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Free Recipe Friday: Chicken Mozambique served on paella rice with fresh coriander

It’s Friday! And more often than not that means a free recipe for you to enjoy and possibly cook for your loved ones at home. Or better yet, print the recipe for a loved one and wait for a beautiful plate of food to appear in front of you – be warned, this tactic can be hit and miss, you may end up going hungry… This recipe was born just over a year ago from our recipe designer Debby, who originates from South Africa and used to spend summer holidays in Mozambique. This recipe is equally delicious with a “meaty” fish or prawns, and any seasonable vegetable such as capsicum, carrot, cauliflower or courgette. From our foodie family to yours – enjoy!

Ingredients:

For the rice:

300g Paella rice (or short grain rice) 2 Chicken stock cubes

For the chicken:

600g Diced chicken breast 1 tsp Salt 1 tsp Pepper 2 tbsp Olive oil 3 tbsp Butter 1 Brown onion, chopped 2 Carrot, sliced 1 cup Chicken stock 2 tbsp Piripiri or hot sauce (optional) 1 Lemon, juiced 4 tsp Sazon goya spice mix

To serve:

20g Coriander, torn

Spice mix recipe (makes roughly 30g):

½ tbsp salt 1 tsp black pepper 1 tbsp garlic powder (not salt) 1 tbsp ground coriander ½ tbsp ground cumin 1 tbsp dried oregano 1 tsp ground turmeric

Method:

For the rice, bring a small pot of water to the boil and crumble in the stock cube. Stir in the rice, partially cover with a lid and cook for 12-15 minutes until tender. Drain well and steam out for a minute or two, then cover with a lid to keep warm and set aside until serving. Prepare the rest of the meal once the rice is underway. Season the chicken with salt and pepper. Heat the oil in a large frying pan, on a medium-high heat. Once the oil is hot, add the chicken and fry for 6-8 minutes turning occasionally until browned. Peel and finely dice the onion and slice the carrot into rounds while the chicken is browning. Remove the chicken from the pan and set aside in a bowl. Handy hint: If using a stock cube for the chicken, boil the kettle and pour 1 cup of boiling water into a jug, crumble in the stock cube and mix with a fork to dissolve the cube. Using the same pan the chicken was cooked in, reduce the heat of the pan to medium and add the onion along with half the butter. Stir as it cooks for 3-4 minutes, then add the carrot and cook for another 2-3 minutes. Pour half the stock into the pan and stir to deglaze the pan. Add the chicken back to the pan along with the hot sauce (if using), lemon juice, spice mix and the rest of the butter and stock. Allow to simmer for 2-3 minutes on medium-low heat, while stirring occasionally. To serve, place a mound of rice onto each plate, spoon over the chicken and garnish with torn coriander to taste.  
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Free recipe Friday – Emma’s Macedonian Spice Mix

I’m sure it comes as no surprise that Emma likes to experiment with herbs and spices in the kitchen. Just over a year ago she put her researching hat on and worked hard to perfect this Macedonian spice mix which features in our Macedonian lamb moussaka with yoghurt-dill dressing and side salad. Don’t confuse this with a Greek Moussaka, which features aubergines and a different spice combination, like one of our proof-readers did. There were some heated discussion, but they all made friends in the end 🙂

Macedonian lamb moussaka with yoghurt-dill dressing and side salad

           

For the moussaka:

2 tbsp olive oil
¾ red onion, finely sliced
500g lean lamb mince
2 tbsp Macedonian spice mix (see below)
800g potatoes, sliced
Butter for greasing

For the topping:

4 eggs, beaten
2 cups whole milk
½ tsp salt
½ tsp black or white pepper

For the dressing:

2 pots natural yoghurt
2 tbsp dill, chopped
2 cloves garlic, crushed
Pinch of salt

To serve:

150g mesclun, torn
2 carrots, grated
¼ red onion, finely sliced
Drizzle of olive oil and red wine vinegar

For 2 tbsp Macedonian spice mix:

2 tsp smoked paprika
2 tsp dried dill or parsley
2 tsp garlic powder
2 tsp ground cumin

Method:

Pre -heat oven to 210°C. <

Get started with the moussaka. Heat olive oil in heavy frying pan over a medium heat. Add onion (reserving some for the salad) and cook gently for 2-3 minutes until translucent. Add mince to the pan and cook until is lightly browned – about 3-4 minutes, breaking it up as it cooks. Sprinkle in the spice mix and cook out for a minute or two, then remove the pan from heat and set aside. Add 2-3 tablespoons of water if it’s burning or looking dry.

Scrub and slice the potatoes thinly into 2-3 mm rounds while the mince is cooking. Set aside. Combine the eggs and milk in a bowl for the topping and season with salt and pepper. Set aside.

Handy Hint: Take a moment to read the following paragraph and gauge the quantity of ingredients to choose an oven dish of the appropriate size.

Butter a deep baking dish, then lay out half of the sliced potatoes and sprinkle with a little salt and pepper. Spread out all the mince, sprinkle with salt and pepper. Lay out the remaining potatoes and season again with salt and pepper. Press down to firm up the mixture and remove any air pockets, then pour over the milk and egg mixture. Ensure the potatoes are covered in the egg.

Cover the dish with tin foil and pop in the oven. Bake for 30-35 minutes until the potatoes are soft enough to pierce with a knife. Remove the tin foil and cook for another 10-12 minutes, finishing off under the grill to brown if needed.

While the moussaka is in the oven, prepare the rest of the meal. Finely chop the dill and combine with the remaining ingredients for the dressing. For the salad, shave or grate the carrot and combine with finely sliced red onion and torn mesclun in a bowl. Drizzle with a little olive oil and vinegar if desired.

To serve, dish up the piping hot moussaka straight from the oven. Serve the salad on the side and dot with the yoghurt dressing.

Enjoy!