MARAG DIJAJ (KUWAITI CHICKEN STEW)

1.               I have tasted this for the first time in Kuwait when I was working there, a decade ago. My boss use to cook this almost everyday, just a different meat(lamb or camel?) and different types of vegetables every time  as well. I like the thick sauce that it's so good to smother on top of the rice. It is not so spicy or hot for the children to like it, my little one loves this. You can eat it with chilli sauce on the side if you want a bit of a kick to it.

                                                  Ingredients:

                                                            half a kilo chicken(I used thighs)
                                                            2 pcs. medium sized (waxy) potatoes
                                                            2 medium carrots
                                                            6 pcs. okra
                                                            1  large bell pepper or banana chillies
                                                            2 medium onions
                                                            3 cloves garlic
                                                            half teaspoon ginger powder
                                                             Half teaspoon turmeric
                                                            1 teaspoon Ras el Hanout(ready mix Lebanese spice)
                                                            3 pcs. black lime or juice of 1 lemon
                                                            handful french beans
                                                           1 cup chopped tomatoes
                                                            2 tbsp. Tomato paste
                                                            2 tbsp. olive oil
                                                            1 litre of chicken stock
                                                             Handful of coriander leaves
                                                            salt and pepper to taste



                            Here's how to cook:

               

Heat a pot, and pour the oil and sweat the onion and garlic. Add in the chicken and stir for a minute in medium to high heat. Put the spices in (ginger powder, turmeric, ras el hanout) and stir continuously until fragrant. Put a tablespoon of tomato paste and chopped tomatoes, stir, add the chicken stock and cover. Let it boil, skim the scum, stir a little, then add in the potatoes and carrots. Crack the black lime and throw in the pot and add another tablespoon of tomato paste. Cover and let it cook for 20-30 minutes in medium heat, stirring occasionally. Add in the remaining vegetables and season with salt and pepper according to your taste. Cook for another 10 minutes, lastly, spread the chopped coriander leaves on top of the stew and off the heat. Ready to serve.

Boiled basmati rice would be a nice accompanim
                                                           

                                              


              

SEAFOOD PASTA with CRAB MEAT SAUCE

                                        SEAFOOD PASTA WITH CRAB MEAT SAUCE

          
     An ideal family dinner to share. My little girl love this a lot, she is only 4 years old and she'll say ''save some for her lunch tomorrow;))''. I want to share this to all especially to all mums like me, who loves to feed their kids with a nutritious meal in one dish. This is very easy and convenient. I used crab meat in this recipe but you can use a canned tuna(I tried this before) depends on what you want best and for those allergic on shellfish.


                                                  INGREDIENTS:


                                                        100g of tiger prawns, de-veined
                                                        1 de-shelled crabs
                                                        few pieces of frozen mussels
                                                        1 cup tomato passata
                                                        1 teaspoon tomato paste
                                                        3 tablespoon olive oil
                                                        1 packet of spinach leaves(or depends how much you want)
                                                        3 cloves of garlic
                                                        1 medium sized onion
                                                        10 pcs. green or black olives
                                                        1 fresh tomato roughly sliced
                                                        1 lemon
                                                        350g spaghetti
                                                         salt and pepper to taste
                                                        wild rocket leaves for garnishing


          Here's how to cook:

                    1.) Prepare all the ingredients, chop the garlic and onions, slice the olives and tomato. Boil some water to cook the spaghetti according to the packet direction. Save about half a cup of the spaghetti water. Drain and set aside.
                     
                    2.) Heat a large pot or frying pan, pour olive oil, sauté garlic and onion until translucent then add in the chopped tomato. Stir nicely then add in the prawns, stir fry in medium fire for about 3 minutes or till the prawns are cooked. Lower the fire and take the prawns out, then add in the crab meat, season with salt and pepper according to your taste.  Stir.
           
                    3.) Pour in the tomato passatta and paste, and olives, stir nicely in medium heat. Leave it covered for 2 minutes then pour in the spaghetti water(from boiling the spaghetti, I mean). Let it boil, then add in the mussels. Once it's boiling, mix in the spaghetti, leave in very low heat. Then once it's totally incorporated to the sauce, add in the spinach on top, cover immediately and off the fire. After 5 minutes it should be ready, squeeze half of the lemon and stir nicely. Now it's ready to eat.
 
                    4.)  Serve it with lemon wedges and rocket leaves, or with parmesan cheese if you desire.