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Chicken Thighs in Green Olive and Tomato Sauce Recipe

Chicken Thighs in Green Olive and Tomato Sauce Recipe

by Shristi Patni | Jan 31, 2022 | Recipes

Middle Eastern recipes are known for their aromatic flavours and spices. A Middle Eastern meal comprises of a mezze platter, main dish, salad, and delectable sweets. You might have heard of and enjoyed popular dishes such as falafel, hummus and couscous. In addition, you may have even heard of Koshari, Zhoug, and Shakshuka.

However, we urge you to try this lesser-known, exotic, fusion recipe. It’s delicious, healthy and full of flavours. Moreover, the ingredients can be traced back to different regions such as Egypt, Lebanon and Turkey.

A fusion recipe adds more variety and flavour to the dishes. Since it’s a blend of different cultures, it tastes different and unique. Due to its distinctness, each dish has a quirk of its own. That’s the reason why each dish is time-consuming but is worth it.

Our chicken thighs in green olive and tomato sauce recipe is one such dish that you should try if you love Middle Eastern cuisine.

Chicken Thighs in Green Olive and Tomato Sauce Recipe

This flavourful fusion food recipe from the Middle East will delight the kids and adults alike.

Servings: 4

Ingredients:

4 or 8 chicken thighs and legs including drumsticks and thighs

2 tbsp olive oil

1 tbsp Rapeseed oil

2 onions, diced

8 cloves of garlic, sliced

2*400 g cans of chopped tomatoes

1 tbsp chilli flakes

250 g plain pitted green olives

3 tbsp lemon juice

2 tbsp Baharat spice mix

2 tbsp Ras el Hanout spice mix

1 litre of vegetable or chicken stock or water (Make sure to prepare some stock as it really elevates the dish)

Pepper

1 tbsp sugar

Chopped parsley

Chopped coriander

 

Process:

  1. Prepare a mixture of 1 tbsp each of Baharat spice mix, Ras el Hanout spice mix and some salt. Rub the chicken with the mixture. Set aside. (You can do this a night before to make it tastier and can store the chicken thighs overnight in the refrigerator).
  2. Take a pan, add the oils and keep it at medium flame, when it gets hot, add onions along with chilli flakes and salt. Saute it for about 15 minutes until the onion turns golden brown and caramelized.
  3. Take a medium-sized saucepan, add water, to boil, and then add one tbsp lemon juice along with the olives to get blanched for about 2 minutes. Drain them and repeat the process twice. Then drain it for the last time and keep it aside.
  4. When onions get caramelized, add garlic and saute it for 3 minutes.  In the meantime, take a large non-stick pan and heat it on medium flame, add the thighs or legs to it (skin side down) and wait till they get crispy.
  5. Add half of the stock or water (whichever you prefer) to the garlic and onions. Take a look at chicken thighs, when crisp, then flip the other side. Sprinkle some salt and pepper and turn off the flame.
  6. Remove the chicken thighs from the pan and add the remaining stock to it and combine the residue with garlic, stock and onion. The presence of these ingredients will add more flavour to the dish.
  7. When the stock gets reduced to half, add sugar, tomatoes, blanched olives and other spices. Boil it and then Simmer it for about 15 minutes.
  8. Add chicken and then simmer it for another 15 minutes, and then turn the flame off and leave it for 30 minutes, before serving, to get the flavours mixed. Garnish it with parsley and coriander.

Chicken Thighs in Green Olive and Tomato Sauce Recipe

Featured Image Credits: Canva

About the Author

Shristi Patni

Shristi Patni

Content Writer

Shristi is a content writer and owner of F and B Recipes and Snazzy Women. When not writing, she can be found reading or trying new recipes.

Fast Traditional Shakshuka Recipe

Fast Traditional Shakshuka Recipe

by Shristi Patni | Jan 30, 2022 | Recipes

Shakshuka is a healthy breakfast recipe and is available in all parts of the Middle East and North Africa. It’s a delicious combination of spices, garlic, onions, simmering tomatoes and poached eggs. It’s a filling and nourishing recipe that we’re sure you’ll make time and again.

Servings: 4

Ingredients:

1 Matbucha (recipe given below)

250-600 ml of water

8 eggs

Salt and pepper, as per taste

Chopped parsley

 

Directions:

  1. Take a large shallow pan, add loose sauce and water, then Matbucha to it. Heat it until the liquid starts getting evaporated.
  2. Sprinkle some salt, break all the eggs (keeping the yolks) into the sauce. Take a fork and slowly drag the egg, to ensure it’s getting mixed well with the sauce for flavour.
  3. Keep it on low heat for about 15 minutes to set the egg whites. You can keep the yolks runny or can go with cooked yolks. Some people prefer the runny yolks as it makes them taste buttery in the mouth.
  4. Season some pepper and salt to the yolk. Add some chopped parsley to it. Dive in!

 

To make the Matbucha

It makes 1 L.

 

Ingredients:

5 tbsp Rapeseed

3 red peppers, deseeded and cut into square pieces

Salt

2-3 chopped red chilies

4-5 cloves of garlic, sliced

½ tbsp cumin seeds, toasted

A 400 g can of chopped tomatoes (Good quality and strained)

1 tbsp sweet paprika

 

Challah – To serve

Directions:

  1. Take a large frying pan, heat it on medium flame. Add the pepper, pinch of salt and oil. Let them infuse for about 20-30 minutes.
  2. Add red chillies, and cook for 10 minutes. Add cumin and garlic, then stir it for 2 minutes. Be patient, don’t get misled by the garlic aroma, it’s yet to be cooked. Therefore, don’t serve it with Challah.

 

  1. Now, add the tomatoes and let them simmer. Usually, it takes nearly 30 minutes for the colour to get darker with an intense aroma.
  2. Add paprika and salt as per taste. Check the seasoning and adjust accordingly, meanwhile let it simmer for another 15 minutes.

 

You can have it hot or can store it in an airtight container in the refrigerator. It can be stored for up to 1 week.

Shakshuka (New style Challah)

 

Serving: 4

1 small-sized cauliflower (break it into florets)

50 ml olive oil

1 aubergine cut it into cubes

Pepper

½ tbsp chilli flakes

1 tbsp roasted cumin seeds

2 tbsp salt

1 tbsp roasted coriander seeds (Optional)

3-4 slices of garlic

1 handful of fresh oregano leaves

200 ml vegetable stock or water

1 Courgette

8 eggs

Chopped Parsley

 

Directions:

  1. Take a large pan containing water and 2 tbsp salt, bring it to a boil. Add the cauliflower florets and blanch them for 3-4 minutes, then drain and keep them aside.
  2. In the meantime, heat a large pan on medium flame and then add oil to it. When the oil gets hot, add the aubergine cube to it. Season it with chilli flakes, salt, pepper, cumin and coriander seeds(optional), the seasoning will add flavours to Shakshuka.
  3. Cook them for about 10 minutes until they turn golden. Gently, add the cauliflower florets, oregano and garlic. (Remember seasoning it before and after cooking), then cook it for about 5 minutes.
  4. Add the vegetable stock or water and then scrape the base of the pan with the wooden spatula to deglaze the flavours evenly. Boil it for a minute and then add courgette along with all the spices. Break all the eggs in sauce and gently drag all the egg whites.
  5. Lower the flame and cook for another 15 minutes until the yolks are running and egg whites get set.
  6. Season it with salt and pepper and garnish it with chopped parsley. Shakshuka is ready! Dig in!

Shakshuka Recipe

Featured Image Credits: Pixabay

About the Author

Shristi Patni

Shristi Patni

Content Writer

Shristi is a content writer and owner of F and B Recipes and Snazzy Women. When not writing, she can be found reading or trying new recipes.

2 Mouthwatering Dessert Recipes From The Middle East

2 Mouthwatering Dessert Recipes From The Middle East

by Shristi Patni | Jan 30, 2022 | World Cuisines

Who doesn’t love Arabic food? Dishes such as Hummus are from the Middle East but have made their place in almost all grocery stores across the globe. Shwarmas and kebabs are also some of the most beloved dishes that people around the world enjoy. Therefore, it’s time someone talked about desserts from the Middle East. Here are 2 fusion dessert recipes that are perfect for intimate dinners and get-togethers.

#1. Vanilla and caramelized pine nut ice cream with apple caramel hazelnut tuile

Servings: 2 L

Ingredients:

For the Ice Cream:

4 separated eggs

30 g granulated sugar

50 g caster sugar

500 ml whipping cream

5 ml vanilla extract

50 gm pine nuts, toasted

30 ml liqueur (It has to be a good quality bourbon, Cointreau, rum, Amaretto. To avoid it from freezing, don’t skip the alcohol).

 

For Apple Caramel:

60 ml unsweetened apple juice

100 g Granulated sugar

A small knob of butter

 

For Hazelnut Tuile:

2 egg whites

½ tbsp salt

30 g plain flour

20 g ground almonds

50 g melted butter

A handful of toasted hazelnuts

1 tbsp demerara sugar

 

Directions:

For the Ice Cream:

  1. Heat a heavy non-stick pan and add granulated sugar. Do not stir or disturb the pan. Keep it on low heat until the sugar gets melted and a little caramelized. Turn the flame off and remove the pan from heat, add the pine nuts and then transfer it into a tray lined with parchment paper on the base. Let it cool and then chop them roughly and keep aside.
  2. Take a large mixing bowl, add the egg whites and whisk them, and then transfer it to another cleaned bowl. Now, whisk the yolks along with castor sugar and vanilla, until it gives a creamy texture and pale colour.
  3. Whip the cream until it gets a soft peak, which you’d used for the egg whites, and then fold into the mixture. Add the caramelized pine nuts and alcohol to the mixture. Transfer the mixture into a container that has a lid and is freezer-proof. Keep it for about 6 hours or overnight. The ice cream can be stored for up to 2 weeks.

 

For Apple Caramel:

  1. Heat the sugar until caramelised, add butter and combine it with a whisk. Be careful, due to the difference in their temperatures, it may get spit.
  2. Gently add the apple juice, which has to be a tablespoon, at one time, and then add more juice once,  until it starts getting mixed entirely. Just be careful, don’t add too much, else it would make the caramel hard and lump.
  3. Once it gets mixed well, transfer it to another container, to cool. It’d be better if you could store it at room temperature. Nevertheless, it can be stored for up to 1 week.

 

For Hazelnut Tuile:

  1. Preheat the oven up to 190°C and prepare the baking tray with the baking parchment paper.
  2. Take a mixing bowl and combine the egg whites with salt. Mix it well and then add the ground flour, almonds, and melted butter.
  3. Take a palette knife and spread the mixture evenly over the lined parchment baking tray. Roughly add the hazelnut and sugar to it. Bake it for about 8 minutes until it turns golden brown. Take off the tray from the oven and let it cool. Break them into pieces and transfer them into an airtight container. It can be stored for up to 1 month.
  4. While serving, scoop the ice cream into bowls, drizzle the caramel and garnish it with Tuile pieces.

 

#2. Bakery’s Cheese Pie

Servings: up to 12

Ingredients:

1 kg white strong flour

1 tbsp sugar

2 tbsp dried yeast

1 ½ tbsp fine salt

½ tbsp grated nutmeg

2 tbsp honey

500-650 ml warm water

150ml + extra for brushing vegetable oil

 

Directions:

  1. Add all the dry ingredients into the bowl of the mixer, make sure it’s fitted tightly with a dough hook, and then run the motor on low speed. Mix the honey along with ½ cup water and stir it well. Now, add the honey and oil to the dry mixture, and stir well. Keeping the motor on low speed, add remaining warm water to make a smooth consistent dough.
  2. Shape the dough into small balls and keep it back into the bowl, then cover it for about 20 minutes or until it rises to the top.
  3. Scatter the flour on the surface and keep the dough on it, roughly cut it into 120g portions. Shape them into a ball keep them on a floured tray and cover it for about 20 minutes.
  4. Preheat the oven to 240°C. Roll out the shaped dough on the floured surface. Keep 70-80 g halloumi on each side of the round dough and then fold and shape it into a moon structure.
  5. Press both the sides together to seal the pies using the fingers.
  6. Place them into a baking paper-lined tray for about 10 minutes.
  7. Bake the pies for 20 minutes until they turn golden. Remove the cheese pies from the oven gently brush them with the oil and let them cool. Your cheese pies are ready to be served. Enjoy the delight!

Dessert Recipes Middle East

Featured Image Credits: Pexels

About the Author

Shristi Patni

Shristi Patni

Content Writer

Shristi is a content writer and owner of F and B Recipes and Snazzy Women. When not writing, she can be found reading or trying new recipes.