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Chicken Sauce with Potatoes (Sanunat Dijaaj) — صانونة دجاج

July 27, 2010 by lamyaalmas




Whenever my mother would ask me what I wanted for lunch, it was ALMOST always this sauce with white rice.

1) whole chicken cut in 4 pieces, or 8 if you so desire

2) 2 medium potatoes quartered

3) 1 medium onion finely minced

4) 2 cloves of garlic minced

5) 1 green chillie pepper grated

6) 2 tblsp of finely chopped cilantro

7) 2-3 tblsp of Oilive Oil

8) 1 tsp of ground cumin

9) 3/4 tsp of ground coriander

10) 1/4 tsp of ground cinnamon

11) 1/4 tsp curry powder

12) a couple of cardamon pods

13) 1 tblsp of tomato paste

14) Salt to taste

Place a  pot under medium heat,  add the olive oil and onions and potatoes and sautee until the onions are golden brown. Add the chicken and garlic and let cook until the water from the chicken dries out. Add the spices–cumin, coriander, cinnamon, cardamon, and curry powder–and the the green chillie and let the flavors marry for about 3 minutes.

Add about 2 cups of boiling water to cover the chicken entirely, then cover the pot and let boil until the chicken and potatoes cooked through. Will take about 4-5 minutes. Add the salt and tomato paste and let simmer until the sauce thickens and the oil rises to the surface.

Garnish with finely chopped cilantro. Serve hot with white rice.

Posted in Chicken | 6 Comments »

Burta (Eggplant Salad)

July 27, 2010 by lamyaalmas


Burta (Eggplant Salad)

This is on of my favorite salads–very light.

You will need:

1) 1 medium eggplant

2) 1 small onion–white or red (preferred red)

3) 3 tblsp of finely chopped cilantro

4) 1/2 of small green chilly pepper (or less if you do not want it to be spice)

5) Juice of one lemon

6) Salt to taste

7) 2 tblsps of Olive Oil

Alright to begin you will need to roast the eggplant. You can do it in either of two ways–each works great. If your stove is a flame top then you can directly roast it on the flame. But to begin you will need to first massage the whole eggplant with the olive oil and then place directly on a medium flame to roast. You can turn it to roast it evenly–stop when it is cooked through. While still hot–be  careful you don’t burn your fingers–half lengthwise with a knife and then scoop the inside of the eggplant. Let cool.

Another way to roast the eggplant is to massage the whole eggplant and then cover entirely with foil, and then place under a broiler under high until cooked through. Takes about 30 min or so, depending on the size of the eggplant. Do the same, i.e. cut lengthwise and scoop the soft eggplant pulp. Let cool.

Mince the onions, cilantro, green chilly pepper. Add in the egg plant pulp, lemon and salt to taste. Mix well and serve chilled.

 

 

Posted in Appetizers | 4 Comments »

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