Chicken stew in cumin

Ingredients:

Backs / polkas of a chicken
1 chopped Onion
2 cloves of garlic
Peas
1 teaspoon sweet paprika
1 teaspoon spicy paprika
3 potato’s
1 can tomato puree
1/2 cup of water
1 teaspoon Salt
1 teaspoon cumin

Method:

  1. Heat up the oil in the pan and fry the onion and chicken till soft and golden.
  2. Add the tomato puree, the crushed garlic, the paprika, peas and the water and cook for an hour.
  3. Add Cumin, potato and salt
  4. Cook for another 40 minutes on a low light.
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Chicken in honey and soy sauce

Ingredients:

Polkes of a chicken
1/4 cup of honey
1 1/2 chopped onion
Salt
Pepper
1/4 cup of water
1 tablespoon Soy source

Method:

  1. Fry the chicken in the oil until golden, take out the chicken and put it aside.
  2. Fry up the onion and return the chicken to the pan.
  3. Mix in a bowel the honey, soy sauce and the warm water and then pour the source over the chicken.
  4. Season, cover and cook till bubbly.
  5. After 20 minutes turn the chicken over and cook for another 20 minutes.

Chicken wings in barbecue sauce

Ingredients:

1 tray of chicken wings
1/3 cup of Soy sauce
7-8 tablespoons tomato ketchup / tomato puree
1/3 cup oil
1/2 glass white wine
1/2 teaspoon tobasco
2 cloves Garlic crushed

Method:

  1. Marinate the wings in all the above ingredients and leave over nigh in the fridge.
  2. Move the chicken to a casserole and sprinkle on top the sliced garlic.
  3. Grill the wings for 10-15 minutes on each side till brown.

Chicken cooked in a light tomato sauce

Ingredients:

For the Marination:
2 Liters water
1 tablespoon salt + 1 tablespoon sugar

Backs / polkas of a chicken
2 chopped Onions
3 spoons of oil
1 can of cherry tomato’s
1/2 cup of water
1 teaspoon Salt
1 teaspoon turmeric

Method:

  1. Marinate the chicken for an hour, then dry with kitchen towels to take off the excessive water.
  2. Heat up the oil in the pan and fry the onion till soft.
  3. Add the tomato’s and slightly crush them.
  4. Stir, bring to a boil then lower the light and cook covered for 10 minutes.
  5. Mix in a small bowel the seasoning and add 2 tablespoons if the tomato sauce.
  6. Add the chicken to the pan, pour over them the seasoning, and bring to a boil. Lower the light and continue cooking for 40 minutes until the liquid subsides and becomes a light tomato sauce.

Roast Chicken (Haim Cohen)

Ingredients:

Backs / polkes of a chicken
Onion cut in quarters
2 Tomato’s
1 tablespoon paprika
1/2 teaspoon Pepper
Salt
1/2 teaspoon turmeric
3 cloves Garlic thinly sliced
Soup powder

Method:

  1. Put the chicken, tomato’s and onion in a big pot and season.
  2. Move the chicken to a casserole and sprinkle on top the sliced garlic.
  3. Cook in the oven on 180 degrees for 35 minutes.
  4. The chicken is ready when light liquid comes out once pricked with a toothpick.

Shuarma

Ingredients:

2 kilo sliced Turkey breast
Basic marinated sauce ( 1 litre water + tablespoon sugar + tablespoon salt)
1 heaped tablespoon shuarma seasoning
3 tablespoons olive oil
1 tablespoon fat
2 onions, 1 chopped, one thinly sliced
1/2 teaspoon salt
1/2 teaspoon pepper

Method:

  1. Marinate the turkey for an hour – 2 hours. Drain and dry the pieces.
  2. Cut the turkey into thin pieces about 5 cm long.
  3. Mix well the shuarma seasoning with the olive oil, pour over the turkey, add the chopped onion and mix well so the mixture is mixed evenly well into the shuarma.
  4. Heat up a big flat frying pan and stir and fry the fat and the sliced onion. Fry till soft and light.
  5. Add the turkey, lower the flame and cover for 5 minutes. Uncover and continue to cook on a high flame while stirring for 5 additional minutes. Add salt + pepper stir and serve.

Roast Chicken Breast

Ingredients:

14 chicken schnitzels
1 teaspoon honey
1 teaspoon mustard
1/4 cup of olive oil
1/2 teaspoon salt
2 Garlic

Method:

  1. Marinate the chicken in 2 liters water + tablespoon sugar + tablespoon salt for an hour. Rinse and dry the pieces well.
  2. Mix the oil with the seasoning and rub into the Schnitzels.
  3. Fry the schnitzels on both sides for 1 1/2 minutes.

Mini Cebabs

Ingredients:

1/2 kilo minced meat
1 teaspoon paprika
1 teaspoon baking powder
1 teaspoon Salt
Pepper and cumin
2 cloves of garlic
1 onions
parsley and coriander cubes

Method:

  1. Put the minced meat in a big pot and mix with the vegetables and garlic, add seasoning and mix well.
  2. Sprinkle on the mixture the olive oil and cover with cling foil. Leave in the fridge for 1/2 an hour.
  3. Make balls out of the mixture and fry them on both sides till ready.

Fried Turkey in Honey

Kids love this dish as it has a sweet and sour taste.

Ingredients:

1 kilo Turkey breast cut in cubes
1 big onion
1 garlic
Tomato’s
Red pepper
Salt, Pepper
Tomato puree
Olive oil
1 teaspoon Soup powder + 1 1/2 cups of water
Honey
Soy sauce
Teriyaki sauce

Method:

  1. Fry up the onion and garlic in the olive oil till soft.
  2. Add the turkey and fry till golden.
  3. Take out the turkey from the pan and add the chopped tomato’s and red pepper, the tomato puree, the soup powder dissolved in water, salt, pepper, honey, 2 spoons of soy sauce ad 1 spoon of teriyaki sauce and cook until softens
  4. Put the turkey in a casserole, pour over the sauce and cook in the oven for an hour.

Fantastic Turkey Breast

Ingredients:

400 grams Turkey breast cut in cubes
1 big onion
3 garlic
1/2 cup olive oil
2 tablespoons sweet chili sauce / Soy sauce
Salt, Pepper, Parsley
1/2 cup of boiling water
1 teaspoon turmeric
1 teaspoon Soup powder

Method:

  1. Salt and pepper the turkey breast, add the coriander and diced garlic
  2. Add 1/4 cup of olive oil and leave in fridge for an hour.
  3. Fry up the chopped onion in the rest of the olive oil till golden. Add the Turkey and fry until golden
  4. Dissolve the soup powder in the boiling water and add it to the pot.
  5. Add the chopped parsley and cook on a medium light till there is a little bit of sauce left.