Chicken kabsa, a cultural staple from Saudi Arabia. In this signature dish, rice is flavoured with whole spices, aromatic ground baharat spice blend, tomatoes and chicken stock. In my version, there are also some chickpeas added to the rice for some extra protein. The rice is served with chicken which first cooks in the onion and spice base of the kabsa rice and is then pan roasted in butter to add some colour and crispiness to the chicken. This is a beautiful dish to serve on a platter to feed guests on dinner parties or special occasions such as Eid.
Stuck in a curry rut? Think all curries have too much chilli for you to handle? Try this Sri Lankan chicken curry on for size. It’s flavoured with a combination of tamarind, curry leaves, and coconut milk creating a sweet and sour dish that is deliciously comforting and warming. Heady Sri Lankan curry powder creates a rich and aromatic fragrance to the curry. I used potatoes to stretch the curry a little further, and it could easily feed 6. You can substitute the potato for other vegetables like green beans or pumpkin to make it seasonal.
Here’s a quick and easy way to get your veggies in these cold months using seasonal produced. An Indian style vegetable stir fry, or bhaji, using butternut squash, red cabbage and spinach. It is cooked in just a little bit of oil with sliced onions and a little bit of garlic and flavoured with the famous Bengali 5 Spice. Panch Phoron, or Bengali 5 Spice is a whole spice blend of fenugreek seed, black sesame seeds, whole cumin, mustard seed and fennel seed. Serve with rice for a perfect vegan meal for Meatless Monday, on enjoy a bowl on its own for a no carb meal.