Wednesday, 23 April 2014

Spicy Chicken with Zesty Rice Salad

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

This flavour packed dish was dinner in our house a few weeks back, and I just had to share it with you. A Zesty Rice Salad packed full of raw, crunchy veggies and livened up with a spicy, zesty dressing. Over that, I served these Spicy Chicken slices. A really versatile marinade and a really easy way to cook the chicken without it turning out dry. I really hope you try this combination for lunch or dinner - it's perfect for these spring days!
Other salad recipes on the blog include Quick Pasta SaladSpicy Chickpea SaladBBQ Chicken SaladSun-Dried Tomato Pasta Salad and Grilled Vegetable Pasta Salad.

Bismillah, let's begin!

First, to marinade the chicken. Grab yourself some Chicken Breast - these have been thinly sliced through the middle by our butcher.

Drizzle in a little Olive Oil.

Pour in Lemon Juice. Use fresh if you have it but bottled is also fine!

Next, some Balsamic Vinegar.

Then, a lot of my favourite spice, Paprika.

Along with Salt and Ground Cumin.

Finally, throw in some Red Chilli and Garlic.

Stir well and leave to marinade for as long as you can.

Now, the zesty salad, take a little Cold Cooked Rice. Mine had been boiled the day before.

Slice up some Baby Spinach, and add that in.

Grate in a few Carrots.

Slice up a few Spring Onions.

And, finally, Fresh Coriander. At this point, throw in a little Cucumber and Tomato, and any other raw vegetable you want.

Stir everything well, and set aside.

Now, the star of the show! The salad dressing! Slice up Red Chillies.

Add in Salt and Black Pepper.

Pour in some Cider Vinegar - my dad's favourite!

Drizzle in a little Olive Oil.

And, spoon in some Honey.

Dinner is nearly ready!

Time to Instagram my progress :)

For the zesty flavour, grate in some Lime Zest.

Finally, squeeze in Lime Juice.

Mix well.

Pour over the salad.

Stir well and taste for seasoning. 

To cook the chicken, place the chicken along with all the marinade into a hot pan.

Bring to the boil.

Simmer the chicken on low for about 30 minutes until it's fully cooked.

Bring to the boil again and dry the chicken out.

Until you have a nice, thick glaze left in the pan.

To serve, pile up the salad onto a plate.

Slice up the chicken and serve on top.

I hope you like it as much as we did! The salad is really versatile, and you can actually add in any combination of veggies that you like.

Full Written Recipe:

Spicy Chicken with Zesty Rice Salad

Adapted from recipes by Mary Berry


For the Spicy Chicken

1 pound Chicken Breast, sliced

2 tablespoons Olive Oil

2 tablespoons Lemon Juice

2 teaspoons Balsamic Vinegar

1 tablespoon Paprika

½ teaspoon Ground Cumin

Salt, to taste

1 Red Chilli, finely chopped

2 Garlic Cloves, peeled and finely chopped

For the Zesty Rice Salad

Few handfuls Boiled Rice, cold

½ bag Baby Spinach Leaves, sliced

3 Carrots, peeled and grated

1 bunch Spring Onions, finely chopped

Handful Fresh Coriander, finely chopped

Few Cherry Tomatoes, halved

½ Cucumber, cubed

2 Red Chillies, finely sliced

Salt and Black Pepper, to taste

2 tablespoons Cider Vinegar

4 tablespoons Olive Oil

4 teaspoons Honey

Zest of 4 Limes

Juice of 2 Limes


For the Spicy Chicken, place the chicken and all the marinade ingredients into a large bowl, and leave in the fridge for as long as you have.

For the salad, put the cold rice, spinach, carrots, spring onions, fresh coriander, cucumber and cherry tomatoes into a large bowl and mix well.

To make the dressing, into a small bowl, add the red chillies, salt, black pepper, cider vinegar, olive oil, honey, lime zest and lime juice. Whisk well.

Pour the dressing over the salad, and mix well. Set aside.

To cook the chicken, take a large pan, and heat up.

Add the chicken along with all the marinade, and bring to the boil.

Simmer, cover and leave to cook for about 30 minutes or until the chicken is fully cooked.

Turn the heat up for a few minutes, and dry out all the excess liquid – the chicken is now ready!

Serve the Spicy Chicken on a bed of the Zesty Rice Salad, and enjoy!

This Time Last Year:

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Keep me in your duas, please,


Tuesday, 22 April 2014

Pizza Margherita

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

My favourite pizza has always been the simplest kind - Pizza Margherita. Invented in Naples, Italy it has become a favourite all over the world - just shows what good, simple ingredients can do.
This recipe uses a no-cook sauce which makes things even quicker. And, if you don't want to try the dough below, try my Mums recipe instead. Or if you're really in a pinch for time, use a good quality pizza base from the supermarket. 
Other pizza recipes on this blog include Easy Focaccia PizzaHomemade PizzaHusnaas' Mini Pizza Pinwheels and Panini Pizza.

The ingredients for this pizza include: Warm Water, Dried Yeast, Plain Flour, Olive Oil, Sugar, Salt, Passata, Fresh Basil, Mozzarella, Dried Basil, Garlic Powder and Dried Oregano.

Bismillah, let's begin!

First, make the pizza dough. Take a little Warm Water.

Add in some Dried Yeast, and set aside for 5 minutes.

I used my Kitchen Aid mixer, but you can do this by hand too. Put in Plain Flour.



Then, drizzle in Olive Oil.

By now, the yeast should have activated. You should be able to smell it and it'll be a little bubbly.

Fit the dough hook on to your machine.

Pour in the yeast mixture.

Place on a low heat and allow to combine.

Then, leave the machine to knead the dough for 10 minutes.

Turn the dough out onto a floured surface.

Divide in half.

Shape into balls.

Brush two bowls all over with oil.

Put in the dough balls, and brush them lightly as well.

Leave in a warm place to rise :)

Until they've doubled in size!

Now, to make the no-cook tomato sauce, take some Tomato Passata.

Dried Basil

Dried Oregano

Garlic Powder

Sugar, Salt and Black Pepper

Mix well.

Grab a ball of dough, and roll out on a floured surface.

Take an approx 10 inch pizza tray.

Roll the dough to fit it.

Spread on a little of the tomato sauce.

Sprinkle on grated Mozzarella Cheese.

Top with a few Fresh Basil Leaves.

Bake in a preheated oven (full details below) for about 15 minutes or until the cheese is golden brown, bubbling and melted. Serve immediately!

Full Written Recipe:

Pizza Margherita

Adapted from Laura in the Kitchen

Ingredients – makes 2 large pizzas

For the Dough

330 ml Warm Water

7 grams Dried Yeast

28 ounces (793 grams) Plain Flour

1 teaspoon Sugar

2 teaspoon Salt

2 tablespoons Olive Oil

For the Topping

250 ml Passata

Dried Basil, to taste

Dried Oregano, to taste

Garlic Powder, to taste

Salt and Black Pepper, to taste

Pinch of Sugar

Grated Mozzarella Cheese, to taste

Fresh Basil Leaves, to taste


Mix the yeast and water together, and set aside for 5 minutes.

In a large bowl, place the plain flour, sugar, salt and olive oil. Pour in the yeast mixture.

By hand or using a machine, mix everything well. Then, knead for 10 minutes.

Divide the dough into two pieces on a floured surface, and place into 2 oiled bowls. Place in a warm place to rise and double in size.

To make the topping, mix everything together in a bowl except the cheese and fresh basil.

Preheat the oven to 240C or Gas Mark 9.

Take a approx 10 inch pizza tray. Take one ball of dough, and shape into a circle to fit the tray.

Spread on a little of the tomato sauce – not too much!

Top with the cheese and fresh basil.

Bake in the oven for approx 15 minutes or until the cheese is bubbling and golden brown. Keep your eye on it!

Serve straight away!

This Time Last Year:

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Keep me in your duas, please,