CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE

Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes
Yield
8 servings
Crisp-tender chicken in the most amazing cream sauce ever. It's so good, you'll want to guzzle down the sauce!

INGREDIENTS

8 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter, divided
3 cloves garlic, minced
1/4 teaspoon red pepper flakes, or more, to taste
1 cup chicken broth
1/2 cup heavy cream
1/3 cup julienned sun dried tomatoes in olive oil, drained
1/4 cup freshly grated Parmesan
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 cup basil leaves, chiffonade
INSTRUCTIONS

Preheat oven to 400 degrees F.
Season chicken thighs with salt and pepper, to taste.
Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
Melt remaining tablespoon butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil.
Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.
Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
Serve immediately, garnished with basil, if desired.

Shinwari karahi chicken

1: chicken 1 kg(karahi pieces)

 2: tomatoes 8 large

 3: karahi masala 2tbs(check the link on the video)

 4: bullet green chilli 4 sliced

 5: fresh ginger 2inch(julienne)

 6: ginger & garlic paste 1tbs (heaped)

 7: salt 1 ts

 8: fresh coriander 3 tbs

 9: oil 1/2 cup(to cook)

10:oil to deep fry

Recipe:

1: in a large pan add oil enough to deep fry the chicken, cook till changes colour.

 

2: then remove the chicken and keep aside.

 

3: you can use the same oil you fried the chicken in, in a pan heat the oil and add ginger & garlic paste, whole tomatoes, cover and cook on medium flame till the tomatoes get soft and the skin starts to peel off.

 

4: peel the tomatoes skin and place them back in the oil, then add the chicken, salt, karahi masala (can add more red chilli powder if like more spice)  mix well, cover and cook till the oil comes on the surface, keep the flame low to medium.

 

5: then add fresh ginger, green chilli, fresh coriander leaves, mix well.

 

6: serve hot garnish it with little ginger, green chilli.

bread rolls

• 3 tablespoons butter
• ½ cup cold milk
• 2 tablespoons sugar
• ¼ teaspoon salt
• 1 large egg
• 2 teaspoons dry yeast
• 1 ½ cups plus ¼ cup all purpose flour
• 1 egg white

1. Preheat oven to 350° F for 5 minutes. Gently brush the rolls with the egg white and bake for 15 to 17 minutes until light golden brown.

Cauliflower Chocolate Cake Recipe

• 3/4 cup flour (120g)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp baking powder
• 1/4 cup unsweetened cocoa powder (20g)
•  2 tbsp ground flax.
• 1/3 cup sugar of choice (64g)
•  1/4 cup additional sugar
• 1/2 to 1 cup mini chocolate chips (60-120g)
• 1 tbsp pure vanilla extract
• 2 loosely-packed cups frozen cauliflower, thawed completely but not cooked (250g) (Or omit and sub 1 cup canned pumpkin if cauliflower is too weird for you. I might even like the pumpkin version better!)
• 1/2 cup milk of choice. 2/3 cup
• 3 tbsp oil (or omit and increase milk to scant 2/3 cup, for a lower-fat option)

Preheat oven to 175C, and grease an 8×8 square baking dish. Combine all dry ingredients in a bowl, and mix very well. Combine all liquid ingredients and the cauliflower in a food processor and blend until super-smooth, so there are NO lumps whatsoever. (See nutrition link below, for an option if you don’t have a food processor.) Pour wet into dry, and mix until just combined, then pour into prepared pan and bake 30 minutes. (Or you can try my super-gooey way: bake only 14 minutes and then leave uncovered in the fridge overnight, and it’ll firm up and turn out like fudge! Not everyone likes this undercooked texture; I wouldn’t serve my gooey version of the cauliflower dessert to anyone but me!) Let cool completely. After a day, this cauliflower cake is best stored in the fridge.

Pumpkin muffins

1 c. pumpkin
2 eggs
1 tsp. vanilla
2/3 c. dry milk
6 tbsp. flour
1 tsp. cinnamon
2 tsp. baking soda
1 tsp. baking powder
1/4 cup sugar
1/2 c. grated carrots
4 tbsp. raisins

Mix together pumpkin, eggs and vanilla. Add remaining ingredients. Pour directly into muffin pans. Do not use paper cups. Spray muffin pans with Pam before adding batter.Bake at 350°F for 15 minutes or until done.

Servings 12

Coconut Chocolate muffins

• 2 cups all-purpose flour
• 1/2 cup shredded coconut
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup sugar
• 1/3 cup oil
• 1 1/2 cups yogurt
• 1 tsp vanilla extract
• Shredded coconut to sprinkle on top

Instructions

1. Preheat oven to 200 deg C.
2. Grease a muffin pan or line with paper cups.
3. In a large bowl combine together all-purpose flour, baking powder, salt, baking soda and sugar.
4. Make a well in the dry ingredients.
5. In another bowl, mix yogurt, oil and vanilla together and beat till smooth.
6. Pour the wet mixture in the well and stir gently to combine.
7. Fold in the shredded coconut.
8. Spoon batter into the prepared muffin pans.
9. Sprinkle shredded coconut on top.
10. Bake the muffins for around 20 minutes or once a toothpick inserted in a muffin comes out clean.
11. Cool them on a wire rack.
12. Eggless coconut muffins are ready to be served. Enjoy!

meatball spaghetti

400 gram mince

1 tsp coriander powder

2 tsp salt

2 tbsp rava

1 tsp cumin powder

2 hot green chilies

1 onion, chopped

1/2 cup fresh coriander, chopped

2 tbsp desiccated coconut

4 tbsp oil

1 tsp oregano

2 tsp rosemary

350 grams spaghetti

1 kg tomatoes,

2 tbsp garlic

1 carrot, grated

1/2 tsp red chilli powder

150 grams cheddar cheese, grated

balsamic vinegar 1/4 cup

1/4 capsicum, julienned

1/4 bellpepper of each type, julienned

Crunchy Tahini Baklava

Preparation: Brush with melted butter phyllo sheet .Do the same with the second layer of phyllo sheet.Place the third layer of phyllo sheet and brush with tahini.Sprinkle with sugar.Spread the ground walnuts.Roll it up.Cut into equal slices.Place on a baking paper lined baking sheet.Bake in a pre-heated oven at 180C / 350F" for 15 mins until golden brown.Top with powdered sugar,bon appetit!
Ingredients
12 sheets phyllo dough
1 Cup Sugar
1 Cup Tahini
50g Butter
1 Cup Walnuts
For Topping: Powdered Sugar

Tahini Walnut Bread Rolls

Pour a cup of warm milk in a bowl, melt the sugar and yeast with milk and set aside for 10 mins.After 10 mins,transfer the flour and yeast mixture in another bowl.Add the egg,butter,vegetable oil and salt.Combine them together and knead well.Cover and set aside to rest until doubles in size.Meanwhile transfer a cup of tahini paste in a bowl and add the sugar.Make a mixture to spread on the dough.
Place the dough on surface and divide into 2 pieces.Lightly flour the surface and roll out the dough.Spread some of tahini mixture on the whole surface and sprinkle with ground walnuts.And then place them on the baking sheet.Pressure on them to widen and let them raise.Brush with the egg yolk and bake at 180C(360F) for 25-30 mins,enjoy !
Don't forget to subscribe to not miss our next videos,,we share a new video every other day,stay tuned !
Ingredients
50 g butter
1 tbs granulated sugar
5 g dry yeast
1 cup Milk
4 cups flour
1/2 teaspoon salt
1 cup tahini paste
1 cup granulated sugar
1 egg yolk
2 tbs rosted sesame
1 cup ground walnut