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This is a quick-to-prepare, easy dish for those busy evenings when you just want to get something in the oven and get on with other tasks.
4 whole chicken wings or 8 wingettes
2 tablespoons Brazen BBQ Seasoning
2 tablespoons oil
1 onion, diced
1 tin diced tomatoes
1/2 cup rice
Heat oven to 180 degrees.
1 400g tin coconut cream
6 kaffir lime leaves – crushed
½ tablespoon fish sauce
1 lime – quartered
1 stem lemongrass, bruised and roughly chopped
1 bunch coriander, washed well and roughly chopped
Thumb size piece ginger, roughly chopped
1 tablespoon palm sugar
2 tablespoon Brazen Lemon Myrtle Seasoning
2 chicken breasts or 4 -6 wingettes
1 cup chicken stock
Place everything into a large pot and bring to the boil.
“Baharat” loosely translated means herb or spice.
A pungent and versatile spice bend that is believed to originated in North Africa, however now widely used in Arabia and Turkish cuisine. It adds a nuance of the exotic and fills the head with diverse aromas. It is not hot yet it conveys all of the aromatic fragrances of everything that is spice.
Baharat is a spice mix in the same vein as Chinese five spice and Indian garam masala.
1 tablespoon coconut oil
1½ tablespoon Brazen Mild Indian Curry Mix
1 onion, diced
3 cloves garlic, minced
3cm ginger, minced
1 tin coconut cream
½ cup red lentils
1 tin chickpeas, drained and washed
2 tomatoes, chopped
¼ bunch spinach, sliced, discard stems
Half head broccoli, broken into florets
Juice of one lemon
2 tablespoons sesame seeds,