Special dishes that deliver on flavour

MUSLIMS around the world are gearing up to celebrate Eid this weekend.

Eid marks the end of the holy month of Ramadaan, which is characterised by fasting during the day. For those who are celebrating, here are some delicious recipes to try.

CHILLI CHOCOLATE CHEFS’ SPICY CORIANDER AND CHICKEN MEXICAN RICE

500g chicken fillet (cubed)

2 cups basmati rice (boiled)

1 bunch coriander

3 green chillies

1 tomato

¼ cup ghee or oil

1 onion (chopped fine)

1 tsp whole jeera

2 cloves

1 cinnamon stick

1 tsp ginger garlic paste

1 tsp salt

½ tsp turmeric powder

2 tsp cumin and coriander powder

1 tsp chilli powder

½ tsp lemon pepper

METHOD

Liquidise the coriander, green chillies and tomato and set aside.

Heat the ghee in a pot and saute the onion with the jeera, cinnamon, and cloves until golden.

Add the ginger-garlic paste, salt, turmeric, and braise for a few minutes. Add the cubed chicken and the coriander sauce and cook for a few minutes.

Now add the cumin and coriander powder, lemon pepper, and chilli powder. Add the cooked rice and steam in the oven

You can serve this with tzatziki and salsa.

CHILLI Chocolate Chefs’ spicy coriander and chicken Mexican rice. | Supplied

MOROCCAN-SPICED CHICKPEA GLOW BOWL

INGREDIENTS

1 tbs olive oil

¼ cup chopped onion

1 clove of garlic, minced

1 tbs each of chilli powder and cumin

1 tsp each of turmeric and garam masala

1 tsp sea salt

A dash of cinnamon and cayenne (to taste)

2 x 400g cans of chickpeas

2 x 400g cans of fire-roasted diced tomatoes

Bowls

Cucumbers

Couscous

Mint, parsley, and coriander

Yoghurt or hummus

Olive oil

Toasted pita wedges

METHOD

Heat the oil in a large skillet over medium heat. Add the onion; saute until soft. Add garlic, spices, salt, and chickpeas – stir until very fragrant. Add the tomatoes (undrained) and simmer for 20 minutes while you prepare the other ingredients.

Chop the cucumber, cook the couscous, and mince the herbs. Arrange bowls with desired amounts of all ingredients.

LEG OF LAMB

INGREDIENTS

1 leg of lamb, thawed

2 tbs chopped rosemary

6 cloves of garlic, sliced

1 tbs cloves

2 tbs olive oil

2 tbs honey

2 tbs sweet chilli sauce

1 tbs mixed herbs

METHOD

Rub the lamb with the olive oil, and make 1cm slits all over, and on both sides stuff the little holes with the garlic and cloves.

Rub honey, sweet chilli sauce, and mixed herbs into the lamb leg and sprinkle the rosemary over it.

Add salt and pepper to taste.

Place the lamb in a deep oven bowl and cover it with foil.

Preheat your oven to 180ºC and cook the lamb for an hour and 20 minutes.

LEG of lamb. | Supplied

GREEN MANGO SALAD

⅓ cup chopped cashews or peanuts

⅓ cup chopped cashews or peanuts

2 unripe mangoes

⅓ cup chopped fresh coriander

⅓ cup chopped mint

2 tbs lime juice

4 tsp granulated sugar

4 tsp fish sauce1 tbs vegetable oil

¼ tsp Asian chilli sauce or hotpepper sauce

1 sweet red pepper, thinly sliced

1 cup of thinly sliced red onions

METHOD

In a skillet or toaster oven, toast the cashews over medium heat until fragrant and golden, about 8 minutes; set aside.

Cut pointy ends off mangoes. Set each mango on the cut end. Using a serrated knife, cut off the peel. Cut flesh on either side of the flat pit into thin slices; stack and cut into thin strips.

In a bowl, whisk together the coriander, mint, lime juice, sugar, fish sauce, oil, and chilli sauce. Add the mangoes, red pepper, and onion; toss to coat. (Make in advance: Cover and refrigerate for up to 2 days.)

Sprinkle with cashews.

NAQIYAH MAYAT'S RED MASALA CHICKEN

Serves: 6

INGREDIENTS

1 chicken, cut into quarters

1 tbs ghee

2 tbs oil

¼ onion, finely chopped

½ tsp whole cumin

1 tbs ground cumin

1 tbs ground cumin powder

2 tbs white vinegar

1 tsp rough salt

½ tbs chilli powder

1 ½ tbs red wet ginger and garlic

masala

1 tbs ground garlic

A small knob of ginger or ½ tsp ground ginger

½ tbs methi masala

2 tbs tomato puree

tbs tomato sauce

2 tbs lemon juice

3 – 4 whole cloves

A few black peppercorns

A small cinnamon stick

2 – 3 whole cardamom pods

4 – 5 saffron fronds

¼ tsp white pepper

1 stick butter

METHOD

Heat ghee in a pot and add the whole spices (cumin, cloves, peppercorns, cinnamon stick, and cardamom) and chopped onion. Add 2 tablespoons of vinegar to the ghee and whole spices mix. Add the red masala and let it cook for a few seconds. Add the salt, cumin, coriander powder and the balance of the ingredients.

Finally, add a teaspoon of saffron water for colour and a quarter teaspoon of white pepper. The mixture should be thick and saucy. Allow it to cool slightly and smear it over your chicken pieces (they should be slit slightly so the marinade can flavour and tenderise the meat).

Place a finger-width of butter into a pot. Add the chicken and a quarter cup of water. Add 3 whole green chillies for extra heat (optional). At this stage, the chicken should be a fiery tone of maroon.

Switch the stove to high heat to allow the butter to melt over the chicken. This should gently coat the pan and start the process of cooking the chicken.

Reduce to medium heat and cool slowly. Bring back to high heat for the sauce to thicken and burn slightly.

NAQIYAH Mayat’s red masala chicken. Picture: Supplied