18 recipes
Page 1
Preheat the oven to 180°C. Heat the butter and oil in a large, deep frying pan and sauté the onion together with the turmeric for a few minutes. Add the carrot and pepperand cook until the vegetables are just soft, for about 15 minutes. Add the chicken and cook until brown all over, about 5 minutes. Add the rice, sultanas and stock and bring to the boil. Pour into a casserole dish, cover and bake until the chicken is cooked through and the rice is tender, about 20 minutes. Check after 15 minutes, adding more stock if necessary. Season to taste, stir in the pine nuts and serve sprinkled with the coriander.
foodandhome.co.za
Vegetarian Corn Chowder
bowl-me-over.com
One Pot Butternut Squash Chicken Curry
thegirlonbloor.com
Chilled Carrot and Kaffir Lime Soup
thismessisours.com
Panko Crusted Tilapia with Avocado Salsa
keviniscooking.com
Couscous with Mixed Vegetables
eatsmarter.com
Algerian Couscous
allrecipes.com
Creamy Spiced Turkey Curry
eatsmarter.com
Mulligatawny Soup
food52.com
Garam Masala “Shepherd’s Pie”
asianfoodnetwork.com
Moroccan Shepherd’s pie
goodtoknow.co.uk
The Ultimate Winter Couscous
thehappyfoodie.co.uk
Lamb and quince tagine with pinenuts and coriander ( SERVES 4 )
eatwell.co.nz
Venison Medallions with Chestnuts
eatsmarter.com
Keto Chicken Vegetable Soup
madcreationshub.com
Turmeric Coco Yuca with Duck Confit and Tamarind Glaze
greatchefs.com
Chicken Curry Naan Bowls
cookingtv-channel.com
Chicken Curry Naan Bowls Recipe by Tasty
tasty.co