Search

Random Recipe

Chicken Thareed

Chicken Thareed
 
Today's Round the World for £4 or Less took us to Qatar with Thareed “ Thareed is a very common dish made during Ramadan as it is light on the stomach. It is basically a crispy flat bread layered with meat soup. Thareed can be made with lamb, chicken, and also with just vegetables. “
 
Ingredients:-
 
6 Chicken Thighs
1 ½ I boiling water to make the Stock
1 Large Onion
3 cloves of Garlic, minced
1 tablespoon Oil
1 tablespoon Tomato purée cubed
1 large Courgette cut into think batons
1 large Carrot cut into 4 pieces
4 medium Tomatoes, chopped
2 Black Limes cut in half
3 Chillies sliced
3 cubes of Chicken Stock
1 tablespoon of Arabic Bizar spice mix – see below (Optional)
 
1 teaspoon Cinnamon powder
1 teaspoon Turmeric powder
1 teaspoon Black Lime powder 
1 teaspoon Curry powder
1 teaspoon Coriander powder
1 teaspoon Cardamom powder
½ teaspoon Black Pepper powder
¼ teaspoon chilli powder 
 
¼ cup Coriander, finely chopped
3 Pitta Breads opened out. (We used Gluten Free)
 
Method:-:
 
(1) Roast the Chicken thighs until cooked and set aside.
(2) In a large pot, heat the oil and sauté the onions until they get a nice golden brown colour.  Don’t burn the onions.  Add the garlic and stir until fragrant.
(3) Add the Tomato purée and all of the vegetables, except the Courgette. Mix together to coat the vegetables with the tomato paste.
(4) Add the Black Limes.
(5) Add the Chicken meat, Stock, and the remaining ingredients except the  Courgette and  Coriander.
(6) Add more water if necessary.
(7) Bring to a boil and then simmer until the potatoes are almost done.  You can now add the Courgette and  Coriander. and cook until the ourgette is fork tender.
 
This recipe suggested that we put the Pitta bread in the bottom of a large casserole dish and pour the Thareed over them. We did as we were told, but really they we a soggy mess! Just dip them and enjoy!  
 

On Facebook

Poussin Au Vin with tray baked Vegetables

Details
Category: Recipes

Poussin Au Vin with tray baked Vegetables

Yellow sticker win for us again. The normal price on these was £3.17 which will buy us a medium Chicken which will last us for at least 2 days. But at £1 each we thought they deserved something a bit special.

Ingredients:-

Butter
Bacon
1 Poussin per serving
2 Shallots, sliced
Mushrooms, sliced
Fresh Thyme
Almond Milk
150g White Wine
2 Cloves of Garlic, minced
Carrot, finely batoned
2 Bay Leaves
1 Egg York
Gluten free Flour
Chicken Stock
Parsley
Salt & Pepper
Oil & Margarine

Method:-

(1) Melt the Butter and slowly add Flour to form a Roux. Add Milk and whisk until you have a smooth sauce.
(2) In a separate pan fry the Shallots in Butter or Margarine then add the Garlic, Bacon, Carrot and Mushrooms. Season this with salt & Pepper.
(3) Fry the vegetables on a low heat until they are softened.
(4) Remove these from the pan and set aside to drain any excess oil.
(5) In the same pan add a little extra Oil and sear the Poussin on all sides.
(6) Transfer the Poussin to a casserole dish.
(7) Add the Bacon and vegetable combination you created earlier and some Chicken Stock, the Wine, Bay Leaves, chopped Parsley, Thyme and Egg Yoke.
(8) Simmer for 10 minutes stirring regularly.
(9) Pour the Roux sauce over the Poussins and cover the casserole disk with kitchen foil.
(10) Place in a pre – heated over at 180c for 30 to 40 minutes.

We served ours on a bed of baked Vegetables and it was a very restaurant style treat for us, whilst still being within our £4 budget!

Social Links

Translate

English French German Italian Portuguese Russian Spanish

Latest Recipes

Latest News