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Chicken Thareed

Chicken Thareed
 
Today's Round the World for £4 or Less took us to Qatar with Thareed “ Thareed is a very common dish made during Ramadan as it is light on the stomach. It is basically a crispy flat bread layered with meat soup. Thareed can be made with lamb, chicken, and also with just vegetables. “
 
Ingredients:-
 
6 Chicken Thighs
1 ½ I boiling water to make the Stock
1 Large Onion
3 cloves of Garlic, minced
1 tablespoon Oil
1 tablespoon Tomato purée cubed
1 large Courgette cut into think batons
1 large Carrot cut into 4 pieces
4 medium Tomatoes, chopped
2 Black Limes cut in half
3 Chillies sliced
3 cubes of Chicken Stock
1 tablespoon of Arabic Bizar spice mix – see below (Optional)
 
1 teaspoon Cinnamon powder
1 teaspoon Turmeric powder
1 teaspoon Black Lime powder 
1 teaspoon Curry powder
1 teaspoon Coriander powder
1 teaspoon Cardamom powder
½ teaspoon Black Pepper powder
¼ teaspoon chilli powder 
 
¼ cup Coriander, finely chopped
3 Pitta Breads opened out. (We used Gluten Free)
 
Method:-:
 
(1) Roast the Chicken thighs until cooked and set aside.
(2) In a large pot, heat the oil and sauté the onions until they get a nice golden brown colour.  Don’t burn the onions.  Add the garlic and stir until fragrant.
(3) Add the Tomato purée and all of the vegetables, except the Courgette. Mix together to coat the vegetables with the tomato paste.
(4) Add the Black Limes.
(5) Add the Chicken meat, Stock, and the remaining ingredients except the  Courgette and  Coriander.
(6) Add more water if necessary.
(7) Bring to a boil and then simmer until the potatoes are almost done.  You can now add the Courgette and  Coriander. and cook until the ourgette is fork tender.
 
This recipe suggested that we put the Pitta bread in the bottom of a large casserole dish and pour the Thareed over them. We did as we were told, but really they we a soggy mess! Just dip them and enjoy!  
 

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Duck Breast with Tamarind & Ginger Sauce

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Category: Recipes

Duck Breast with Tamarind & Ginger Sauce recipe, eat well on universal credit

 

Two Duck Breasts for £1.38 seemed too good an offer to refuse. So Sue combined a few recipes and came up with this.

Ingredients:-

2 Duck Breasts
2 Cloves of Garlic, minced
1 Thumb of Ginger, grated
6 Tbsp of Tamarind Puree
2 Tbsp of Fish Sauce
100ml of Chicken Stock
2 Tbsp of Oyster Sauce
1 Tbsp of Five Spice
4 Tbsp of Sugar
1 Tbsp of Thyme
1 Tbsp of Olive Oil
Salt & Pepper to season

Method:-

(1) Score the fat on the Duck Breasts and season with Salt & Pepper, Five Spice and Thyme.
(2) Place the Breasts skin side down in a dry frying pan and fry for 8 minutes, until the fat has rendered and the skin is crispy.
(3) Turn over and seal the flesh side.
(4) Transfer to a pre-heated oven (Air Fryer in our case) at 160c and cook for a further 8 minutes.
(5) Set aside to rest for 5 minutes.
(6) Add the Olive Oil to a frying pan on a medium heat.
(7) Fry the Garlic and Ginger stirring continuously.
(8) Add the Tamarind Puree, Oyster Sauce, Fish Sauce and Sugar.
(9) Cook and stir until the Sugar has dissolved.
(10) Stir in the Stock and season with Salt & Pepper.
(11) Slice the Breasts into 1cm slices and pour over the Sauce.

We served ours over a bed of Rice Noodles with stir-fry vegetables and garnished with Spring Onions and Sesame Seeds. Duck always goes well with citric flavours, but this was something else!

 

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