Chicken Ghallaba
Ingredients:
7oz. Chicken Breast
2 oz. Carrots
2 1/2 oz. Mushrooms
3 1/2 oz. Tomatoes
2 oz. Olive oil (extra virgin)
1 Tb. of Taboon garlic sauce
2 oz. Taboon Ghallaba dressing
Directions:
1. Chop all vegetables in any size, shape desired
2. Cut chicken into small cubes about 1/2 inch
3. Brown garlic sauce in oil
4. Add chicken, cook until half done
5. Add mushrooms, tomatoes, cook for 5 mins.
6. Add Ghallaba dressing, cook 5 mins.
7. Serve with rice
Taboon Ghallaba dressing
Ingredients:
1 1/2 Tbs. Oregano
2 Tb. Sumac
1/4 Tbs. Cajon pepper
1 qt/ Lemon juice
2 oz. Salt
Directions:
1. Mix together and refrigerate
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Chicken Ghallaba
Marinate cubes of chicken breasts in coconut milk, few dashes of soy sauce and lemon juice for a couple of hours, then throw in a skillet with thinly sliced onions, square cut green peppers or roasted peppers if handy. Saute' in Indian Ghee if available or else a coconut oil/vegetable oil mix, until chicken is browned and onions transparent. Add about a cup and one half of flaked or shredded coconut and saute' further until coconut starts to turn golden. Reduce heat and add 1 can pureed or diced tomatoes, can of coconut milk, can of chicken stock, additional chicken soup base or chicken bouillon to taste, and some chopped garlic. Then add garam masala or else the choice of Patak's Curry Pastes. Simmer on low for about 30 minutes, Until chicken is tender. You can also add green peas to this at this time. Serve over basmati rice, with sides of your favorite chutneys.
hope this helps
