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Stir 20g barberries into the pot and cook for 15-20 minutes on a medium-high heat, or until the sauce reduces to a thick gravy. Meanwhile, shred the chicken into large chunks. Stir the chicken meat back into the sauce, then stir in the spinach to wilt, followed by the herbs. Turn off the heat and leave to cool. Heat the oven to 200C (180C fan).
Nov 12, 2020 · In a large mixing bowl, beat the egg using a fork or whisk, then add 1 1/2 cups yogurt, 2 tablespoons oil, the saffron water, the remaining 1 tablespoon cumin, 1 teaspoon salt, and remaining 2 tablespoons of lemon juice, and mix well until it achieves a cohesive consistency (about 1 minute). Add the cooked rice to the yogurt mixture and gently ...
- Dinner
- 4-6
- American
Jul 13, 2021 · Add the rice, some glasses of water, some salt and some oil and wait for the rice to cook gradually on a low flame. It should cook until the inside part of the rice is still not cooked and hard, but the outside part is soft enough. At this point use a sieve and some warm water to separate the rice from the water.
- Main Course, Side Dish
- 522
- 4
Dec 16, 2021 · Add the chicken and cook, stirring occasionally until opaque, 10 minutes. Add the lemon juice and salt, and cook, partially covered, over medium-low heat until cooked, 10 minutes more. Remove from ...
- (96)
- Persian
- Main Course, Side Dish
Oct 23, 2023 · Step 4. Add 1 teaspoon of oil to the onion pan, place the chicken in the pan and season one side with salt and pepper. Cook 6-8 minutes per side. Flip and season the other side with salt and pepper. If the pan is getting dry, add another small glug of olive oil.
- (7)
- 6-8
- Middle Eastern
In a large nonstick skillet or wok, heat oil over high heat. Add chicken and stir-fry for 8 minutes. Remove to a plate and reserve. Add peppers and celery to skillet and stir fry for 5 minutes. In a medium size bowl, whisk together chicken broth and cornstarch. Add soy sauce, hoisin sauce, hot sauce and ground ginger. Whisk until combined.
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Jul 12, 2022 · Instructions. Cut the chicken thighs into bite-sized one-inch pieces. Heat the oil in a wok and carefully add the chicken. Stir fry for 5-8 minutes until the chicken is cooked through. Remove from the wok and set aside. Add red bell peppers to the wok and cook for about 5 minutes.
