PAKISTANI GINGER CHICKEN

(For the recipe please click here. Türkçe tarif için burayi tiklayin) 

I found this recipe here while surfing the internet and thought it would be a great way to use the fresh ginger and coriander that I had in the kitchen. I think it is a great recipe but I replaced some of the ingredients with other things as I didn’t have them at home: I didn’t have turmeric, so I used false saffron instead; and I didn’t have coriander powder, so I chopped the stem of the fresh coriander instead. 

It is really delicious; my husband thanked me for being such a good cook whoohoo :-)

pakistani ginger chicken

pakistani ginger chicken

TANDOORI INSPIRED CHICKEN TURKISH WAY

Normally, tandouri is something that many restaurants specialized in meat related dishes include in their menu here in Turkey. I think they make tandouri of lamb mainly and I am not sure what the difference is with an Indian tandoori. My mom makes great tandoori at home as well; a bit of spices, long cooking and so soft to almost melt in the mouth! I had two chicken breasts in the deep freeze and to be really honest I can’t say that chicken breast is my favourite kind of meat: I just cannot make it soft! This time I decided to cook it like a tandoori and the result was not too bad! 

I served the chicken tandoori on a bed of pilaf. Chicken and pilav, and a bit of green salad always make a good combination. Try also yoghurt drink with it! 

Ingredients (Serves 2-4)

2 chicken breasts, if you like you can cut each into three pieces

Half a glass of water

2 laurel leaves

3-4 balls of pepper

Method:

Cook all the ingredients for about 45 minutes to an hour on low fire in a pan (lid closed) 

chicken tandoori on a bed of pilaf with some delicious green salad!

chicken tandoori on a bed of pilaf

CHICKEN RULO STUFFED WITH CHEESE AND WALNUTS ON A BED OF GRAPE LEAVES

Ok guys, it’s been a while I know but I have been quite busy lately: family visit from Belgium, a short trip to Madrid, pilates and sporting and many other fulfilling activities… Though, I have to tell you that during this period that the efforts in the kitchen have been slackening.  I have been dining outside most of the time as well. 

Anyway, today I have something special in the menu. It’s my recipe (which I created just an hour ago, which also means that the dish plate is in the oven at this very moment when I am typing you all that) however I will have to say that the concept or the idea is something I got inspired from other dishes that I have tried. What makes it my recipe is the changes I brought to these original recipe(s) that I know. 

Let’s see how it will work! 

Ingredients (serves 2-4)

2 or 3 chicken breasts, pounded thin by the help of a meat mallet

200 grams of labneh cheese

5-6 walnuts, roughly chopped

1 desert spoon of truffle oil

2 medium sized grape leaves, soaked in boiling water for about a minute and chopped fine

8 big grape leaves, soaked in boiling water for about a minute

 

4 spoons of extra virgin olive oil

Method:

1. Mix the cheese, the walnuts and the chopped grape leaves. Add in the truffle oil.
2. Lay four of the grape leaves on a oven dish.
3. Spread this mixture over the chicken breast and roll the chicken around the filling.
4. Arrange the chicken rolls on the oven dish (make sure that the edges remain at the bottom)
5. Pour the olive oil equally on each breast
6. Cover the rolls with the rest of the leaves.
7. Preheat the oven at 150 degrees for about 10 minutes
8. Cook for 30 to 45 minutes at 150 degrees.

step 1

step 2

step 3

step 3

step 6

happy ending!!!

happy ending!!