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@diva_flowers1: فازاتنا الصغيره بورود رائعه ومنوعه من ابتكار وتنفيذ ‏Diva flowers✨ منسقه بفازا صغيره ثقيله من الزجاج✨ مثبته بماده صلبه نفس شكل الماء✨ ‏‎#diva #flowers #ورد #فازات #saude #saudiarabia #تنفيذي #تصويري📸 #تنفيذ_حسب_الطلب #وردصناعي #الرياض #السعودية #استقبال

diva_flowers1
diva_flowers1
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Region: SA
Monday 01 July 2024 23:16:30 GMT
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amaaall5
……… :
بكم
2024-07-26 06:48:21
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om_mesho1
om_mesho1.. :
بكمً الحبه
2024-07-19 19:23:18
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Today’s kitchen: Spicy Honey Chicken CHICKEN MIXTURE ▫️35 ml olive oil ▫️450 g chicken thighs ▫️3 g onion powder (1 teaspoon) ▫️3 g garlic powder (1 teaspoon) ▫️2 g cayenne pepper (⅔ teaspoon) ▫️2 g paprika powder (⅔ teaspoon) ▫️3 g ras el hanout (1 teaspoon) ▫️25 g soy sauce ▫️15 g sambal oelek ▫️30 g honey ▫️50 ml heavy cream (unwhipped) FOR SERVING ▫️150 g iceberg lettuce ▫️50 g mayonnaise Heat the olive oil in a frying pan over medium heat. Add the chicken thighs, onion powder, garlic powder, cayenne pepper, paprika, and ras el hanout. Stir well and cook the chicken for 4-5 minutes. Next, add the soy sauce, sambal oelek, and honey, mixing everything thoroughly. Pour in the heavy cream and increase the heat. Let the mixture cook for 5-7 minutes, or until the sauce has thickened, stirring continuously. Cut the buns in half. Heat the butter in a frying pan over low to medium heat. Toast the buns, cut side down, until golden brown and crispy around the edges. Chop the iceberg lettuce to the desired size and mix with the mayonnaise. Fill the buns with a layer of sauce, the cooked chicken thighs, and lettuce. Bismillah, enjoy!
Today’s kitchen: Spicy Honey Chicken CHICKEN MIXTURE ▫️35 ml olive oil ▫️450 g chicken thighs ▫️3 g onion powder (1 teaspoon) ▫️3 g garlic powder (1 teaspoon) ▫️2 g cayenne pepper (⅔ teaspoon) ▫️2 g paprika powder (⅔ teaspoon) ▫️3 g ras el hanout (1 teaspoon) ▫️25 g soy sauce ▫️15 g sambal oelek ▫️30 g honey ▫️50 ml heavy cream (unwhipped) FOR SERVING ▫️150 g iceberg lettuce ▫️50 g mayonnaise Heat the olive oil in a frying pan over medium heat. Add the chicken thighs, onion powder, garlic powder, cayenne pepper, paprika, and ras el hanout. Stir well and cook the chicken for 4-5 minutes. Next, add the soy sauce, sambal oelek, and honey, mixing everything thoroughly. Pour in the heavy cream and increase the heat. Let the mixture cook for 5-7 minutes, or until the sauce has thickened, stirring continuously. Cut the buns in half. Heat the butter in a frying pan over low to medium heat. Toast the buns, cut side down, until golden brown and crispy around the edges. Chop the iceberg lettuce to the desired size and mix with the mayonnaise. Fill the buns with a layer of sauce, the cooked chicken thighs, and lettuce. Bismillah, enjoy!

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