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Chicken Thareed

Today's Round the World for £4 or Less took us to Qatar with Thareed “ Thareed is a very common dish made during Ramadan as it is light on the stomach. It is basically a crispy flat bread layered with meat soup. Thareed can be made with lamb, chicken, and also with just vegetables. “

Ingredients:-

6 Chicken Thighs

1 ½ I boiling water to make the Stock

1 Large Onion

3 cloves of Garlic, minced

1 tablespoon Oil

1 tablespoon Tomato purée cubed

1 large Courgette cut into think batons

1 large Carrot cut into 4 pieces

4 medium Tomatoes, chopped

2 Black Limes cut in half

3 Chillies sliced

3 cubes of Chicken Stock

1 tablespoon of Arabic Bizar spice mix – see below (Optional)

1 teaspoon Cinnamon powder

1 teaspoon Turmeric powder

1 teaspoon Black Lime powder

1 teaspoon Curry powder

1 teaspoon Coriander powder

1 teaspoon Cardamom powder

½ teaspoon Black Pepper powder

¼ teaspoon chilli powder

¼ cup Coriander, finely chopped

3 Pitta Breads opened out. (We used Gluten Free)

Method:-:

(1) Roast the Chicken thighs until cooked and set aside.

(2) In a large pot, heat the oil and sauté the onions until they get a nice golden brown colour. Don’t burn the onions. Add the garlic and stir until fragrant.

(3) Add the Tomato purée and all of the vegetables, except the Courgette. Mix together to coat the vegetables with the tomato paste.

(4) Add the Black Limes.

(5) Add the Chicken meat, Stock, and the remaining ingredients except the Courgette and Coriander.

(6) Add more water if necessary.

(7) Bring to a boil and then simmer until the potatoes are almost done. You can now add the Courgette and Coriander. and cook until the ourgette is fork tender.

This recipe suggested that we put the Pitta bread in the bottom of a large casserole dish and pour the Thareed over them. We did as we were told, but really they we a soggy mess! Just dip them and enjoy!

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Details: Written by Tony Carson; Category: Recipes; Created: 01 August 2022

Fish & Chips recipe, eat well on universal credit

I’m tagging this as a ‘Jewish Recipe’ because it is, so fight me!

“The UK tradition of eating fish battered and fried in oil was introduced to the country by Spanish and Portuguese Jewish immigrants, who spent time in the Netherlands before settling in the UK as early as the 16th century.” - From Wikipedia.

Our better recipe is a bit different as Gluten is a no-go here. So we've pottered with batter recipes until we found one we like.

Ingredients:-

2 Eggs, beaten and set aside
Cornflour, as much as you need. See method.
Salt (Kosher if you like) & Pepper, to season
2 Tsp of Turmeric (Cornflour batter looks dreadful without)
2 Tsp of Baking Powder
1 Tsp of Garlic Powder
Soda Water

Method:-

(1) Heat a fryer to 160c.
(2) Mix all the dry ingredients in a bowl.
(3) Dredge the fish in the dry mix and set aside.
(4) Add Soda Water and enough Cornflour to make a thin batter.
(5) Dunk the coated Fish in the Egg Wash.
(6) Dunk in the Batter mix and fry in batches.

Served with a few peas, Tartar sauce, a slice of Lemon etc. The price of Fish means this isn’t a cheap treat now. But it was gooooood!!!!

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