Month: May 2019

Put the olive oil and ghee in a saucepan over medium heat.

Add the chopped onion, minced garlic, meat pieces, salt, pepper, paprika, cumin, coriander, cinnamon stick, ginger powder, tomato paste, mint leaves and the 1/4 bunch of parsley.

Add the carrot, zucchini, chickpeas and celery stalks. Reduce the heat to medium low and let cook for a good 10 minutes.

Put the tomato in a boiling water for few minutes. Peel it and purée it.

Add the puréed tomato to the rest of the ingredients in the saucepan.

Pour about 5 cups boiled water in the saucepan and increase the heat to high until the sauce starts to boil, then reduce the heat to medium.

Let cook for about 30 minutes.

Take out the parsley and celery stalk and discard them.

Take out the carrot and zucchini and purée them, then pour the purée back in the saucepan.

Check the seasoning and add salt if needed.

Add the Orzo (French Langues d’oiseaux).

Let cook for about 10 minutes, then turn off the heat.

Sprinkle with chopped cilantro.

Enjoy.

Put olive oil and 1 tablesponn ghee in a saucepan over medium heat.

Add the chopped onion, garlic, chicken pieces, parsley, chickpeas, salt, pepper, ginger and cinnamon.

Let cook for a good 10 to 15 minutes(reduce the heat to medium low if needed).

Boil about 3 to 4 cups of water in another saucepan ( you may need more).

Pour the boiled water over the chicken(just enough to cover the chicken).

Let cook for about 30 minutes or until the chickpeas and chicken are cooked. Adjust the seasoning and add salt if needed.

In meanwhile, peel the potatoes and cut them into pieces(large fries) then season with salt.

Pour the oil in a frying pan and place over medium high heat.

Fry the Potatoes and drain them on paper towel.

Take out the chicken from the sauce and set aside.

Take out 1 ladle of the sauce and pour it in a small bow.

Put the fried potatoes in the saucepan with the chickpea sauce.

Prepare the egg mixture with the egg, parsley and lemon juice added to the ladle of sauce in the small bowl. Mix well.

Pour the egg mixture on the potatoes in the saucepan. Let cook for about 2 minutes on medium heat, then turn off the heat.

Place the chicken in a frying pan with the tablespoon of ghee, over medium heat. Let brown for few minutes in each side.

Serve the chicken on top of the potato chickpea sauce (the sauce should be reduced).