1 (14-ounce) can diced tomatoes (do not drain) 5 or 6 garlic cloves, minced 1 tablespoon minced ginger 1 teaspoon ground turmeric 1 teaspoon ground cayenne pepper 1 teaspoon ground paprika 2 teaspoons garam masala, divided 1 teaspoon ground cumin 1 teaspoon salt 1 pound boneless, skinless chicken (breasts or thighs) 4 ounces butter, cut into cubes, or ½ cup coconut oil ½ cup heavy (whipping) cream or full-fat coconut milk ¼ to ½ cup chopped fresh cilantro
In the inner cooking pot of the Instant Pot, add the tomatoes, garlic, ginger, turmeric, cayenne, paprika, one teaspoon of garam masala, cumin, and salt. Mix thoroughly, then place the chicken pieces on top of the sauce.
Lock the lid into place. Select Manual or Pressure Cook, and adjust the pressure to High. Cook for ten minutes.
When the cooking is complete, let the pressure release naturally. Unlock the lid. Carefully remove the chicken and set it aside.
Using an immersion blender in the pot, blend together all the ingredients into a smooth sauce. Let the sauce cool for several minutes.
Add the butter cubes, cream, remaining teaspoon of garam masala, and cilantro. Stir until well incorporated. The sauce should be thick enough to coat the back of a spoon when you’re done.
Remove half of the sauce and freeze it for later, or refrigerate for as long as three days.
Add the chicken back to the sauce. Preheat the Instant Pot by selecting Sauté and adjust to Less for low heat. Let the chicken heat through. Break it up into smaller pieces, if you like, but don’t shred it.
Serve over rice or raw cucumber noodles. Serves four.
2 lemons, juiced
½ cup plus 1 tablespoon olive oil
6 cloves garlic, peeled, smashed and minced
1 teaspoon kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons ground cumin
2 teaspoons paprika
½ teaspoon turmeric
A pinch ground cinnamon
Red pepper flakes, to taste
1 large red onion, peeled and quartered
2 tablespoons chopped fresh parsley
Prepare a marinade. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.
Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.
3 tablespoons (45ml) extra-virgin olive oil, plus more for drizzling
1 medium onion, thinly sliced
1 large red pepper (bell pepper for milder heat, or a hotter variety, such as red horned pepper, depending on your heat preference), stems, seeds, and ribs removed, thinly sliced
1 fresh small hot chili (such as jalapeño, serrano, or Fresno), stems, seeds, and ribs removed, thinly sliced
2 to 3 cloves garlic, thinly sliced
1 1/2 tablespoons (15g) sweet Hungarian or smoked Spanish paprika
2 teaspoons (8g) whole or ground cumin seed
1 (28-ounce; 800g) can whole peeled tomatoes, crushed by squeezing between your fingers or with a pastry blender (see note above)
Kosher salt and freshly ground black pepper
Large handful minced cilantro, parsley, or a mix
Sliced oil-cured black olives, feta cheese, or artichoke hearts, for serving (all optional)
Crusty bread, for serving
Heat olive oil in a large, deep skillet or straight-sided sauté pan over high heat until shimmering. Add onion, red pepper, and chili and spread into an even layer. Cook, without moving, until vegetables on the bottom are deeply browned and beginning to char in spots, about 6 minutes. Stir and repeat. Continue to cook until vegetables are fully softened and spottily charred, about another 4 minutes. Add garlic and cook, stirring, until softened and fragrant, about 30 seconds. Add paprika and cumin and cook, stirring, until fragrant, about 30 seconds. Immediately add tomatoes and stir to combine (see note above). Reduce heat to a bare simmer and simmer for 10 minutes, then season to taste with salt and pepper and stir in half of cilantro or parsley.
Using a large spoon, make a well near the perimeter of the pan and break an egg directly into it. Spoon a little sauce over edges of egg white to partially submerge and contain it, leaving yolk exposed. Repeat with remaining 5 eggs, working around pan as you go. Season eggs with a little salt, cover, reduce heat to lowest setting, and cook until egg whites are barely set and yolks are still runny, 5 to 8 minutes.
Sprinkle with remaining cilantro or parsley, along with any of the optional toppings. Serve immediately with crusty bread.
6 eggs 2 teaspoons Dijon mustard 2 tablespoons crème fraiche 2 ounces smoked salmon, diced 1 tablespoon sliced chives – cayenne pepper – fine sea salt and freshly ground pepper 1 lemon cut in half – paprika to garnish
Hard cooked eggs go with so many different flavors well. Deviled eggs are a fun way to offer an appetizer that guests can just pick up and eat in a couple of bites. Some mayonnaise and smoked salmon mixed into the yolks in this recipe make them a little more rich.
Place the eggs in a large saucepan and cover with water. Bring the water to a boil, cover and remove from the heat. Let the eggs sit, covered for 12-15 minutes; drain the hot water and run cold water over the boiled eggs until cool.
Peel the eggs and cut each egg in half lengthwise. Gently remove the yolks from the center into a small mixing bowl. Set aside the egg white halves.
Add the mustard, crème fraiche, shallot, smoked salmon and chives to the egg yolks and stir to combine. Season to taste with cayenne, salt, pepper and freshly squeezed lemon juice.
Spoon the mixture back into the egg whites. Garnish with paprika. Serves 4