Smokey Roasted Chicken Marinade

 4-6 pieces of chicken with bone in 

1 Tbs garlic power

1 Tbs onion powder

1/2 teaspoon smoked paprika

3 cloves crushed garlic

1/4 teaspoon oregano or mixed herbs

1/4 teaspoon red chili flakes

any vegetables you desire to be roasted

salt/pepper to taste 

olive oil to coat chicken.

How 2:

In a bowl combine olive oil, and all of the spices.

pour over chicken and marinade overnight, or 4 hours at minimum.

preheat oven to 375, place any vegetables into a roasting pan followed by the chicken.

roast at 375 for about 1 1/2 hours until golden and the juices have run out.

Optional: for a thick pan sauce add some cornstarch and water to the bottom of pan 10 min before pulling pan out this creates a lovely quick gravy. 

Homemade Raspberry Jam مربى التوت

 1 (12 oz )bag frozen raspberries 

1/4 cup orange juice or mandarin juice

2-3 pieces of the orange peels (Gives pectin)

1  1/2 cup sugar

In a pot melt down on medium heat the frozen raspberries. with orange juice and the peels. The citrus peels will release natural pectin this helps set the jam.

once its all reduced and melted add the sugar and bring to a simmer. 

Allow it to reduce down about 45 mins.

testing jam: place a spoonful into a plate and add to fridge to cool. if its not runny its all set. 

place in a sterile jar cover with lid and leave to hit room temp before adding to your fridge.

Fatayir Kishik Filling

Who doesn't love Fatiyr? I will be posting various fillings and combinations as we approach Ramadan. here is my Kishik Filling. 

Prepare your Manaesh Dough set aside.

1- 1/2 cups dry Kishik 

1 med Tomato

1/4 onion

1 tablespoon Red pepper paste (Sweet)

pinch cayenne pepper or red chili flakes

3 Tablespoons Olive oil 

In a processor or blender combine onion and tomato puree.

add to the kishik followed by red pepper flakes and olive oil.

the consistency shouldn't be too runny or too dry and every kishik mixture may take less or more liquid.

if you notice its too runny add bit of kishik powder.

place mixture and fold as you like.

bake until golden

Sahtain

Chicken and Brown Rice Soup

 Since Ramadan is just around the corner I wanted to add a few more soup recipes. Soup is such a warm and nourishing way to break ones fast .you can make this with leftover chicken and any vegetables you have as well. 

1 whole chicken breast or boneless thighs

About 4 cups chicken broth

1 celery stock diced

1 carrot diced

1/4 onion diced 

1/4 green sweet pepper diced you may add jalapeno if you like that kick

1/2 cup sweet corn

salt,pepper to taste or use of a Bullion cube in place of salt.

1/4 teaspoon any herb mixture

1/4 cup brown rice

Season chicken with herb mixture and a bit of salt

Saute until golden. add vegetables and cook until softened.

Add broth followed by the brown rice. bring to a boil and lower to simmer. until brown rice is cooked though. 

Serve as is or with a bit of green chili sauce or lemon. 

Sahtain

Chicken Taco Quinoa bowls

 2 lbs chicken tenders of boneless skinless thighs

2 tablespoons taco seasoning of choice

1 teaspoon cumin

salt pepper to taste 

1/4 teaspoon oregano 

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 cup Sofrito (Puree of garlic,onion,sweet peppers, and cilantro)

vegetables of choice I had red peppers,corn and carrots to mines you can use whatever you have.

Season the chicken with salt pepper and some of the taco seasoning.

cut into bite sized pieces, add a splash of oil to a pan and saute on med heat until golden. 

add vegetables and remaining seasonings and sofrito. 

once everything begins to cook down reduce heat and cook until chicken is fully cooked.

per make some plane Quinoa you may spruce it up with a bit of lime juice and fresh cilantro. 

serve the chicken and mixed vegetables with the Quinoa and any other toppings you prefer I just used what I had but you can defiantly add anything and make it to your liking. 

Sahtain!

Lebanese Grilled Chicken Marinade

This recipe is for 2lbs chicken increase 

recipe as you increase the amount of protein

.

1 tablespoon paprika

1/4 teaspoon cinnamon

1/4 teaspoon clove

1 teaspoon all spice or 7 spice

1/4 teaspoon ground cardamom

1/2 teaspoon turmeric for color (Optional)

salt/ or Vegeta to taste 

fresh cracked pepper

3 cloves crushed garlic 

3 table spoons olive oil

juice 1 lemon or sour orange

In a bowl combine spices,salt, citrus juice, crushed garlic and oil. mix in chicken marinade minimum of 2 hours.

grill and enjoy. You may also bake the chicken swap paprika for smoked paprika in the recipe for that smokey taste.

SAHTAIN!!

Sajj/Pita Bread Recipe

2 1/2 cups flour.  

2 tablespoons cornstarch.

1 tablespoon Yeast.

2 tablespoons honey.

1 teaspoon salt.

1 1/4 cups warm water.
2 tablespoons olive oil or soft butter.

In a mixer with the kneading attachment mix dry ingredients,add warm water continue to run it until combined then add the oil. the dough will be slightly sticky and soft.
divide dough into approx 12 balls. flour the table so they don't stick. roll each dough constantly adding flour when needed to prevent sticking. once u roll them set each aside and cover with a bag so they don't dry as you work. allow them to rise and rest for about 1 hour.

 Cooking :

Sajj bread is rolled much thinner and is cooked on a heated surface stove top you can do this with any skillet or an inverted wok. roll dough and cook on each side until is bubbly and golden. 

Pita:

Preheat you oven to 450DF. roll out the dough balls place on a thin baking sheet.

bake until you see them puff up like a ball. flip if needed to lightly brown each side.

be sure not to over bake as this may cause your bread to dry out a bit.

 Wrap finished bread in a clean towel to keep it soft. repeat the cooking method until breads are complete. Enjoy!