18 recipes
Page 1
Pot-roasted harissa and vegetable lamb shanks
goodtoknow.co.uk
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
Spicy Moroccan Chicken Stew
kyleecooks.com
Curried Chicken and Rice Soup
jamiegeller.com
Yucatan Lime Soup
cdkitchen.com
Thai Coconut Curry Shrimp Soup
thebusybaker.ca
Chicken and apricot tagine
delicious.com.au
Jerk Chicken With Crisp Potato Skins
sortedfood.com
Spiced Moroccan lamb shanks
foodandhome.co.za
Spicy Vegan Chickpea Moroccan Couscous
twopurplefigs.com
Slow-cooked lamb shoulder with zucchini and feta salad
delicious.com.au
Steamed buns with orange & pomegranate glazed lamb, quick-pickled red onion and pistachios
deliciousmagazine.co.uk
Mexican Chicken Soup
splendidtable.org
Mexican Hat Dance
greatchefs.com
BRAISED SHORT RIBS WITH SQUASH PURÉE AND ROASTED CORN SALAD
chefspencil.com
No Chicken Tortilla Soup
go2kitchens.com
Roasted Red Pepper Ravioli with Braised Duck
greatchefs.com
Red Pork Posole with Pickled Onions and Queso Fresco
crecipe.com