Barbeced chicken slices, dajaj shawarma

The Arabian Nights cookbook Serves 4 to 6 Prep time: 20mins Marinating time: 8hrs Cooking time: 1hr 2 lbs boneless chicken pieces, sliced into 1/2 in wide strips 4 tablespoons freshly squeezed lemon juice 4 tablespoons extra virgin olive oil 1 tsp salt 1/2 tsp ground black pepper 1/2 tsp paprika 1 tsp Arabian Gulf Spice Mix (recipe in other recipe for bake chicken with almonds and rice) 1. Place all the ingredients in a casserole dish. Turn the chicken pieces until thoroughly coated, cover, and refrigerate overnight. 2. Preheat oven to 250 3. Bake chicken uncovered for 1 hr or until chicken is done. Wwhen done the chicken pieces will be white at their cdenter and the meat will break apart easily with a fork. 4. Serve with Saudi stlye rice as a main dish or as a sandwich in Pita bread

Baked Chicken with almonds and rice

from the Arabian Nights cookbook by Haneen Salloum
Serves 4
Prep time: 15min
Soaking time: 5mins
Cooking time: 1 hour 25mins
Standing time: 30mins.
1 1/2lbs chicken legs with skin on 2 cloves garlic crushed to a paste (p.30)
1 tsp salt 1 tsp Arabian Gulf Spice Mix (p. 28) BELOW 1/4 tsp ground cumin 1/4 tsp ground coriander 1/4 tsp ground black pepper 1/4 tsp ground red pepper (cayenne) 2 1/4 cups water 1 onion finely chopped 2 tablespoon butter 1 cup uncooked Basmati or other white long grain rice, soaked for 5 mins thouroughly rinsed and drained 4 tablespoons blanched whole almonds, toasted for garnish 4 to 6 lime wedges, for serving
1. Preheat the oven to 350 2. Place the chicken legs, garlic, salt, arabian Gulf Spice Mix, cumin, coriander, pepper, ground red pepper, water and half of the chopped onion in a large saucepan and bring to a boil. Simmer over medium low heat for 15mins, then remove from the heat. Remove the chicken legs and set the saucepan with the broth aside (do not discard the broth). Place the chicken legs in a greased 9 X 13x2 inch baking pan. Cover with foil and bake for 40mins. 3. While the chicken is baking, melt the butter in a medum heat. Add the other half of the onion and fry for 10mins. place the fried onion and rice in the saucepan with the reserved broth and bring to a boil over high heat. Cover and cook over medium low heat for 12 mins. Sitr occasionally to ensure the rice does not stick to the bottom of the pan. Remove from the heat, cover, and allow to cook in its own steam for 30mins 4 Spread the rice on a platter and place the baked chicken legs on top. garnish with the almonds and serve with the lime wedges.

Arabian Guilf Spice Mix:
Makes 1 cup
Prep time 10mins
2 tablespoon ground dried limes (sumac may be substituted) 2 tablespoons ground black pepper 2 tablespoons ground cumin 2 tsp paprika 2 tablespoons ground coriander 2 tablespoon ground cinnamon 1 tablespoon curry powder 2 tsp ground ginger 2 tsp ground cloves 2 tsp ground cardamom 2 tsp freshly grated nutmeg
1. Combine all the ingredients in a mixing bowl 2. transfer to a small glass container with a tight fitting lid and store in a cool, dark place. It will keep for up to 6 months but will begin to lose its aroma and potency even after several weeks.

Pan Fried Mango Chicken

Serves 4
1 tablespoon high heat cooking oil
One whole chicken cut into 8 pieces, leave skin on
1 teaspoon curry powder
salt and ffreshly ground black pepper
2 tablespoons butter
20 cloves garlic, peeled and left whole
1 cup store bought or home made vegetable or moms chicken stock
2 teaspoons rice vinegar
1 mango peeled and cut inot 1-in chunks
2 tablespoons minced fresh mint

1. Drizlle the oil all over the chicken and season with the curry powder, salt and pepper

2. Heat a large asute pan over high heat and add the butter. When the pan is hot and the butter is bubbling, add the chicken pieces to the pan, skin side down. Fry until the skin turns a golden brown. Add teh garlic cloves to the pan, filling in the space between the chicen pieces. Thurn the heat to medium-low and cover with a tight-fitting lid.

3. Cook for 15 minutes, then flip the chicken. Cover again and cook an additional 15 to 20 minutes until the chicken is cooked through and no longer pink near the bone.

4. Use tongs to remove the chicken to a platter and tent looselyu with aluminum foil to keep warm. Tilt the pan and spoon out some of the fat. Turn the heat to high, pour in the stock and rice vinegar and, with a wooden spoon or spatula, scrape the yummy bits off the bottom of the pan.

5. Addthe mango chuncks and fresh mint to the pan and let cook for 1 minute. Tasate the sauce and season with additional salt if needed. Pour over the chicken pieces and serve with steamed rice.

p. 101 The steamy kitchen cookbook

Creamy Tomato and Chickpea Soup

From: The Arabian Nights Cookbook by Nabeeb Sallloum

Serves 8
Prep time: 25min
Cooking time: 40min

4 tablespoons extra virgin olive oil
4 tablespoons finely chopped fresh coriander leaves (cilantro)
2 onions, minced
4 cloves garlic, crushed to a paste
2 cups drained cooked or canned chickpeas
6 cups water
2 cups stewed tomatoes (about 1 1/2 14.5 oz cans)
1 1/2 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/2 teaspoon ground turmeric
Generous pinch of ground red pepper (cayenne)

1. Pour the oil into a large saucepan with a lid and place over medium heat. Add the coriander leaves and onion and saute for 10 minutes, uncovered.

2. Add the remaining ingredients, stir, and bring to a boil. Cover and cook oer medium heat for 25 minutes.

3. Remove from the heat and allow to cool slightly. Puree, then return to the saucepan, adding more water if desired. Reheat and serve.

Sweet and sour chicken

Sorry we didnt take pictures of the rice with it bc we forgot all about it :) but it was so yummy i wanted to add this.

Seres 4

1 egg white

2 teaspoons cornstarch

1/2 teaspoon salt, divided

1 lb boneless and skinless chicken thighs or breasts, cut into 1 in chunks

one 10oz can pineapple chunks-reserve the juice
1 teaspoon grated fresh ginger

1/4 cup white vinegar

1/4 cup ketchup

2 to 3 tablespoons brown sugar

2 tablespoons high heat cooking oil

1 red bell pepper, cut into 1in chunks

1 yellow bell pepper, cut into 1in chunks

1. In a bowl, whisk together the egg white, cornstarch and 1/4 teaspoon of the salt. Add the chicken pieces and stir to coat evenly. Let sit for 15 minutes at room temperature or up to overnight in the refrigerator.

2. In the meantime, whisk together 1/4 cup the reserved pineapple juice, ginger, vinegar ketchup, brown sugar and the remaining 1/4 teaspoon of salt.

3. Set a wok or large saute pan over high heat. When a bead of water instantly sizzles and evaporates, pour in 1 tablespoon of the oil and swirl to coat. Add the red and yellow bell peppers and cook for 2 minutes. Remove from the wok onto a plate. Wipe the wok or pan dry.

4. Return the wok to the stove on high heat. When a bead of water instantly sizzles and evaporates, pour in the remaining 1 tablespoon of oil and swirl to coat. Add the chicken, spreading it out in on layer. Let the chicken fry, untouched for 1 minute, until the bottoms are browned. Flip and fry the other side the same for 1 minute. The chicken should still be pinkish in the middle.

5. Add the cooked bell peppers, pineapple chunks and the pineapple juice mixture. Let simmer for 1 to 2 minutes, until the chicken is cooked through.

YUMMY!

P. 106-Steamy kitchen

Vietnamese Banh Mi Sandwich

Makes 4 Sandwiches:

1 tablespoon finely minced garlic

1 tablespoon fish sauce

1 tablespoon soy sauce

1 teaspoon sugar

1/2 teaspoon freshly ground black pepper

2 tablespoons high-heat cooking oil, plus more as needed, divided

1 lb sirloin, top round or rib eye as thinly sliced as possible

5 shallots, thinly sliced or sub 1 onion

4 8in hoagie roils or baguette sections

8large pieces leafy green lettuce

1 portion carrot daikon pickle (below)

4 spring fresh cilantro (coriander)

1. In a bowl, whisk together the garlic, fish sauce, soy sauce, sugar, black pepper and 1 tablespoon of the oil. Add the beef slices and mix well to coat each slice. Marinate at room temperature for 30 minutes or overnight in the refrigerator.

2.Set a large frying pan or grill pan over high heat. When the pan is hot, pour in 1 tablespoon of the oil and swirl to coat the pan. You'll be cooking the beef in batches how many batches depends on how big your pan is.

3. Add the beef slices, laying them flat and in a single layer. Fry for 30 seconds to 1 minute, depending on how thin your beef is sliced. Flip and fry the other side 30 seconds to 1 minute. The edges of the beef should be just slightly charred, but the cooking time should be kept to a minimum to avoid overcooking the meat. Pour any juices left in the pan into a small bowl. Fry additional batches of meat slices in the same way, adding a touch more oil if necessary, and reserving the pan juices.

4. Return the pan to the stovetop on high heat. Add a touch more cooking oil and when hot, add the slices shallots. Fry for 30 seconds, until just softened, mopping up any remaining pan juices and caramelized bits during the frying.

5. To assemble the sandwiches, slice the hogie roils or baguettes in half lenght wise. Brush each side of the rolls with some of the pan juices. to each sandwich, add a layer of lettuce, then add some grilled beef, Carrot Daikon Pickle, grilled shallots and then a sprig of fresh cilantro.

Carrot Daikon Pickle

1 cup carrot matchsticks

1 cup white daikon radish matchsticks

Generous pinch of salt

1 tablespoon sugar

1/4 cup rice vinegar or white vingar

Toss the carrots and daikon with the salt, sugar and vingar. Let sit at room temperature for at least 30 minutes. If not using immediately, you can add an additional 1/4 cup vinegar to coer the vegetables, stir and store in a glass jar or plastic container for up to 1 month.

Yummy Healthy Chinese Chicken wraps

Serves 4
Honey Mustard Yogurt Vinaigrette
3 Tablespoons honey
1 Tablespoon Dijon mustard
2 Tablespoons plain non fat yogurt
2 Tablespoons rice vinegar (or sub whit vinegar)
1/2 Teaspoon sesame oil
Generous pinch of salt

Chinese Chicken Salad
3/4 lb cooked chicken cut into bit sized pieces
10-15 seedless grapes, halved
1 Celery stalk, diced
3 Tablespoons almond slivers or slices
1/2 teaspoon kosher salt
Freshly ground black pepper to taste
1/4 teaspoon five spice powder
One large handful of watercress or arugula

1. In a small bowl, whisk together the ingredients for the Honey Mustard Yogurt Vinaigrette, and set aside
2. In a large bowl, toss together the ingredients for the Chinese Chicken Salad with just enough vinaigrette to lightly coat.
3. Assemble the wraps, spooning additional vinaigrette into each wrap if desired.

Again from the Book: The Steamy Kitchen Cookbook by Jaden Hair p. 67

Its yummy!