Poultry

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Algerian Chicken with Olives Tagine

Algerian Chicken Olive Tagine

Chicken Olives

Chicken with Olives Tagine
Serves 3
If you are looking for a recipe that tastes heavenly and makes the house smell fantastic try this Algerian Tagine chicken with olives, a yummy recipe you must give it a go
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
489 calories
14 g
255 g
25 g
52 g
6 g
498 g
953 g
3 g
0 g
17 g
Nutrition Facts
Serving Size
498g
Servings
3
Amount Per Serving
Calories 489
Calories from Fat 223
% Daily Value *
Total Fat 25g
39%
Saturated Fat 6g
28%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 13g
Cholesterol 255mg
85%
Sodium 953mg
40%
Total Carbohydrates 14g
5%
Dietary Fiber 4g
17%
Sugars 3g
Protein 52g
Vitamin A
16%
Vitamin C
39%
Calcium
12%
Iron
28%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3 Chicken legs
  2. 1 cup pitted green olives
  3. One lemon
  4. Salt and pepper to taste
  5. 2 tsp ground cumin
  6. 1 tsp ground ginger
  7. 1 tsp paprika
  8. 1 tsp ground cinnamon
  9. 1 tbsp olive oil
  10. 1 large onion, sliced
  11. 2 garlic cloves pressed
  12. 2 cups low-salt chicken broth
  13. 2 tbsp of chopped parsley
Instructions
  1. Heat oil in a large pan over high-medium heat, add onion slices and sautée for 2 minutes add the chicken and sprinkle with salt and pepper, cook 4 minutes on each side or until browned, add the garlic followed by other four ingredients and stir for a further minute, cover and let it cook for 30 seconds then pour in the chicken broth, stir and cover, bring to a boil.
  2. Squeeze enough juice from a lemon and cut it into widgets add it to the pan, reduce the heat and simmer until your chicken is cooked through add the olives in the last 10 minutes.
  3. Garnish with chopped parsley and serve.
beta
calories
489
fat
25g
protein
52g
carbs
14g
more
Merjana https://www.merjana.com/




 

 

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Achar Gosht

Pakistani Achar Gosht Recipe

Pakistani-style achar gosht, or achari gosht it’s a meat curry (mutton or chicken) cooked with pickle taste 😛 YUM, the first time I tried this was in Pakistan and “Hola! I’m in love“, the reason I like this recipe so much because of the Achar if you don’t know what is Achar is a south Asian pickle which contains, lemon, carrot, raw mango, green chillies, and Asian spices in oil, they usually serve it with daal or chicken or you can even have it as an appetizer, the combination of the sourness and spices in it drive me up crazy ….try this Achar.

In this recipe, I changed some certain ingredients but the taste remains the same for example:

  • Instead of 1 cup of oil, I use 2 tablespoons.
  • I don’t cook the tomato sauce separately; I add chopped tomato after the sautéed onion to avoid so much oil.
  • I use Nigella seeds, not onion seeds… Do not get confused between them, they are entirely different.
  • You can use ready ground achar gosht masala (spices), available in Indian/Pakistan Grocery stores or get it from here

 

Achar Gosht
Serves 6
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Prep Time
30 min
Cook Time
40 min
Total Time
1 hr 10 min
Prep Time
30 min
Cook Time
40 min
Total Time
1 hr 10 min
374 calories
16 g
93 g
21 g
32 g
5 g
289 g
146 g
7 g
0 g
13 g
Nutrition Facts
Serving Size
289g
Servings
6
Amount Per Serving
Calories 374
Calories from Fat 184
% Daily Value *
Total Fat 21g
32%
Saturated Fat 5g
26%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 9g
Cholesterol 93mg
31%
Sodium 146mg
6%
Total Carbohydrates 16g
5%
Dietary Fiber 3g
13%
Sugars 7g
Protein 32g
Vitamin A
32%
Vitamin C
202%
Calcium
10%
Iron
18%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. whole chicken cut into pieces (you can use mutton or beef instead)
  2. 1 cup yogurt
  3. 2 tablespoon oil
  4. 1 large onion finely chopped
  5. 2 large tomatoes chopped
  6. 2 tbsp Ginger and garlic paste
  7. Handful fresh coriander chopped
Achar masala
  1. 1 tsp fennel seeds
  2. 1 tsp mustard seeds
  3. 1 tsp Nigella seeds
  4. ½ tsp fenugreek powder
  5. 1 tsp turmeric powder
  6. ¼ tsp clove powder
  7. 2 tsp coriander powder
  8. 2 tsp cumin powder
  9. 1 tsp Red chilli powder
  10. Salt and pepper to taste
Achar mirch (pickled chillies)
  1. 6 green chillies
  2. Freshly squeezed lemon juice
Instructions
  1. In a large bowl combine all the spices take 2 tablespoons and set aside until needed (for the pickled chillies step 2), add chicken pieces into the bowl, yoghurt and 2 tablespoons of lemon juice mix well to coat evenly; cover the marinated chicken and set aside for 30 mins and let the time do the work.
  2. Meanwhile, in shallow bowl mix the 2 tablespoon of the spices (masala) and add the remaining lemon juice to make a paste; slit the chillies in half lengthwise and stuff with the masala paste.
  3. Heat the oil over medium heat and sauté the onions, add tomatoes, ginger garlic paste and stir for 5 mins, add the marinated meat and cook on high heat stirring constantly for 1 minutes, cover, reduce the heat, and simmer until tender, adding a little water if required.
  4. Once the oil separates and water dries arrange the stuffed chillies on top of cooked chicken, cover and put on DUM let them cook on low heat for about 5 mins or until tender.
  5. Garnish with chopped coriander and serve hot with Naan.
Notes
  1. DUM is a Pakistani and Indian technique where the biryani or meat cooked over a very low flame with sealed lid.
beta
calories
374
fat
21g
protein
32g
carbs
16g
more
Merjana https://www.merjana.com/
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Hyderabadi Chicken Biryani

Hyderabadi Chicken Biryani

Hyderabadi Chicken Biryani
Serves 6
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
697 calories
80 g
99 g
25 g
36 g
8 g
266 g
154 g
3 g
0 g
16 g
Nutrition Facts
Serving Size
266g
Servings
6
Amount Per Serving
Calories 697
Calories from Fat 225
% Daily Value *
Total Fat 25g
39%
Saturated Fat 8g
38%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 11g
Cholesterol 99mg
33%
Sodium 154mg
6%
Total Carbohydrates 80g
27%
Dietary Fiber 5g
21%
Sugars 3g
Protein 36g
Vitamin A
17%
Vitamin C
78%
Calcium
7%
Iron
21%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 whole chicken cut into pieces
  2. 1 cup of yoghurt
  3. 1 fresh squeezed lemon juice
  4. 2 tablespoon olive oil
  5. 2 green chillies chopped
  6. 2 tablespoon garlic ginger paste
  7. Handful of fresh mint chopped
  8. Handful of fresh coriander chopped
  9. 1 cup fried onion
  10. 3 cups basmati rice
  11. 1 teaspoon caraway seeds
  12. 3 bay leaves
  13. Salt to taste
  14. Pinch of saffron
  15. 2 tablespoon Ghee
Biryani masala
  1. 1 teaspoon red chilli powder
  2. 1 teaspoon coriander powder
  3. 1 teaspoon cumin seeds
  4. 1 teaspoon black peppercorn
  5. 1 teaspoon green cardamom powder
  6. ½ teaspoon turmeric
  7. 3 pieces of mace
  8. 4 black cardamom
  9. 2 cinnamon sticks
  10. 3 bay leaves
  11. Salt to taste
Instructions
  1. Wash rice and soak it for 30 mins at least (this makes the grain as long as possible)
  2. In a large bowl add the chicken pieces, olive oil, lemon juice, green chillies, garlic ginger paste, half of chopped mint, half of chopped coriander, biryani masala and yoghurt, mix well to coat with marinade, cover the bowl with cling film and set aside.
  3. Bring water to boil in sauce pot pour in ghee, and add bay leaves, caraway seed, and salt, add rice and cook until it's 70-80% done
  4. Heat another large pot over medium-heat, add chicken and add half of semi-cooked rice spread chopped coriander, chopped mint and fried onion over and cover with the rest of the rice, add saffron on top and cover with lid tightly and put over medium high heat for 20-30 mins or until aromatic.
  5. Garnish with remaining of fried onion and serve with Raita.
Notes
  1. For best result coat the chicken with the marinade, cover and refrigerate for whole night or at least 2 hours
beta
calories
697
fat
25g
protein
36g
carbs
80g
more
Merjana https://www.merjana.com/
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Tandouri Chicken Roasted

Tandoori Chicken with Sweet Potatoes

Tandoori Chicken with Sweet Potatoes
Serves 6
For a healthy week night dinner try this roasted chicken with tandoori masala and sweet-potatoes.
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Prep Time
4 hr
Cook Time
30 min
Total Time
4 hr 30 min
Prep Time
4 hr
Cook Time
30 min
Total Time
4 hr 30 min
111 calories
5 g
22 g
7 g
8 g
1 g
50 g
58 g
1 g
0 g
5 g
Nutrition Facts
Serving Size
50g
Servings
6
Amount Per Serving
Calories 111
Calories from Fat 63
% Daily Value *
Total Fat 7g
11%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 22mg
7%
Sodium 58mg
2%
Total Carbohydrates 5g
2%
Dietary Fiber 2g
9%
Sugars 1g
Protein 8g
Vitamin A
15%
Vitamin C
13%
Calcium
3%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. Whole chicken skinless.
  2. 2 tablespoon olive oil.
  3. fresh squeezed 1 whole lemon juice.
  4. 3 large sweet-potatoes cut into cubes.
Tandoori Masala
  1. ½ teaspoon nutmeg powder
  2. 1 teaspoon mace powder
  3. 1 teaspoon cardamom powder
  4. 1 teaspoon kashmiri chilli powder
  5. 1 teaspoon fenugreek powder
  6. 1 teaspoon ginger powder
  7. 1 teaspoon cinnamon powder
  8. 1 teaspoon cloves powder
  9. 1 teaspoon garlic powder
  10. 2 tablespoon Coriander powder
  11. 1 tablespoon paprika powder
  12. 1 ½ tablespoon Cumin powder
  13. Salt and Pepper to taste
Instructions
  1. Combine all of the spices in a small bowl together, use about 2 tablespoons of masala and store the remaining in an airtight container until needed.
  2. Make deep slashes into the chicken breast, and cuts in the thighs and drumsticks.
  3. Mix olive oil, lemon juice to the 2 tablespoons of the masala and rub into the slashes and chicken skin, wrap the chicken in plastic wrap tightly and refrigerate for at least 4 hours.
  4. Preheat the oven to 250°C.
  5. Add the sweet-potatoes cubes to a microwave safe bowl and steam for 2 mins, drizzle with olive oil and season with salt and pepper.
  6. Place the chicken in the roasting pan breast-side up and bake for 20 minutes, then lower the oven to 200°C, arrange the sweet-potatoes around the bird and bake for 10 mins turning them in the pan once or twice, until well cooked.
beta
calories
111
fat
7g
protein
8g
carbs
5g
more
Merjana https://www.merjana.com/
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Salad with Crispy Chicken

Salad with Crispy Chicken Fingers

Salad with Crispy Chicken Fingers
Serves 6
Crunchy salad to shake up your evening meal with fried chicken strips topping, here is the Baked way
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
410 calories
37 g
157 g
14 g
34 g
3 g
319 g
960 g
5 g
0 g
9 g
Nutrition Facts
Serving Size
319g
Servings
6
Amount Per Serving
Calories 410
Calories from Fat 120
% Daily Value *
Total Fat 14g
21%
Saturated Fat 3g
14%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Cholesterol 157mg
52%
Sodium 960mg
40%
Total Carbohydrates 37g
12%
Dietary Fiber 5g
18%
Sugars 5g
Protein 34g
Vitamin A
30%
Vitamin C
58%
Calcium
14%
Iron
22%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 pound boneless chicken breast (2 large size pieces), sliced lengthwise into strips.
  2. 3 tablespoon toasted sesame seeds.
  3. 1 cup finely powdered bread crumbs.
  4. 1 teaspoon sea salt.
  5. 1 teaspoon pepper.
  6. 1 teaspoon garlic powder.
  7. 1 teaspoon cumin powder.
  8. 1 tablespoon chicken bouillon powder.
  9. 1 cup all purpose flour
  10. 3 large eggs, lightly whisked
  11. Sunflower oil for frying
  12. For the salad
  13. 1 head lettuce chopped
  14. Handful fresh basil
  15. 1 cup of cherry tomatoes cut into wedges
  16. 1 cup of radish, sliced
  17. 1 red bell pepper, julienned
  18. Chives, finely diced
  19. For dressing
  20. 2 tablespoon Dijon mustard
  21. 1 tablespoon vinegar
  22. 2 tablespoon extra virgin oil
  23. Sea salt to taste
Instructions
  1. In a shallow bowl mix together the sesame seeds, bread crumbs, 1/2 tablespoon of chicken bouillon powder and season to taste.
  2. In another bowl combine the flour with the rest of the ingredient, toss the chicken strips with the flour mixture, then dip one by one into the whisked egg then sesame mixture, set breaded chicken strips aside while preparing the salad.
  3. Heat the oil, meanwhile combine the dressing and add to large bowl with the lettuce leaves and other ingredients and stir to coat.
  4. Fry the chicken strips, drain on paper towels, arrange the salad on serving dishes then place strips on top of it, garnish with basil leaves and chives.
beta
calories
410
fat
14g
protein
34g
carbs
37g
more
Merjana https://www.merjana.com/
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Roasted Chicken Thighs and Legs with Vegetables

Roasted Chicken Thighs and Legs with Vegetables
Serves 4
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Prep Time
15 min
Total Time
1 hr
Prep Time
15 min
Total Time
1 hr
665 calories
53 g
306 g
23 g
61 g
6 g
578 g
510 g
4 g
0 g
14 g
Nutrition Facts
Serving Size
578g
Servings
4
Amount Per Serving
Calories 665
Calories from Fat 202
% Daily Value *
Total Fat 23g
35%
Saturated Fat 6g
29%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 10g
Cholesterol 306mg
102%
Sodium 510mg
21%
Total Carbohydrates 53g
18%
Dietary Fiber 5g
18%
Sugars 4g
Protein 61g
Vitamin A
13%
Vitamin C
42%
Calcium
7%
Iron
28%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 pounds bone-in, skin-on chicken thighs, approx 6 pieces.
  2. 3 large potatoes, sliced into half-inch thick slices.
  3. 1 1/2 cup of cherry tomatoes, halved.
  4. 1 whole garlic bulb, cloves separated not peeled.
  5. 1 tablespoon extra virgin olive oil.
  6. 1/2 tablespoons balsamic vinegar.
  7. 1/2 teaspoon sea salt.
  8. Pepper to taste.
  9. Spring of fresh rosemary.
Instructions
  1. Preheat the oven at 200°.
  2. Steam the potatoes first: add potato slices into a steamer basket, in a large pan pour water and place the basket and bring it to boil.
  3. Arrange the chicken thighs on the bottom of a baking tray lay chopped rosemary over and season to taste, drizzle with some balsamic vinegar and olive oil; cover the tray with foil, and roast for about 20 mins or until chicken is cooked through.
  4. Let the chicken rest on another plate, place the steamed potato, cherry tomatoes and garlic on the baking dish, season and drizzle with remaining of olive oil and balsamic vinegar and arrange the chicken on top, bake uncovered for 20 minutes or until the chicken is crisp on the top and potatoes well brown.
  5. Bon appétit
beta
calories
665
fat
23g
protein
61g
carbs
53g
more
Merjana https://www.merjana.com/
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