Stir fried sweet chilli chicken

Hello, hello, hello.

Geez, you wouldn’t know that this is a food blog, would you?  I have really lost my cooking mojo of late.  Essentially, we have primarily been focusing on tried and true recipes that have already featured on this blog.  We have tried a few new recipes and I have even snapped photos of them but, to be honest, they weren’t stand outs so I didn’t bother preparing a post. Continue reading

Freekeh salad with marinated chicken & pomegranate dressing

Here is another recipe from my current favourite book, Palestine on a Plate, by Joudie Kalla.  I noticed the recipe a while ago and parked it.  Then, the other day, when I was thinking, “What’s for dinner?”, it sprang forth.

It is very simple but it does take about 30 minutes to cook the freekeh so allow yourself sufficient time.

I am a real fan of freekeh but we don’t eat it often enough.  As a consequence, there was a packet in the pantry getting precariously close to its use-by date.  Coincidently, we also had abundant pomegranates, mint, parsley and chives so the recipe was a perfect choice.  There was not much on the shopping list.

The recipe as published (and as set out below) is supposed to feed four.  I guess it just depends on how much chicken you like.  We usually eat one breast between two of us.  I used one large breast and made about a third of the marinade, ie, 1 teaspoon of dried mint, 1 teaspoon of za’atar, etc.  I roughly halved the salad ingredients.  What constitutes “a large bunch of parsley”, “a bunch of chives” and “a bunch of rocket” is anyone’s guess.  As it turned out, the quantities I chose were perfect for us.  The top photo, which was half of what I made, was just right for one.  Work out how much chicken and how much salad you think you will need and adjust the recipe accordingly.

If you like to eat grains (we all should) and haven’t tried freekeh, give it a go.  It is very nice.  I find it  similar to brown rice.  For those who don’t know, freekeh is roasted green wheat grain.

Ingredients:

  • 300g freekeh
  • 4 chicken breasts, cut in half lengthways

Marinade:

  • 1 tbs* dried mint
  • 1 tbs* za’atar
  • 1 tsp dried chilli flakes
  • 4 tbs* pomegranate molasses
  •  a drizzle of olive oil
  • salt & black pepper

Salad:

  • a large bunch of fresh parsley, chopped
  • 5 spring onions, chopped
  • a bunch of fresh chives, chopped
  • 1 pomegranate, seeded
  • a bunch of rocket
  • 2 red chillies, chopped

Dressing:

  • 100ml apple cider vinegar
  • 4 tbs* pomegranate molasses
  • 1 tbs* caster sugar
  • juice of 2 lemons
  • 70ml olive oil
  • 1 tbs* dried mint
  • 1 tbs* za’atar
  • 1 tsp salt

*These are 15 mil tablespoons.

Instructions:

  1. Boil the freekeh in a saucepan of salted water for about 30 minutes.  Remove the pan from the heat, drain and then leave the freekeh to cool down slightly.
  2. Preheat the oven to 190°C with fan .
  3. Put the chicken in a bowl and add the dried mint, za’atar, chilli flakes, pomegranate molasses and a drizzle of olive oil and season with salt and black pepper.  Mix to ensure it is all coated.
  4. Tip the chicken out onto a baking tray, pouring over any excess juices from the bowl as you do.  Bake for about 20–25 minutes until cooked through.  Slice the chicken into strips.
  5. Add the parsley, spring onions and chives, red chilli and pomegranate seeds to the freekeh and mix together.
  6. Mix the dressing ingredients together, adjust the seasoning to your liking and toss  over the salad.
  7. Sit the salad on a bed of rocket and then top with the sliced chicken and its juices.

Chicken roasted with 40 cloves of garlic and Merguez sausages

I must tell you my chicken and garlic story.  It was 1982 and we were in Singapore.  We were on our way home after a year in Europe and we weren’t staying at the flashest hotel in town.

We decided to eat at the hotel restaurant and I ordered chicken and garlic.  Well, I certainly got my money’s worth in story currency.  You see, there were 51 cloves of garlic and about three pieces of chicken.  When it arrived, we laughed and laughed and laughed.  I ate the three pieces of chicken and counted the garlic.  We were not as familiar with garlic then as we are now. Continue reading

Chicken a la Tunisienne

Chicken à la Tunisienne is a very fancy name for what is not much more than a respectable take on the infamous 70’s dish apricot chicken. Was apricot chicken as popular in other countries as it was in Australia?  It was big time popular here.  I know my mum made it and so did Maus’ mum (Though, her mum was a bit more posh than mine.  She sprinkled flaked almonds on her apricot chicken!!). Continue reading

Sumac chicken with Persian tomato salad

 

Today called for something simple as I had delegated cooking dinner to Maus.  I had three good reasons for this.  I was making tomato sauce and bread rolls AND I have a tooth ache. Well, I think it is a tooth ache.  The pain is radiating down the left side of my jaw so it is hard to blame one tooth in particular. The dentist reckons he has found some infection under a crown and prescribed huge amounts of antibiotics.  I don’t like taking antibiotics but am too frightened not to in case I end up with a full blown abscess under the crown.  Anyway, I was feeling sorry for myself and figured I had enough on my plate so dinner was Maus’ responsibility.

Continue reading