Iftar Recipes | Asian Chicken Satay and Couscous

Today we feature an iftar recipe that combines Asian styled chicken satay with Moroccan couscous. This fusion chicken recipe is easy to make, and is a nutritious iftar meal that is good for easy digestion.


Iftar Recipe
Asian Chicken Satay with Grilled Vegetables Couscous




Ingredients

* 1 (14-ounce) can unsweetened coconut milk
* 1/4 cup brown sugar
* 2 tablespoons soy sauce
* 2 teaspoons chopped garlic
* 1 teaspoon ground cumin
* 1/2 orange, zested, reserve remainder for Grilled Fruit Skewer recipe
* salt and freshly ground black pepper
* 2 pounds boneless, skinless chicken thighs, about 8 thighs
* 12 (10-inch) skewers
* 1/2 cup peanut butter
* 1 tablespoon hot sauce, or to taste
* Canola oil, for brushing
* 1 (10-ounce) package couscous
* 1 green bell pepper
* 1 medium zucchini
* 1 medium red onion

Method

1) In a large bowl, combine the coconut milk, brown sugar, soy sauce, garlic, cumin, orange zest, and salt and pepper, to taste. Pour half of the marinade into a large resealable bag. Reserve the rest of the marinade, for the dipping sauce, in a small bowl. Cut each chicken thigh into 6 strips and add to the bag with the marinade. Put the bag into a bowl, in case of leakage, and refrigerate for at least 1 hour or overnight.

2) Meanwhile, if you are using wooden skewers, soak them in water for at least 30 minutes.

3) For the dipping sauce, whisk the peanut butter and hot sauce into the reserved dipping sauce marinade. Cover and refrigerate until ready to serve.

4) Preheat a grill or grill pan over medium heat. Remove the chicken from the marinade and discard the marinade. Thread 4 pieces of chicken onto each skewer. Put them onto an oiled grill and cook until slightly charred and cooked through.

5) Preheat a grill or grill pan over medium high heat. Make the couscous according to package directions and set aside.

6) Cut the pepper into quarters and remove the core and the seeds. Slice the zucchini and onion into 1/4-inch thick slices. Season the vegetables with salt and pepper, to taste. Grill the vegetables until they are slightly charred and have softened a bit, about 2 to 3 minutes per side. Remove them from the grill and cut them into small pieces. Gently stir the chopped vegetables into the couscous, cover, and keep warm.

7) Arrange the skewers on a serving platter and serve with the dipping sauce and the couscous.

Makes 4 Servings.

Try this Iftar Recipe Today!

Iftar Recipes | Moroccan Chicken Couscous

Today we feature an iftar recipe from Morocco. It is a popular and easy to make home-made main dish in Morocco during Ramadan. Couscous is a staple grain from semolina wheat or pounded pearl millet.


Iftar Recipe
Chicken Couscous from Morocco




Morocco is known for its delicious and mouthwatering couscous dishes and this recipe is one of Morocco’s favorite. Extremely tasty and ideal for a quick yet appetizing meal, this is only one of the approaches to making this Moroccan delight.

Ingredients

* 8 pieces chicken
* 3 tablespoons olive oil
* 2 chicken bouillon cubes
* 3 ounces tomato concentrate
* 5 carrots, peeled and sliced (about 1 pound)
* 5 round turnips, peeled and cut in 1/2 inch cubes (about 1 1/2 pounds)
* 3 large tomatoes, diced
* 2 tablespoons couscous spices (Ras el hanout)
* 1 tablespoon Harissa (this is enough to make a very spicy dish)
* 2 zucchini, cut in 1/2 inch cubes
* 1 small can chick peas
* 12 merguez, or 1 1/2 pounds of spicy sausages
* 8 cups cooked couscous


Method

1) Heat the olive oil in a large skillet over medium heat. Add the chicken and brown it on all sides.

2)Add two cups of water, the bouillon cubes, tomato concentrate, carrots, turnips, tomatoes, couscous spices and the harissa.

3) Cover and cook on medium-low heat for 30 minutes or until the chicken is well cooked. Stir occasionally to get everything mixed together.

4) Add the zucchini and chick peas, cover and continue cooking until the zucchini is tender - about 8 minutes.

5) Meanwhile cook the merguez in a separate skillet and prepare the couscous.

6) To serve put the cooked couscous in a large serving dish, pour the chicken and vegetables on top and add the merguez.

Makes 8 servings.

Try this Iftar Recipe Today!

Eid Recipe | Albokary from Saudi Arabia

Eid ul Fitr 2009 is fast approaching. We plan to feature some exciting Eid recipes from around the world in this blog. So that you may try these Eid recipes for your family and friends.

Today, we feature a popular Arabian Gulf main dish recipe that would be great for an Eid main dish. It is called the Albokary . The Albokary is a rice dish that is similar to the Indian Briyani. The Saudis love their Albokary. And you will too when you try it out this Eid!

This Eid recipe is a must try for you!

Eid Recipes
Albokary - Saudi Arabian Rice with Chicken




Ingredients

2 whole chickens, each cut to 4.
1-2 Tablespoons olive oil.
3 large onions, finely chopped.
3 cloves garlic, crushed.

Whole Spices
4 cinnamon sticks.
8 whole cloves.
8 whole cardamom pods.
2 shaiba leaves.
1 teaspoon black peppercorns.
1 teaspoon cumin seeds.

pinch of nutmeg.
Fresh ground black pepper .
1 teaspoon salt or to taste.

3 cups basmati rice.
1 cup tomato juice.
3 1/2 cups water.

Method

1) Heat oil in large pan; cook onions until browned, than add garlic and stir

2) Add chicken, salt, ground black pepper and Whole spices, stir, cook, until chicken brown, simmer cover, for 20 minutes per side.

3) Remove chicken from the pan.

4) To cook the rice: add rice to same pan you cook chicken in, just discard cinnamon sticks + shaiba leaves.

5)Add tomato juice +water + salt to basmati rice and bring to boil, simmer cover, cook on a very low heat for 12-20 minutes.

Try this Eid Recipe Today!