Recipes in Urdu for Kids For Dinner with Ground Beef for Breakfast for Chicken with Bread Photos: Free Recipes For Dinner in Urdu for Kids For Dinner with Ground Beef for Breakfast for Chicken with Bread Photos

Tuesday, 7 June 2016

Free Recipes For Dinner in Urdu for Kids For Dinner with Ground Beef for Breakfast for Chicken with Bread Photos

Free Recipes For Dinner Biography

Source:- Google.com.pk

Moroccan chicken one-pot

Ingredients

4 boneless, skinless chicken breast

3 tbsp olive oil

2 onion

, 1 roughly chopped, 1 sliced

100g tomato

100g ginger

, roughly chopped

3 garlic clove

1 tsp turmeric

1 tbsp each ground cumin, coriander and cinnamon

1 large butternut squash, deseeded and cut into big chunks

600ml chicken stock

2 tbsp brown sugar

2 tbsp red wine vinegar

100g dried cherry

To serve

1 small red onion, finely chopped

zest 1 lemon

handful mint

leaves

100g feta cheese, crumbled

couscous

and natural yogurt

Method

Season the chicken. Heat 2 tbsp of the oil in a flameproof dish, then brown the chicken on all sides. Remove the chicken to a plate. Whizz the chopped onion, tomatoes, ginger and garlic into a rough paste. Fry the sliced onion in the remaining oil in the dish until softened, then add the spices and fry for 1 min more until fragrant. Add the paste and fry for another few mins to soften.

Return the chicken to the dish with the squash, stock, sugar and vinegar. Bring to a simmer, then cook for 30 mins until the chicken is cooked through. Lift the chicken out and stir in the cherries, then continue simmering the sauce to thicken while you shred the chicken into bite-sized chunks. Stir the chicken back into the sauce and season.

Mix the red onion, lemon zest, mint and feta. Scatter over the dish, then serve with some couscous and yogurt.

Barley, chicken & mushroom risotto

Ingredients

1 tbsp butter

1 tbsp olive oil

2 large shallot

, finely sliced

1 garlic clove, chopped

3 skinless chicken breast, cut into chunky pieces

300g pearl barley

250ml white wine

400g mixed wild and chestnut mushroom, chopped

1 tbsp thyme leaf

1l hot chicken stock

3 tbsp grated Parmesan

snipped chives, to serve (optional)

Parmesan

shavings, to serve (optional)

Method

In a large heavy saucepan, heat the butter and oil. Sauté the shallots and garlic with some seasoning for 5 mins, then stir in the chicken and cook for 2 mins.

Add the barley and cook for 1 min. Pour in the wine and stir until it is absorbed. Add the mushrooms and thyme, then pour over ¾ of the stock. Cook for 40 mins on a low simmer until the barley is tender, stirring occasionally and topping up with remaining stock if it looks dry. Remove from the heat and stir in the grated Parmesan. Serve immediately, with chives and Parmesan shavings scattered over, if you like.

Free Recipes For Dinner in Urdu for Kids For Dinner with Ground Beef for Breakfast for Chicken with Bread Photos