Here’s my chicken enchiladas recipe and picture:
http://www.paklinks.com/gs/household-affairs-and-cuisine-corner/633295-mexican-food.html
For the black bean/corn/avocado relish it’s simple…rinse a can of black beans well, mix it with minced jalepeno, corn kernals, diced avocado, lime juice, finely diced red onion, chopped cilantro, salt and pepper to taste…mix it all well and let the flavors meld together..about an hour in the fridge.
Recipe for roast chicken is here:
http://www.paklinks.com/gs/household-affairs-and-cuisine-corner/630980-gobble-gobble-2.html
For the ratatouille, I follow this recipe:
ratatouille’s ratatouille | smitten kitchen
For the Fatet djaj, I have a pic posted somewhere in the aaj kya khaiya pakaiya thread, but I don’t have the himmat to wade through there right now, I’ll grab a pic from my FB later…but here’s the recipe for that and the Shish Tawook:
Fatet DJaj
4 Chicken Breasts
½ cup toasted pine nuts and almonds
1 container of plain yogurt
2 cloves garlic
1 Tbls. Lemon juice
1 Tbls. Vinegar
2 Tbls. Tahini
1 ½ loaves pita bread fried in olive oil
4 cups of basmati rice cooked with turmeric.
1 Tbls. Chopped parsley
- Clean the chicken breast and boil with chicken bouillon cubes. Let cool and then shred the chicken into medium size pieces.
- Toast the pine nuts and almonds in the oven or sauté them in olive oil.
- Cook rice with chicken broth and add turmeric to the rice before it starts boiling.
- Reserve ½ cup of the chicken broth.
- Cut the bread in squares and toast the bread pieces in the oven until golden or fry them in olive oil until golden and crispy (this is the way I do it)
- Mix the crushed garlic with the lemon juice, vinegar and tahini and stir in the yogurt.
- Add salt to taste.
- Place the bread in the bottom of a casserole dish then sprinkle with the reserved chicken broth.
- Add the rice over the bread.
- Top with the yogurt mixture
- Layer the chicken on top of the yogurt and then add the toasted nuts.
- Serve immediately.
**Shish Tawook:
**1/4 cup(s) Extra Virgin Olive Oil, The darker the oil the better
3/4 cup(s) Plain Yogurt
1 1/2 teaspoon(s) Garlic Powder
1 1/2 teaspoon(s) Salt
1 teaspoon(s) Dried Oregano
1/4 teaspoon(s) Ground Black Pepper
1/4 teaspoon(s) Ground Cumin
1/4 teaspoon(s) Ground Coriander
1/8 teaspoon(s) Ground Chile Powder, You can add as much or little as you like.
2 tablespoon(s) White Vinegar
2 pound(s) Skinless, boneless chicken breast halves, Cut into 2 inch cubes
Directions
Whisk together the vinegar, olive oil, plain yogurt, garlic, salt, oregano, pepper, cumin, coriander, and chili powder in a large bowl; add the chicken and toss to coat.
Transfer the chicken mixture into a large plastic bag; refrigerate at least 4 hours or overnight.
Preheat an outdoor grill for medium-high heat and lightly oil grate.
Thread the chicken onto metal skewers. Cook on preheated grill until the chicken is golden and no longer pink in the center, about 5 minutes each side.