Chicken Shawarma

Yield: 6 servings

2 lbs chicken thighs, boneless and skinless

2 cloves garlic, minced

1 tbsp coriander

1 tbsp cumin

1 tbsp cardamom

1 tsp cayenne pepper

2 tsp smoked paprika

salt and pepper

2 tbsp lemon juice

3 tbsp olive oil

1. In a bowl, combine all ingredients. Let marinate in the fridge for 2-24 hours.

2. Cook chicken in a skillet or on the grill.

3. Serve with yogurt sauce, sliced lettuce, tomato slices, red onion slices, and hot sauce with flatbread.

https://www.recipetineats.com/chicken-sharwama-middle-eastern/

Mango Chutney

Yield: 1 1/2 cups

1 lb green mango (ripe but firm)

1 stick cinnamon (2 inches)

2 whole cloves

1 tsp cumin seeds

1 tsp coriander seeds

2 cardamom pods, cracked

3/4 cup water

1 tsp grated ginger

1 clove garlic, crushed

1/2 cup vinegar

2-3 whole dried red chilies

1 tsp salt

3/4 cup brown sugar

1. Peel the mango and cut the flesh into 1-inch cubes. Discard the pit.

2. Using a piece of cheesecloth, tie up all the spices (cinnamon, cloves, cumin, coriander, and cardamom) into a bundle.

3. In a small pot, cook the mango, spices (in the cheesecloth), water, ginger, and garlic until the mango has become mushy, about 10 minutes.

4. Add the vinegar, dried red chilies, salt, and sugar.

5. Cook for 30 minutes or until the chutney is thickened. Squeeze out the cheesecloth and discard it.

6. Transfer the chutney to a jar while it's still hot. Let cool and keep in the refrigerator for up to 4 weeks.

https://rasamalaysia.com/mango-chutney/

Chicken Biryani

Yield: 4 servings

Rice:

300g basmati rice, cooked and cooled

Marinade:

600g chicken thighs, cut into bite-size pieces

3 tbsp greek yogurt

4 cloves garlic, finely minced

1-inch ginger, finely minced

1 tsp ground coriander

1/2 tsp turmeric

1/4 tsp chilli powder

1/4 tsp garam masala

salt and pepper

Sauce:

3 tbsp coconut oil (or ghee)

4 green cardamom pods

1 tsp cumin seeds

200g onion, thinly sliced

160g tomatoes, roughly chopped

1 tbsp tomato paste

2 bird eye green chillies, slit lengthwise

Garnish:

pinch of saffron

1/4 cup raisins

2 tbsp mint, roughly chopped

2 tbsp cilantro, roughly chopped

1. In a large bowl, combine all the marinade ingredients. Let sit for 20 minutes or overnight.

2. In a large pot, heat the oil over medium heat. Add the cardamom and cumin and fry for a few seconds.

3. Add the sliced onion and cook for 5 to 6 minutes.

4. Add the chopped tomatoes. Cook, stirring well, for 3 minutes. Mash with the back of the spoon as they soften.

5. Add the tomato paste and continue to cook for another minute.

6. Add the slit chillies and cook for one minute.

7. Add the marinated chicken and cook for 3 to 4 minutes to seal the chicken pieces. Season to taste. Lower the heat and simmer with the lid on for 5 minutes. Stir the chicken half way through cooking. Add 2 to 3 tbsp water if chicken starts sticking.

8. Remove from heat. Place half the rice over the chicken, followed by half the garnish ingredients. Layer the remaining rice, followed by the rest of the garnish ingredients.

9. Cover and return to stove over low heat. Cook for 5 minutes. Turn the heat off and let rest for 10 minutes.

10. Serve warm with cucumber raita.

http://maunikagowardhan.co.uk/cook-in-a-curry/easy-chicken-biryani/

Chai Spice Energy Balls

Yield: 12

2/3 cup shredded coconut

2/3 cup almonds

1 cup medjool dates, pits removed

1/4 cup almond butter

1 tsp vanilla extract

1 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground cardamom

1/4 tsp ground cloves

1/4 tsp allspice

1/2 tsp salt

1/4 tsp ground black pepper

1. Toast 3 tablespoons of shredded coconut until lightly browned.

2. In a food processor, pulse almonds and remaining shredded coconut in a food processor until completely ground. Remove from bowl and set aside.

3. Add the dates and pulse until only small bits remain.

4. Add almond and coconuts back to the food processor along with remaining ingredients (except the toasted coconut). Blend until all ingredients are combined into a dough-like consistency.

5. Roll dough into a balls in your hands. Roll each ball in the toasted coconut.

6. Store in the refrigerator in a glass container.

https://www.mindbodygreen.com/0-23193/these-chaispiced-energy-balls-will-be-your-new-favorite-snack.html

Lemon Blueberry Almond Cake

Yield: 1 8-inch round cake

2 cups almond flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp ground cardamom

1/2 tsp ground ginger

1/2 tsp salt

4 eggs, beaten

2/3 cup honey

1/4 cup olive oil

zest and juice of 1 lemon
1 cup blueberries

1. Preheat the oven to 325F. Line a 8-inch pan with parchment paper.

2. In a large mixing bowl, whisk together the almond flour, baking powder, baking soda, cardamom, ginger, and salt.

3. In another bowl, combine the beaten eggs, honey, olive oil, and lemon zest and juice. Use a whisk to mix well.

4. Pour the wet ingredients into the dry. Stir just until there are a few clumps remaining.

5. Gently fold in the blueberries.

6. Pour the mixture into prepared pan and bake for 35 to 40 minutes, until the cake is golden brown and the center is firm to the touch. Place the cake on a wire rack to cool to room temperature.

https://cookieandkate.com/2014/gluten-free-honey-almond-cake/
https://cookieandkate.com/2018/gluten-free-almond-cake-recipe/