Mubby Cuisine

😋😋😋

Grilled Chicken with Avocado Salad and Saffron Rice 🍗🍅🥑

🛒 Ingredients (for 2 servings)
🍗 For the Grilled Chicken Thighs:
2 boneless, skinless chicken thighs

2 cloves minced garlic 🧄

1 tablespoon olive oil 🫒

Juice of 1/2 lemon 🍋

1/2 teaspoon smoked paprika 🌶️

1/4 teaspoon ground cumin

Salt and pepper to taste 🧂

Optional: 1 teaspoon chopped fresh rosemary or thyme 🌿

🍚 For the Saffron Rice:
1 cup jasmine or basmati rice

2 cups water or low-sodium chicken broth

A pinch of saffron threads (about 10-15) 🌼

1 tablespoon hot water (for infusing the saffron)

1/4 teaspoon Salt

🥗 For the Avocado and Tomato Rice Salad:
1 ripe avocado, diced 🥑

1 cup cherry tomatoes, halved 🍅

1/4 red onion, thinly sliced 🧅

Juice of 1/2 lemon or lime 🍋

1 tablespoon extra virgin olive oil 🫒

1 tablespoon chopped fresh cilantro or parsley 🌿

Salt and pepper to taste 🧂

👩‍🍳 Directions
1. Marinate the chicken

In a bowl, mix the garlic, olive oil, lemon juice, smoked paprika, cumin, salt, pepper, and herbs (if using).

Add the chicken thighs and cover well. Cover and let marinate for at least 20-30 minutes (or up to overnight in the refrigerator for best flavor). 🕒

2. Preparing Saffron Rice

Soak the saffron threads in a tablespoon of hot water for 5-10 minutes to extract the color and aroma. 🌼

Rinse the rice in cold water until it runs clear.

In a saucepan, bring 2 cups of water (or broth) and salt to a boil.

Add the rice and saffron along with the soaking water.

Reduce the heat to low, cover, and simmer for 12-15 minutes, or until the liquid is absorbed.

Let it rest for 5 minutes, then fluff with a fork. 🍚

3. Grill the Chicken

Preheat a grill or grill pan over medium heat.

Grill the seasoned chicken thighs for 5-6 minutes on each side, or until well browned and cooked through (the internal temperature should reach 165°F/74°C). 🔥

Let it rest for 5 minutes, then slice or serve it whole.

4. Prepare the Avocado and Tomato Salad

In a bowl, combine the diced avocado, halved tomatoes, red onion, olive oil, lemon juice, and fresh herbs.

Season with salt and pepper and toss gently.

5. Assemble the Plate

Divide the saffron rice between two plates or bowls.

Add the grilled chicken thighs alongside or on top of the rice.

Serve the avocado and tomato salad on the side.

Optional: Garnish with fresh herbs or a lemon wedge.

💡 Serving Suggestions:
Add a spoonful of garlic yogurt or tzatziki for extra creaminess.

Garnish with chili flakes if you prefer a little heat.

Serve it with grilled zucchini or asparagus for more veggies.

✅ Key Nutritional Information:
High protein from chicken.

Healthy fats from avocado.

Complex carbohydrates from brown or basmati rice.

Antioxidants from tomatoes and herbs.

The Crispiest Fried Chicken Ever

Ingredients

2 teaspoons paprika
½ teaspoon cayenne, optional
1 tablespoon salt, plus more for seasoning
1 teaspoon freshly ground black pepper
4 chicken drumsticks (about 1½ pounds total)
4 chicken thighs (about 1⅔ pounds total)
2 cups unbleached all-purpose flour, divided
¼ cup cornstarch
1 cup buttermilk
5 large eggs
Canola oil, for frying

Oreo Cookie Dough Cake
Ingredients:
For the Cake Layers:
1 box chocolate cake mix (plus ingredients listed on the box)
1 cup crushed Oreo cookies
For the Cookie Dough Filling:
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/4 cup sugar
2 tbsp milk
1 tsp vanilla extract
1 cup all-purpose flour, heat-treated
1 cup mini chocolate chips
For the Frosting:
1 cup unsalted butter, softened
3 cups powdered sugar
1/4 cup heavy cream
1 tsp vanilla extract
1 cup crushed Oreo cookies
For Decoration (optional):
Whole Oreos and mini chocolate chips
Instructions:
Bake Cake Layers: Prepare chocolate cake mix according to package instructions, then fold in crushed Oreos. Bake in two 9-inch round pans and let cool completely.
Make Cookie Dough Filling: In a bowl, beat butter, brown sugar, and sugar until creamy. Add milk and vanilla, then mix in heat-treated flour and mini chocolate chips until combined.
Prepare Frosting: Beat butter until creamy, then gradually add powdered sugar, heavy cream, and vanilla extract. Stir in crushed Oreos until well-mixed.
Assemble Cake: Place one cake layer on a plate, spread with cookie dough filling, then top with the second cake layer. Frost the entire cake with Oreo frosting.
Decorate: Garnish with whole Oreos and mini chocolate chips if desired.
Notes:
Heat-treat the flour for the filling by microwaving it for 1 minute or baking it at 350°F for 5 minutes to ensure safety.
Prep Time: 25 mins | Cooking Time: 30 mins | Total Time: 55 mins | Servings: 12