Chicken-Fried Chicken With Peanut Soy

Ingredients

  • Sea salt 120g
  • Red chillies 4
  • Garlic 6 cloves
  • Coriander a small bunch, plus extra to serve
  • Lemongrass 2 sticks, finely chopped
  • Peanut oil 100ml
  • Chicken legs 2 whole
  • Duck fat 300g jar
  • Lemon ½, wedged to serve
  • Coriander leaves to serve
CUCUMBER PICKLES
  • Rice vinegar 120ml
  • Caster sugar 3 tbsp
  • Lemon ½, zested
  • Cucumber 1, finely sliced
PEANUT SOY
  • Roasted peanuts (not salted) 75g
  • Kecap manis 125ml (see notes below)
  • Dried chilli flakes a pinch

Spicy Chicken

Ingredients

  • 75 Ml Mustard oil
  • 1 tsp Onion seeds (kalonjee)
  • 1 tsp Fennel seeds (saunf)
  • 2 Tbsp Garlic, chopped
  • 200 Gram Onion, chopped
  • 150 Gram Tomatoes, chopped
  • 1 tsp Ginger, chopped
  • 2-3 Green chillies
  • 2 Tbsp Curry leaves
  • 1 Kg Chicken leg (cubes, boneless)
  • 1 Tbsp Tomato paste
  • 1 Tbsp Red chilli powder
  • 1 tsp Black pepper (crushed)
  • 1 tsp Cumin powder, roasted
  • To taste Salt
  • A pinch of Black salt
  • 20 Gram Fresh coriander
  • 10 Gram Mint

Vegetable Tagine

Ingredients

  • 2 Tbs. olive oil
  • 4 shallots, chopped
  • 2 cloves garlic, minced
  • 1 1-inch piece peeled fresh gingerroot, minced
  • 1 stalk celery, chopped
  • 1 3-inch cinnamon stick
  • 1 1/2 tsp. ground coriander
  • 1 1/2 tsp. ground cumin
  • 1 1/2 tsp. paprika
  • 1 tsp. salt
  • 1 tsp. freshly ground black pepper
  • 1/8 tsp. cayenne pepper or to taste
  • 1 32-oz. can crushed or diced tomatoes
  • 1 large carrot, peeled and cut into chunks (1 cup)
  • 1/3 lb. green beans, ends trimmed (2 cups)
  • 1 small butternut squash or sweet potato, peeled and cut into chunks (3 1/2 cups)
  • 1/2 head cauliflower, cut into florets (3 cups)
  • 1/2 fennel bulb, trimmed and cut into chunks (2 cups)
  • 1/4 tsp. crushed saffron
  • 1 cup cooked or canned chickpeas (rinsed if canned)
  • 1/2 cup pitted kalamata olives
  • 1/2 cup halved pitted prunes
  • 3 Tbs. chopped fresh parsley

Sweet And Sour Aubergines

Ingredients

  • 1 tsp salt
  • 8 baby aubergines, quartered lengthways
  • 3 tbsp gram (chickpea) flour
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1 tbsp finely grated fresh ginger
  • 2 cloves of garlic, crushed
  • 1/2 tsp cayenne pepper
  • 1 tsp paprika
  • Handful of fresh coriander leaves, chopped
  • 3 tbsp coconut or vegetable oil
  • Juice of 1/2 a lemon
  • 3 tsp brown sugar

Chicken Curry

Ingredients

  • 2 tbsp. extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 2 lb. boneless skinless chicken breasts, cut into 1″ pieces
  • 3 cloves garlic, minced
  • 1 tbsp. minced ginger
  • 1 tsp. paprika
  • 1 tsp. ground turmeric
  • 1 tsp. ground coriander
  • 1/2 tsp. ground cumin
  • 1 (15-oz.) can crushed tomatoes
  • 1 1/2 c. low-sodium chicken broth
  • 1/2 c. heavy cream
  • Kosher salt
  • Freshly ground black pepper
  • Basmati rice or naan, for serving
  • 1 tbsp. freshly chopped cilantro, for garnish

Directions

  1. In a large pot over medium-high heat, heat oil. Add onion and cook until soft, 5 minutes. Add chicken and sear until no pink remains, 5 minutes. Stir in garlic and ginger and cook until fragrant, 1 minute.
  2. Add spices and cook until very fragrant, 1 minute. Add tomatoes and broth and bring to a simmer. Stir in heavy cream, and season with salt and pepper. Simmer until chicken pieces are cooked through and tender, about 10 minutes.
  3. Serve over rice or with naan, garnished with cilantro.

Sweet Potato Soup

Ingredients

  • 2 tsp vegetable oil
  • 1 onion, diced
  • 1 tbsp finely chopped fresh ginger
  • 1 tbsp vegan Thai red curry paste
  • 1 tsp salt
  • 3 cups (660g / 1 lb 7 oz) sweet potatoes, diced
  • 1 3/4 cups (400ml / 14 fl oz) canned reduced-fat coconut milk
  • 4 1/3 cups (1l / 1¾ pints) vegan stock
  • Juice of 1 lime
  • 2 tbsp finely chopped fresh coriander, to garnish

Slow Cooker Carnitas

Ingredients

  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon crumbled dried oregano
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1 (4 pound) boneless pork shoulder roast
  • 2 bay leaves
  • 2 cups chicken broth

Directions

  1. Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl. Coat pork with the spice mixture. Place the bay leaves in the bottom of a slow cooker and place the pork on top. Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture.
  2. Cover and cook on Low until the pork shreds easily with a fork, about 10 hours. Turn the meat after it has cooked for 5 hours. When the pork is tender, remove from slow cooker, and shred with two forks. Use cooking liquid as needed to moisten the meat.