Grilled Chicken With Vegetables

Ingredients:

4 chicken thighs, 4 Chicken breasts, 4 drumsticks
3 medium red sweet peppers (seeded and cut in halves)
3 medium orange or yellow sweet peppers (seeded and cut in halves)
4 medium squash (cut in four slices each)
2 teaspoon rosemary
1 medium tomato (seeded, peeled and blended) or
2 tablespoon of tomato sauce
1 teaspoon hot red chili pepper powder or crushed hot red pepper
½ cup cooking white wine or 2 tablespoon dry sherry
5 tablespoon of oil
1 teaspoon fresh diced garlic
½ teaspoon garlic powder
1 tablespoon teriyaki or soy sauce
Salt and black pepper to taste

Preparation:

1st Step: Remove skin and fat from the chicken; with slices of lemons/lines wash the chicken in cold water; soak the chicken for 10 minutes with cold water, fresh slices of limes/lemons and a pinch of salt;

2nd Step: Remove lime/lemon; rinse the chicken pieces with fresh water and pat dry; make 2 one inch slits very lightly on each piece;

3rd Step: In small pot, mix and stir for 2 minutes, four tablespoon of oil, garlic, red chili pepper powder, rosemary, wine, tomato sauce, teriyaki sauce, black pepper and salt;

4th Step: In non-stick baking pan, lay the chicken pieces; brush with the sauce coating all sides;

5th Step: Bake the marinated chicken uncovered for 30 minutes (15 minutes each side) at 375 degree;

6th Step: Marinate the vegetables with oil, black pepper,salt, a pinch of garlic and rosemary;

7th Step: Preheat the broiler; place the chicken and grill for 30 minutes (15 minutes for each side);

8th Step: At the same time grill the vegetables (five to seven minutes each side);

9th Step: Plate the vegetables and chicken side by side; Serve hot.

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Ethiopian Collard Green and Meat Stew

My Ethiopian Cooking: Collard Green and Meat Stew (Gomen Bisega)

Ingredients:

1lb collard greens
1lb lamb chops or beef ribs
2 tablespoons purified butter (Nitir Kebe) ** or
2-3 tablespoons oil
1 red onion or shallot (finely chopped)
1 teaspoon fresh garlic (diced)
½ teaspoon garlic powder
4 cup water (or more as desired)
¼ teaspoon false cardamom *
1 tablespoon fresh ginger juice or ½ teaspoon ginger powder
3 hot green peppers (seeded and sliced)
Salt and pepper to taste

Preparation:

1st Step: Cut the ribs in smaller sizes and the meat in small strips; wash it with cold water;

2nd Step: Boil water in large pot and put the cleaned ribs and the meat. Cook it for 10 minutes and strain;

3rd Step: Separate the leaves cut the end stems and wash in cold water. Chop the leaves in desired size; keep it in cold water;

4th Step: Boil water in a large pot and add the collard green. Cook it for 10 minutes and strain;

5th Step: In a medium pot, sauté the onion, the fresh garlic with gradually adding 1cup of water (10 minutes);

6th Step: Add to the onion, butter, ginger juice, the ribs; stir for five minutes;

7th Step: Add the meat; stir for 10 minutes; add three cups water, garlic powder, false cardamom, salt and black pepper; boil it for two-three minutes;

8th Step: Add the steamed collard green to the meat stew; Cover and cook it for 15 minutes;

9th Step: Add the hot peppers and remove from heat. Serve it warm.

* You will find these spices in Ethiopian or Indian shops/groceries
** Please click here to see how to prepare Purified Butter (Nitir Kebe)


For nutritional facts of this recipe please visit http://www.recipezaar.com/294501. For vitamin content please click on "Print Recipe" on aforementioned site

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Ethiopian Spicy Cheese with Collard Greens (Ayeb Begomen)

Ingredients

1lb farmers cheese unsalted or home-made cheese
1lb collard greens (stems discarded, leaves chopped)
2 tablespoon purified butter (Nitir Kebe) **
1 teaspoon Mitimita (cayenne-type hot pepper) **
½ onion (cut in halves)
4 clove garlic
¼ teaspoon garlic powder
¼ teaspoon false cardamom powder (korerima) *
¼ teaspoon White pepper
¼ teaspoon black pepper
Salt to taste

Preparation:

1st Step: Cut the collard green leaves and discard the stems; Wash the leaves in cold water;

2nd Step: Boil water in a large pot; add onion, clove garlic, black pepper, and the collard greens. Cook it for 15 minutes until the leaves collapse altogether;

3th Step: Strain the collard greens and discard onion, garlic and water. Place the collard green on a platter or flat pan to dry; chop finely the collard greens;

4th Step: In a bowl, flake the cheese with forks;

5th Step: Combine the collard greens and the cheese;

6th Step: In small pot, on a lower heat, melt the butter, add Mitmita (cayenne), false cardamom, white pepper, garlic powder; Remove from heat;

7th Step: Pour the spiced melted butter on the mixture of the cheese and collard greens; Mix it well until completely marinated; add salt if needed.

Serve it at room temperature. Keep the rest in the fridge.
Serving 8 persons
* You will find these spices in Ethiopian or Indian shops/groceries
** Please click here to see how to prepare Purified Butter (Nitir Kebe)

P.S. If home-made cheese is needed, you may boil 2 gallons of buttermilk at a lower heat, with a pinch of salt and one lemon juice, stirring continuously.


For nutritional facts of this recipe please visit http://www.recipezaar.com/294982. For vitamin content please click on "Print Recipe" on aforementioned site.

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Ethiopian Mild Chicken Stew (Doro Alicha)

My Ethiopian Cooking: Chicken Mild Stew (Doro Alicha)

Ingredients:

4 small size chicken drumsticks
4 small chicken thighs
4 small chicken breasts
6 cup red onion or shallots (thinly chopped)
1 cup purified butter (Nitir Kebe) **
4 cloves garlic peeled and minced
1 teaspoon garlic powder
¼ teaspoon bishop weed powder *
½ teaspoon turmeric or curry *
1 tablespoon fresh ginger juice
¼ teaspoon ginger powder
¼ cup white wine (if preferred)
½ teaspoon false cardamom *
¼ teaspoon white pepper powder
6 cup boiled water (or more)
2 limes or lemons
6 medium or small eggs

Preparation:

1st Step: Clean the chicken by removing the skin and fat; trim the end bones; wash the chicken pieces three times in cold water with sliced lemons/limes; soak in fresh cold water with fresh pieces of limes/lemons and a pinch of salt( 10 minutes);

2nd Step: Meanwhile, in medium pot cook slowly the onion with two cups of water by stirring continuously until it is very soft and golden. You may add more water if needed. (15-20 minutes);

3rd Step: Remove lime/lemon and rinse the chicken pieces with fresh water and pat dry, make 2 one inch slits very lightly on each piece;

4th Step: In a non-stick baking pan put the cleaned chicken pieces side by side; sprinkle garlic powder, cover and bake them for 10 minutes at 375 degree; strain the chicken immediately and discard the water;

5th Step: In the cooked onion, add one cup of water, butter, garlic, ginger juice, bishop weeds, wine and turmeric. Cook for 5 minutes. Add the chicken pieces. Stir for five minutes. Add three cups of water (or more). Cover and cook it for 20 minutes;

6th Step: Meanwhile, boil six eggs for 15 minutes; Remove the shell;

7th Step: Add to chicken stew white pepper, false cardamom, salt to taste. Cook it 5 minutes;

8th Step: Add the hard-boiled eggs to the chicken stew. Remove the stew from heat. Serve it hot with Injera, rice, bread or as desired.

* You will find these spices in Ethiopian or Indian shops/groceries
** Please click here to see how to prepare Purified Butter (Nitir Kebe)

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Ethiopian Spicy Lamb Stew (YeBeg Wot)

My Ethiopian Cooking: Lamb Spicy Stew (YeBeg Wot)

Ingredients:

1 lb lamb chops, 2lb lamb leg
1 cup purified butter **
4 cups chopped red onion or shallots (thinly chopped)
1¼ cup chili powder (berbere)
2 teaspoon fresh garlic or
2 teaspoon garlic powder
1 tablespoon red wine (optional)
¼ teaspoon black cumin *
1 teaspoon cardamom (korerima) *
5 cups boiled water
Salt and black pepper to taste

Preparation:

1st Step: Cut the ribs, chop the meat and bone from the legs in desired shapes; rinse with cold water;

2nd Step: Boil water in large pot and put the cleaned ribs, bones and the meat. Cover and boil it for 10 minutes and strain;

3rd Step: Meanwhile, thinly chop the onions. In medium pot cook the onion until golden brown using one cup of water by adding two tablespoon at a time until the onion is golden brown and soft;

4th Step: Add one cup of warm water to the cooked onion, berbere(chili powder), garlic, black cumin, red wine, and stir it well; add the purified butter and mix it very well; (10 minutes)

5th Step: Add the ribs and bones; stir for 10 minutes. Add the meat. Stir five minutes and add three cups warm (or more as desired) Cook it for 20-25 minutes until it simmers;

5th Step: Add cardamom (korerima), salt and black pepper to taste. Remove from heat.
Serve it warm. Keep in the fridge.
Serving 10.

* You will find these spices in Ethiopian or Indian shops/groceries
** Please click here to see how to prepare Purified Butter (Nitir Kebe)

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Baked Fish Fillets

Ingredients:

1 lb fish fillets (sea bass, flounder, etc.) cut in four pieces
½ cup minced and seasoned breadcrumbs
3 tablespoon extra-virgin olive oil or vegetable oil
2 tablespoon lemon juice
¼ teaspoon red chili powder (berbere)
¼ teaspoon white pepper
¼ teaspoon garlic powder
Salt and black pepper to taste

Preparation:

1st Step: Cut the fish fillets into four pieces; clean the fillets with cold water and lemon or lime; tap dry;

2nd Step: In a bowl mix one tablespoon of oil, one tablespoon of lemon juice, hot red chili powder or paprika, white pepper and garlic;

3rd Step: Coat the fillets very well with the mixture; keep them in the fridge for 10-15 minutes;

4th Step: Meanwhile, mix the rest of the oil, lemon juice, salt and black pepper;

5th Step: Spread the breadcrumbs on flat baking sheet or a plate;

6th Step: Roll each fish fillet on the breadcrumbs; glaze the fillets with the mixture of oil and lemon; place the fillets side by side on non-stick or lightly greased baking pan;

7th Step: Preheat oven to 400 degree; Bake the fillets uncovered for 20 minutes.

4 Servings.

P.S. If desired, 1 tablespoon cooking white wine or dry sherry could be added to the mixture.

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Chicken-Macaroni Salad

This is one of my favorite salad dishes that I like to serve at home or take it to family and friends.

Ingredients:

I½ lb chicken breast
3 tablespoon lemons juice
½ lb pasta - Macaroni product (penne, twists, rigatoni, ziti, etc.)
2 medium Tomatoes (seeded)
1 red and 1 orange/yellow sweet/Italian peppers (seeded)
2 green onions/scallions (trimmed)
1 teaspoon fresh parsley or ½ dry parsley
3 tablespoon olive oil or vegetable oil
½ teaspoon rosemary
¼ teaspoon garlic powder
¼ teaspoon hot red chili powder
¼ teaspoon fresh basil (diced)
2 teaspoon dry white wine or dry sherry (if desired)
1 teaspoon Dijon mustard
Salt and black pepper to taste

Preparation:

1st Step: Soak and wash chicken with lemon or lime;

2nd Step: Cut the chicken in cubes or as desired; marinate the chicken with 1 tablespoon of oil, hot chili powder, garlic, rosemary and 1 teaspoon of wine; Keep it in the fridge for 15 minutes;

3rd Step: Stir-fry the marinated chicken. Cook until the chicken is well done (15 minutes or less);

4th Step: Boil water in a large pot; add the macaroni (pasta); cook for 15 minutes (al dente). Mix with the chicken;

5th Step: Meanwhile, wash and pat dry tomatoes, peppers, and green onions cut in desired shapes;

6th Step: Combine the chicken, pasta and vegetables; Keep covered for the vegetable to soften; At room temperature, put it in the fridge;

7th Step: Prepare the dressing – lemon juice, 2 tablespoon oil, parsley, Italian seasoning, basil, garlic powder, Dijon mustard, salt and black pepper; Whisk it well until the mixture is smooth or blend it in a food processor if more dressing is needed;

8th Step: Pour the dressing over the chicken-macaroni salad. Mix it well and keep in fridge.
Serve it cold.

6 servings.

For nutritional facts of this recipe please visit http://www.recipezaar.com/357239. For vitamin content please click on "Print Recipe" on aforementioned site.

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