Tag: Yoghurt

Baharat Chicken with Chickpeas and Garlic Yoghurt by Gordon Ramsay

Baharat Chicken with Chickpeas and Garlic Yoghurt



© 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

A quick and easy chicken supper using the Middle Eastern spice blend, baharat and a sprinkling of sesame seeds on bone-in, skin-on chicken thighs.
Baharat is a common spice blend widely used in Middle Eastern, Turkish, and Greek cuisines. Baharat is the Arabic word for “spices”. The mixture of finely ground spices is often used to season meat, seafood, rice and soups or sprinkled over finished dishes as a condiment. It’s warm, earthy, smokey and aromatic. If baharat is not readily available, use equal parts of paprika, cumin, black pepper and cinnamon instead. You can also make your own.

  • 1 1/2 tbsp Baharat
  • 1/2 tsp Salt
  • 3 tbsp Olive oil
  • 4 Chicken thighs, skin-on, bone-in
  • 1 tbsp White sesame seeds
  • 1 tin x400 g Chickpeas, drained and rinsed
  • 6 Garlic cloves, peeled
  • 250 g 10% Plain Greek yoghurt
  • Mint leaves
  • Salad greens
  • Pomegranate seeds
  1. Preheat the oven to 200C/400F fan forced. Mix the baharat, salt with the olive oil in a small bowl.
  2. Put the chicken in a deep roasting tray, brush with the spice-glaze and scatter over the sesame seeds. Add the chickpeas and garlic and bake for 30–40 minutes.
  3. Remove the tray from the oven, take the garlic out and set aside. Brush the chicken with the oil that has gathered at the bottom of the tray. Return the chicken to the oven for a further 15–20 minutes.
  4. Blend together the garlic cloves and yoghurt until well combined.
  5. Serve the chicken on a bed of salad greens, chickpeas, pomegranate seeds with the garlic yoghurt drizzled over and the mint leaves scattered on top.

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

Roasted Purple Carrots with Cilantro Yoghurt and Pistachios by Gordon Ramsay

Roasted Purple Carrots with Cilantro Yoghurt and Pistachios



© 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

I love how coriander, garlic, chilli pepper and roasted pistachios add aroma, texture and flavour to this otherwise simple roasted vegetable recipe. The combination of tangy Greek yoghurt and sweet carrot is just perfect. It makes a feast of a light lunch or if you are looking for a more substantial meal, toss it with some whole grains or grilled meat. It is simple to make, and you can use other root vegetables too, like parsnips, rutabagas or beets. It would be great to sprinkle some dukkah (a Middle Eastern spice blend made with toasted nuts, seeds and fragrant spices) over too.

Cilantro Yoghurt
  • 750 g Purple carrots, halved lengthwise if large
  • 3 tbsp Olive oil
  • 4-5 Garlic cloves, peeled and crushed
  • 3 Thyme sprigs
  • 1/2 tsp Coriander powder
  • Salt and black pepper
  • 2 tbsp Toasted unsalted pistachios, chopped
  • 1/3 tsp Chilli pepper flakes
  • Cilantro leaves and thyme
  • 250 g 10% Greek yoghurt
  • 1 tbsp Cilantro leaves, chopped
  • Juice of 1/2 lemon
  • Salt
  1. Preheat oven to 200C/400F. Place carrots, garlic and thyme on a baking tray. Drizzle with 2 tablespoons olive oil and season with coriander, salt and pepper. Toss to coat. Roast until the carrots are tender, about 30 minutes.
  2. In a medium bowl, whisk together the Greek yoghurt, chopped cilantro, and lemon juice. Stir well to combine and add salt to taste.
  3. Spread the prepared yoghurt on a platter and arrange roasted carrots on top. Scatter chopped pistachios, chilli pepper flakes and fresh herbs on top, and finish with a squeeze of lemon juice.

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

Black Rice Yoghurt Bread by Gordon Ramsay

Black Rice Yoghurt Bread



© 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

By adding rice to the bread you’ll get a softer crumb, and by using black rice you’ll get a lovely rustic colour and interesting nutty flavour too. The texture is amazingly soft and tender, thanks to the moisture of forbidden black rice with yoghurt and rendered chicken fat. The bread is delicious when eaten plain or with butter or toasted as a breakfast item or for sandwiches.

  • 130 g 3.5% Yoghurt, room-temperature
  • 2 Eggs, room-temperature
  • 50 g Rendered chicken fat (or ghee)
  • 200 g Cooked black rice
  • 1/2 tsp Salt
  • 300 g Bread flour
  • 7 g Active dried yeast
  1. Add all ingredients, in the order listed, into the bread machine loaf pan.
  2. Place pan in bread machine and select dough program, then start. After 3-5 minutes of kneading, gently scrape down the dry ingredients stuck on the sides of the pan with a spatula.
  3. The bread machine will beep when done. Turn out the dough onto a lightly floured work surface. Press the dough into a rectangle that is as long as a standard-size loaf pan. Roll the dough tightly from the narrow end, jelly-roll style. Pinch the ends and seam to seal. Place into the loaf pan lined with baking paper.
  4. Cover the loaf with a clean towel, and let it rise until it has doubled in size. Preheat the oven to 190C/375F. When the loaf has risen, brush the surface with water and bake for 30 minutes until nicely golden brown.

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

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