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@ni_h42: دمع مغزر #مسلم_الدراجي #تصميمي #fyp

المصمم بغـــــــدادي ✅
المصمم بغـــــــدادي ✅
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Region: IQ
Tuesday 25 August 2026 10:25:50 GMT
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bvng.vtjbb
Bvng Vtjbb :
كل ضني طيبي وياك دين وترده كطعته خايب ليش حبل الموده
2026-08-26 13:55:11
0
muslim_aqeel13
الشاعر مسلم الدراجي :
ممنون عالتصميم الحبيب
2026-08-25 12:16:20
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athmar759
امي عافيتي A :
💔💔💔💔💔💔
2026-08-25 10:35:50
0
folk_poets
إبداع الشُعراء :
المصمم الراقي
2026-08-25 11:13:57
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users5jif3zyh7
الشاعر حيدر الكناني :
🥰🥰🥰
2026-08-25 11:47:31
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user7561020795658
ابو اسد كركوشي :
❤️❤️❤️
2026-08-25 10:38:21
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user58410508476123
هــدى 🩶🩶🩶 :
🥀🥀🥀
2026-08-25 12:17:19
0
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Quando mia figlia va a una festa, per me è importante non microgestire ogni suo passo, ma sapere che può contattarmi velocemente se si sente in pericolo. Per questo uso Findmykids - ci aiuta a mantenere la fiducia, e mi dà tranquillità sapere che ci sarò quando serve. #genitori #consigliperigenitori #sicurezzadeibambini #findmykids
Quando mia figlia va a una festa, per me è importante non microgestire ogni suo passo, ma sapere che può contattarmi velocemente se si sente in pericolo. Per questo uso Findmykids - ci aiuta a mantenere la fiducia, e mi dà tranquillità sapere che ci sarò quando serve. #genitori #consigliperigenitori #sicurezzadeibambini #findmykids
Boujee on a budget CRISPY PERUVIAN CHICKEN WITH AJÍ VERDE AND CORN SALSA Serves 1 Chicken - 1 chicken thigh, skin on boneless - 2 garlic cloves, grated - 1 tsp cumin - 1 tsp smoked paprika - 1/2 tsp dried oregano - 2 tbsp soy sauce - Juice of half a lime - 2 tbsp olive oil - 1 tbsp black pepper - Good pinch of salt Ají verde - 1 green chilli (or jalapeño, which is preferred and less if you want less spicy) - 1 spring onion, green parts only - 1 garlic clove - 1/2 cup coriander - Small handful of mint - 1/2 an avocado - 1/4 cup greek yoghurt - Zest & Juice of 1/2 a lime - 1 tbsp olive oil - Salt & pepper Corn salsa - 1 corn on the cob - Handful of Coriander - Spring onion, finely sliced - white parts only - 1 tbsp crumbled feta - ½ lime, juice - 1 tbsp olive oil - Pinch of Salt & pepper Method 1. Chicken * In a bowl mix garlic, cumin, smoked paprika, oregano, soy sauce, olive oil, black pepper & salt. * Rub all over the chicken thigh, leave for at least 20 minutes (or overnight if organised). 2. Ají verde * Add all the ingredients to a blender & blend until smooth Taste and adjust lime or salt if needed. 3. Cook the chicken * In a heated pan with olive oil, Place the chicken skin-side down with a protein press to get the skin golden & crisp, about 8–10 minutes. * Flip & cook another 4–5 minutes basting the chicken in the leftover marinade. Rest for a few minutes before slicing. 4. Corn salsa * char the corn on the stove top flame, cut the kernels off the cob the cook in the chicken fat. * Toss with coriander, spring onion, lime juice, salt & pepper. Finishing with feta. 1 chicken thigh – $5.60 2 garlic cloves – $0.30 1 tsp cumin – $0.10 1 tsp smoked paprika – $0.12 ½ tsp dried oregano – $0.05 2 tbsp soy sauce – $0.20 1 lime (used across recipe) – $1.00 1 green chilli / jalapeño – $0.40 1 spring onion – $0.30 1 garlic clove – $0.15 ½ cup coriander – $1.00 Small handful mint – $0.40 ½ avocado – $1.25 ¼ cup Greek yoghurt – $0.50 1 corn cob – $1.00 Handful coriander – $0.60 Spring onion (white part) – $0.30 1 tbsp feta – $0.38 Total: $14.10 #budgetmeals #chicken #peruvianchicken #ajiverde #corn
Boujee on a budget CRISPY PERUVIAN CHICKEN WITH AJÍ VERDE AND CORN SALSA Serves 1 Chicken - 1 chicken thigh, skin on boneless - 2 garlic cloves, grated - 1 tsp cumin - 1 tsp smoked paprika - 1/2 tsp dried oregano - 2 tbsp soy sauce - Juice of half a lime - 2 tbsp olive oil - 1 tbsp black pepper - Good pinch of salt Ají verde - 1 green chilli (or jalapeño, which is preferred and less if you want less spicy) - 1 spring onion, green parts only - 1 garlic clove - 1/2 cup coriander - Small handful of mint - 1/2 an avocado - 1/4 cup greek yoghurt - Zest & Juice of 1/2 a lime - 1 tbsp olive oil - Salt & pepper Corn salsa - 1 corn on the cob - Handful of Coriander - Spring onion, finely sliced - white parts only - 1 tbsp crumbled feta - ½ lime, juice - 1 tbsp olive oil - Pinch of Salt & pepper Method 1. Chicken * In a bowl mix garlic, cumin, smoked paprika, oregano, soy sauce, olive oil, black pepper & salt. * Rub all over the chicken thigh, leave for at least 20 minutes (or overnight if organised). 2. Ají verde * Add all the ingredients to a blender & blend until smooth Taste and adjust lime or salt if needed. 3. Cook the chicken * In a heated pan with olive oil, Place the chicken skin-side down with a protein press to get the skin golden & crisp, about 8–10 minutes. * Flip & cook another 4–5 minutes basting the chicken in the leftover marinade. Rest for a few minutes before slicing. 4. Corn salsa * char the corn on the stove top flame, cut the kernels off the cob the cook in the chicken fat. * Toss with coriander, spring onion, lime juice, salt & pepper. Finishing with feta. 1 chicken thigh – $5.60 2 garlic cloves – $0.30 1 tsp cumin – $0.10 1 tsp smoked paprika – $0.12 ½ tsp dried oregano – $0.05 2 tbsp soy sauce – $0.20 1 lime (used across recipe) – $1.00 1 green chilli / jalapeño – $0.40 1 spring onion – $0.30 1 garlic clove – $0.15 ½ cup coriander – $1.00 Small handful mint – $0.40 ½ avocado – $1.25 ¼ cup Greek yoghurt – $0.50 1 corn cob – $1.00 Handful coriander – $0.60 Spring onion (white part) – $0.30 1 tbsp feta – $0.38 Total: $14.10 #budgetmeals #chicken #peruvianchicken #ajiverde #corn

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