Spicy Middle Eastern Stir Fry Kilayah Recipes

SPICY MIDDLE EASTERN STIR FRY.........(KILAYAH)

Steps:

• Place oil in a nonstick frying pan under high heat. Once the oil is very hot add the onions in.Stir the onions and let cook for about 2 minutes.
• Then add the rest of the ingredients. Stir. Cover and let cook for about 5 minutes. Stir again, make sure you stir frequently to avoid sticking. Stir fry with be thick. If you feel it is too thick, add just a tiny bit of water. I usually dont have to, and by adding the water, it dilutes the flavor a bit.Place on medium heat.Let cook until the tomatoes have cooked down. Remove from heat. Enjoy!

MOROCCAN CHICKEN WITH POTATOES AND SPINACH WITH SAFFRON JUS

Steps:

• Finely chop yellow onion in a food processor with ginger and garlic; add all the dry spices and the chopped parsley with salt to the food processor.
• Score the chicken breasts with a sharp knife and apply marinade generously (this can be done the night ahead and allowed to sit in the fridge--it makes the chicken to absorb all the flavours and will make it more juicy when cooked).
• CHICKEN:-.
• In a hot pan or a skillet roast every breast of chicken skin side down to get a golden color and then allow to cook in the oven for about 12-15 minutes.
• SAUCE:-.
• On the side prepare a sauce using the same pan add chopped shallots and deglaze the pan using white wine or lemon juice or just the chicken broth.
• Add the saffron allow to simmer for about 15 minutes and thicken with cornstarch check for seasoning.
• Finish with a 1 tablespoon of frozen butter (keep warm).
• SMASHED POTATOES:-.
• Boil potatoes in a large stock pot with sufficient liquid to cover the cover it completely till completely cooked.
• In a pan heat butter and add ginger, garlic and leeks and sauté till translucent.
• Add the buttermilk and allow to come up to temperature (do not boil as buttermilk will split).
• When potatoes are completely cooked, drain and allow to sit for 5 minutes.
• Add the buttermilk mixture an spinach leaves and mash with a potato masher.
• Season with salt.
• PLATING-.
• Scoop a portion of potatoes with a ice-cream mould or cookie cutter in the center of the plate.
• Place chicken breast on top.
• Drizzle sauce over the chicken breast and all over the plate.
• Could garnish with a fresh sprig of parsley or cilantro.

JHAL FREZI CHICKEN--EASY AND DELICIOUS!

Steps:

• Heat the oil in a medium or large skillet over med-high heat.
• Add the onions and sauté 2 minutes, add garlic and sauté 2 more minutes.
• add the chicken, ground turmeric, chili powder and salt.
• Fry for 5 minutes constantly stirring everything (if using a non-stick pan, scrape bottom as you stir).
• Add the can of tomatoes, bring to boil, cover and simmer on med-low to low heat for 10 minutes.
• Add ground cumin, curry powder, ground coriander ginger, and the optional green chilies, stir, cover again and simmer for another 10 minutes.
• Remove cover, raise heat to to medium to evaporate some of the excess liquid, 7-8 minutes.
• Add the butter/ghee, and cilantro, simmer on low 5-7 minutes and enjoy!

SPICY OKRA STIR FRY(MIDDLE EASTERN STYLE)

Steps:

• Fry frozen okra in hot oil until golden brown(this will ensure okra stays closed and not slimy.
• Set okra aside.
• In a skillet combine tomato, onion, garlic, and jalapeno pepper and fry in about 1/8 cup oil until it becomes saucy.
• Then add water and tomato sauce to skillet and stir.
• Add okra and seasonings and let cook for about 5 minutes on medium heat.
• Set aside for about 10 minutes and stir fry will thicken slightly.
• Enjoy!