It is an extremely easy dish to prepare and the smell of the fennel on a grill is very appealing.
- 2 chicken breasts
- 2 small fennel bulb
- 1 small or medium onion
- Juice of a lemon or lime
- Olive oil
- Dry oregano
- Salt and pepper to taste
- Cut the chicken breasts in small or medium bite sizes portions. Small for appetizer and medium for lunch Almost frozen chicken breast are easier to cut in perfect little square
- Peel and quarter the onion
- Separate and clean the leaves of the fennel bulb. Cut them in the same size as the quartered onion
- Alternate the chicken breast, fennel and onion on skewers
- Sprinkle with oregano. Salt and pepper the chicken to taste
- Sprinkle with lime or lemon juice and then with Olive oil
- Grill the skewers to taste.
Serve the chicken skewers with tzatziki, a salad with yogurt and cucumber, or celeriac remoulade
- 1 cup of thick plain yogurt
- 2 cucumbers
- 2 clove of garlic crushed in a garlic press
- 1 tsp lemon juice
- Salt to taste
- Cut the cucumbers lengthwise and remove with the seeds with a spoon
- Grate the cucumbers
- In a bowl mix the yogurt, garlic, lemon juice and salt
- Add the grated cucumber and mix.
Sun-dried tomatoes are expensive and now appear less and less on supermarkets shelves. Kenya is tomato country and I would encourage farmers to sun-dried some for the local market and export. This dish is flavorful, fast to make. I serve it with Penne. My recipe is for 2 or 3 portions. Continue Reading
I was cleaning about 3 kg lots of chicken breasts and decided to make chicken pot pie with off cuts. Chickens pot pie is comfort food which can be flavored according to imagination as long as the chicken, when cooked, remains moist. I have done mine with leek and curry but you can use mushrooms, celery, turnips or even replace the chicken with turkey. Continue Reading
I should title this dish left-over jambalaya. Or left-over mid-week comfort meal. Actually that what it is, but it is so good that I had to post it. A jambalaya is a Cajun style rice dish. Full of flavors and usually made with or a combination of chicken, pork or shrimps. You can also make a vegetarian jambalaya.
My refrigerator had leftover roasted chicken and 1 cooked sausage. Also, chicken trimming from 2 chicken breast. I added two strips of streaky bacon and a very nice a slice of pork loin. Of course, you can do it from scratch since the most important is dredging the ingredients in the creole spice mix. Continue Reading
Beurre blanc meaning white butter in French is an unstable hot emulsion. Meaning that it will curdle, separate or go limp if not done properly. This sauce is part of the nouvelle cuisine repertoire. This sauce is excellent for meat and great for poached or steamed fish fillets. There is 2 types of beurre blanc, one made as shown and the other one has cream added. Continue Reading
The first time I ate Pilau was in Uganda. It was a very perfumed beef pilau and I liked it. Then along the years I had it many times in various places; vegetable pilau, beef pilau, lamb pilau ( lamb not goat) or chicken pilau. I admit preferring the vegetable, lamb and chicken pilau. I find the beef in pilau always too tough for my taste. The East African Pilau has, in my opinion, a very strong Indian influence. Do serve the pilau with a side dish of Kachumbari.
Pilau is a one pot rice dish consisting of many elements. Consequently, you can find “Pilau” in many countries or culture.
Actually, riz pilaf made with a bouquet garni, butter, onion, chicken stock cooked in the oven is one of the culinary dish taught in some French cooking school. This riz pilaf cook in a 200 Celsius oven for 17 to 19 minutes. The cooking time is 11 to 14 minutes for Basmati rice.
Cooking rice in the oven does give another dimension. To be creative, I suggest cooking Chicken Pilau in the oven. Cover the pot with greaseproof paper, put on the lid and cook accordingly. Continue Reading
I like the flavors from the Maghreb. Incidentally, they are not the same in Tunisia, Morocco or Algeria. As an example lamb couscous from any of these countries will be different in flavor and even heat intensity. In one of my first blog I showed how to make preserved lemon. This dish tastes delicious when made with the peel of a preserved lemon. Continue Reading