Category Archives: Chicken

Ramadan day 3 – Cheesy Chicken Roll Ups


Another day, another fast and alhamdu lillah everyone got through the day in one piece! It was a bit of a cooking fest today – I made chicken noodle soup, vegetable samosas and cheese and garlic stuffed chicken breast slices and also cooked up some shop bought tortelloni. In addition of course, there was leftover couscous salad and tuna rolls.

The chicken rolls are very simple and require only a few ingredients.


  • 2 large chicken breasts, thinly sliced
  • 75g medium strength Cheddar cheese
  • 1 cloves minced garlic
  • 1 egg, beaten
  • breadcrumbs
The chicken breasts I used made 9 slices, the remaining bits of chicken I used for the chicken noodle soup.
Mix the cheese and garlic together and then divide between the chicken slices and roll. Dip in the egg and then the breadcrumbs and then hallow fry in a little oil until lightly golden. Bake in the oven at 190C until golden and cooked through (about 25-30 mins).


A bit later in the day I had a sudden urge to try making a chocolate sundae, all from scratch. Needless to say, it was a hit. Recipe to follow another day but it consisted of chocolate fudge brownie, raspberries, homemade chocolate mousse, homemade chocolate sauce and whipped cream. Chocolate heaven!

I have to add that making brownies AND mousse when fasting is torturous as you can’t lick the bowl out afterwards! 😯



Ramadan – Day 1


Day 1 of Ramadan went smoothly alhamdu Lillah and I had minimal cooking to do since I had prepared nearly everything the night before. My 13, 10 and 7 year old children were fasting so I had to make something they would enjoy breaking their fast on on and I also kept it simple. Nothing greasy that would upset tummies on the very first day!

I made Algerian Shorba but I didn’t use any meat and instead of burghul (cracked wheat) I used a handful of broken vermicelli.

For main course I marinaded some chicken drumsticks in Nando’s garlic Peri-Peri sauce overnight and then grilled them for about 40 minutes just before iftar. These were served with shop bought coleslaw and potato salad and potato wedges with their skins left on and rubbed with olive oil, minced garlic, Italian seasoning and sea salt – they were baked in the oven on 190C for about 45 minutes.

All I managed to prepare for dessert was orange Jello! Hopefully, I will make some better desserts as the month progresses!

Chicken & Spinach pancake cannelloni


I had some leftover roast chicken in the fridge and thought of making a cannelloni type dish with those leftovers. I thought it would go perfectly with some fresh spinach we bought from a roadside seller on our latest little adventure to Old Dir’iyyah this weekend.

I’m also thinking this recipe would be perfect for using up some of that inevitably, leftover turkey roast this Christmas!

For the pancakes:

1 egg
100g plain flour
300ml milk
pinch of salt

Vigorously beat the egg, sifted flour and about 50ml of the milk in a bowl before adding the remaining milk and beating well.

Heat a non-stick frying pan on a high heat, spray with oil just before adding the pancake batter and make 8 pancakes from this batter. Allow pancakes to cool.

For the filling:

1 tbsp oil
80g grated onion
1 teaspoon minced garlic
150g finely chopped pre-cooked chicken
100g finely chopped pre-cooked spinach
100g grated Emmental (or any other hard cheese such as Cheddar)
2 tablespoons heavy cream
salt and pepper to taste

Heat the oil and then add the onion and garlic and fry until soft.

Add the onion mixture into a bowl with the cooked, chopped chicken and spinach and mix well. Add the cheese and cream and incorporate. Add salt and freshly milled pepper according to taste.

For the creamy Alfredo sauce:

50g butter
1 teaspoon minced garlic
1 cup/240ml of cream and milk (about half of each but for a richer sauce, use all cream)
40g cream cheese
50g freshly grated Parmesan or finely grated Cheddar (I used Cheddar)
freshly milled black pepper

Melt the butter with the garlic in a small pan, add the remaining ingredients and keep stirring until the sauce is thickened.

To assemble:

Divide the filling mixture between the 8 pancakes (about 45g of filling per pancake) and roll up.

Arrange the pancakes in a rectangular Pyrex dish. I lined mine with a spoonful or so of pasta sauce to prevent the pancakes from sticking.

Spoon a little tomatoe pasta sauce (such as Dolmio) over the pancakes – about half a cup.

Pour the Alfredo sauce over the pancakes. Finish off with 50g of shredded Cheddar and bake in the oven at 350F/180C/gas4 for about 20 mins and then turn the heat right up and bake until golden and bubbly.

Chicken kebabs


These little, lightly spiced patties make a delicious side dish and are very easy to make. Thanks to Sarah for this recipe; hope you are reading!


  • 300g chicken breast
  • 1 chopped onion
  • 2 teaspoon garlic paste
  • 1.5 litres water
  • 1/3 cup breadcrumbs
  • 2 tablespoons chopped coriander
  • 1.2 teaspoon each of salt, cumin, garam masala
  • 1.5 ladlefuls (approx 150ml) of the stock from cooking the chicken
  • 1 egg white
  • 1 cup breadcrumbs


Start by placing the garlic, onion, chicken and water into a pan and boil until the chicken is tender. Allow to cool.

Remove the chicken from the bone if there is any bone and place the chicken into the food processor. Add the breadcrumbs, coriander and spices and pulse until the mixture looks like chunky breadcrumbs.

Add about 150 ml of the stock from cooking the chicken and pulse again to make a dough that is mouldable but not to moist.

Shape into patties (I made mine into about 15 patties weighing approx 30g), dip in beaten egg white and then roll in the breadcrumbs. Fry for a few minutes on either side until golden.

Delicious hot or cold with chili sauce.

Note: This is also delicious used as a samosa filling!



Rishta is the name for the soft Algerian noodles which are made with flour and water and then gently steam cooked. The stew that is served with them is very similar to that of cous cous. I added carrots into my sauce because the children don’t like courgettes or mooli however,  this sauce usually would not contain carrots. It would contain chickpeas though… which  forgot to add! 🙄


1 medium onion, grated

2 tbsp oil

1 medium chicken cut into pieces

2 or 3 medium mooli (luft)

6 small courgettes

I also added 3 large carrots

1/2 tin chickpeas

salt, pepper, ground cinnamon to taste


Saute the grated onion in the pan until it starts to take some colour and then add all the remaining ingredients plus about 1.5 litres of boiling water. Bring to the boil and cook until everything is soft. I used the pressure cooker.

In a couscousiere, steam the rishta noodles as you would steam couscous. I don’t have a couscousiere so I moistened the rishta with cold water and left for a while. Then I sprinkled with more water and microwaved it in a covered container. After 2 lots of 3 minutes in the microwave it was just as though it had been steamed.

Serve with meat and vegetables arranged over the top, some of the broth poured over to moisten the rishta noodles further and serve the remaining gravy in a jug.

One Pot Chicken Pasta


This is a one pot pasta recipe, inspired by the Libyan M’baakibka. Cooking the pasta in the same pot as the chicken and sauce allows the pasta to absorb lots more flavour than usual so this makes for a very tasty dish with less washing up to do afterwards!


  • 1 medium onion, grated
  • 3 cloves garlic, minced
  • Salt and pepper
  • 1 bayleaf
  • Chilli to taste
  • Sprinkle of paprika
  • ½ teaspoon chicken spices or Baharat/Ra’s al hanout (Arabic mixed spices)
  • ½ teaspoon mixed herbs
  • 1x 400g tin plum tomatoes, chopped
  • 2 tablespoons tomato puree
  • Several pieces of chicken on the bone according to your preference; I used a 450g pack of drumsticks
  • 1 cup of petits pois peas
  • 1-1.5 litres water
  • 300g uncooked pasta shapes (i.e. penne pasta or fusilli)


Sautee the onion in 2 tablespoons of oil. Add the garlic and quickly fry before adding the spices & herbs; stir well then add the tomatoes and tomato puree. Leave to simmer for about 10 minutes.

Add the chicken pieces and cook in this sauce for about 10 minutes.

Now, add the peas, uncooked pasta and plenty of water – I added about 1 litre to start off with. Bring to the boil and then reduce the heat to about medium heat.

Keep checking from time to time to ensure that the pasta is not sticking to the bottom of the pan and to check the water level. Add more water whenever necessary, make sure that the sauce doesn’t dry out completely; when you serve you want it to be a bit ‘saucey’.

You can serve the pasta as it is with whole pieces of chicken or you can do as I did and remove the chicken, cut the meat off the bone and then return to the pot.

Hyderabadi Biriani


I’ve made biriani/biryani many times before but have never been 100% happy with the results and have found it a little time consuming to make. That was until someone pointed me in the direction of this recipe for Hyderabadi Biriani (the link will take you to a Youtube video of the chef making the biriani). The method for making the biriani is simplicity itself but there is certainly no compromise on the taste!

All you need to do is marinade the chicken pieces in yogurt and spices for a few hours, semi-cook some basamati rice and then transfer it all to a large pot. I used my dutch oven (cast iron, enamelled pot). First empty the chicken into the pot along with it’s marinade, cover with the half-cooked rice, sprinkle some saffron water (I also added a few drops of red and yellow food colouring) top with a scattering of fried onions and mint leaves  and then leave to cook for around half an hour. In that short amount of time your chicken and rice will transform into a beautifully aromatic biriani.

I did find that the chicken stuck a little to the bottom of the pot so I intend to try baking in the oven next time. Hubby also asked me to leave out the mint leaves next time. In all though, I was really pleased to have made a quick, easy and authentic looking and tasting biriani! Top marks!