Curry Chicken Spread

von Kimberly | Jan. 12, 2024 | ALL YEAR, CHICKEN, CREAMY, DIPS & SPREADS, EASY, EVERYDAY, INTERNATIONAL, OMNIVORE, SNACKS, SPICY, UP TO 30 MINUTES

Curry Chicken Spread

JUMP TO RECIPE

JUMP TO VIDEO

January 12, 2024 by Kimberly

Get ready for a taste adventure with my Curry Chicken Spread! Rich, spicy, and full of flavor, it’s perfect for sandwiches or as a savory snack dip!



30 MINUTES



EASY



OMNIVORE



INT.



147 PER PORTION



SPICY / CREAMY



EVERYDAY



DIPS & SPREADS



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Embark on a culinary journey with our Curry Chicken Spread, a fusion of bold flavors and textures. This spread is a delightful blend of tender chicken, aromatic spices, and creamy elements, creating a versatile and irresistible addition to any meal. It’s an exotic twist on traditional spreads, perfect for those who crave something uniquely flavorful and satisfying.

How to serve:
Curry Chicken Spread is incredibly versatile. Spread it generously on crusty bread or crackers for a quick, savory snack. It’s also fantastic in sandwiches, adding a flavorful kick to your lunch. For a more elegant presentation, use it as a dip with a platter of fresh vegetables or pita chips at your next party. The rich curry flavors blend beautifully with the chicken, making it a hit at any dining occasion.

How to store:
To store the Curry Chicken Spread, place it in an airtight container and refrigerate. It will stay fresh for up to 3-4 days.

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

If you want to get to know me better, click here!

„Let’s make a piece of happiness“

INGREDIENTS

FOR 6 PORTIONS

SPREAD

450g chicken breast (1 lbs.)
1 red onion
4 dates
a few stems parsley
150g yoghurt (5.5 oz.)
3 tsp curry powder
1 garlic clove
1 tbsp lemon juice
1 tsp Dijon mustard
salt & pepper to taste

}

ACTIVE: 10 min

PASSIVE: 0 min

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
medium sized bowl

Peel the onion and cut into small pieces.
Pluck the parsley leaves from the sprigs and chop finely.
Remove the skin from the garlic.
Cut the dates into small pieces.

}

ACTIVE: 5 min

PASSIVE: 15 min

COOKING

1. Boil the chicken breasts in hot water for about 15 minutes and then shred them.

2. In a medium bowl, mix the yogurt with the mustard, lemon juice, garlic, curry, salt and pepper and season to taste.

3. Stir in the finely diced onions, dates and parsley.

4. Finally, add the shredded chicken and mix everything well.

NOTE: The calorie information may vary depending on the product used, country and region.

Good Morning Ginger Shot

von Kimberly | Jan. 1, 2024 | ALL YEAR, BEVERAGES, EASY, EVERYDAY, INTERNATIONAL, REFRESHING, SPICY, UP TO 30 MINUTES, VEGAN

Good Morning Ginger Shot

JUMP TO RECIPE

JUMP TO VIDEO

January 1, 2024 by Kimberly

Boost your immune system with a morning ginger shot—fresh ginger, turmeric, pepper, and lemon for vitality. Cheers!



20 MINUTES



EASY



VEGAN



INT.



23 PER SHOT



REFRESHING
SPICY



EVERYDAY



DRINK



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Start your morning with a touch of wellness with this revitalizing ginger shot, the perfect way to start your day fresh. A morning ginger shot with lemon, turmeric and pepper on an empty stomach offers a potent blend of immune support, anti-inflammatory action, digestive aid, detoxification, metabolic stimulation and natural energy, promoting overall wellbeing.

How to serve:
Serve the shot chilled and experience the tangy fusion of fresh ginger, bright turmeric, a hint of hot pepper and tangy lemon juice. This drink is a powerhouse for your immune system. To enjoy the benefits of this drink, you should drink it on an empty stomach.

How to store:
Either pour the juice into a large glass bottle and portion out the appropriate amount each day in a small glass or pour the juice directly into small glass bottles in portions. Store the bottles in the fridge. I prepare the juice a week in advance. For one person, that’s 350ml a week. Make the ritual of this ginger elixir your own and greet every morning with a sip of health and happiness.

Hi, I'm Kimberly.

If you want to get to know me better, click here!

„Let’s make a piece of happiness“

INGREDIENTS

FOR 1 PERSON FOR 7 DAYS

JUICE

3.5 lemons (175ml / 6 fl. oz.)
175g ginger or 75ml ginger juice (6 oz. / 2.5 fl. oz.)
1/2 tsp turmeric powder
a pinch of finely ground black pepper

}

ACTIVE: 10 min

PASSIVE: 0 min

PREPARATIONS

Recommended Equipment

juicer (or food processor or blender, in which case you will also need a fine sieve)
sharp knife
chopping board
funnel
measuring cup

If the ginger is not organic, please peel it first. If it is organic, you can skip this step.

}

ACTIVE: 20 min

PASSIVE: 0 min

COOKING

PREPARATION WITH A JUICER

1. Depending on the model, break the ginger into large pieces, remove the peel from the lemons and pass both through the juicer.

2. Season the collected juice with turmeric and finely ground pepper.

3. Pour the juice into glass bottles in 50 ml portions.

PREPARATION WITH A FOOD PROCESSOR OR BLENDER

1. Break the ginger into pieces, remove the zest from the lemons and place both in the food processor or blender. Blend on the highest setting until the mixture has turned yellow and there are no large pieces left.

2. Now add the turmeric and pepper and blend again.

3. Pass the entire mixture through a fine sieve and pour the collected juice into 50 ml portions in glass bottles.

NOTE: The calorie information may vary depending on the product used, country and region.

Chicken Shawarma Plate

von Kimberly | Dez. 12, 2023 | 60 TO 120 MINUTES, ALL YEAR, ARABIC, CHICKEN, COMFORT FOOD, DINNER, EASY, EVERYDAY, KOREAN, LUNCH, OMNIVORE, SPICY

Chicken Shawarma Plate

JUMP TO RECIPE

JUMP TO VIDEO

November 28, 2023 by Kimberly

Experience a taste symphony with this Chicken Shawarma Plate – succulent spiced chicken, vibrant fresh veggies, and a zesty mint-garlic dip. A flavorful journey on every plate!



60 MINUTES



EASY



OMNIVORE



ARABIC



485 PER PORTION



COMFORT FOOD



EVERYDAY



DINNER



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Savor the exotic flavors of my Chicken Shawarma Plate! Succulent, spice-infused chicken, paired with a medley of fresh tomatoes and cucumbers, all enhanced by a zesty mint-garlic dip. This culinary masterpiece promises a taste journey that’s as bold and exciting as it is delicious. Elevate your dining experience with this harmonious fusion of textures and spices, making every bite a celebration of Middle Eastern culinary delights.

How to serve:
Serve a delicious chicken shawarma plate by combining the seasoned chicken with the fresh tomato, cucumber and parsley salad and the spicy mint garlic dip. Feel free to add rice or chubz, a Lebanese bread, as well. This versatile dish offers a fusion of flavors and textures that can be enjoyed on any occasion. A simple but delicious culinary adventure awaits!

How to store:
To store the Chicken Shawarma Plate, refrigerate any leftovers promptly. Keep the spiced chicken, tomato-cucumber salad, mint-garlic dip, and other components in separate airtight containers. This helps maintain their individual flavors and textures. When reheating, warm the chicken separately to preserve its tenderness. Consume within a day or two for the best taste and freshness.

Hi, I'm Kimberly.

If you want to get to know me better, click here!

„Let’s make a piece of happiness“

INGREDIENTS

For 2 People

CHICKEN

400g (14 oz.) chicken breast or boneless, skinless chicken thighs
1 tsbp olive oil
1 tbsp lemon juice
3 garlic cloves
1 tsp cumin
1 tsp smoked paprika
1 tsp salt
1/4 tsp turmeric
1/4 tsp curry
1/8 tsp cinnamon
1/8 tsp pepper

SALAD

200g tomatoes (7 oz.)
150g cucumber (5 oz.)
80g red onion (3 oz.)
1 tbsp parsley
2 tbsp olive oil
1 tbsp lemon juice
1/8 tsp salt
1/8 tsp pepper

DIP

200g yogurt (7 oz.)
12 leaves fresh mint
1 garlic clove
1/4 tsp salt
1/8 tsp pepper

}

ACTIVE: 20 min

PASSIVE: 0 min

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
small bowl
medium bowl
frying pan

Chicken

If you are using chicken breast, cut it into small pieces. If you are using boneless and skinless chicken thighs, you can also leave them whole.
Remove the skin from the 3 garlic cloves.
In a bowl, mix together 1 tbsp olive oil and 1 tbsp lemon juice.
Squeeze the garlic cloves into the bowl with the olive oil and lemon juice. Now add 1 tsp cumin, 1 tsp smoked paprika powder, 1/4 tsp turmeric, 1/4 tsp curry powder, 1/8 tsp cinnamon, 1 tsp salt and 1/8 tsp black pepper and mix well.
Place the chicken in the marinade and mix everything well so that the entire chicken is covered with the marinade.
Now place the bowl in the fridge. Leave it in the fridge to marinate for about 30 minutes.

Salad

Meanwhile cut the tomatoes into small pieces.
Cut the cucumber into small pieces.
Cut the onion into small pieces.
Pluck the parsley from the stalks and chop finely.

Dip

Remove the skin from the garlic clove.
Stack the mint leaves on top of each other and roll them up. Then cut into rings and chop finely.

}

ACTIVE: 10 min

PASSIVE: 30 min

COOKING

1. Place 200g (7 oz.) yogurt in the small bowl. Add the garlic clove with a press. Finally, add 1/4 tsp salt and 1/8 tsp finely ground pepper, as well as the finely chopped mint, and mix everything into a creamy dip.

2. In a medium bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice and salt and pepper to taste.

3. Now add the chopped tomato, cucumber and onion pieces and the finely chopped parsley and mix everything into a salad.

4. When the chicken has finished marinating, heat a large frying pan over a medium heat. It is not necessary to add any more fat, as the chicken already has oil in the marinade. The chicken pieces can now be placed on wooden or metal skewers before frying, but this is not a must. Tip: If you want to use wooden skewers, place them in a bowl of water 1 hour before use so that they can soak up the oil and won’t burn during frying.

5. Either place the chicken on skewers in the pan or fry them individually. To ensure proper juiciness in chicken so that it does not become dry, turn it only once during frying. When you place the raw chicken in the pan, let it cook on the side over a medium heat until it turns white around the edges, which is the sign that the bottom half is cooked through. Then you can turn it over. Then fry for the same amount of time on the other side.

6. When the meat is ready, arrange it on two plates, place the salad next to it and serve the mint and garlic sauce separately or spread directly over the chicken.

NOTE: The calorie information may vary depending on the product used, country and region.

Chicken Shawarma Marinade

von Kimberly | Dez. 9, 2023 | 30 TO 60 MINUTES, ALL YEAR, ARABIC, CHICKEN, DINNER, EASY, EVERYDAY, MARINADES & SAUCES, OMNIVORE, SPICY

Chicken Shawarma Marinade

JUMP TO RECIPE

JUMP TO VIDEO

November 28, 2023 by Kimberly

Transform your chicken shawarma with a zesty marinade featuring garlic, lemon, and a harmonious mix of Middle Eastern spices. Infuse bold flavor for a mouthwatering culinary adventure.



50 MINUTES



EASY



OMNIVORE



ARABIC



285 PER PORTION



SPICY



EVERYDAY



DINNER / MARINADE



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Get ready to whip up the best chicken shawarma ever with this amazing marinade! Mix in some garlic, fresh lemon juice, olive oil, and a bunch of delightful Middle Eastern flavors. Whether you grill it or roast it, you’re in for some seriously joyous, tasty bites that will send your taste buds on a magical journey. Make your own piece of happiness with this fantastic chicken shawarma marinade – it’s an absolute blast!

How to serve:
Serve your delicious chicken shawarma meat by placing it on warm pita bread or flatbread. Top with crunchy vegetables such as a tomato cucumber salad. Drizzle with a spicy tahini or mint garlic dip for a special kick. You can also use the chicken as a wonderful component for a whole meal, take a look at my Chicken Shawarma Plate. A perfect feast so that every bite is a hearty delight!

How to store:
Maximize the flavor of your chicken shawarma by storing it in a jar or airtight container, letting the marinade work its magic for up to 5 days. The longer it sits, the more the flavors meld together, creating an even more delicious and satisfying dish when you’re ready to savor it. Store the roasted marinated chicken shawarma meat by placing it in an airtight container in the refrigerator and consume within 2 to 3 days to ensure optimum freshness.

Hi, I'm Kimberly.

If you want to get to know me better, click here!

„Let’s make a piece of happiness“

INGREDIENTS

FOR 2 PEOPLE

MARINADE

1 tsbp olive oil
1 tbsp lemon juice
3 garlic cloves
1 tsp cumin
1 tsp smoked paprika
1 tsp salt
1/4 tsp turmeric
1/4 tsp curry
1/8 tsp cinnamon
1/8 tsp pepper

CHICKEN

400g (14 oz.) chicken breast or boneless, skinless chicken thighs

}

ACTIVE: 5 min

PASSIVE: 0 min

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
medium sized bowl
frying pan

If you are using chicken breast, cut it into small pieces. If you are using boneless and skinless chicken thighs, you can also leave them whole.
Remove the skin from the 3 garlic cloves.

}

ACTIVE: 15 min

PASSIVE: 30 min

COOKING

1. Mix 1 tbsp olive oil and 1 tbsp lemon juice in a bowl.

2. Squeeze the garlic cloves into the bowl with the olive oil and lemon juice. Now add 1 tsp cumin, 1 tsp smoked paprika powder, 1/4 tsp turmeric, 1/4 tsp curry powder, 1/8 tsp cinnamon, 1 tsp salt and 1/8 tsp black pepper and mix well.

3. Add the chicken to the marinade and mix well so that all the chicken is coated with the marinade.

4. Now place the bowl in the fridge. If you want it to be super quick, leave it to marinate for at least 30 minutes. For a longer preparation time, you can leave it in the fridge for up to 4 hours.

5. After the marinating time, heat a large frying pan over a medium heat. The chicken can now be placed on wooden or metal skewers before frying, but this is not a must. Tip: If you want to use wooden skewers, place them in a bowl of water 1 hour before use so that they can soak up the water and won’t burn during frying.

6. Either place the chicken on skewers in the pan or fry them individually. To ensure the right juiciness in chicken meat so that it does not become dry, turn it only once during frying. When you place the raw chicken in the pan, let it cook on this side over a medium heat until it turns white around the edges, which is the sign that the bottom half is cooked through. Then you can turn it over. Then fry for the same amount of time on the other side.

NOTE: The calorie information may vary depending on the product used, country and region.

Nächste Einträge »