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Tunisian griddled chicken recipe

Tunisian griddled chicken recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast

This is a great dish, packed full of flavour. So it's healthy too!

Oxfordshire, England, UK

4 people made this

IngredientsServes: 2

  • 2 chicken breast fillets
  • 1 teaspoon ground coriander, or to taste
  • 1 teaspoon ground cumin, or to taste
  • 1 teaspoon chilli powder, or to taste
  • 1 garlic clove, minced
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • Yoghurt dip
  • 125g natural or Greek style yoghurt
  • 1/2 teaspoon harissa, or to taste
  • 1 pinch caster sugar, or 1/2 teaspoon honey

MethodPrep:15min ›Cook:8min ›Ready in:23min

  1. Flatten the chicken breast fillets using a rolling pin.
  2. Mix the spices, garlic and lemon juice with the oil to form a paste. Rub this over the chicken, If you have time, cover and leave to marinate for 10 to 15 minutes.
  3. Lightly oil a griddle pan and put over high heat. Cook the chicken, turning once. This should take 6 to 8 minutes in total.
  4. Mix 1 tablespoon of the yoghurt with the harissa and sugar, then stir in the remaining yoghurt.
  5. Slice the chicken and serve with couscous or a salad. Either spoon the harissa yogurt over the chicken, or serve on the side as a dip.

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Grilled Huli Huli Chicken is a five star recipe! The marinade is quick and easy and full of such amazing flavor! You will make this again and again!

Grilling season is coming and I could not be more excited! Grilling can bring out the best in foods, try these favorites, Chicken, Asparagus, and Shrimp!


It’s not often that one hears a Jewish person refer to Yom Kippur -- the Day of Atonement, marked by repentence and fasting -- as their favorite holiday, but for a good friend of mine living in Jaffa, Israel, Yom Kippur is top of the line. “It’s almost like the world is on pause,” she explains. “The silence is deafening. I don’t think there’s any other place in the world where everything stops completely just because it’s a holiday no cars on the roads, no planes in the sky, no open stores, no shopping. It’s so quiet you can hear the birds singing all day.”

Yom Kippur offers divine absolution for any offenses we have committed since the Day of Atonement of the previous year. It is also the most solemn day of the Jewish year, a fast day when no food or beverages are consumed for 25 hours -- from sundown Friday to one hour after sunset on Saturday.

The final meal is eaten before sundown and in most Jewish homes will include chicken, especially in the requisite soup. The rest of the meal varies according to ethnic tradition, but it is generally considered unwise to consume too much and eat salty or highly seasoned foods.

Many people spend the time in prayer at the synagogue, beginning with the moving Kol Nidre service on Yom Kippur eve and ending in the Ne’elah service the next day, capped by the blowing of the shofar, its ancient and powerful resonance captivating young and old alike. Others use the time for self-reflection, a quiet time for our busy souls in this complicated world.

“When the fast is over, everyone knows that the first and most important thing to do is consume a beverage,” explains Pascale Perez Rubin, an Israeli author and expert on ethnic foods.

“But while Ashkenazi Jews might be satisfied by a simple cup of sweetened tea, Sephardic Jews have a variety of interesting alternatives.” Her examples are the traditional Turkish break-the-fast drink called pepitada, made with pulverized melon seeds and water, strained and sweetened. Or hariri, a sweetened almond milk consumed by Iraqi Jews.

“Tunisian Jews drink black tea with fresh lemon verbena leaves and sweeten it with sugar cubes,” she says, “the Moroccans mix their tea with mint and Tripolitan Jews make their tea with cinnamon and extra sugar or honey. These drinks revive you, fresh herbs or spices add flavor and the sweetener gives us instant energy.”

Next along is a nibble, often something dry that just begs to be dipped in a cup of tea. My upstairs neighbors, of Polish and Russian descent, will undoubtedly be enjoying a babka or some mandelbrot. Romanian traditionalists might bite into a white honey cake rather than the familiar dark one.

Syrian and Iraqi Jews often prepare savory ka’a’him, mini bagel-shaped biscuits with seeds and spices such as fennel or anise that are traditionally believed to soothe the stomach. But Turkish and some North African Jews take a walk on the sweet side with tishpishti, various semolina-based cakes, and boulou, a sweet challah-type yeasted bread or rolls enriched with golden raisins and seasoned with sesame, fennel and nigella seeds.

When I was growing up, our first after-the-fast meal was always dairy and included bagels with assorted toppings and salads -- a tradition I continue in my home today. But Rubin tells me that she and many North African Jews will be having a snack and waiting an hour or two before eating harirah -- a thick beef, chickpea and vegetable soup, eaten by Jews and Muslims alike in the days when her grandmother lived in Tunisia.

Ingredients for Ricotta Pancakes

Not much different from whipping up regular pancakes, theses lemon ricotta pancakes come together in no time! For all the recipe measurements see the recipe card below.

  • Flour: All-purpose flour or unbleached flour will both work.
  • Sugar: Helps give a bit of sweetness and balance the lemon.
  • Baking soda: This helps give the pancakes a bit of a lift.
  • Baking powder: If you want fluffy pancakes you’ll want to make sure you add baking powder.
  • Salt: Balances the sweet and gives ricotta pancakes flavor.
  • Milk: You can use skim, 1%, 2%, or even whole milk with excellent results.
  • Eggs: Use large eggs that are at room temperature if possible. They will mix in the best and give it moisture.
  • Ricotta: This is usually found near the cream cheese or near the Italian cheeses, like mozzarella. It will come in a tub usually like cottage cheese.
  • Vanilla: This will give it a nice sweet flavor.
  • Lemon and zest: Use all the juice of one lemon and the zest. If you do not want it that lemony use less.
  • Optional Blueberry Syrup: This may be optional but I highly recommend it! Here is all you need to know about making it.

Making Your Shrimp Salad

Making this shrimp pasta salad is so quick and easy, it is perfect for on the go families and gatherings! With just 5 easy steps, this salad is sure to be a family favorite!

  1. Boil: Bring a large pot of water to a boil.
  2. Cook Your Pasta: Cook noodles according to package directions, then drain and rinse.
  3. Combine: In a large bowl, add the noodles, celery, bell pepper, red onion, and shrimp.
  4. Sauce: In a separate small bowl mix together the mayonnaise, lemon juice and zest, dill, and salt and pepper.
  5. Mix: Pour sauce over the top of the pasta and stir everything to combine.

Quick Tips For Making the Best Shrimp Pasta Salad

If you really want to wow at the potluck, try out these tips to make your shrimp pasta salads taste even better!

  • Pasta: You can swap out rotini for another pasta that is small with deep grooves for holding sauce. I recommend also trying penne, fusilli, or cavatappi!
  • Adding Sauce: Adding sauce to your shrimp pasta salad while it is still warm helps it absorb flavor.
  • Texture: Since pasta hardens as it cools down, you can cook your pasta for an extra minute before preparing the salad. But make sure not to overcook your pasta or else the noodles will fall apart when mixing your ingredients together.
  • Spices: Adding a pinch of chili powder or cayenne can give your pasta salad a delicious Cajun twist!
  • Salt Pasta Water: Adding extra salt to your water when cooking pasta will help it to have extra flavor!
  • Raw Veggies: Adding raw veggies to your pasta salad will create a beautiful, colorful salad but also give you amazing texture and nutrition.

What to Serve with Your Salad

For seafood lovers- my favorite food to pair this salad up with is salmon for a complete summer meal. It also goes great with other BBQ favorites like turkey burgers and grilled chicken! Serve with beef skewers for a selection of appetizers you and your family will not be able to get enough of! The bright, zesty flavors in this Shrimp Pasta Salad are so versatile, they will complement an array of different foods.

Storing Shrimp Pasta Salad

  • Refrigerator: Cooked shrimp will last up to 3 days in an airtight container. The best part about pasta salad is that it can be eaten right out of the fridge! Whether it is for a quick meal, soccer practice, or a midnight snack, this pasta salad is ready.
  • Freezer: While pasta salad is best served within the first few days of making it, you can also store it in the freezer in a ziplock bag with pasta and any dressings separated. It will last for up to 3-4 months. Before serving, thaw in the fridge for a few hours. Note that if you are making your pasta salad with any cream products like sour cream or mayo, they may separate when thawed.

More Shrimp Recipes to Try

I have loved cooking with shrimp recently. It just has the best texture and really soaks up the flavor of whatever you are cooking it in! Here are more tender, delicious shrimp recipes to add to your dinner lineup!

Bring a large pot of water to a boil. Cook noodles according to package directions, then drain and rinse.

In a large bowl, add the noodles, celery, bell pepper, red onion, and shrimp. In a separate small bowl mix together the mayonnaise, lemon juice and zest, dill, and salt and pepper.

Pour over top of the pasta and stir everything to combine.

Calories 231 kcal (12%) Carbohydrates 30 g (10%) Protein 5 g (10%) Fat 10 g (15%) Saturated Fat 2 g (10%) Polyunsaturated Fat 6 g Monounsaturated Fat 2 g Trans Fat 1 g Cholesterol 5 mg (2%) Sodium 89 mg (4%) Potassium 137 mg (4%) Fiber 2 g (8%) Sugar 2 g (2%) Vitamin A 362 IU (7%) Vitamin C 13 mg (16%) Calcium 14 mg (1%) Iron 1 mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

How To Make Absolutely Delish Corn Dogs

Super easy and quick, dinner will be on in no time! Corn dogs are always a classic and family favorites. Since they are so simple to make you can create the perfect dinner for all ages any night of the week.

  1. Heat Oil: Heat about 2 inches of oil in a large pot or dutch oven to 350 degrees.
  2. Hot Dog Prep: Prep your hot dogs by patting them dry with paper towels and inserting the sticks. Set aside.
  3. Cornmeal batter: In a large bowl, whisk the flour, cornmeal, salt, sugar, and baking powder together. In another bowl or large liquid measuring cup, whisk the egg, honey, buttermilk, and milk together. Add the wet ingredients to the dry and combine thoroughly. The batter will be thick, but smooth enough to evenly coat the hot dog once it has been dipped.
  4. Dunk it: Fill a tall drinking glass with batter. Dip the hot dogs all the way in the glass, going straight down and giving it a twirl in the glass. As you remove the hot dog, twirl it around to avoid leaving any air bubbles. If you see any bubbles or bare spots on the hot dog, dip it again.
  5. Fry: Gently drop the battered hot dog into the hot oil. Cook for about 2-3 minutes, until nice and golden brown on all sides. Remove from the oil and allow to drain on paper towels. Serve immediately.

Homemade Corn Dog Tips and Tricks

Corn dogs are a family favorite, and once you try them you’ll understand why. With these tips and tricks you will be mastering homemade corn dogs in no time.

  • Cornmeal: Cornmeal is the main ingredient here, it brings the crunch and texture we all love. Look for finely ground cornmeal, avoid the coarse or medium ground cornmeal. If the package doesn’t say, it is mostly likely finely ground. It not only mixes up easier but will stick to the hot dog.
  • Hot Dog: Use your favorite brand, our family loves all-beef hot dogs, but you do what works for you and your family.
  • Hot Dog Sticks: When buying sticks for your hot dogs, make sure that you are not getting sticks too long for your fryer. They need to fit with the hot dog on them. Use candy apple, hot dog sticks, or even skewers.
  • Oil: Peanut or Canola oil are the best oils for frying. Use a thermometer to keep the oil at a steady 350 degrees.
  • Dipping the hot dog in the batter: You want to avoid air bubbles on the hot dog which can cause it to crack when frying. Stick the hot dog in the cup straight up and down. Twirl the hot dog till fully coated and keep twirling as you lift it out. If you notice bare spots, dip again.
  • Batter not sticking: Pat the hot dogs dry with a paper towel if you are having trouble getting the batter to stick. That should do the trick.
  • Too thick: If your batter is too thick, you can use a splash of milk to thin it. Be careful it doesn’t get too thin, it won’t stick to the hot dog.

What to Serve with the Best Corn Dog Recipe

There is a huge debate among corn dog eaters, and there are strong opinions out there. Are you a mustard person or a ketchup person. It can be quite a heated topic, even among family and friends. Whether you prefer the sweeter ketchup or the tangier mustard both will be the perfect companion for these homemade corn dogs. For other sides and fun serve up these recipes with them for a great anytime meal.

How to Store and Freeze Leftover Easy Corn Dogs

If you are lucky enough to have leftovers, they keep well and warm up beautifully.

  • Leftover Batter: Leftover batter can be kept for 2-3 days in the fridge so you can use it for another small round of mini corn dogs.
  • Store: Keep leftover corn dogs in an air-tight container in the fridge for up to 3 days.
  • Freeze: Once the corn dogs have cooled completely store in a freezer-safe zip-top bag for up to 3 months. You can reheat by microwaving and then crisping in the oven for a few minutes or in a skillet on the stove. Make sure the hot dog inside is thawed and cooked before eating.
  • Oil Leftovers: You can save your oil to use for later. Once it has completely cooled strain the oil to remove any chunks. Using a funnel place the strained oil in a glass container with a screw-top lid. I use a mason jar. Place in the fridge and pull out to use the next time you need oil. Note: the oil will take on the taste of what was cooked in it, but only slightly. It is best tofry similar items in the same oil.Once done with the oil, do not pour it down the drain. That will ruin your pipes and is bad for the environment. Place the used oil in a container with a lid and throw it away.

More Fried Foods to Try

Yes, we have air fryers now, which have changed the way we cook a lot of things. But there are some foods that we just have to fry in oil. There just isn’t a substitute for the way oil can perfectly crisp the outsides while tenderly cooking the insides sometimes. With oil, you not only get a golden crispy crunch but will actually give you sublime flavor that is hard to duplicate. And when you fry it at the right temperature, your food will not absorb a ton of oil, just a ton of texture, and flavor. Try frying some of these tried and true recipes for exquisite results.

Gently drop the battered hot dog into the hot oil. Cook for about 2-3 minutes, until nice and golden brown on all sides. Remove from the oil and allow to drain on paper towels. Serve immediately.

Calories 241 kcal (12%) Carbohydrates 32 g (11%) Protein 8 g (16%) Fat 9 g (14%) Saturated Fat 3 g (15%) Polyunsaturated Fat 1 g Monounsaturated Fat 4 g Trans Fat 1 g Cholesterol 38 mg (13%) Sodium 387 mg (16%) Potassium 262 mg (7%) Fiber 2 g (8%) Sugar 6 g (7%) Vitamin A 64 IU (1%) Vitamin C 1 mg (1%) Calcium 88 mg (9%) Iron 2 mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Watch the video: Entertv: Κοτόπουλο εξπρές στον φούρνο από τον Άκη Πετρετζίκη- Γ Μέρος (January 2022).