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  • Putting together the marinade for a rezala - my family’s chicken curry that I make a lot: yoghurt, garlic paste, ginger paste, cardamom, cloves, cinnamon stick, chili powder, paprika, bay leaves, salt, prunes (raisins work too) and a pinch of saffron. I also add lots of crispy onions and some clarified butter. Mix it all up. Taste it - adjust the seasoning. Throw in chicken pieces and coat well. Cover the pan with foil, but leaving gaps to allow the steam to escape. Either cook it on the stove (medium low heat) or in the oven until chicken is cooked and the sauce is a good consistency. It usually takes about a hour to cook in the oven. Serve with rice or bread.🍚🍞
NOT JUST FALAFS | My music picks for recipes from the Mediterranean & beyond.