Oksana Grek

⭐️Periksa sekarang

DirectionsInstructions Checklist
Step 1
Season chicken thighs with salt and pepper. Let come to room temperature, about 30 minutes.

Step 2
Preheat the oven to 375 degrees F (190 degrees C).

Step 3
Combine chicken broth, paprika, cumin, ginger, turmeric, cinnamon, and 2 teaspoons lemon zest in a bowl.

Step 4
Heat oils in a cast iron skillet until they begin to smoke. Add chicken thighs, skin-side down, and cook for 4 minutes. Flip thighs and continue cooking until skin is crispy, about 4 minutes more. Transfer to a plate. Saute onion in the skillet until softened, 3 to 5 minutes. Pour chicken broth mixture carefully over onion; scrape up any browned bits off the bottom of the skillet.

Step 5
Return chicken thighs to the skillet. Spoon some of the liquid over the thighs.

Step 6
Transfer skillet to the preheated oven; bake until chicken thighs are no longer pink in the center, 25 to 30 minutes.

Step 7
Add olives to the skillet. Drizzle lemon juice over the thighs and garnish the whole dish with parsley.

DirectionsInstructions Checklist
Step 1
Season chicken with salt and pepper.

Step 2
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5 minutes.

Step 3
Reduce heat to medium and add onion; cook until translucent and soft, about 3 minutes. Add mushrooms and cook, stirring occasionally, for 4 to 5 minutes. Stir in garlic and sauté until fragrant, about 30 seconds.

Step 4
Pour in chicken broth, wine, and sherry and bring to a boil. Stir in Greek yogurt, 1/4 cup dill, and Dijon mustard until well incorporated. Add butter and stir until melted.

Step 5
Place flour in a small bowl. Add a ladle of hot broth and whisk until smooth and no lumps remain. Pour mixture into the skillet and stir until well incorporated.

Step 6
Reduce heat to low and simmer until the sauce starts to thicken, 3 to 4 minutes. Taste and adjust seasoning and/or add additional dill if necessary.

BARU di Indonesia!
Cobalah sekarang

Step 1
Preheat the oven broiler.

Step 2
Cut the bread into four pieces, and split lengthwise almost all the way through for four sandwiches. Spread margarine on the inside of each piece. Place on a baking sheet, cut side up.

Step 3
Toast bread under preheated broiler until lightly browned, 1 to 2 minutes. Remove pan from the oven.

Step 4
Layer 4 pieces of bread with 2 slices each of the turkey, cheese, and bacon. Remove the remaining 4 slices of bread from the baking sheet and reserve for sandwich tops. Cool bread slightly, and spread mayonnaise onto the cut side of each of the 4 top slices.

Step 5
Place the bread with turkey and cheese under the broiler just until the cheese melts, about 1 minute. Remove from the broiler, and spread 1 tablespoon cranberry sauce over each sandwich. Layer with the tomatoes and lettuce. Place a top bread slice over each half, and serve.

DirectionsInstructions Checklist
Step 1
Place lentils in a small pot and cover with 2 cups hot water. Bring to a boil; reduce heat and simmer until lentils are tender, about 15 minutes. Drain.

Step 2
Heat a large nonstick skillet over medium heat. Add onions; cook and stir until softened, 3 to 5 minutes. Add ground beef and green bell pepper; cook and stir until browned, about 8 minutes.

Step 3
Stir drained lentils, ketchup, barbeque sauce, Worcestershire sauce, and minced garlic into the skillet. Reduce heat to low and simmer until flavors combine and mixture thickens to desired consistency, 15 to 20 minutes.

Guyanese Pholourie

Are savory split pea fritters traditionally served alongside a bowl of tamarind chutney or mango sour. After one bite, you’ll keep going back for more.

Ingredients
1/2 teaspoon (2g) granulated sugar
1 teaspoon (4g) active dry yeast
1/4 cup lukewarm water
1 cup (160g) split pea flour (see Recipe Note)
1 1/4 cup (150g) all-purpose flour
1/2 teaspoon (2g) baking powder
1 1/2 teaspoon (6g) geera (roasted ground cumin, see Recipe Note)
1/2 teaspoon (2g) turmeric powder
2 teaspoons (4g) salt
1 1/2 cups warm water
4 garlic cloves, grated
1 small habanero or scotch bonnet pepper, minced
6 drops yellow food coloring
2 cups neutral oil, for frying such as canola or vegetable oil