruised)
2 tablespoons nam prik pao (Thai roasted chili paste)
2 tablespoons oil of nam prik pao
3 teaspoons fish sauce
1 stalk lemongrass (cut into 3-inch strips, pounded with a cleaver)
6 canned straw mushrooms / fresh oyster mushrooms / fresh or canned button mushrooms

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