Recipes – page 3
Chicken Salad with Harissa Dressing and Date, Tamarind, Walnut Briouats
I really love the contrasts in this salad. The crispy noodles with the chicken, and the spicy harissa with the sweet of the dates and tamarind. If you’re worried about it being too hot, reduce the amount of harissa you use.
- Baked or rotisserie chicken
- Your favorite lettuce mix
- sliced cucumbers
- toasted sesame seeds
- optionally you could add pepper slices, zucchini, carrot slices or any other raw vegetables on hand
- Chinese rice noodles
- vegetable oil for frying the noodles
- Saffron Road Date, Tamarind and Walnut Hors d’oeuvres
- THE DRESSING
- 1 tsp harissa
- 2 Tbsp extra virgin olive oil
- 2 Tbsp water
- 1 Tbsp lemon juice
- ½ tsp salt
- ½ tsp sugar
- Preheat your oven to 350F and place the Date, Tamarind and Walnut hors d’oeuvres on a cookie sheet. Begin baking these immediately.
- Begin heating vegetable oil on medium high. The oil should be at least ¼″ deep. Add the rice noodles to a large bowl and top with hot water. Allow to soak until the threads separate and soften. Remove from the water and place on a napkin or towel to dry off. Once the oil is hot, grab small bunches of the rice noodles and drop into the oil. They should fry in small clumps. Once cooked through remove from the oil, back to the blotting paper and reserve for the salad.
- To assemble your salad chop and prep all of the ingredients. Layer the ingredients as you wish and top with the toasted sesame seeds and crispy noodles.
- To make the harissa dressing, combine of the ingredients listed and whisk together. Depending on the thickness of your harissa you may need to add more water to thin it out. The dressing should have a little heat but should not be overwhelming. Dress the salad with the harissa sauce.
- Remove the hors d’oeuvres from the oven when crispy and plate with the salad.
Date Ketchup and Chicken Bites
I’m sure that you will find 100 uses for this ketchup. My boys loved dipping their Saffron Road Chicken Bites for a tasty lunch. I think that this combination for upcoming Eid parties is also a great idea.
- 1 medium onion chopped
- 2 Tbsp olive oil
- 3 large ripe tomatoes
- 8-10 pitted dates (I used medjool)
- 2 tsp ginger
- 2 cloves of garlic chopped
- 1 heaping Tbsp tomato paste
- 2 tsp salt
- 1 tsp pepper
- ¾ c vinegar (white or apple cider vinegar)
- 1 c water
- Bring a large pot of water to a boil. While waiting, score the three tomatoes across the top or bottom, making sure not to cut too deep. Remove pits from dates. When the water is boiling add the tomatoes and cook until the skin starts to pull away from the flesh of the tomato. Drain the boiling water and cover tomatoes with cold water until they can be handled. Drain water again and pull away the skin of the tomato. Place on a plate.
- In the same large pot, add the olive oil and onions, cooking 5-8 minutes until the onions are soft and translucent. Roughly chop the tomatoes and add to the pot along with the dates and 1 cup of water. Set heat to medium. Mix in the ginger, garlic, tomato paste, salt and pepper. Cover and cook for 15-20 minutes until the tomatoes and dates are soft. Stir in the vinegar.
- Using a stand blender, immersion blender or food processor, pulse the mixture until smooth. At this point it will have a thin consistency. Return to the pot and continue cooking until it reduces to a thick consistency. Check the flavor and adjust seasoning. You may need to add more vinegar (this depends on how acidic your tomatoes were to start with), or salt to balance out the sweetness of the dates. Watch the ketchup as it reduces and once it is at a consistency you associate with ketchup remove from heat. Pour into a container and allow to cool at room temperature or in the refrigerator.
- If you would like to preserve this for more than a few days follow canning procedures. I doubt this ketchup is going to last more than a few days here!
The Best Tailgate Dip EVER!
What I love about this super simple dip is you can pair it with a lot of different things. I served it with Saffron Road’s Chicken Tenders and Turkish Fig and Goat Cheese hors d’oeuvres as well as some chopped up fresh vegetables. I really love the combination of the fig and goat cheese hors d’oeuvres with the spiciness of the dip.
- ½ c hot wing sauce
- ½ c ranch dressing (try my homemade version)
- a handful of mozzarella or blue cheese
- In a small saucepan mix together all of the ingredients and turn the heat to medium. Watch carefully and stir constantly until the cheese melts. That’s it! Serve warm with your favorite dippers.
Chicken B’stila Soup
- 2 chicken breasts
- 1 medium onion chopped finely
- 2 cloves garlic chopped finely
- ¼ c vermicelli noodles or rice
- 1 tsp pepper
- 2 tsp salt
- 1 cinnamon stick
- 2 tsp fresh grated ginger
- 1 tsp vegetable oil
- 1 tsp butter
- ½ cup almonds with skins removed
- 1 container Saffron Road Traditional Chicken Broth
- 1½ cups water
- In a large pot, add the vegetable oil and butter and heat on medium high.
- Once the butter has melted add the onions, ginger, salt, pepper, and ginger.
- Allow to cook for 5 minutes until the onions are translucent. Add the chicken either whole or cut into smaller pieces (smaller pieces will cook faster) and brown on all sides.
- Add the chicken broth, water, cinnamon stick to the pan and simmer on low to medium heat for 30-45 minutes until the chicken is tender.
- Remove the cinnamon stick and discard.
- Remove the chicken and chop into small pieces.
- Return the chicken to the pot and pour in the rice or noodles and almonds.
- Simmer 10-15 minutes until noodles or rice are cooked through.
Laotian-Style Lamb Larb
- FOR THE MEAT FILLING
- 1 lb ground lamb
- 1 package Lemongrass Basil Simmer Sauce
- 3 cloves garlic crushed
- palmful of cilantro chopped
- FOR THE SAUCE
- Juice of 1 lime
- 3 Tbsp Sweet Chili Sauce
- 1-2 squirts of Siracha (adjust based on your taste)
- FOR THE TOPPINGS
- Shredded Carrots
- Crushed Peanuts (or any nut)
- Bean Sprouts
- TO COOK THE MEAT
- In a large skillet add the ground lamb (if you can’t find ground lamb or don’t want to buy it, you can add boneless lamb to a food processor and blend until broken up) and begin to cook.
- Once browned – but not cooked all the way through – add crushed garlic and parsley and cook through.
- Drain excess fat from the pan.
- Add one package of Saffron Road Lemongrass Basil Simmer Sauce and cook until the liquid has been mostly absorbed.
- TO MAKE THE SAUCE
- Juice the lime and mix in the sweet chili sauce and siracha
- TO ASSEMBLE
- Chop and prepare all of the toppings.
- Arrange in individual bowls so that guests can add what they like
- Separate leaves of lettuce for the wraps
Moroccan Tagine Chicken with Apricots & Chickpeas
This Moroccan Tagine Chicken is not one of those 15-30 minute meals, but one of those comforting, slow cooked meals that gives the impression that a lot of time was spent on it. I owe many thanks to Saffron Road Food because without the opportunity to try their fabulous simmer sauces, I never would have tried such a dish. I had never made anything Moroccan before, but really wanted to try and be adventurous. I am over the moon with how well it turned out. This meal really isn’t difficult to create, and most of the time is spent in the oven, which gives you freedom to set the table, clean up the kitchen, play a game, etc.
Author: Emily Lyon
- 1 Tbs+ Olive oil
- 3 pounds chicken drumsticks and/or thighs
- 1 red onion, diced
- ½ cup carrot, peeled and diced
- ½ tsp salt
- 2 cloves garlic, minced
- Saffron Road’s Moroccan Tagine Simmer Sauce
- ½ cup dried apricots, chopped
- ½ cup dates, chopped
- 1 can (15 oz) chickpeas, drained and rinsed
- salt and pepper
- Lightly salt and pepper chicken pieces.
- Place dutch oven on the stove and heat 1 Tbs olive oil on medium-high. When warm, add chicken pieces and sear on both sides. Give each side about 4 minutes, or until lightly golden. Meat does not need to be cooked all the way through. If pieces do not fit all at once, sear them in groups, but make sure you have just enough oil in the bottom of the dutch oven for each group.
- When chicken is seared, remove to a clean dish, leaving just a tad of olive oil left in the pan.
- In dutch oven, saute onion and carrots with the teaspoon of salt. Cook until veggies are soft, and start to brown – about 10 minutes. Add garlic and stir for about 30 seconds.
- Add the Moroccan Tagine Simmer Sauce to the cooked vegetables and stir, until heated through, and slightly bubbly.
- Stir in the apricots and dates.
- Carefully fit all chicken pieces back in the dutch oven, on top of the sauce. No need to ladle the sauce over the chicken until after cooking.
- Place dutch oven in the oven and bake for 50 minutes at 350°.
- Remove dutch oven from the oven and carefully pull the chicken out onto a plate, using tongs.
- Stir chickpeas into the sauce, over medium heat. When sure that the chickpeas are heated through, and fully incorporated, remove dutch oven from heat.
- Serve chicken atop prepared couscous (I like to prepare mine in chicken broth), and spoon the sauce over the top of the chicken and couscous.
I truly hope you give this dish a try and let me know what you think! I used the Moroccan Tagine Simmer Sauce, which is a tad spicy, but not so much that it bothered my kids. Absolutely great flavor, and super tender chicken! Do not let the apricots and dates scare you, or your kids. My kids didn’t even notice them!! After you look the recipe over, be sure to enter my Saffron Road giveaway (at the bottom of this post) where the winner will get to try each of the Saffron Road Simmer Sauces for free!
Red Lentils & Spinach in Tikka Masala Sauce
Author: Kelly Snyder
Recipe type: Soups & Stews
- 2 tablespoons olive or coconut oil
- 1 small red onion, diced
- 2 cloves garlic, minced
- 1 packet of Saffron Road’s Tikka Masala Simmer Sauce
- 1 14.5 oz can stewed tomatoes (slightly pureed in food processor or blender)
- 1 cup coconut milk
- 1 cup Saffron Road’s Vegetable Broth
- ¾ cup red lentils
- 2 handfuls fresh spinach, torn slightly
- ½ cup greek yogurt (optional)
- Heat cast-iron skillet and oil over medium heat. Add onion and cook for 4-5 minutes or until translucent. Add garlic and cook for one more minute.
- Add Saffron Road Tikka Masala Sauce, stewed tomatoes, and coconut milk and bring to a boil.
- Reduce heat to medium low and add vegetable broth and lentils. Cook, stirring often, until lentils are tender (around 25 minutes). If dish gets too “pasty” before lentils are tender, add extra vegetable broth.
- Fold in spinach and top with greek yogurt. Eat by the spoonful and enjoy!
Lemongrass Basil Tofu Salad
Author: The Healthy Voyager
Recipe type: Salads
- 3 tablespoons vegan plain coconut milk yogurt
- 2 tablespoons vegan mayonnaise
- 1 packet Saffron Road Lemongrass Basil Simmer Sauce
- Salt and pepper, to taste
- 1 14-ounce package extra firm tofu, pressed, drained and finely crumbled
- 2 stalks celery, finely diced
- ½ cup finely chopped green onions
- 14-1/2 crushed roasted, unsalted peanuts
- In a medium to large sized mixing bowl mix yogurt, mayonnaise, simmer sauce, salt and pepper until well incorporated. Add in tofu, celery, green onions and peanuts until well coated and mixed.
- Serve on fresh greens for a tasty lunch, between 2 toasted slices of whole grain bread for a hearty sandwich, a healthy wrap with fresh spinach or on crackers for fun finger foods!
Moroccan Tagine Recipe With Beef & Sweet Potatoes
Author: Surviving the Stores
Recipe type: MEALS WITH BEEF
- 2 lbs. of your favorite roast, cut into 2 inch cubes
- ½ large purple onion, diced
- 1½ colored bell peppers
- 2 Tbsp. olive oil
- 2 cups beef broth
- 1 can garbanzo beans
- 1 packet of Saffron Road’s Moroccan Tagine Simmer Sauce
- 3 medium sweet potatoes, peeled and cut into chunks
- Green onions, for garnish
- Put the cubed roast, purple onion, bell peppers, and olive oil in a pot and saute until the meat is brown on all edges and the onions are a little see-through
- Add the 2 cups of beef broth and can of garbanzo beans
- Add the packet of Saffron Road Moroccan Tagine Simmer Sauce
- Simmer on med-low for 1 hour
- While the mixture is simmering, peel and cut up the sweet potatoes (I cut 1 inch sections and then cut those sections into fourths)
- Add the sweet potatoes to the mixture on the stove and add more broth if needed
- Simmer until sweet potatoes are tender and cooked through (around 45 minutes)
- Serve with couscous (or rice if you’re not a couscous fan) and garnish with green onions!
Curried Peanut Soup
Author: The Colors of Indian Cooking
Recipe type: SOUP
- 4 cups of Saffron Road’s Traditional Chicken Broth
- 1 onion finely chopped
- ⅓ cup of uncooked Arborio rice
- Fresh cilantro
- 1 bunch of green onions finely chopped
- 1 Tbs peanut or coconut oil
- 3 shallots, chopped
- 3 carrots peeled and sliced
- 3 Tbs of curry powder
- 1 and ½ tsps of sugar
- ½ cup of crunchy peanut butter
- A bit of yogurt
- Heat the peanut oil in a heavy pot.
- When the oil is hot toss in the onion, shallots, and curry powder.
- Stir everything around until the onion is golden and translucent.
- Add in the chicken broth and bring everything to a boil.
- When the broth is boiling, toss in the Arborio rice and the carrots.
- Turn down the heat and simmer everything together for about 20 minutes. Stir it every once in a while to make sure nothing is sticking.
- Take the pot off the fire and add in the peanut butter.
- Using a food processor or immersion blender puree everything to nice smooth blend.
- If you prefer your soup a bit thinner, you can add more broth now.
- Reheat the soup again gently.
- Add in the sugar.
- Ladle the soup into bowls and sprinkle the chopped green onions and cilantro over the top and add a dab of thick yogurt.
- Serve it up!