If you’ve been keeping up with my food adventures, then I’m sure you’ll know all about my recent crazy Persian food obsession! I spent many weekends hitting up new Persian places… take Mahdi, Simurgh and Pardis to name a few! For a while now I’ve been thinking that I should try and my make my own Persian food, particularly the famous juicy joojeh chicken as that’s my favourite *drools*! So when Mubarak London, an all halal gift brand, kindly sent me their “Fine Pantry” box filled with delicious, Middle Eastern ingredients, it was the perfect time to make it! Take a look at what’s inside the box…
- Wooden Spoon engraved ‘Yes, you can lick the spoon…but don’t forget to say Bismillah’
- Heavenly Bites Cook Book
- Saveur Du Maroc Argan Oil
- Saveur Du Maroc Harissa
- Zaytoun Zaa’tar
- Zaytoun Maftoul
- Mahbir Indian Saffron
- Mymoune Sumac
- 2 pounds boneless chicken breasts, cut into cubes
- 1 small onion, finely sliced
- 1 cup plain yoghurt
- 3 tablespoons oil
- 4 tablespoons freshly squeezed lemon juice
- 3/4 teaspoon saffron mixed in 2 tablespoons of hot water
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 naans
- 1 packet salad leaves
- Handful of pomegranate kernels
- 4 tablespoons plain yoghurt
- 1 clove garlic, crushed (or 1/2tsp garlic paste)
- 1 tablespoon sumac
- 1 tsp salt
- Combine the onion, yoghurt, oil , lemon juice, liquid saffron, salt and black pepper into a bowl.
- Pour it over the chicken cubes and keep in the fridge for minimum 7 hours (preferably overnight).
- Place the cubes on to metal skewers and grill for 15-20 mins, turn the chicken in-between. You can also bake the chicken in the oven, but grilling would be better.
- Mix in the yoghurt, garlic, sumac and salt until fully combined.
- Heat the naan, and spread a layer of the sumac yoghurt onto it. Top with salad leaves, chicken and pomegranate.
Nacy Luis says
Unbelievably individual pleasant website.
islamic gifts for her