I’ve always loved experimenting food and trying different cuisines and recipes. Been born and bred in Dubai life can be very fusioned with a multicultural environment you love exploring new cultures and definitely the food!
I decided to do a fusioned meal with a touch of an Armenian, Chinese and Moroccan dish and make something excitingly different for hubby for lunch! He’s such a foodie and gets excited every time I tell him to come home for lunch! He just can’t wait to get his hands onto some hot home cooked food! He never knows what to expect from the kitchen and that’s what excites him! 🙂
This would be ideal for 4 people as well, I usually like cooking extra.
ARMENIAN RICE PILAF
An Armenian Dish.
Ingredients
- 3 tablespoons butter or clarified ghee
- 1/2 cup uncooked vermicelli
- 1 1/2 cups uncooked basmati rice
- 2 cups Maggi chicken broth/ vegetable broth
- 1 cup water1 teaspoon salt
- 1/2 teaspoon pepper
Directions
In a large saucepan, heat butter over medium-high heat and roast the vermicelli; stir for
5 minutes or until golden brown. Add rice, broth, water, salt, and pepper. Bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until rice is tender. Remove from heat; let stand, covered, 5 minutes.
Fluff with a fork.
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Exotic Orange Chicken Curry
[/recipe-ingredients]
Directions
- 4 boneless chicken breasts or chicken pieces
- 4-5 tablespoons oil
- 1 tablespoon cumin powder
- 1 teaspoon paprika
- 1⁄2 tablespoon of paprika powder 1/2 cup all-purpose flour
- 1⁄2 an onion, chopped
- 1⁄2 cup chicken broth
- 1⁄2 cup orange juice
[/recipe]
ARMENIAN RICE PILAF
An Armenian Dish.
Ingredients
- 3 tablespoons butter or clarified ghee
- 1/2 cup uncooked vermicelli
- 1 1/2 cups uncooked basmati rice
- 2 cups Maggi chicken broth/ vegetable broth
- 1 cup water1 teaspoon salt
- 1/2 teaspoon pepper
Ingredients
- 3 tablespoons butter or clarified ghee
- 1/2 cup uncooked vermicelli
- 1 1/2 cups uncooked basmati rice
- 2 cups Maggi chicken broth/ vegetable broth
- 1 cup water1 teaspoon salt
- 1/2 teaspoon pepper
Directions
In a large saucepan, heat butter over medium-high heat and roast the vermicelli; stir for 5 minutes or until golden brown. Add rice, broth, water, salt, and pepper. Bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until rice is tender. Remove from heat; let stand, covered, 5 minutes. Fluff with a fork.
Directions
- 4 boneless chicken breasts or chicken pieces
- 4-5 tablespoons oil
- 1 tablespoon cumin powder
- 1 teaspoon paprika
- 1⁄2 tablespoon of paprika powder 1/2 cup all-purpose flour
- 1⁄2 an onion, chopped
- 1⁄2 cup chicken broth
- 1⁄2 cup orange juice
Toss together chicken, flour, curry powder and chili powder until chicken is well coated.
Heat oil over medium heat in a deep bottomed pot.
Cook chicken until browned all over, about 6-7 minutes.
Remove from pot.
Stir-fry onions until translucent
Add broth and orange juice and bring to boil.
Return chicken to pot and cook until sauce begins to thicken.
If needed add a teaspoon of flour if sauce is not thick to your liking.
Add salt as desired.
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Marrakesh Eggplant and Chickpeas Stew
INGREDIENTS:
- 2 medium sized eggplants (cubed)
- 1 medium onion (diced)
- 4 garlic cloves (minced)
- 1 can chickpeas (drained)
- 1 medium tomato (Diced)
- 1 cup vegetable stock
- 1 teaspoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon olive oil
- salt and pepper
DIRECTIONS:
Cut off the ends of the eggplant, then chop into cubes.
Chop the onion roughly.
Mince the garlic.
Coat a large deep-sided frypan with olive oil. and heat over a medium heat.
Add the minced garlic, onion, chili powder, cumin and cinnamon. Stir well to coat evenly. Cook until the onions have softened.
Add the eggplant, tomatoes and chickpeas, along with the stock. Simmer over medium-low heat, covered, for fifteen minutes (until the eggplant is tender).
Uncover and stir.
Salt and pepper to taste.
Hope you enjoy and have fun cooking these!
Thank you for reading!
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