Eid Eats 2016: Zesty Spice Roasted Chicken

Eid Eats 2016 is officially here! This “party” is one that I look forward to all year:)  With Ramadan coming to an end, it’s fun to get together with other bloggers and enjoy the festive atmosphere.  Do you want to come to the party but worried that it’s too late?  Fret not my friend, there’s still time! You’ve got until Wednesday, July 6, to submit a recipe.  Just follow the guidelines found here, and you’re in!  I, along with my co-hosts Asiya of Chocolate and Chillies (check out what she’s sharing here), and Sarah of Flour and Spice (and the yummies that she’s sharing here) would love for you to join us!

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Click on this graphic to submit your addition to #EidEats2016. You can also click here to check out all of the yummies everyone has brought.


This year, Eid Eats falls on my father’s birthday.  I had decided beforehand that I wanted to make something that would make him proud.  My father was a huge fan of roasted poultry (chicken and turkey). He was the honoree turkey-carver at every Thanksgiving gathering. He used to enjoy revving the electric knife and getting down to business on the bird. Friends (and their children) would stand around and watch him, and he would hand feed little pieces to those standing closest to him.

I decided to make a zesty spice rubbed roasted chicken (adapted from here) because I knew it would be something that he would have enjoyed.  Prior to this attempt, I had never roasted a chicken before. I don’t know about you, but I had so much fear going into it! Afterwards however, I wondered why the heck I took this long to attempt something so simple! Please, don’t be a scaredycat like me. It’s a simple dish to prepare, and it really adds a classy touch to any spread.

 

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Zesty Spice Rubbed Chicken

Yield: 4 to 6 Servings

Ingredients:

  • 1 (3 – 3 ½ pound) whole chicken, skin removed
  • 1 tablespoon + 3 tablespoons unsalted butter, melted, divided
  • 1 teaspoon salt
  • ½ teaspoon paprika
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon ground black pepper
  • ¼ teaspoon red chili powder
  • 6 cloves garlic, peeled
  • ½ lemon
  • Potatoes, as needed, diced into 2-inch chunks (or baby potatoes cut in half)
  • Chopped cilantro, for garnish

Directions:

In a small bowl, combine 1-tablespoon butter, salt, paprika, basil, oregano, black pepper, and red chili powder.

Place chicken in a large container and rub with spice mix, making sure to coat evenly. Cover and refrigerate, allowing the meat to marinate for several hours (overnight is best).

Remove chicken from the refrigerator and preheat oven to 450°F. In a baking pan, place potatoes in an even layer. Place chicken on top and stuff the cavity with garlic and lemon. Tie the chicken legs together with baking twine. Brush chicken with remaining 3 tablespoons butter, making sure to pour a few spoonfuls into the cavity as well.

Roast chicken in preheated oven for 20 minutes. Reduce temperature to 400°F and cook for an additional 40 minutes, until the internal temperature has reached a minimum of 165°F. Remove from oven, cover lightly with foil, and allow it to rest for 10 to 15 minutes.

Serve garnished with cilantro.

Guest Post: Asiya of Chocolate And Chillies

Hey hey hey! Look at who we have here today! It’s my homegirl Asiya who blogs over at my favorite (Asi, it’s favOrite, not favOUite😉 ) space on the internet, Chocolate and Chillies!  Not only is she a co-host with me and Sarah for Eid Eats 2016, but she is one of my closest friends and confidantes.  She holds a special place in my heart, and I am so grateful and blessed for her friendship.

You know those cartoons where there’s an angel on our right shoulder and a devil on the left?  Well Asiya is the angel on my right shoulder, giving suggestions on where to cut fat in recipes, or where we can swap wheat flour in for all-purpose flour.  My foodie desires are like the devil on your left shoulder, whispering things like, “more butter baby!”

Well, since it’s Ramadan and the Shayateen are chained up, I’ll hand it over to our Angel Asiya, and she can share the healthy and delicious yummies that she’s been up to😉

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Ramadan Mubarak!  I hope everyone’s fasts are going well and we are all making the most of this blessed month.  I’m very excited to be guest posting on Henna’s fabulous blog!  Henna and I have been good friends for a few years now. Over these years, Henna has become one my closest friends.  She is someone you can go to for advice or for just a “Hey Girlfriend!!!!”  It’s amazing how the internet connects people who otherwise would never have met.  Not only is Henna a wonderful friend…but she is also a great cook!  Her blog is full of delicious recipes.  Our family has lately been enjoying her Cajun Chicken Pasta.  It has been a big hit!  Her recipe for Chicken Keema has been a life saver on many occasions when I’ve needed something quick to whip up or if I have run out of adrak laysan (ginger garlic paste).  Bolani is one of my favourites and Henna’s recipe was delish!

Now for the recipe I am sharing with you today!  I find in Ramadan it can be hard to keep a balanced diet, especially with these long fasts.  Also, with our traditional South Asian diet, we tend to indulge in a lot of deep fried goodness.  So today I am sharing a recipe the helps to balance out all those unhealthy iftaris.  It’s a one pot meal and super quick to make which is a great help during Ramadan.  You can have it on its own or pair it with some grilled chicken or fish.  Leftovers also make a great suhoor!  For a change you can have leftovers wrapped in a tortilla topped with some sour cream, salsa and guacamole.

Thank you Henna for sharing your space with me and for letting me guest post on your blog!

 

One Pan Mexican Quinoa

 

One Pan Mexican Quinoa 

Adapted from Damn Delicious

1 tbsp canola oil

2 garlic cloves, minced or pressed

1 green chilli, minced

1 cup quinoa

1 cup water

1 19 oz tin black beans, drained and rinsed

2 tomatoes, diced

1 cup frozen corn

1 tsp chilli powder

1/2 tsp cumin powder

salt and freshly ground black pepper to taste

2 tbsp lemon juice

2 tbsp minced cilantro

Over medium-high heat, heat the oil in a large skillet.  Add garlic and green chilli.  Cook until fragrant, approximately 1 minute.  Add quinoa, water, black beans, tomato, corn, chilli powder, cumin powder, salt and pepper.  Bring to a boil.  Cover and reduce heat.  Cook until quinoa is cooked, about 15-20 minutes.  Mix in lemon juice and cilantro.  Enjoy!

Avocado Banana Shake

Continuing on the beverage train, today I’m sharing a recipe the was inspired by our last trip to Toronto, Avocado Banana Shake.  It’s healthy, filling, cooling, and perfect for either Suhoor (pre-dawn meal) or Iftar (meal at sunset).

This literally takes a few minutes to throw together. Dump everything in a blender and blitz away!

 

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Avocado Banana Shake

Yield: 4 Servings

Ingredients:

  • 2 cups milk
  • 6 tablespoons sugar
  • 2 bananas, peeled and diced
  • ½ avocado, peeled and pitted

Directions:

Combine all ingredients in a blender and pulse until smooth. Refrigerate any leftovers.

Strawberry Mint Limeade

I feel like when it comes to get-togethers, the beverage department is often overlooked. I enjoy making different types of drinks for gatherings, and one that I keep coming back to is this delicious Strawberry Mint Limeade. Berries are in abundant and bursting with sweetness this time of year, and combining them with fresh mint and lime juice results in a heavenly refreshing drink that is sure to be loved by everyone!

(Recipe adapted from here)

 

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Strawberry Mint Limeade

Yield: 6 – 8 Servings

Ingredients:

  • 6 cups cold water
  • 1 cup sugar
  • 1 ½ pounds strawberries, hulled and diced
  • 20 mint leaves, plus more for garnish
  • ½ cup freshly squeezed lime juice

Directions:

Prepare a simple syrup by combining 1 cup water and sugar in a saucepan. Cook over medium-high heat until the sugar dissolves, stirring as needed (does not need to boil). Remove from heat and cool completely.

In a large bowl, combine strawberries and mint. Roughly mash with a potato masher (alternately, the berries can be roughly chopped in a food processor). Add remaining 5 cups of water, cover, and refrigerate for at least 3 hours (up to overnight). Strain the liquid into a pitcher, discarding the solids. Stir in cooled simple syrup and lime juice.

Serve garnished with additional mint leaves.

Guest Post: Faaiza of Modest Munchies

Today we have my very close friend Faaiza, who blogs over at Modest Munchies, sharing Iftar (break-fast meal) with us!  Before we get to the delicious recipe, let me tell you a little bit about Faaiza. She is based out of Australia, and her blog features delicious recipes, reviews, and even awesome Islamic based crafts for kids! She’s a total creative at heart, and her work shows just that.  Also, Faaiza along with Amnah of Little Life of Mine have just released their new app Muslimify! It’s a photo editing app that can be used to give your photos some flair using Islamic themed editing tools.  It’s a very fun and user-friendly app, and I would encourage everyone to take a look at it! Below is a photo I edited using the Muslimify app; it’s a photo of some string lights I have hanging, and I added a filter and that cute Ramadan Mubarak “sticker” (is that what they’re called?)! Totes adorbs, right?:)

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Salaam All and a happy Ramadan to you all. I’m so glad to be here on Henna’s blog today. It’s been a long time coming, and I already feel at home. I’ve had the honour of having Henna over on my blog and and even hosted a virtual baby shower in her honour. Ahh, the joys of the internet. Some of the biggest joys is being able to reach out to so many people and of course making new friends, like Henna. If there was an internet version of a BFF Henna would be mine, hands down!

I was recently featured in a Buzzfeed Community Roundup for Healthy Iftar ideas. The round up included my pasta and bean salad as well as these baked chicken tenders from I Knead to Eat. After going through the list with Mr. Munchies I knew this would be one I would have to try, Mr Munchies loves fried chicken and a healthier baked version sounded like a good idea.

Sunday rolled around and I couldn’t decide what to make for Iftar, when I remembered those baked tenders. I quickly ran to the grocery store and grabbed some corn flakes as well as some chicken from the butcher. I set to work and prepped everything ready for the oven. Between running to the grocery and coming back to prep the chicken I had lost track of time and it was getting too close to Iftar. I decided frying them would be the best option with the time I had left. We usually try to be healthy in Ramadan, but it was Sunday and who can resist ‘fried’ chicken right? They were served with chilli mayo, the perfect accompaniment.

Here’s my adapted version below:

Crispy Cornflake Fried Chicken

Crispy Cornflake Fried Chicken

 

500g chicken breast

1 tsp crushed garlic

2 teaspoon paprika

1/2 tsp fresh ground black pepper

1 1/2 teaspoon dried onion powder

1 teaspoon garlic powder

1 teaspoon salt

2 cups flour

6 cups corn flakes + 1/2 cup

2 eggs

Oil for frying

 

Chilli mayo

1/3 cup mayo with 2 teaspoons of your favourite chilli sauce mixed in

 

Wash and clean your chicken breasts. Slit each piece lengthways along the middle. Place a piece of baking paper on the chicken. With a kitchen mallet (or rolling pin) pound the pieces so they’re an even thickness. Cut these pieces into even sizes, about the size of chicken tenders. Place the chicken in a bowl and mix in the garlic Set the chicken aside while you prepare the rest of the ingredients. In a food processor blend the 6 cups of corn flakes, paprika, garlic powder, onion powder, salt and pepper. Pour this into a bowl. Crush the remaining half cup with your hands and mix it into the crushed cornflake mixture. This creates chunkier bits for added crunch. Place th flour in a shallow bowl. Crack the eggs into a bowl and beat them well. Set up your bowls in order of flour, egg, cornflakes mix. Dunk your chicken in flour and dust off excess. Drop your floured pieces in the egg, coat it well then let the excess drain off before dropping into the corn flake mix. Coat the egged pieces well in the corn flour mix and set aside.

Once you’ve finished all the crumbing. Place a pot of oil on a medium to high heat. Once your oil is hot place in a few pieces of chicken at a time (this will depend on the size of pot you use, and the amount of oil inside, do not overcrowd the pot). Fry for a few minutes until the pieces reach a golden brown.  Cut through thicker pieces to ensure they are cooked through, they should look white inside with no hint of pink. Alternatively you could place the chicken on a tray in a pre heated oven of 200c and bake for 20 mins, turning after 10 minutes of baking. Again, cut through thicker pieces to ensure they are cooked through.

Serve with chilli mayo. Yum!