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Afridi Loction king
Afridi Loction king
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Thursday 16 July 2026 22:00:13 GMT
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꧁♛ 𝘚𝘢𝘮𝘦𝘦𝘳𝘢𝘧𝘳𝘪𝘥𝘪 ♛꧂ :
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Smashed Potatoes & Maple Chicken Ingredients Smashed Potatoes 500g baby potatoes Olive oil spray 1 tsp dried rosemary Sea salt & black pepper Maple Chicken 6 chicken thigh fillets, each cut into 3 strips 2 tbsp maple syrup 4 cloves garlic, minced 1 heaped tsp Dijon mustard 2 tsp chicken stock powder mixed with ½ cup water (or use ½ cup liquid chicken stock) ⅓ cup cream or coconut cream To thicken 2 tsp cornflour 2 tsp water Vegetables 1 head broccoli, cut into florets 1 zucchini, sliced Method 1.Boil the baby potatoes until a fork easily pierces through them. Drain well and place onto a lined baking tray. Using the bottom of a glass or potato masher, gently smash each potato. Refrigerate until completely cooled. 2.Preheat the oven to 200°C fan-forced. Lightly spray the potatoes with olive oil and season with rosemary, sea salt and black pepper. Bake for 40–50 minutes, or until golden and crispy. Meanwhile, heat a large frying pan with a lid over medium-high heat. Brown the chicken strips for 3–4 minutes, then remove and set aside. 3.Add the garlic to the pan and cook for 30 seconds until fragrant. Stir through the Dijon mustard, maple syrup, chicken stock and cream. Return the chicken to the pan, add the broccoli and zucchini, stir to coat, then place the lid on and cook for 10 minutes, or until the chicken is cooked through and the vegetables are tender. 4.Mix the cornflour and water together to make a slurry. Stir into the sauce and cook for a further 2–3 minutes, until thickened. Serve the creamy maple chicken with the crispy smashed potatoes. #cookingathome #whattocook #smashedpotatoes #chickenrecipe #cookwithme
Smashed Potatoes & Maple Chicken Ingredients Smashed Potatoes 500g baby potatoes Olive oil spray 1 tsp dried rosemary Sea salt & black pepper Maple Chicken 6 chicken thigh fillets, each cut into 3 strips 2 tbsp maple syrup 4 cloves garlic, minced 1 heaped tsp Dijon mustard 2 tsp chicken stock powder mixed with ½ cup water (or use ½ cup liquid chicken stock) ⅓ cup cream or coconut cream To thicken 2 tsp cornflour 2 tsp water Vegetables 1 head broccoli, cut into florets 1 zucchini, sliced Method 1.Boil the baby potatoes until a fork easily pierces through them. Drain well and place onto a lined baking tray. Using the bottom of a glass or potato masher, gently smash each potato. Refrigerate until completely cooled. 2.Preheat the oven to 200°C fan-forced. Lightly spray the potatoes with olive oil and season with rosemary, sea salt and black pepper. Bake for 40–50 minutes, or until golden and crispy. Meanwhile, heat a large frying pan with a lid over medium-high heat. Brown the chicken strips for 3–4 minutes, then remove and set aside. 3.Add the garlic to the pan and cook for 30 seconds until fragrant. Stir through the Dijon mustard, maple syrup, chicken stock and cream. Return the chicken to the pan, add the broccoli and zucchini, stir to coat, then place the lid on and cook for 10 minutes, or until the chicken is cooked through and the vegetables are tender. 4.Mix the cornflour and water together to make a slurry. Stir into the sauce and cook for a further 2–3 minutes, until thickened. Serve the creamy maple chicken with the crispy smashed potatoes. #cookingathome #whattocook #smashedpotatoes #chickenrecipe #cookwithme

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