{Whole30} Beef, Peppers & Spinach Breakfast Muffins

These egg breakfast muffins are packed with good stuff. These can be made ahead of time which makes them egg-cellent as grab-n-go meal. 

Meal prep is one of the toughest things you’ll have to go through when you are on a Whole-30 program. I usually prepare my meals during the weekend or twice a week (and I stay in the kitchen longer than before). During these times, I cook two to three dishes, depending on my budget and my energy. Haha! I separate them between containers which are good as one serving each. So when it’s time to eat, I take one and pop it in the microwave.

Loaded Egg Breakfast Muffin

These breakfast muffins are perfect whether you’re on a Whole-30 program or not. They are super easy to make, delicious and healthy. These can be made ahead of time, too, so these are perfect grab-n-go meal. They can be eaten alone, can be served with greens or with a ketchup (a whole-30 ketchup if you are on the program… which I have to make that, too, yes?). This is a whole-30 recipe, so these babies are dairy-free, too. 😉 So what do you say, huh? Uh, just make sure you generously grease the muffin pan so you don’t have to go through the pain of removing them from the pan like what happened to me. Deal?

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I am taking these beauties at this week’s Fiesta Friday # 163.

Beef, Peppers and Spinach Breakfast Muffins

Ingredients:

  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 4 cherry tomatoes, cut in half (optional)
  • 1/4 cup red bellpepper, chopped
  • 1/4 cup yellow bellpepper, chopped
  • 300 g ground beef, lean/low fat
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder (I used kashmiri chili)
  • 2 handfuls of baby spinach
  • salt & pepper to taste
  • 8-10 eggs, beaten and seasoned with salt and pepper

Instructions:

  1. In a skillet over high heat, add oil. When oil is hot enough, add in onions, tomatoes and bellpeppers. Cook until little caramelized, about 5 minutes.
  2. Add in ground beef and cook until no longer pink.
  3. Add in garlic powder, onion powder, chili powder and smoked paprika. Cook for about 7 minutes or until beef is cooked.
  4. Add in baby spinach and cook until wilted.
  5. Turn off the heat and season with salt and pepper. Let cool while oven is preheating.
  6. Preheat oven to 350 F. Generously spray muffin pan with olive oil spray.
  7. When the cooked beef has cooled down, scoop out about 2 tbsp cup and transfer to the prepared muffin pan, about 1/2 full.
  8. Beat about 8 eggs, season with salt and pepper. Pour beaten egg over the beef until it reaches 3/4 full. (You may need more or less eggs: if the egg is too much, you can fry them up. If less, than crack some more, season with salt and pepper and pour this over the beef.)
  9. Bake muffins for 23-25 minutes or until egg is set.

{Whole30} Coconut Lime Chicken

A skillet chicken dish with wonderful flavors of coconut, lime and coriander. So tasty and healthy! 

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For me, starting the Whole-30 program was never easy. I was used to eating rice and bread everyday. I eat chocolate everyday and drink sugary drinks almost everyday. “How in the world would I survive this program?” – I asked myself.

Meal planning: Meal planning is the first step I did. Although I always plan what meals to prepare for a week or two, planning whole-30 compliant dishes was not easy at first. There are many things to consider like there should’t be anything dairy, any form of sugar, sugar, legumes, etc. So I carefully searched for recipes that are whole-30 compliant and Pinterest helped me a lot.

Certified total spender: During the whole-30 program, you will spend money way too much, at least that’s what happened to me. As I am following what’s in the whole-30 compliant recipe, I feel the need to follow what’s in the list of ingredients. Before the program, I could just settle for a whole chicken and cook whatever my tummy feels to eat regardless of the ingredients I’ll cook with it.

I used my pans, pots and oven way too much. Since I cannot consume what’s inside the fridge or anything I wanted to eat like before, I had to cook more. I spent a lot of time in the kitchen more than the usual. I had printed recipes taped to the cupboards like I was going to take a bar exam.

Hungry, but not HANGRY. Of course, I felt hungry, but not to the point that  I get furious when I cannot eat this or that. As far as I can remember, no serious cravings. The only thing I craved for are potatoes, spinach and eggs. No chocolate – hooray!

Read labels. I always read food labels when I want to buy something I am not sure about. When I have a doubt, I put it back on the shelf and think of an alternative, if there is. If not, I leave the store, but not with a heavy heart.

I kinda love Whole-30 compliant dishes. I quite enjoyed browsing Pinterest for whole-30 compliant dishes. I have tried some of the recipes on my Pinterest board and they were absolutely delicious! And of of them is my version of this coconut lime chicken.

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This is a one-pan chicken dish that’s full of flavorful stuff like coconut, lime and coriander. This is exceptionally good. The combination of the flavors is so perfect. I am sure addition of baby spinach would be great as well. I would love to make this again. Hmm, by the weekend? 😛

The chicken can be shredded and turned into a soup. Get that bowl of yours and place a serving, top with more coriander and squeeze of lime juice. I made that version as well and it was fantastic. At first, I served this first with my cauliflower rice – oh, it was the best! The second day, I turned this dish into a soup. I am more convinced now that healthy dishes are delicious, too. 😉

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I hope you all love this one as I am also taking this delicious dish at Fiesta Friday #161, co-hosted by Laura. Thanks, Angie and Laura. ❤

Coconut Lime Chicken

Ingredients: coconut-lime-chicken-tnscc-3

  • 3-4 boneless and skinless tender chicken breasts
  • 1/4 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1 tbsp coconut oil
  • 1/2 cup onion, chopped
  • 1 red chili, sliced
  • 2 tbsp freshly squeezed lime juice
  • 1/2 cup chicken stock, homemade or organic
  • 2 tbsp fresh coriander leaves, roughly chopped (more to garnish)
  • 1 cup coconut milk
  • 1 tbsp arrowroot* starch dissolved in 1 tbsp water

Instructions:

  1. Sprinkle each chicken breasts with salt and pepper.
  2. In large skillet or deep pan with medium-high heat, add coconut oil.
  3. Add in chicken breasts and cook for about 5 minutes each side or until brown in color.
  4. Remove the chicken and transfer into a plate.
  5. Add in onion and cook until translucent.
  6. Add in red chili and cook for another minute.
  7. Add in lime juice, chicken stock and coriander. Reduce heat and simmer for 5 minutes.
  8. Add in coconut milk and chicken. Simmer again for about 10 minutes.
  9. Add in arrowroot starch and water mixture. Set the fire to high and once boiling, reduce the heat again to low. Cook until sauce is a little thick or for 5 minutes.
  10. Turn off the heat and garnish with more chopped coriander and/or sliced red chili.

Notes: 

*If not in Whole 30 program, cornstarch can be used instead of arrowroot 

I used homemade chicken broth 

Source recipe: Coconut Lime Chicken by A Saucy Kitchen

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Beef and Peas Rice Bowls

A very easy and quick dish that’s going to satisfy your hunger after a busy day at work or if you have a little time to prepare your food. 

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I don’t know why sitting all day at work, doing almost nothing, still makes you feel tired. I haven’t planned what I have to cook after work, so my meals were mostly leftovers from the weekend. I am not complaining, but sometimes you crave for something. Think a delicious baked pasta or a warm brownies!

My new colleague asked me “Juju, are you okay? It seems like you are thinking about something very deeply.” I said “When I have this face on, I am thinking of what to cook or what to eat.” She was like “Seriously? If I have that face on, I must be thinking of my house rent and other bills to pay.” I told her “Well, I worry about that, too. But thinking about food makes me happier than thinking about bills or rents to pay.” And she willingly agreed. Yes? Yes!

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Being busy at work the whole day and having little time to prepare your meals, easy and quick dishes like this Beef and Peas Rice Bowls are very helpful and filling. I think I overdid the addition of green peas, but overall, the dish was delicious! It is totally a quick fix for some HANGRY fellas.

The dish was great! I had it for lunch and brought some as well for my lunch at work. I had to make adjustments to the source recipe as some of the ingredients were not available in my pantry, so I used what I had. I am glad that this still turned out lovely!

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Now, I am taking this easy, but delicious meal to this week’s Fiesta Friday #160. Of course, this amazing party is not possible without the lovely Angie. Thanks as well to our co-hosts this week, Anugya and Margy.

Beef and Peas Rice Bowls

Ingredients:

  • 1 tbsp cooking oil
  • 400 g ground beef
  • 2 tbsp onion, chopped
  • 1 tbsp garlic, minced
  • 1 tbsp rice vinegar
  • 1 ½ chicken cube (or 1 beef cube) dissolved in ¾ warm water
  • 4 tbsp oyster sauce
  • 4 tbsp soy sauce
  • 1 teaspoon sesame oil (optional)
  • ½ tsp ground black pepper
  • ½ cup frozen green peas
  • 1 tbsp cornstarch dissolved in 1 tbsp water
  • Cooked white rice, to serve

Instructions:

  1. In a wok or deep skillet with high heat, add cooking oil.
  2. Add in garlic and onion. Cook until onion is translucent.
  3. Add ground beef until no longer pink, making sure to break up any large pieces.
  4. Add rice vinegar and chicken (or beef) stock.
  5. Reduce heat to low and bring to a simmer.
  6. Add in oyster sauce, soy sauce, ground black pepper and sesame oil (if using).
  7. Put a lid on and let it simmer for 10 minutes.
  8. Add in green peas and let cook for about a minute.
  9. Add in cornstarch slurry, while stirring constantly.
  10. Cook until the sauce has thicken or has reached your desired consistency.
  11. Place your cooked white rice in a bowl and top with cooked beef.

Notes:

Instead of dissolving chicken/beef cubes, you can use store-bought or homemade stock – the taste will be way better, I am sure. But I didn’t have it in my kitchen.

If you like this dish sweet, you can add little honey or brown sugar until desired taste is achieved. You can also add any spicy stuff like cayenne or chili flakes.  

If you prefer removing the peas, you can also do that. I love the texture, so I kept them in the recipe. You may also use spring onions.

I wish you all a relaxing and fantastic weekend! Happy Fiesta Friday!

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Steak with Gochujang Sauce

Marinated steak with sweet, spicy and tangy gochujang sauce. Perfectly paired with corn on the cob and white rice. 

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Steak…

It’s one of the things I am afraid to cook. I am very impatient and I can’t help myself not to check the bottom side if it’s cooked or not. That’s also one of the reasons why I HATE FRYING. I think the only thing I can wait until it’s perfectly done is sunny side up egg. 😀

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Since the day I decided that my gochujang need to be used, I searched for recipes and one of the recipes I found was this one. Unfortunately, I don’t use mirin and sake, so made adjustments. I told the butcher that I want beef for my steak and he gave me the chuck part. Since it was my first time cooking a steak, instead of medium, I got well done. Oh, well… I might be better next time.

Overall, this steak with the gochujang sauce was incredible – sweet, spicy, tangy. I was also craving for corn that time so I paired it with corn on the cob and of course, a cup of white rice. They were perfect all together!

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Now, I am off to Angie’s Fiesta Friday #158 to share this lovely stuff! Thanks to Ai and Petra for co-hosting this week’s amazing party. And of course, a huge thanks to Angie, too. Happy Fiesta Friday, beautiful people!

Steak with Gochujang Sauce

Ingredients

  • 600g beef chuck, sliced into 3/4 thickness
  • 8 cloves garlic, sliced
  • 2 tbsp ginger, sliced
  • 6 tbsp water
  • 150ml rice vinegar
  • 4 tsp white sugar
  • ½  cup gochujang
  • ¼ cup vegetable oil
  • Spring onions (optional)

Instructions:

  1. In a blender, all ingredients except beef, spring onions and cornstarch. (You can do a taste test if you want and adjust accordingly.)
  2. Place beef in a ziplock bag or container. Pour some of the marinade enough to coat the beef. Keep in the fridge at least two hours or overnight. Reserve the remaining marinade and keep in the fridge.
  3. When ready to grill: take out the beef from the fridge and bring to room temperature.
  4. Using a pan, electric grill or over a charcoal, grill until desired doneness, basting both sides with the remaining marinade. (See this video on how to know the doneness of your beef)
  5. Remove steak from the grill and transfer to a plate. Let the steak rest at least 5 minutes before cutting.
  6. While waiting the steak to rest, place the remaining marinade to a small sauce pan and add about ½ tbsp cornstarch and simmer until a bit thick.
  7. Pour the sauce over the steak. Serve and enjoy!

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Wishing you all a fabulous weekend!

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Chicken Spinach Flatbread Wraps with Grilled Pineapple Salsa

Grilled chicken and grilled pineapple salsa wrapped in homemade spinach flatbread, drizzled with (another) homemade healthy ranch dressing – delicious, healthy and refreshing

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My brain has been so full of leafy greens and pineapple that my naughty buddies (a.k.a. rice, pasta and sorts…) were a bit upset saying that I don’t think about them that much. I could see leafy greens on the one side and pineapple on the other, not knowing if they would ever want to be BFFs. I told them they should help me and I was happy that they did. I caught them arguing few times that they can be together as one, but not to the point of being healthy. Oh, I almost forgot that this is a healthy recipe challenge with pineapple and leafy greens to go with it.

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I wasn’t exactly sure if I can pass the ‘healthy test’, but when Angie told me that when there are greens and pineapples, it’s healthy. 😛 So maybe I can get a passing grade for my homework… Maybe… 😀

I’ve thought of salad and smoothies, but I want to challenge myself more (hey, it’s fun!) so the last thing that came to mind is something sandwich. The best option I had in mind was to make my own spinach tortillas that later became spinach flatbread.

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So… there came chicken and grilled pineapple salsa wrapped in spinach flatbread… and let us not forget to drizzle with homemade ranch dressing! The chicken wrap was so filling and refreshing at the same time… and healthier. It was really good not feeling that guilt after eating these wraps. And oh, did I say “after eating these wraps”? It was a mistake; I ate only one. I hope you believe me this time. 😀 I should have put more grilled pineapple salsa, but overall, the taste was really good!

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This Fiesta Friday Healthy Recipe Challenge is so much fun. It indeed made me get out from my comfort zone and made something healthy and new. And I am glad that I almost everything is homemade – from the flatbread to salsa up to the dressing. I feel great! Thank you, Angie!

Now, let me share with you the recipe of this delicious wrap. I did post individual recipe for the fillings, but I will also share them below.

Chicken Spinach Flatbread Wraps with Grilled Pineapple Salsa

Ingredients:

  • Grilled chicken
  • Spinach flatbread, homemade (recipe below) or store-bought
  • Grilled pineapple salsa (recipe below)
  • Homemade healthy ranch dressing (optional)
  • Fresh parsley, to garnish
For the grilled chicken, you can use your own grilled chicken recipe or try this All-Purpose Grilled Chicken.
For the spinach flatbreads:
Ingredients:
  • 1 1/2 cup flour (all-purpose or whole wheat; I used AP flour)
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp canola oil (or vegetable oil)
  • 1 1/2 cup baby spinach
  • 2-3 tbsp water for the dough
  • water for simmering the spinach
 Instructions:
  1. In a pan, add water. Place over a stove on medium heat. When the bubbles appear at the edges, add the 1 1/2 cup of spinach and cook for 2 minutes.
  2. Using a strainer, drain water from the spinach and run under a very cold water.
  3. Transfer to a blender and puree the spinach. You may need to add little water in this step. I did pureed mine using a mortar and pestle because my blender was acting up.
  4. In a bowl, combine flour, baking powder, salt and vegetable oil.
  5. Add in spinach puree and mix until crumbly.
  6. Add in 2-3 tbsp (or more) water until the dough comes together.
  7. Cover the bowl with cling wrap and set aside for 30 minutes.
  8. In a lightly floured surface, flatten the dough and divide into three.
  9. Flatten each to 7-8 inches disk.
  10. In a non stick skillet with high heat, cook the flatten dough until brown spots appear. Flip and cook the other side.
  11. Repeat until all is cooked.
  12. Transfer to a lint-free towel and keep in an air-tight container until ready to use.

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For the grilled pineapple salsa:

Ingredients:
  • 6 slices of fresh pineapples
  • 1 red bell pepper, sliced vertically into 4
  • 2 red onions, quartered
  • 1/2 cup cucumber, diced
  • 1/2 cup ripe and firm tomatoes, diced
  • squeeze of fresh lemon juice
  • Parsley or cilantro, roughly chopped (optional)
 Instructions:
  1. Place bell peppers and onion in skewers.
  2. Grill 4 slices of pineapples along with the bell peppers and onions until edges turn brown.
  3. While waiting for the veggies to be done from grilling, prepare your cucumber and tomatoes and place them in a bowl.
  4. After grilling, let cool a bit and chop the grilled veggies and add them to the bowl of cucumber and tomatoes. Add squeeze of lemon juice and chopped parsley and cilantro (if using).
  5. Chill before serving.

To assemble:

  1. Cut up your chicken. Chunks or vertically sliced is fine.
  2. Place your flatbread on a surface. Fill with grilled chicken. Top with grilled pineapple salsa.
  3. Optional: drizzle with homemade ranch dressing and fresh parsley.
  4. Wrap and enjoy your meal. 😉

Notes:

This can be topped with less salt and less fat white cheese, too. Oh, I could imagine how good it could be! 

The bread can be folded into two and press using a double/press grill pan. 

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‘All-Purpose’ Grilled Chicken

For the past few days, I’ve been struggling with the meals I prepare including my breakfast and lunch at my workplace. I’ve been eating store-bought meals for years and most of them are on the naughty side. So lately… I’ve been thinking of one dish in which I could use in more than one meal.

Now, let’s talk about grilled chicken. Personally, I love chicken thighs – the one sweet and spicy, to be specific. But… I’ve been trying my best to eat more chicken breast than thighs now. Don’t be too happy – this might last for only few days. 😛 So there are grilled chicken that is only good for salad or rice or you know, just one meal. Then my hungry brain told me to search for a good grilled chicken recipe that’s good for everything.

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This grilled chicken is good for salad, pasta, wraps, tacos, sandwich and so much more – you just have to be creative. 😉 I found a lovely marinade recipe and made the few adjustments and it tasted wonderful.

I hope my friends at Fiesta Friday # 155 would find this wonderful, too. Thanks, Angie, for keeping this party going. Lots of love to you!

All-Purpose Grilled Chicken

Ingredients
  • 1/4 cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • 1 tbsp lemon juice
  • 6 tbsp brown sugar
  • 1 tsp dried rosemary
  • 1 tbsp spicy brown mustard
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tsp garlic powder
  • 3 chicken breasts (best if pounded to 1/2 inch thick)
 Instructions
  1. In a jug, mix all ingredients except chicken.
  2. Place chicken in a large ziplock bag or a bowl. Pour in the marinade and keep inside the fridge for 30 minutes to overnight.
When ready to grill:
  1. Remove the chicken from the marinade.
  2. Grill for 5 minutes or until cooked through.
  3. Let the chicken rest for 5 minutes before cutting and serving.

Notes:

The chicken can be grilled over charcoal, electric grill, in a grill pan/cast iron pan or under a broil.

This can be served with salad, pasta, rice and also as a filling for sandwich and wraps.

Happy weekend to all of you! Don’t forget to make someone smile today. 😉

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Pepper Corn and Beef

This is probably one of the quickest and easiest dish you can prepare. The combination of beef and corn is simply scrumptious. You might need more rice. 

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I have the tendency to dislike food and not to try them at all when somebody tells me the taste is not that “wow” or if I have tasted something close previously and did not like how it tasted.

I have tried pepper corn & beef before when at the airport and starving to death. That was the only dish looked appealing to me. When I tasted it, it was too pepper-y – more like it was called pepper-y pepper & pepper than pepper corn & beef. From that moment, no matter how pepper corn & beef looked mouth-watering to me, the eye contact between me and the photo never lasted that long. I always run away.

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Not until few days ago… For how many years of running away from pepper corn & beef, I finally met the one made my eyes sparkle and my tummy rumbling.

Ahh, the taste was amazing – balance between salty, sweet & pepper-y. I apologize to all pepper corn & beef I’ve met before, but I’ve met my soulmate… and we’re engaged! 😀

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But for now, I am sharing this with all my friends and bringing this dish at Fiesta Friday #151. Thanks for keeping this party going, Angie!

I got more rice for you, so help yourself. 😉

Pepper Corn and Beef

Ingredients:

  • 500g ground beef, low fat, washed and drained
  • 1/4 cup butter
  • 1 tbsp cooking oil
  • 2 tbsp onions, chopped
  • 1 tsp garlic, minced
  • 3/4 cup corn kernel
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 1/4 cup water
  • 2 tbsp oyster sauce
  • 1 tsp ground black pepper
  • Salt, to taste
  • 1 tsp ground black pepper, to garnish (I used about tsp)
  • Spring onions, sliced, to garnish

Instructions:

  1. In a skillet or pot, add ground beef. Cook until almost dry.
  2. Add oil and butter. Cook until butter is melted.
  3. Add garlic and onion. Stir and cook for about 2 minutes.
  4. Add corn, soy sauce, water, honey, oyster sauce, salt and 1 tsp ground black pepper. Cook for 5 minutes.
  5. Do a taste test and adjust seasoning accordingly.
  6. Remove the pan from the heat.
  7. Garnish with spring onions and another 1 tsp ground black pepper.  Add more if desired.
  8. Serve with cooked white rice.

Source recipe: Pepper Corn & Beef by Filipino Style Recipe

Happy holidays to all!

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Spicy Korean Beef Stir-Fry

Very quick dish to make. Sweet and spicy. Incredibly tempting. Make sure to save extra rice – you may need more!

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I feel something is living inside the fridge and cupboards… because when I open them, it’s either something is whistling or something is getting thrown to me. Meaning: I need to use them before I witness a suicidal scene.

One of my habits is when I find something unusual that interests me (and yes, I am talking about food-related stuff) or an ingredient I can only find in a store away from me, there’s a 99.9% chance that I will get that stuff even I still don’t know what to do with it! Hey, there’s my BFF Google! 😀

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So yes, I am saying that when I got gochujang, I had only two things in mind – Bibimbap and Korean Fried Chicken. Oh, they were so good. Try them some time. 😉

What to do with the rest of the hot pepper paste? Hello again, Google!

In this recipe, I used beef (the source recipe calls for pork). The taste was a perfect balance between spicy and sweet! I perfectly paired this with sweet-pickled sliced cucumber and onions. Oh so so good! Of course, best with white rice.

C’mon… tell me you love this and will make this soon! 😀

I am taking this at this week’s Fiesta Friday # 149 with our dear Angie and lovely co-hosts Aunt Juju and Sandhya.

Spicy Korean Beef Stir-Fry

Ingredients:

  • 500g beef, sliced into thin strips , washed and drained
  • 1 tbsp oil
  • 2 clove garlic, minced
  • 1 onion, sliced
  • Spring onions, for garnish
  • Rice, to serve

Marinade:

  • ½ cup pear, grated
  • ¼ cup onion, grated
  • ½ tsp fresh ginger, minced or finely chopped
  • 1 garlic clove, crushed
  • 1 tbsp soy sauce
  • 2 tbsp brown sugar
  • 2 tsp sesame oil
  • 3 tbsp gochujang

Instructions:

  1. In a bowl, combine all ingredients for marinade.
  2. Add in beef and mix to incorporate the marinade.
  3. Keep in the fridge to marinate for at least 30 minutes or overnight.
  4. To cook, in a non-stick wok or skillet over high heat, add in oil.
  5. Saute garlic and onion and cook until fragrant.
  6. Add in marinated beef. Cook for about 7 minutes or until cooked and caramelized.
  7. Serve with white rice. Garnish with sliced spring onions.

Source recipe: RecipeTin Eats

Have a droolicious day! 😉

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{From Selma’s Table} Garlicky Tahini Chicken

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I’ve been in-love with tahini sauce for quite a while now. It’s like I can put the sauce in everything I eat. My colleague even calls tahini sauce “my milk” because I usually drink the remaining sauce whenever she brings one with falafel. Lately, I’ve been making tahini sauce like crazy. I always bring it at my workplace and put in my sandwiches. The last time I made one, I also added harissa and it was amazing.

From the time I laid eyes on tahini sauce, I never stopped dreaming on making Selma’s Garlicky Tahini Chicken. I imagined how good it could be. It took me too long to make it as I want to make my own tortillas to go with the chicken. Then my bonding with the kitchen was taken away by the boss, so I did not have enough time to cook something that will take too much of my energy (e.g. kneading). So I delayed the whole thing only to find out that I really can’t make tortillas… instead, I made Pan De Sal.

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I cannot believe that Selma has been gone for over a year now, but how amazing that she left something for us… like her recipes and optimism.

Selma used slow cooker to make this, but I used the oven… and it came out perfectly delicious! Imagine a tahini sauce with fall-off-the-bone chicken thighs. This can be enjoyed with tortillas or any kind of unfilled bread. I bet this will also be great with sour cream.

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I wanna tell you a secret… I finished the whole thing all by myself. 😀

But be happy, my friends at Fiesta Friday #139 as I have made a new batch especially for you. 😀 Thanks to our ladies, Angie, Antonia and Sandhya. 🙂

Garlicky Tahini Chicken

Ingredients:

  • 6 chicken thighs, on the bone and skins removed
  • 12 cloves of garlic, unpeeled
  • 4 tbsp tahini mixed with 6 tbsp water
  • 2 tbsp freshly squeezed lemon juice
  • 2 tsp sumac
  • 1 tsp paprika
  • salt and pepper, to taste
  • Fresh coriander leaves, roughly chopped, for garnish

Instructions:

  1. In a small pan, add water. When the water boils, add in unpeeled garlic and simmer for 15 minutes. Drain and remove skins when enough to handle.
  2. Score the chicken meat. Place chicken in a baking pan or oven bags. Set aside.
  3. In a small food processor or blender, combine peeled (soft) garlic, tahini-water mixture, lemon juice, sumac, paprika, salt and pepper. Do a taste test and adjust accordingly.
  4. Pour in the marinade over the chicken pieces, making sure to coat every piece of chicken very well.
  5. Place in the fridge overnight to absorb the flavors.
  6. Next day: preheat the oven to 325 F. Cover the baking pan with aluminum foil and bake the chicken for 45 minutes.

Notes:

To serve: This can be served with tortillas along with sour cream (or tzatziki), lettuce and condiment like harissa. I just polished off my plate with my homemade Pan De Sal and it was absolutely perfect! I did not share! 😀

To cook in slow cooker: click the link below

Source recipe: Garlicky Tahini Chicken by Selma’s Table


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