by Farah Khan

Ingredients:

1 whole chicken.
lemon juice 6 tbsp
Olive oil 6 tbsp
Yogurt 4 tbsp
Ginger and garlic paste 2 tbsp
Salt - according to your taste
Red chilli powder - according to your taste
Black pepper - according to your taste
1 lemon cut into 4 pieces

3 cups rice washed and soaked for 1 hour
Red chilli flakes
Garam masala

Directions:

1.Mix all the above ingredients and rub onto chicken with your hands.
2.Make slits into chicken with a sharp knife.
3.Pre heat the oven to gas mark 200
4.Place chicken into baking dish and place in to the oven on the top shelf uncovered without foil
5.Keep turning chicken every 20 mins to ensure it cooks thoroughly from all sides and to prevent burning.
6.Meanwhile take 3 cups of rice and wash thoroughly.
7.Fry onions in a pan with hot oil. Add whole garam masala and fry until onions are brown. Chop 1-2 carrots into small pieces.
8.Add rice along with chopped carrots and 5 cups of boiling water into the pan.
9.Boil on high heat keep stirring rice with spoon.
10. After it has boiled for 5 minutes reduce heat and cook on low heat until rice are cooked, they should be soft and fluffy.

When rice is cooked through, dish it out into a serving dish and when chicken has fully cooked, (you can check by inserting a sharp knife into it), take the chicken and place it on top of the rice, stuff some rice into the chicken and place some around it. If you like you can roast some potatoes and place them around the chicken.

Sprinkle some red chilli flakes on top and you are ready to serve. Enjoy!

by Laviza Shariff

Ingredients:

1 whole chicken, (you can leave skin on, but I took most of skin off;
wash and soak for 10 min. in water and white vinegar; drain and dry)

3 tsp za'atar
juice of 1/2 lemon
4 tbls olive oil

2-3 carrots, cut in half on bias
2 -3 parsnips, cut in half on bias
1/2 cup chicken broth

3 tbls olive oil
1 onion, chopped
6 - 8 garlic cloves, chopped
2 celery stalks, chopped

Roma tomatoes, sliced
chopped fresh herbs (about 2 tsp each)- rosemary, thyme, parsley, marjoram (plus some whole for garnish)
kosher salt
black pepper
1/4 tsp red pepper flakes

Directions:

After washing and drying chicken, I wanted to brown the chicken before putting it into the slow cooker.
so I heated up some olive oil in a big pot, and put the whole chicken in (not a smart idea- oil splattered everywhere - messy and dangerous)...so next time, I will either roast the whole chicken on high heat in oven for a little while, or cut into pieces and brown in batches, unless you guys have a better idea!

1. Make a marinade of za'atar, lemon juice, and olive oil. Rub on chicken
2. Place chicken in slow cooker, and add the carrots and parsnips. Add the chicken stock.
3. Separately, In saute pan, heat olive oil, and saute onions for a couple minutes, then add in garlic saute, til translucent and fragrant.
4. Add celery and saute for a couple min's; then add fresh herbs + remaining spices; saute for a minute.
5. Add in sliced tomatoes, saute for another minute.
6. Layer this onion/herb saute onto the chicken in the slow cooker. Squeeze rest of lemon juice all over ingredients.
7. Sprinkle some kosher salt and pepper on top, cover, and cook on high for 4 -5 hours, or until done.

This chicken turned out really nicely - was very flavorful !! love the za'atar flavor, as I am sure you will too....
you will end up w/ alot leftover juices, which you can save and make chicken soup out of.

Khoresh Badamjan by Laviza Shariff

Ingredients:

2 medium onions, chopped
4-5 cloves garlic, chopped
olive oil – ½ - ¾ cup or so for frying meat and also eggplant
1 ½ lbs Beef cubes
1 ½ tsp kosher salt
½ tsp black pepper
½ tsp turmeric
juice of ½ lemon
½ tsp red pepper flakes
1 cup water
3 Japanese eggplants, peeled, cut in half lengthwise
2 medium tomatoes, sliced
1 red bell pepper, sliced

Directions:

1. In large pot, saute the onions in olive oil for a few minutes, til translucent and fragrant.
2. Add garlic and sauté for a minute.
3. Add beef cubes, sauté until browned on all sides.
4. Add salt, pepper, turmeric, lemon juice, red pepper flakes, and mix well, and saute for about 5 minutes
5. 1 cup water, cover and let simmer for about 40 minutes.
6. Meanwhile, sauté eggplants in olive oil in frying pan, until light brown on both sides.
7. Put one layer of the eggplants on top of the meat mixture.
8. Layer the tomatoes next, and then the red pepper, alternating layers of eggplant, tomatoes, and red bell peppers
9. Cover the pot, and cook on low heat for about half hour to 45 minutes, until meat is fully cooked.
   Serve with basmati rice or couscous

Chicken Saute with Baby Spinach, Capers and Herbs by Laviza Shariff

Ingredients:

1. 4 chicken breasts (split in half to make 8 thin breasts,pounded with tenderizer tool)
   
2. 1/2 tsp kosher salt
3. 1/4 tsp fresh grd. pepper
4. flour - enough for dredging
5. 2 chopped shallots
6. 3 -4 tsp capers
7. handful fresh baby spinach leaves
   fresh herbs - your pick - basil, parsley, oregano - or combo
8. 1 tbls butter
9. 2 tbls olive oil
10. 1/2 cup chicken stock
11. balsamic glaze
12. 1/4 cup parmiagiano reggiano grated cheese
    

Directions for Chicken:

1. Sprinkle chicken breasts with salt and pepper, and then dredge in flour.
2. Heat olive oil and butter in large saute pan, til melted and sizzling.
3. Add shallots; saute for a minute.
4. Add chicken breasts, cook til golden on both sides.
5. Add capers, cook for a minute.
6. Add chicken broth, cook for a minute and add fresh spinach and herbs; cover and let spinach wilt.
7. Drizzle w/ balsamic glaze and top with cheese. Cover and let cheese melt.
8. Serve with Pasta
   

Ingredients:

1. Four chicken breasts (with bone and wing)
2. Salt
3. Garlic powder (1 tsp)
4. Olive oil
5. 1 cup milk
6. 2 eggs
7. Bread crumbs

Ingredients for Spinach & Cheese Stuffing:

1. 1 onion, chopped
2. 1 tbsp. butter
3. 1 tbsp. olive oil
4. 1 lb. spinach, washed, stemmed and coarsely chopped or 1 box frozen spinach
5. 15 oz. Ricotta cheese
6. 1/2 c. grated Parmesan cheese
7. 1 tsp oregano leaves
8. Freshly ground black pepper

Directions for Chicken:

1. Mix the salt and garlic powder in olive oil and rub over the chicken
2. Set aside

Directions for Spinach and Cheese Stuffing:

1. Cook the onion in the butter and oil until translucent
2. Add spinach and cook until moisture has evaporated
3. Transfer to bowl
4. Add cheeses, oregano, and black pepper

Directions for Frying:

1. Whisk the eggs and milk to form a smooth mixture
2. Make slits in the chicken breast and stuff the spinach and cheese mixture
3. Dip the stuffed chicken breasts in the egg and milk mixture
4. Roll in bread crumbs (coating evenly)
5. Heat oil in a wok
6. On medium heat, fry each chicken breast 5-7 minutes on each side (or until golden brown)
7. Serve with french fries and cole slaw

Ingredients for Kabab:

1. Chicken (boneless) 2 lbs
2. Yogurt (8 oz)
3. Olive oil - 1 tbsp
4. Soy sauce - 2 tbsp
5. Minced garlic - 2 tbsp
6. Minced ginger - 1 tbsp
7. Red chilli powder - 1 tsp (optional)
8. Salt to taste (1 tsp recommended)

Ingredients for Cheese Sauce:

1. Mozarella cheese shredded (4-6 oz)
2. Salt 1/4 tsp
3. Fresh cilantro leaves (1/4 bunch finely chopped)
4. Oregano (1/2 tsp)

Directions for Kabab:

1. Mix the soy sauce, olive oil, garlic, ginger, red pepper (optional), and salt with the yogurt
2. Marinate the chicken pieces in the yogurt mixture for 1-2 hours
3. Grill over open barbeque grill or bake in oven
4. Oven baking instructions: preheat to 450 degrees; spread chicken pieces on a baking tray or shallow baking dish, cover with any leftover yogurt marinade; cover with foil and bake for 20 minutes; remove foil and broil on low heat for 10 minutes (or until golden brown)

Directions for Cheese Sauce:

1. Soften cheese in saute or shallow sauce pan for 1-3 minutes over low heat
2. Add cilantro and oregano
3. Pour over chicken kabab just before serving

Ingredients:

1. Chicken (boneless or bone-in) 3 lbs
2. Yogurt (1 pack)
3. Soy sauce - 3 tbsp
4. Minced garlic - 4 tbsp
5. Minced ginger - 2 tbsp
6. Ground cumin
7. Ground corriander
8. Red pepper (crushed)
9. Salt to taste

Directions:

1. Mix the soy sauce, garlic, ginger, cumin, corriander, red pepper, and salt with the yogurt
2. Marinate the chicken pieces in the yogurt mixture for at least 3 hours (preferably overnight)
3. Grill over open barbeque grill or bake in oven
4. Oven baking instructions: preheat to 450 degrees; spread chicken pieces on a baking tray or shallow baking dish, cover with any leftover yogurt marinade; cover with foil and bake for 20 minutes; remove foil, apply a light touch of olive oil with a brush over the chicken, and broil on low heat for 10 minutes (or until golden brown)

Ingredients:

1. Ground beef, mutton, or chicken - 2 lbs
2. Tomatoes 1 lb - chopped
3. Onion medium sized 1 - finely chopped
4. Onion medium sized 1 - coarsely chopped
5. Chopped ginger 3 tsp
6. Chopped garlic 3 tsp
7. Ground Cumin 2 tsp
8. Ground Corriander 2 tsp
9. Fresh cilantro leaves 1 bunch - finely chopped
10. Green chillies, finely sliced, 6-8
11. Salt (1 tsp or to taste)
12. Red pepper (1 tsp or to taste)
13. Oil - 1/2 cup

Directions:

1. Mix the ground meat with 1 tsp chopped ginger, 1 tsp chopped garlic, 1 tsp ground cumin, 1 tsp ground corriander, 1/2 tsp salt, 1/2 tsp red pepper, one finely chopped onion, and half of the chopped cilantro leaves
2. After mixing the ground meat well, mould the meat into kababs and set aside
3. Heat oil in a flat medium depth pan
4. Add the tomatoes, green chillies, and coarsely chopped onion to the oil and fry on medium heat until onions soften and tomatoes turn to a coarse pulp
5. Add the remaining ginger, garlic, ground cumin, ground corriander, salt, and red pepper to the frying mixture and stir well
6. Add kababs and fry gently turning on all sides till kababs change color
7. Cover and cook on low heat for 15-20 minutes (or until oil begins to separate)
8. Garnish with remaining cilantro and serve with hot naan or roti - also goes well with Biryani or Pulao

Ingredients:

1. One whole chicken, cut into 8 to 12 pieces
2. Yogurt - 1 cup
3. Soy sauce - 3 tbsp
4. Ginger, crushed - 2 tbsp
5. Garlic, crushed - 2 tbsp
6. Cumin powder - 1 tbsp
7. Corriander powder - 1 tbsp
8. Salt - to taste
9. Black pepper - to taste
10. Red chilli powder - to taste
11. Lemon juice - 2 tbsp
12. Cooking Oil 1/2 cup.

Directions:

1. Mix the soy sauce, ginger, garlic, cumin, corriander, salt, black pepper, and red chilli powder with the yogurt and whip to form smooth paste
2. Immerse chicken into the yogurt paste, mix well, and let sit for 30 minutes
3. Heat 2 tbsp of oil in a pot/degchi and add to it the chicken and yogurt mixture
4. Cook on medium heat for 15-20 minutes, or until the chicken juices run clear (decrease heat or add a little bit of water if yogurt starts to stick to the pan)
5. Heat the remaining oil in a wok
6. Take individual chicken pieces from the pot and add to the oil one by one.  Fry on medium heat, turning frequently, until the color is a nice golden brown (don't overcook or chicken will become dry)
7. Optional: Add any remaining yogurt mix and simmer on low heat for 10 minutes for extra flavor
8. Sprinkle lemon juice and serve in a dish garnished with baked or fried potatoes, or any other side item of your choice with bread or naan

Ingredients:

1. Boneless Chicken 1 lb (cubed)
2. Corn flour (corn starch) 1 tbsp
3. 1 egg white
4. Tomatoes 2 lb
5. Onion – half (pureed in blender)
6. Garlic paste 1 tsp
7. Ginger paste 1 tsp
8. Fresh green chillies 6-8
9. Whole black pepper corns 6-8
10. Whole red pepper (dry) 6-8
11. Cream 4 oz.
12. Salt
13. Ground Black Pepper
14. Ground Red Pepper
15. Crushed red pepper
16. Cumin (1/4 tsp)
17. Corriander powder (1/4 tsp)
18. Cilantro leaves
19. Cooking oil

Directions:

1. Marinate chicken: Thoroughly mix the egg white and corn flour, while adding 1/2 tsp of salt. Coat the chicken cubes in the mixture. Cover and place the chicken in the refrigerator for at least 30 minutes.
   
   
2. Prepare paste: Heat 2 tbsp oil in a wok. Slightly sautee the onion puree in oil. Add the black pepper corn, garlic, and ginger. Add all the dry spices. Fry the masala for a few minutes and add pureed tomatoes. Cover and let simmer on low heat.
   
   
3. Cook chicken: Heat enough oil in a wok. Once oil is fully heated, add the chicken and fry until the chicken turns white (should take less than one minute if oil is properly heated).
   
   
4. Combine chicken and paste: Add the fried chicken to the paste. Also add the whole red and green chillies. Let simmer for 15 minutes. Add cream and sprinkle with cilantro leaves just before serving.

Ingredients:

1. Boneless chicken breast 1.5-2 lbs.
2. Red onions 2
3. Bell pepper 2 large
4. Tomatoes 4 large
5. Red chili powder 1 tbsp.
6. Salt 1 tbsp.
7. Crushed garlic 2 tbsp
8. Crushed ginger 1 tbsp
9. Corriander powder 1 tbsp
10. Cumin powder 1 tbsp
11. Lemon Juice 2 tbsp.
12. Soy sauce 1/2 cup.
13. Yogurt 1/2 cup

Ingredients:

1. Chicken 1 whole cut in small pieces.
2. Onions 2 medium chopped.
3. Tomatoes 5-6, cut.
4. Salt 1 1/2 tsp.
5. Red chili 1 1/2 tsp.
6. Crushed Garlic 1 tbsp.
7. Crushed Ginger 1 tbsp.
8. Fresh Coriander leaves chopped.(for garnishing)
9. Green Chili 4-5.(for garnishing)
10. Coriander seeds 2 tbsp.
11. Kalonji 1 tsp.
12. Cooking oil 1/2 cup.

Directions:

1. In a large saucepan over medium heat, brown onions till golden.
2. Now add the chicken, and stir.
3. Add the remaining ingredients and cook over medium flame.
4. When the oil seperates from the chicken cook for additional 15 minutes, and keep stiring.
5. When the meat is cooked, reduce heat and cook for an additional 5 minutes.
6. Garnish with fresh corriander and green chili, and serve with roti or nan.

Ingredients:

1. Goat meat (mutton) about ¼- ½ lbs
2. Potatoes 4 medium peeled and cut in fours
3. Onions 2 medium cut in lengths
4. Garlic crushed 1tbsp
5. Ginger crushed 1tbsp
6. Crushed tomatoes about ½ can
7. Salt 1tsp or according to taste
8. Red chili 1tsp
9. Haldi (turmeric) ¼ tsp
10. Garam masala powder ½ tsp
11. Green chili’s 3-4
12. Fresh cilantro cut for garnishing
13. Cooking oil, 1/3 cup

Ingredients:

1. Spaghetti 1 pack.
2. Beef or Chicken ½ lbs.
3. Onion 1 small cut length wise.
4. Cabbage 1 cup, shredded.
5. Carrots ½ cup shredded.
6. Salt 1 tsp.
7. Black Pepper ½ tsp.
8. Crushed Red Pepper ½ tsp.
9. Vinegar 1 tbsp.
10. Cooking Oil 2 tbsp

Directions:

1. Boil the Spaghetti in a large sauce pan. Follow directions on box for cooking.

2. When spaghetti is cooked, rinse with cold water. Set aside.

3. Put oil in a large fry pan and cook the meat. Cook on medium to high heat, till the meat is well done.

4. Now add the carrots and fry for a few minutes. Add the rest of the ingredients, and fry.

5. Keep stirring for a few minutes, now add the spaghetti and mix well.

6. When the spaghetti and vegetables are mixed well, add the vinegar. Cook for another 2 minutes.

Ingredients:

1. Mutton Chops about 2 lbs.
2. Yogurt 2 cups.
3. Onion 2 medium.
4. Ginger Paste 1tsp.
5. Garlic Paste 1tsp.
6. Salt 1 tsp or according to taste.
7. Red Chilli 1 tsp or according to taste.
8. Coriander seeds 1 tblsp.
9. Cumin seeds 1tsp.
10. Oil 3 tbsp.