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/

Chicken Enchilada Stew

Yield: 4-6 servings

1 tbsp olive oil

1 onion, chopped

1 jalapeno, seeded and diced

1 green bell pepper, chopped

3 cloves garlic, minced

1 tsp cumin

1 tsp coriander

1/2 tsp turmeric

1/2 tsp oregano

salt and pepper

1 cup red enchilada sauce

2 cups chicken broth (or vegetable broth)

1 can cannellini beans, rinsed and drained, divided

1 lb boneless, skinless chicken

3/4 cup corn kernels

juice of 1 lime

1/4 cup cilantro, chopped

optional garnishes: tortilla strips or chips, shredded cheese, avocado, jalapeno, lime, cilantro

1. In a large pot, heat olive oil over medium high heat. Add onion, jalapeno, green bell pepper, and garlic. Saute until onions are translucent and begin to soften, about 2-4 minutes.

2. Reduce heat to medium and stir in all of the spices: cumin, coriander, turmeric, oregano, and salt and pepper.

3. Add in the enchilada sauce, chicken broth, 1/2 can white beans, and uncooked chicken.

4. Bring soup to a boil then reduce to a simmer for 25 to 30 minutes.

5. After 25 minutes or so, remove the chicken with a slotted spoon and shred with two forks. Add back to the pot.

6. In a blender or food processor, add the remaining white beans and 1/2 cup water (or broth). Blend until smooth, adding a little more water if necessary. Add blended white beans into the soup pot.

7. Stir in the corn, lime juice, and cilantro. Allow soup to cook and simmer uncovered for 10 more minutes to thicken and bring flavors together.

8. Optional: Serve with tortilla chips, shredded cheese, avocado, jalapeno slices, an extra lime wedge, and/or more cilantro.

https://www.ambitiouskitchen.com/chicken-enchilada-soup/

Falafel

Yield: 24-30 patties

1 1/2 cups dried chickpeas

3/4 cup onion, diced

4 cloves garlic, minced

1 cup packed flat-leaf parsley

1/2 cup packed cilantro

1 tsp lemon zest

1 tbsp lemon juice

2 tsp ground cumin

1 1/2 tsp ground coriander

1 1/2 tsp salt

1/2 tsp pepper

1/4 tsp cayenne

1 tbsp olive oil

1. The night before, soak chickpeas. Add dried chickpeas to a large bowl filled with water. (Dried beans will triple in volume, so ensure you add plenty of water to accommodate.) Cover and let soak at room temperature for about 18 hours. Drain and rinse well.

2. In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, lemon zest, lemon juice, cumin, coriander, salt, black pepper, cayenne, and olive oil. Pulse until chickpeas are finely minced and well mixed, scraping down the sides as needed. The mixture should loosely hold together when squeezed together with your fingers. If not, process a bit more.

3. Form into patties. Scoop walnut-sized portions of the chickpea mixture and use your hands to gently roll each into a smooth ball. The batter will be slightly tacky - if it's too difficult to handle, refrigerate for 10 to 15 minutes, then resume scooping.

4a. Baking: Preheat oven to 425F and line 2 baking sheets with parchment paper. Arrange falafel on prepared baking sheets and brush each olive oil. Bake until firm and golden on the outside, 20 to 25 minutes.

4b. Frying: Heat 2 cups of vegetable oil in a small pot for several minutes until it starts to bubble. Keep the heat on medium. Drop 4 falafels gently into the oil. Let cook for 2-3 minutes until crisp and browned on the outside. Place on a plate lined with paper towel and repeat.

https://thefeedfeed.com/fufuinthekitchen/falafel-pita-sandwiches https://evergreenkitchen.ca/oven-baked-falafel/

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/

Tempeh and Potato Curry

Yield: 4 servings

8 oz tempeh

1 cup diced tomatoes

2 tbsp tomato paste

1 tbsp lime juice

1 tbsp coriander

1 tbsp sesame seeds

1/2 tsp cumin seeds

1/2 tsp fennel seeds

1/2 tsp paprika

1/2 tsp red pepper flakes

1/4 tsp fenugreek

1/4 tsp garam masala

salt and pepper

1 tbsp coconut oil

1/2 medium onion, chopped

4 cloves garlic, minced

1/2-inch ginger, grated

1 potato, cubed

1 can coconut milk

cilantro and lemon for garnish

1. Steam the tempeh for 12 minutes. Set aside.

2. In a blender, combine tomato, tomato paste, lime juice, and all spices and seeds. Blend until smooth.

3. In a large pot, heat the oil over medium heat. Add onion, garlic, ginger, and a good pinch of salt, and cook until translucent.

4. Crumble the steamed tempeh and add to the pot. Cook for a minute to brown some edges.

5. Add the blended tomato and spice mixture. Mix well and cook over medium heat until the sauce is drying out and sticking to the tempeh (around 7 to 10 mins).

6. Add the potato and coconut milk. Mix well to incorporate, cover and cook for 15 minutes or until the potatoes are cooked through and the sauce has thickened a bit.

7. Garnish with cilantro and a dash of lemon. Serve with flatbread, naan, or rice.

8. The dish will keep in the refrigerator for up to 3 days.

https://gamechangersmovie.com/recipes/tempeh-cauliflower-potato-curry/

Red Lentil Dahl

Yield: 4 servings

1 tbsp olive oil

1 cup onion, diced

1 1/4 cups celery, chopped

1/2 tbsp garlic, finely minced

1 tbsp ginger, grated

1/4 tsp mustard seeds`

1 tsp coriander

2 tsp curry powder

1/2 tsp onion powder

2 cups yam, peeled, chopped

3 1/2 cups water

1 cup red lentils

1 tsp salt

4 cups chopped baby spinach

2 tbsp lemon juice

1. In a pot, heat olive oil over medium heat. Add onion, celery, garlic, ginger, mustard seeds, coriander, curry powder, and onion powder. Saute for 5 to 8 minutes, or until onions are soft.

2. Add water and lentils. Bring mixture to a boil, then cover and simmer on low for 30 minutes.

3. Add chopped spinach, salt, and lemon. Serve warm.

https://blog.freepeople.com/2019/08/mikaela-reubens-red-lentil-dahl-recipe/

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/

Chicken Tikka Masala

Yield: 2-3 servings

1 clove garlic, minced

thumb-sized piece ginger, finely grated

1 tbsp coriander

2 tsp ground turmeric

pinch cloves

1 cup coconut yoghurt

juice of 1 lemon

1/4 tsp salt

1/4 tsp black pepper

2-3 chicken legs

1/4 cup chicken broth

1. Preheat oven to 375F. Line a shallow roasting tray with parchment paper.

2. In a small bowl, combine garlic, ginger, coriander, turmeric, cloves, coconut yoghurt, lemon juice, salt, and pepper. Stir well.

3. Arrange chicken legs in prepared roasting tray. Take half the marinade and slather it over the chicken legs. Bake for 30 to 40 minutes, or until the chicken is completely cooked through.

4. In a small saucepan, warm the remaining half of the marinade, stirring gently. Add the chicken stock and heat fully. Serve over roasted chicken legs.

https://www.comfortbites.co.uk/2017/10/aip-chicken-tikka-masala.html