Shakuti Food
SHAKUTI
One of my favorite recipes from the Australian grocery cookbook-magazine, Hot & Spicy Cooking. Delicious! I serve this over hot cooked basmati or jasmine rice.
Provided by mersaydees
Categories Whole Chicken
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Cut chicken into serviing pieces. Rinse and pat dry with peper towels.
- Heat ghee in large frying pan, add chicken and fry until golden brown, about 6 to 8 minutes. Remove from pan and drain on paper towels.
- Add spices, garlic and onion and fry until onion has softened, about 6-8 minutes. Stir in tomato paste and cook for 1 minute.
- Add chicken, coconut milk, stock and desiccated coconut, mix well and bring to the boil.
- Place lid on pan, lower heat and simmer for 40 minutes or until chicken is almost tender.
- Uncover pan and simmer 10 more minutes or until sauce is thick and dry.
Nutrition Facts : Calories 1170.6, Fat 76, SaturatedFat 33.9, Cholesterol 281.5, Sodium 405.6, Carbohydrate 53.7, Fiber 3.2, Sugar 44.1, Protein 67.3
SHAKSHUKA
Shakshuka has risen in popularity around the world, and with good reason. Originally from North Africa and the Middle East, this flavorful dish of eggs cooked in a spicy tomato sauce is tasty, healthy and a breeze to make. It's a terrific one-skillet meal you can serve right from the pan and it lends itself to variation. Try this international superstar for breakfast, lunch or dinner.
Provided by Food Network Kitchen
Time 1h
Yield 2 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a medium ovenproof skillet over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until tender, about 10 minutes. Add the cilantro stems, garlic, cumin, paprika and red pepper flakes; season with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the garlic is softened and the vegetables are coated with the spices, about 1 minute.
- Preheat the oven to 375 degrees F. Stir the tomatoes with their juices into the skillet. Reduce the heat to maintain a low simmer and cook, stirring occasionally, until the tomatoes break down and the sauce thickens slightly, about 20 minutes; season with salt and pepper.
- Use the back of a spoon to make 4 wells in the sauce, 1 to 2 inches apart. Crack an egg into each well. Run the edge of a rubber spatula through the egg whites to break them slightly, being careful not to break the yolks (this allows the egg whites to cook faster). Transfer the skillet to the oven and bake until the egg whites are just set, 15 to 18 minutes. Season with salt and pepper and top with the cilantro leaves. Serve with pita bread.
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