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CHICKEN BERBERE

CHICKEN BERBERE

This base of this recipe was taken from Delicious Magazine, but I decided to add some more depth to the overall dish, by adding chickpeas and potato. This spicy dish is perfect for a saturday night served with a Persian Flatbread, and cous cous. This recipe uses a fair few spices, therefore you'll have to have a well stocked spice rack or be prepared to write down your shopping list.

Ingredients: (Berbere Spice Blend)

  • 1 Tsp Ground Ginger, Fenugreek & Black Pepper (Yellow Mustard Seeds Can Be Substituted For Fenugreek)
  • ½ Tsp Ground Coriander
  • ½ Tsp Ground Cardamom
  • ¼ Tsp Ground Cloves
  • ¼ Tsp Ground Allspice
  • Pinch Ground Cinnamon
  • ½ Tbsp Sea Salt
  • 1 Tbsp Paprika

Ingredients: (Serves 4)

  • Splash Of Vegetable Oil
  • 2 Large Onions (Finely Chopped)
  • 4 Garlic Cloves (Finley Chopped)
  • 1kg Chicken Thighs (Deboned & Cut Into Cubes)
  • 2x400g Tin Plum Tomatoes
  • 1x400g Tin Chickpeas (Drained & Liquid Removed)
  • 2 Potatoes (Peeled & Cubed)
  • 2 Beef Stock Cubes
  • 1 Tbsp Tomato Puree
  • Bunch Fresh Coriander (To Serve)

Method:

  1. In a large pan, heat a glug of oil. Add the onions and fry for 5 minutes until starting to colour, then add the garlic and fry for 2-3 minutes more or until the onions are golden.
  2. Add the chicken to the onions and fry, turning, until starting to colour.
  3. Add the remaining ingredients, and berbere blend and bring to the boil. Once boiled reduce the heat to a simmer and cook for 1hr 30mins. Taste, season and serve with rice & flatbread.
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HUMMUS

HUMMUS