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DiRAM.......... THE BLACK

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Friday 06 September 2024 04:20:57 GMT

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tothemoonoffice :

hi

2024-09-07 00:52:50

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DiRAM.......... THE BLACK :

🤣😂😅

2024-09-06 04:21:23

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MOROCCAN CHICKEN WITH BREAD #moroccan #food #Recipe #tasty #foryou #foryoupage #fy #fyp DOUGH 250 gr flour (all-purpose flour) 4 gr salt (⅔ teaspoon) 7 gr yeast (1 tablespoon - 1 packet) 25 ml sunflower oil 135 ml water VEGETABLE MIXTURE 150 gr yellow onion (1 yellow onion) 15 gr parsley 10 gr coriander CHICKEN MIXTURE 600 gr chicken thighs 7 gr turmeric powder(2⅓ teaspoons) 2 gr ginger powder (⅔ teaspoon) 4 gr onion powder (1⅓ teaspoons) 2 gr black pepper (⅔ teaspoon) 6 gr salt (1 teaspoon) 25 ml olive oil 60 ml olive oil 25 gr unsalted butter 150 gr yellow onion (1 yellow onion) 2 bay leaves 250 ml water Combine the flour, salt, yeast, sunflower oil, and water in a deep bowl. Mix well and knead for 10-12 minutes. Cover the dough and let it rise in a warm place for 1 hour or until it has doubled in size. Peel the yellow onion and roughly chop it, along with the parsley and coriander. Place them in a food processor and grind not too fine. Set aside 40 grams of this vegetable mixture. Cut the chicken thighs into pieces and place them in a deep bowl. Add the vegetable mixture (40 grams), turmeric, ginger powder, onion powder, black pepper, and salt. Mix well. Peel and finely chop the yellow onion. Heat the olive oil and butter in a frying pan over medium heat. Add the chopped yellow onion and sauté for 3 minutes. Add the chicken mixture, the remaining vegetable mixture, and the bay leaves. Mix well and cook for 4 minutes. Add the bay leaves and water. Increase the heat and bring it to a boil. Once it boils, reduce the heat and let it simmer, covered, for 25-30 minutes. Remove the lid and increase the heat. Let the sauce thicken for about 5 minutes. Deflate the dough and divide it into 3 pieces, each weighing approximately 133 grams. Take one piece of dough and roll it out with a rolling pin into a sheet that fits the size of your baking dish. Place some of the chicken mixture in an ovenproof dish and cover it with the dough, pressing the sides firmly. Let the dough rise again for 30 minutes, or until it has doubled in size. Place the chicken dish in a preheated oven at 200°C (392°F). Bake for 12-18 minutes or until the dough is nicely golden brown. Keep an eye on the baking time as every oven varies. Carefully remove the baking dishes from the oven and let them cool slightly. Place a plate that fits inside the baking dish and flip the whole thing over. If desired, garnish with some fresh fries, fried almonds, and olives. Enjoy your meal! Tips: Add salt to taste. If you prefer, you can replace chicken thighs with chicken breast, but keep in mind that the meat may be less tender. Serve with boiled eggs if desired.

MOROCCAN CHICKEN WITH BREAD #moroccan #food #Recipe #tasty #foryou #foryoupage #fy #fyp DOUGH 250 gr flour (all-purpose flour) 4 gr salt (⅔ teaspoon) 7 gr yeast (1 tablespoon - 1 packet) 25 ml sunflower oil 135 ml water VEGETABLE MIXTURE 150 gr yellow onion (1 yellow onion) 15 gr parsley 10 gr coriander CHICKEN MIXTURE 600 gr chicken thighs 7 gr turmeric powder(2⅓ teaspoons) 2 gr ginger powder (⅔ teaspoon) 4 gr onion powder (1⅓ teaspoons) 2 gr black pepper (⅔ teaspoon) 6 gr salt (1 teaspoon) 25 ml olive oil 60 ml olive oil 25 gr unsalted butter 150 gr yellow onion (1 yellow onion) 2 bay leaves 250 ml water Combine the flour, salt, yeast, sunflower oil, and water in a deep bowl. Mix well and knead for 10-12 minutes. Cover the dough and let it rise in a warm place for 1 hour or until it has doubled in size. Peel the yellow onion and roughly chop it, along with the parsley and coriander. Place them in a food processor and grind not too fine. Set aside 40 grams of this vegetable mixture. Cut the chicken thighs into pieces and place them in a deep bowl. Add the vegetable mixture (40 grams), turmeric, ginger powder, onion powder, black pepper, and salt. Mix well. Peel and finely chop the yellow onion. Heat the olive oil and butter in a frying pan over medium heat. Add the chopped yellow onion and sauté for 3 minutes. Add the chicken mixture, the remaining vegetable mixture, and the bay leaves. Mix well and cook for 4 minutes. Add the bay leaves and water. Increase the heat and bring it to a boil. Once it boils, reduce the heat and let it simmer, covered, for 25-30 minutes. Remove the lid and increase the heat. Let the sauce thicken for about 5 minutes. Deflate the dough and divide it into 3 pieces, each weighing approximately 133 grams. Take one piece of dough and roll it out with a rolling pin into a sheet that fits the size of your baking dish. Place some of the chicken mixture in an ovenproof dish and cover it with the dough, pressing the sides firmly. Let the dough rise again for 30 minutes, or until it has doubled in size. Place the chicken dish in a preheated oven at 200°C (392°F). Bake for 12-18 minutes or until the dough is nicely golden brown. Keep an eye on the baking time as every oven varies. Carefully remove the baking dishes from the oven and let them cool slightly. Place a plate that fits inside the baking dish and flip the whole thing over. If desired, garnish with some fresh fries, fried almonds, and olives. Enjoy your meal! Tips: Add salt to taste. If you prefer, you can replace chicken thighs with chicken breast, but keep in mind that the meat may be less tender. Serve with boiled eggs if desired.

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