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Mesaqaʻah
emointhekitchen The Egyptian version of moussaka, mesaqa‘ah, uses layers of fried aubergine that are immersed in tomato sauce before baking. Usually, they add a layer of seasoned, cooked ground beef (or minced chicken) between the aubergines before baking. You can serve the dish hot, but people usually chill it for a day or so to improve the taste. A recipe for musaqqaʻah appears in the 1893 Arabic cookbook *Nasíhat al-Anám fí Husn at-Ta‘ám* (Advice to the People on Good Food)written by Isma’il Pasha of Egypt’s personal chef, Ahmed Ibrahim. Alongside traditional Egyptian recipes, the book features dishes from diverse religious, ethnic, and national culinary traditions—including a thoroughly modern recipe for…
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Chicken Tikka Masala & Broccoli
emointhekitchen The term “tikka” comes from the Hindi-Urdu and Persian word for “pieces” and refers to minor cuts of meat. This style of grilled chicken—marinated in yoghurt and spices and cooked in a tandoor—dates back to the Mughal Emperor Babur’s reign in the 16th century. My homemade version delivers that same authentic, charred tenderness, but takes it further with a rich, creamy tomato gravy that competes with any top-tier restaurant dish.😁My recipe delivers a rich and creamy chicken tikka masala. You will need: For the Chicken Marinade 500g chicken breast 1 cup plain yoghurt or Greek yoghurt 2 tablespoons fresh lemon juice 2 teaspoons cumin 1 teaspoon garam masala 1/2…
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Chicken & White Bean Stew
emointhekitchen Archaeological finds show peas were grown in Thailand as early as 9750 BC, while Mexican and Peruvian cultures cultivated beans by 7000 BC. Lentils appeared in the Middle East around 6750 BC, and chickpeas, lentils, and fava beans were found in 4,000-year-old Egyptian tombs. Around 1500 BC, Asia began farming soybeans, and in the Americas, Native Americans domesticated versatile haricot beans (including kidney and lima beans). Clearly, beans were foundational to civilisations worldwide. This chicken and white bean stew recipe looks hearty and delicious! You will need: chicken breasts, cut into bite-sized pieces 2 tablespoons olive oil 1 small onion, diced 1 cup (240 ml) of water or chicken…
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Baked Greek Chicken Quarters
emointhekitchen Greek cuisine is part of Greek culture and has been depicted in paintings and texts since ancient times. Its influence spread to ancient Rome and then throughout Europe and beyond. Here is a simple and delicious recipe for baked Greek chicken quarters with the following ingredients: You will need: 3 chicken quarters 1/2 cup Greek yoghurt (preferably full-fat) 1/4 cup olive oil Zest of one lemon 1/3 cup lemon juice 5 cloves of garlic 2 tablespoons dried Italian seasoning 2 teaspoons salt Black pepper to taste Procedure: Prepare the marinade: In a bowl, combine the Greek yoghurt, olive oil, lemon zest, lemon juice, minced garlic, Italian seasoning, salt, and…
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Spiced Chicken Rogan Josh
emointhekitchen Rogan Josh is an aromatic curried meat dish in Kashmiri cuisine, dating back to the Mughal Empire. The exact etymology remains uncertain, as both “rogan josh” and “rogan ghosht” are used for the dish, and it is unclear which of the names is the original. That’s a great ingredient list for a rich, flavorful chicken. Here’s a clear, step-by-step method to bring it all together: You will need: 800 g skinless boneless chicken thighs 3 tbsp olive oil 2 large onions, finely sliced 4 garlic cloves 1 tsp ginger powder 1 tbsp Kashmiri red chilli powder 1 tsp paprika powder 1 tsp ground cumin 1 tsp ground coriander powder…
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Kuku Paka Chicken Curry
emointhekitchen Kuku paka is a chicken dish with a coconut-based curry and is also called kuku na nazi. It has African, Indian and Arabic influences. Kuku in Swahili means chicken. Paka means to smear, to spread or to apply. The dish is particularly popular in the East African coast and among communities in Kenya, Tanzania and Uganda. Coconut milk or coconut cream and curry spices are the main ingredients of the dish. Shrimp or fish are often substituted for chicken in this popular East African dish. This recipe serves approximately 4 people and is perfect for a cosy dinner! You will need: Spice Mix: 1 1/2 tsp Salt & Black…
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Singapore Satay Chicken Curry
emointhekitchen If you love bold, fragrant flavours, then Singapore Satay Chicken Curry is a must-try dish! Although cooks traditionally serve satay on skewers, this recipe incorporates all the deliciousness into a hearty curry. It creates a satisfyingly rich meal that’s easy to prepare and requires no skewering. You will need: Satay Seasoning 1 1/2 tsp coriander powder 1 1/2 tsp cumin powder 1 1/2 tsp turmeric 1 1/2 tsp paprika 1 1/4 tsp Kashmiri chilli powder 1 tsp Madras curry powder salt & brown sugar Chicken 750g chicken breast, chopped 1/2 onion, chopped Satay Sauce 2 tbsp olive oil 1/2 cup onion, chopped 4 garlic cloves, chopped 1 cup chicken broth…
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Herb Chicken
emointhekitchen If you’re looking for a mouthwatering dish that’s both simple and impressive, look no further than this herb chicken recipe. Perfectly cooked chicken thighs infused with aromatic herbs and a splash of white wine create a flavour explosion that will delight your taste buds. You will need: 5 pieces of chicken thighs 1/2 cup dry white wine 150g softened butter 4 garlic cloves, minced 2 teaspoons fresh rosemary, chopped 2 teaspoons fresh thyme, chopped Salt, to taste Procedure: Preheat your oven to 200°C. In a bowl, combine the softened butter, minced garlic, chopped rosemary, chopped thyme, and salt. Mix them until thoroughly blended. Gently loosen the skin of each…
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Chicken Korma
emointhekitchen Korma is a curry dish that hails from the Indian subcontinent, deeply influenced by the exquisite Mughlai cuisine. As it traversed through time and cultures, Korma adapted elegantly to Anglo-Indian and British palates, becoming a beloved favourite across various regions. What is Korma? At its core, Korma consists of tender meat or vibrant vegetables slow-simmered in a rich blend of yoghurt, water, or stock. The addition of a carefully selected array of spices creates a thick, flavorful gravy that distinguishes Korma from other curries. Notably, its flavour profile is subtler compared to many non-vegetarian dishes, offering a more aromatic experience that pleases the senses without overwhelming them.g Try Your…
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Chicken Do Pyaza
emointhekitchen Do Pyaza, meaning “double onion,” refers to this classic North Indian curry, which features slow-simmered onions that caramelise beautifully, giving the dish a deep, rich flavour. Do Pyaza is best enjoyed with tandoori roti or rice. You will need: olive oil 3 chicken quarters 6 cloves garlic, roughly chopped 2 white onions, finely chopped 400g+400g chopped tomatoes 140 g tomato paste 200 g coconut milk 1 tbsp garam masala 140 g new potatoes 6 shallots peeled and halved 1 tsp ginger powder 2 bay leaves 1 fresh green chilli 2 tsp Kashmiri chilli powder) 1 tsp turmeric powder 1 tbsp cumin 1 tbsp coriander powder 150 mls water 140…
