Mix together the ginger, garlic and onion and add to the yogurt ... Mix with the lemon juice, chilli powder and cumin seeds. Make slashes with a sharp knife on the chicken pieces and smear ...
Divide the chicken breasts between four warmed plates or shallow bowls. Stir the sauce, season with salt and pepper, and add a little extra lemon zest if needed (see tip below). Spoon the sauce ...
Add the chicken breasts and cover the casserole with a lid. Cook for 20-25 minutes, or until cooked through. Set aside to cool slightly. For the lemon sauce, bring the chicken stock, sugar and ...
This Mexican specialty of roasted poblano chiles, stuffed with spiced ground meat and garnished with walnut cream and pomegranate seeds, is traditionally served in September to celebrate Independence ...
Meanwhile, make the ezme sauce: Halve tomatoes ... In a separate medium bowl, whisk yogurt with a pinch of salt and lemon juice until airy. Halve warm eggplants and arrange on a serving plate.