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Chicken Maraq

Chicken Maraq recipe from Oman

Our fictional trip around The World for £4 or less took us to Oman last night. This was one of our favourite recipes so far, with a new ingredient for us - Black Limes! These are dry preserved Limes which I found in the local Halal Continental shop. We only actually needed 2 but ended up with 500g. I can see these sneaking into all sorts of dishes. They really pack a citrus punch!
 
Ingredients:-
 
½ a small Chicken cut into portions – Drummer, thigh, wing, breast cubed etc.
A large knob of Butter or Margarine
1 Onion, chopped
2 cloves of Garlic, minced
Omani Spices (See below)
¼ of a tube of Tomato Paste
3 large Tomatoes, chopped
2 Black Limes, cut in half
1250 ml of Chicken Stock (We had our own in the fridge from the Chicken carcass Sue rended down a while ago – But Stock cubes are cool)
3 medium Potatoes, peeled and cubed
 
Omani Spices 
 
Ingredients:-
 
1 handful of chopped Coriander
Cumin
Cinamon
Black Pepper
Cloves
Turmeric
½ tsp of each dried ingredient.
 
Method:-
 
(1) Fry the Onion in the Butter / Margarine until golden and softened.
(2) Add the Chicken pieces and cook for a further 5 minutes.
(3) Add the Garlic, Omani Spices, Tomato Paste, chopped Tomatoes and Black Limes.
(4) Add the Chicken Stock and stir for 2 minutes.
(5) Add more water if the sauce seem too thick, but you are aiming for quite a thick sauce.
(6) Bring to the boil them simmer for 15 minutes.
(7) Add the Potato and simmer for a further 20 minutes until the Potato is softened but not breaking down.
 
We enjoyed ours with hand made Gluten free flat breads (Recipe Here), Turmeric Rice and a sprinkling of chopped Coriander to add a bit of colour. 
 

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Air Fryer Pork Kebabs

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Category: Recipes

Air Fryer Pork Kebabs recipe, eat well on universal credit

This was another bag of the Pork Leg I butchered and froze. We’ve had a bit of a break from Pork, but it was time to Freezer Mine and this was rather good!

Ingredients:-

400g Pork leg, cubed
200ml Yogurt
A handful of fresh Coriander, chopped
A handful of fresh Mint, chopped
3 Cloves of Garlic, minced
½ Lime, juiced
2 Green Chillies
1 Tsp of Cayenne Pepper
Salt & Pepper to season

For the Skewers:-

1 Large Green Pepper, chopped
4 Shallots, halved

Method:-

(1) Combine the Pork and marinade ingredients in a bowl and mix well.
(2) Cover and pop in the fridge for at least 2 hours.
(3) Load onto your skewers with the Green Peppers and Shallots interspersed.
(4) Cook on a rack at 180c in the Air Fryer for 15 minutes, turning once.
(5) Baste with the remaining marinade every 5 minutes during cooking.

We served these over Rice Noodles with Mange Tout and Baby Sweetcorn dressed with Garlic Ginger Soy Sauce. Also for amusement value, Sue slipped with the Garlic / Ginger Soy Sauce and turned the Rice Noodles BLACK!!!! Very tasty, but we were both very thirsty throughout the night….

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