Argentine Grilled Chicken Skewers
I found this one on line while I was putzing around. It sounded good and it seemed quick and easy so I gave it a shot. The flavor was marvelous. It lived up to my expectations.
Afghan Rice Pilaf With Chicken and Yogurt – Bor Pilau
This recipe comes from Helen Saberi’s book – The Afghan Food & Cookery. Pilaf or pilau is a classic Afghan dish. The use of yogurt is also classic and it makes a delicious sauce. Ground red pepper is commonly found in North African & some Asian dishes, if you cannot find it use hot paprika or a mix of regular paprika with a little cayenne added.
Afghan – Style Chicken (Murgh)
This is a recipe that is in the BBQ Bible by Steven Raichlen that he says “despite the name, this recipe comes from India, not Afghanistan. It’s the specialty of New Delhi’s famous Karim restaurant.” Note: Make sure to allow 4-6 hours to strain yogurt and 4-6 hours to marinade the chicken.
Algerian Chicken & Preserved Lemon Bourek
The fillings for bourek really are endless, I love the traditional ground lamb & parsley, the prawn & bechemel, potato & cheese……..the list goes on. Here I combined ground chicken with fresh coriander & a little preserved lemon for a delicious fried snack. You can freeze these bourek easily & when you come to cook them, allow to 1/2 thaw before deep frying. You can also shallow fry them in a frying pan about 1″ deep in sunflower or vegetable oil. Bourek are wonderful whenever, but really they are a Ramadan essential in any Algerian household. (If you are new to making bourek & rolls, here is a step by step -in photos- demo for you: http://radiancerecipes.com/chinese-springrolls/)
Chtit’ha Djedj (Algerian Chicken in Sauce)
This Algerian dish offers oodles of taste and plenty of healthy carb’s and protein to norish and up the energy levels. Serve with a good bread to mop up the delicious juices.
