Crispy Honey Chicken

It’s the 10th and that means time to share the results of another Muslim Food Bloggers Challenge! I really look forward to these challenges because it gives me a chance to cook or bake with a goal in mind. This month’s challenge was to use honey as one of the main ingredients in a dish.

When it was announced that honey was going to be our star ingredient, the first (and second, and third, and fourth 😉 ) thought that came to my mind was to make a dessert. After all, honey is used as a sweetener, so dessert should naturally be the choice. Before I went ahead and got a chance to make a dessert, I happened upon this recipe and I suddenly had a lightbulb moment- why am I restricting myself to just desserts? Why not think outside the box?

This recipe is amazing, and it reminds me of Asian takeout we’ve enjoyed in the past.  It’s easy, and comes together fast; just be sure to have everything ready before you start, because it goes fast!

To see what everyone else is cooking (or baking!) up with honey this month, check it all out here:

 

 

Crispy Honey Chicken

Yield: 4 Servings

Ingredients:

For Chicken:

  • 1 ½ pounds boneless chicken breast, cut into bite-size pieces
  • 1 ½ cups all-purpose flour
  • 1 teaspoon chili powder
  • 1 teaspoon cumin powder
  • ½ teaspoon coriander powder
  • ½ teaspoon onion powder
  • ¾ cup buttermilk
  • Oil, as needed, to deep fry

For Sauce:

  • 3 tablespoons water, divided
  • 1 tablespoon cornstarch
  • ½ cup honey
  • 2 tablespoons soy sauce
  • 1 tablespoon apple cider vinegar
  • ¼ teaspoon sesame oil
  • Red pepper flakes, as needed, optional

Directions:

Prepare Chicken:

In a large bowl, combine all-purpose flour, chili powder, cumin powder, coriander powder, and onion powder. Mix well and set aside.

Pour buttermilk into a separate bowl and set aside.

Toss the chicken in the flour mixture. Dip each piece into the buttermilk, and then dredge once again in flour mixture. Transfer to a plate and set aside.

Heat oil in a large vessel over medium-high heat. Fry the chicken in batches until cooked through and crispy, about 5 minutes. Drain on paper towels and set aside.

Prepare Sauce:

In a small bowl, whisk together cornstarch and 1 tablespoon water. Set aside.

Heat a large vessel over medium heat. Mix together honey, remaining 2 tablespoons water, soy sauce, apple cider vinegar, sesame oil, and red pepper flakes (if using). Once it comes to a boil, slowly whisk in the cornstarch mixture and bring to a boil. Reduce heat to low and simmer until thickened, 5 to 8 minutes (if sauce seems to be too thick, add a few splashes of water). Remove from heat.

Add cooked chicken to sauce, and mix well so that it is evenly covered in the sauce.

Serve over white or brown rice.

Eid Eats 2017: Baklava Biscotti

You guys, my favorite day of the blogging year is here- Eid Eats 2017 is officially live! Ramadan is rounding out, and I love that us food bloggers band together to celebrate the blessed month! I, along with my cohost, Asiya of Chocolate and Chillies, are excited to see the yummies that are being brought to the party 😉

The party is live from now until June 24, so you’ve got some time to get in on the fun (the guidelines can be found here).

By the Grace of God, Eid Eats is in its 4th installment (2014, 2015, and 2016), and this year we have some fun in store for you all, but more on that later 😉

Click on this graphic to submit your entry for #EidEats2017. You can also click on it to check out all of the delicious bites our participants are sharing.

This year I’ve decided to attend this party in my finest attire, bearing Baklava Biscotti! I was inspired by a recipe shared by the genius blogger behind Brewing Bliss. I used a mish-mash of recipes, including the topping from Brewing Bliss, and the base of the recipe from Sally’s Baking Addiction. The resulting biscotti is a treat for the senses! It’s nutty, chocolatey, not tooth-breaking-hard, and downright irresistible! The end product results in a decent-sized batch (and is a great make-ahead item!), perfect for your Eid entertaining needs 🙂

(Check out what my co-host Asiya has contributed here! Looks amazing!)

Baklava Biscotti

Yield: 15 – 20 Pieces

Ingredients:

For Biscotti:

  • 1 cup whole almonds
  • 2 cups + 1 tablespoon all-purpose flour
  • 1 cup packed brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  •  ¼ cup unsalted butter, cold and cut into cubes
  • 3 eggs
  • 1 tablespoon oil
  • 1 teaspoon vanilla
  • Egg wash: 1 egg whisked with 1 tablespoon milk

For Topping:

  • 4 ounces semi-sweet chocolate
  • ¼ cup pistachios, roughly chopped
  • ¼ cup walnuts, roughly chopped
  • ¼ cup almonds, roughly chopped
  • ¼ cup pecans, roughly chopped
  • 3 tablespoons honey
  • 1 tablespoon unsalted butter

Directions:

Make Biscotti:

Preheat oven to 300°F and set aside two parchment paper lined baking sheets.

Spread almonds evenly over one baking sheet, and bake for 15 minutes, stirring twice during that time. Remove from oven and pulse the almonds in a food processor or blender until coarsely chopped.

Preheat oven to 350°F.

In a large bowl, mix together all-purpose flour, brown sugar, baking powder, cinnamon, and salt. Cut in the butter using a pastry cutter or two knives, until the mixture is crumbly. Fold in the almonds and set aside.

In a small bowl, whisk together eggs, oil, and vanilla. Pour the egg mixture into the flour mixture and mix together until moistened.

Turn the dough out onto a lightly floured surface. Knead the dough gently until soft and slightly sticky.   If the dough is too sticky to handle, knead 1 or 2 more tablespoons all-purpose flour into the dough.

Divide the dough in two. Place each half on a baking sheet. Using floured hands, gently shape each piece into a 8 or 9-inch log, patting down to ½-inch thickness. Lightly brush the slabs of dough with prepared egg wash.

Bake until the top and sides are lightly browned, about 25 minutes. Remove from oven and cool for 10 minutes.

Cut each slab into 1-inch slices. Set the slices cut-side upwards, ¼-inch apart, on the baking sheets. Return to oven and bake for 9 minutes. Flip each biscotti over and bake for an additional 9 minutes. The centers of each biscotti will be slightly soft, but will crisp up after cooling. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Make Topping:

Preheat oven to 350°F.

Place nuts on a baking sheet and toast for 10 minutes. Remove from oven and place in a small bowl. Add honey and butter and mix until thoroughly combined. Set aside.

Melt the chocolate in a separate bowl in the microwave or double broiler until smooth.

Dip the top of each slice of biscotti in melted chocolate, and then top with nuts. Place on a parchment lined baking sheet or cooling rack to allow the topping to set.

***

This biscotti pairs very well with a cup of piping hot tea- which brings me to the question: How does tea play a roll in you and your family’s Eid festivities? For my family, tea is a must! No celebration, especially Eid, is complete without trays of piping hot chai being passed around and enjoyed. Chai is the icing on the cake, so to speak, after a day of celebrating.

Speaking of chai, Tea India teabags are an excellent choice to quench your tea needs. They use only top notch ingredients and recognize the importance of quality packaging. Also, did you know that Tea India teabags come in four unique flavors, so there’s something to suit everyones taste? They include: orange pekoe black tea, masala chai, cardamom chai, and ginger chai.

Now, the fun part that I mentioned a little bit earlier- Tea India has graciously offered to sponsor a giveaway in honor of Eid! The winner of the giveaway will be sent a Tea India prize pack which includes a box of Cardamom Chai, Ginger Chai, and Masala Chai. Also included in the price pack is a set of coasters made from recycled Tea India teabags handcrafted by a group of South African women from a local township.

Here are the terms and conditions:

Giveaway runs from 12:00 a.m., June 20, 2017 through 12:00 a.m., June 25, 2017.

Open to Residents of the United States and Canada (excluding Quebec) aged 18+ only. Winner will be randomly picked and emailed and will have 48 hours to respond. If they fail to do so another winner will be picked. Entrants can enter on multiple blogs but can only win one prize. Blogger is not responsible for delivery of prize. This giveaway is not associated with Facebook or Twitter.

Be sure to enter through the link below (you can enter through Chocolate & Chillies too!)

ENTER GIVEAWAY HERE

*This post is sponsored by Tea India and I have been compensated for it.*

Chicken Over Rice (Halal Cart Inspired)

We visited New York two years ago, and while there I was able to try a plate of Chicken over Rice from the famous Halal Carts (didn’t get a chance to visit the OG of halal carts, the Halal Guys on 53rd and 6th. Boo!). You guys, that’s some good stuff! There is a local restaurant that sells New York Style Gyros, which truly aren’t gyros, but actually a personal take on Chicken over Rice. Whenever we visit this restaurant, we always get an order of it. To say it is delicious is an understatement.

This recipe, courtesy of Flour and Spice, is a homemade take on the yumminess that is Chicken over Rice. The marinade on the chicken is fabulous and so versatile, that I imagine it would be great in anything (sandwiches, pizza, salad!). The original recipe also includes a recipe for homemade harissa (!), which I didn’t include because I had a jar stored in the refrigerator that needed to be used up.

 

ChickenOverRicePic

Chicken Over Rice

(Halal Cart Inspired)

Yield: 4 to 6 Servings

Ingredients:

For White Sauce:

  • 1 cup Greek yogurt
  • ½ cup mayonnaise
  • 1 ½ tablespoons lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon water, cold
  • 1 teaspoon dried dill
  • ¼ teaspoon garlic powder
  • Salt, to taste

For Chicken:

  • 1 ½ – 2 pounds boneless skinless chicken breast
  • ¼ cup olive oil
  • 2 tablespoons yogurt
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • ½ teaspoon coriander powder
  • ¼ teaspoon garlic powder
  • Salt, to taste
  • Ground black pepper, to taste

For Rice:

  • 3 ½ cups vegetable broth
  • 2 cups basmati rice, washed and soaked in cold water for 2 hours
  • 2 tablespoons unsalted butter
  • ½ teaspoon turmeric
  • ½ teaspoon cumin powder
  • Salt, to taste
  • Ground black pepper, to taste

For Toppings:

  • Shredded lettuce
  • Pocketless pita bread, buttered or oiled and toasted, cut into 1-inch chunks
  • Harissa or hot sauce

Directions:

Make White Sauce:

Combine all ingredients in a bowl and whisk until smooth. Taste and season accordingly.

Note: White sauce can be made in advance and kept refrigerated.

Make Chicken:

Combine all ingredients except chicken in a bowl. Whisk until smooth. Add chicken and marinate for several hours (overnight is best).

Heat a lightly greased fry pan over medium heat. Add chicken, along with marinade, and cook until completely cooked through, about 10 to 15 minutes on each side. Transfer chicken and cooked marinade to a plate to cool slightly. Once cool enough to handle, dice the chicken into bite size pieces and toss with the cooked marinade/juices. Set aside.

Make Rice:

Melt butter in a large vessel over medium-high heat. Add turmeric and cumin powder, and cook until fragrant, about 1 minute. Add drained rice and stir to coat. Toast for a few minutes, stirring constantly. Add broth, salt, and pepper, and bring to a boil. Cover, reduce heat to low, and cook for 15 minutes. Remove from heat, and allow the rice to sit undisturbed (do not remove lid) for an additional 15 minutes. Fluff with a fork.

Assemble:

Place rice in a plate, top with diced chicken, shredded lettuce, diced pita, and white sauce and harissa as needed.

Mango Ice Cream

YOU GUYS! I HAVE BREAKING NEWS!

Are you ready?

I have discovered the code to an actual custard-based mango ice cream, that you actually churn in an ice cream maker, that tastes like the amazing stuff you find at Pakistani and Indian restaurants!

What? You’re not excited? You see, there’s something about this freezing wintery weather that has it’s own charm to creating and consuming frozen treats. I’ve been churning quart after quart of homemade ice cream lately (including an amazingly creamy egg-free chocolate ice cream, whose recipe I will be sharing soon!), and a recent nonscientific at-home survey concluded that the constituents wanted mango ice cream 🙂

A quick Google search will show you that most recipes are of the no-churn variety, and most include some variation of condensed milk and frozen non-diary whipped topping. Those options are great, and I even use a variation of those kinds of recipes for my Kulfi, but for this ice cream I wanted an actual custard base that needs to be churned.

I stumbled upon this recipe from Epicurious, and adapted it heavily based on the techniques that I picked up from The Perfect Scoop. The resulting ice cream was creamy and had the perfect mango flavor. I highly recommend using canned mango pulp sold in Pakistani or Indian grocery stores. Although they are overly sweetened when consumed as is, they lend the perfect mango flavor and sweetness after churning.

Enjoy my friends, as we are 🙂

And stay tuned for some more yummy frozen treats!

 

MangoIceCreamPic

Mango Ice Cream

Yield: 1 Quart

Ingredients:

  • 2 egg yolks
  • 1 ¼ cup heavy whipping cream, divided
  • 1 cup canned mango puree
  • 2 tablespoons light corn syrup
  • 1 cup whole milk
  • ½ cup sugar
  • Pinch of salt
  • ½ teaspoon vanilla

Directions:

Set aside a large ice bath and strainer for later use.

Lightly whisk egg yolks in a medium bowl and set aside.

Pour approximately half of the whipping cream, mango puree, and corn syrup in a large bowl. Whisk well and set aside.

Combine remaining whipping cream, milk, sugar, and salt in a medium saucepan. Cook over medium heat until the sugar has dissolved and the mixture is warm and steaming.

Slowly pour the warm milk mixture into the egg yolks (tempering), while whisking constantly. Add warmed yolk and milk mixture back into the saucepan and cook over medium heat, stirring constantly. Cook until the mixture thickens and coats the back of a spatula (check for doneness by running your finger across the coated spatula. If your finger leaves a trail that doesn’t flow back together, the custard is done). Pour the custard through the strainer into the large bowl of mango puree mixture. Add vanilla, stir to combine, and set the bowl over the ice bath and cool completely.

Once the custard has cooled, transfer to the refrigerator and chill for several hours, preferably overnight. Freeze in ice cream maker according to manufacturer instructions.