15 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
Baked Snapper with Vegetables
eatsmarter.com
Oatmeal Breakfast Poha
cookingcurries.com
Couscous With Seven Vegetables
food.com
Panko Crusted Tilapia with Avocado Salsa
keviniscooking.com
One Pan Moroccan Chicken and Couscous
cookingclassy.com
Moroccan Couscous with Roasted Vegetables, Chick Peas and Almonds
cookingclassy.com
Slow cooker Moroccan chicken recipe
taste.com.au
Moroccan vegetable stew
goodfood.com.au
Pav Bhaji – Indian Sloppy Joes
yummly.co.uk
Green Kale Vegetable Soup
heavenlynnhealthy.com
Vegan Indian “Meatballs” with Coconut Curry Sauce and Lemon-Scented Basmati Rice
godairyfree.org
Vegetables in Luxurious Royal Sauce
diet-health.info
Vegan Spicy Lentil Rice Cake with Vegetable Curry
mccormickforchefs.com
Mel B’s Caribbean chicken curry
jamieoliver.com