Pumpkin Butter Gochujang Chicken Roast
This Gochujang Pumpkin Butter Glazed Spatchcock Chicken is a flavorful fall dinner featuring juicy brined chicken, crispy roasted Brussels sprouts, tart cranberries, crunchy walnuts, and a sticky sweet-and-spicy glaze.
Brining a whole chicken is an easy way to build flavor before it even goes into the oven. This chicken spends about 7½ hours in a simple brine made with kosher salt, sugar, garlic, allspice, black pepper, bay leaves, and thyme. After brining, the chicken is patted dry and refrigerated uncovered overnight. This extra step helps dry the skin, giving you a better chance at beautifully crisp, golden skin when the chicken is roasted.
The star of the recipe is the pumpkin butter and gochujang glaze. Pumpkin butter brings concentrated pumpkin flavor, sweetness, and warm fall spices, while gochujang contributes fermented chili flavor, heat, and savory depth. Soy sauce and apple cider vinegar round everything out, creating a glossy glaze that's sweet, spicy, tangy, and savory.
The chicken is spatchcocked before roasting, which helps it cook more evenly and gives the glaze plenty of surface area to cling to. Meanwhile, halved Brussels sprouts roast alongside the chicken, picking up some of those delicious chicken juices while developing caramelized edges.
To finish the dish, the Brussels sprouts are tossed with a lightly sweet maple-Dijon vinaigrette, dried cranberries, and walnuts. The tart cranberries and crunchy walnuts provide a bright contrast to the rich, spicy-sweet chicken. The result is a complete fall dinner that's comforting and familiar, but with unexpected global flavor.
Pumpkin Butter Gochujang Chicken
A sweet-and-spicy fall roast chicken featuring a glossy pumpkin butter and gochujang glaze, served with caramelized Brussels sprouts, red onion, tart cranberries and toasted walnuts.
Ingredients
- 8 cups cold water
- ¾ cup coarse kosher salt
- ¼ cup sugar
- 6–8 whole allspice berries
- 1 tsp whole black peppercorns
- 4 garlic cloves, smashed
- 2 bay leaves
- 1 tsp dried thyme, or a few fresh thyme sprigs
Chermoula Chicken and Chickpea Quesadillas
These chicken and chickpea quesadillas put a North African-inspired spin on a familiar weeknight favorite, layering chermoula-marinated chicken, warmly spiced chickpeas, toasted pine nuts, and melted cheese inside a crisped tortilla, finished with a cool, spicy harissa yogurt on the side.
The chicken is marinated in chermoula, one of the flavors that makes this quesadilla especially interesting. It's a bright, herb-filled North African sauce traditionally made with fresh herbs, garlic, lemon, olive oil, and warm spices, and I think of it as North Africa's answer to chimichurri: a fresh, punchy sauce that works as both a marinade and a finishing condiment. Here it does the marinating, soaking into the chicken and giving it plenty of flavor before it even hits the skillet. If you want to see chermoula in a different context, I've also used it in this chicken and chermoula recipe, where the sauce takes more of a starring role.
The chicken is paired with chickpeas seasoned with cumin, paprika, coriander, cinnamon, and black pepper. The chickpeas add substance without making the quesadilla feel overly heavy, while toasted pine nuts bring a little crunch to the filling. Melted cheese pulls everything together and turns those distinctly North African-inspired flavors into something familiar and comforting. The harissa yogurt on the side adds another layer of contrast, with chile heat and smoky spice cooled down by the yogurt, giving you something creamy to dip each crisp wedge into.
I love using quesadillas as a starting point for experimenting with different cuisines because the format is so forgiving. The tortilla and melted cheese provide a familiar foundation, while the filling can take you almost anywhere. A North African-inspired chicken and chickpea combination might not be the first filling that comes to mind when you think of a quesadilla, but that's exactly what makes it fun.
Chicken, Chickpea & Chermoula Quesadillas
Crispy chicken and chickpea quesadillas filled with chermoula-marinated chicken, warm spices, toasted pine nuts, and melted cheese, served with a creamy harissa yogurt for dipping.
Ingredients
- 1½ tsp cumin seeds
- 1½ tsp coriander seeds
- 1 cup packed fresh cilantro
- ½ cup packed fresh parsley
- 4 garlic cloves
- ½ large jalapeño, roughly chopped
- ¼ cup olive oil
- 3 tbsp fresh lemon juice
- 1 tsp paprika
- ½ tsp cayenne pepper
- ¾ tsp salt
- ½ tsp black pepper
- 1–2 tsp Worcestershire sauce
- Umami seasoning, to taste
- 4 bone-in chicken thighs, meat removed and cut into thick strips
- ½ cup cooked chickpeas
- 1 tsp olive oil
- ¼ tsp ground cumin
- ¼ tsp paprika
- ⅛ tsp ground coriander
- ⅛ tsp ground cinnamon
- ⅛ tsp black pepper
- ⅛ tsp salt
- 2 10-inch flour tortillas
- ¾–1 cup shredded melting cheese per quesadilla, approximately 3–4 oz each depending on the cheese
- 2 tbsp toasted pine nuts
- 1–2 tsp neutral oil or butter, for cooking
- 2 tbsp Greek yogurt
- ½–1 tsp harissa
- ½ tsp fresh lemon juice
- ⅛ tsp salt
- ½–1 tsp water, as needed
Instructions
- Toast the cumin and coriander seeds in a dry skillet over medium-low heat for 1–2 minutes, until fragrant. Let them cool slightly, then grind them into a fine powder.
- Add the toasted spices, cilantro, parsley, garlic, jalapeño, olive oil, lemon juice, paprika, cayenne, salt, black pepper, Worcestershire sauce, and umami seasoning to a food processor. Pulse until the mixture forms a textured, spoonable sauce. Taste and adjust the salt or seasoning as needed.
- Remove the meat from the chicken thighs and cut into thick strips. Place the chicken in a bowl and toss with the chermoula until thoroughly coated. Cover and refrigerate overnight.
- When ready to cook, heat a skillet over medium-high heat with a small amount of oil. Allow excess marinade to drip from the chicken, then add the chicken to the skillet in a single layer. Cook for about 6–8 minutes, turning occasionally, until browned and the thickest pieces reach 165°F (74°C). Remove from the skillet and set aside.
- Heat 1 tsp olive oil in a nonstick skillet over medium-high heat. Add the cooked chickpeas in a single layer and cook for about 5–7 minutes, stirring occasionally, until they develop browned edges. Add the cumin, paprika, coriander, cinnamon, black pepper, and salt. Toss for about 30 seconds, until fragrant, then remove from the heat.
- Mix the Greek yogurt, harissa, lemon juice, and salt in a small bowl. Add a little water if needed to create a smooth dipping consistency. Refrigerate until ready to serve.
- Heat a clean skillet over medium heat. Place one tortilla in the skillet and cover one half with the cheese. Add half of the chicken, half of the seasoned chickpeas, and half of the toasted pine nuts. Add a little more cheese over the filling, then fold the tortilla over.
- Cook for 2–3 minutes, until the underside is golden and crisp and the cheese has begun to melt. Carefully flip and cook the other side until golden and the cheese is fully melted. Repeat with the second tortilla.
- Transfer the quesadillas to a cutting board and allow them to rest for about 1 minute. Cut into wedges and serve immediately with the harissa yogurt.
Notes
- Chermoula: The whole spices are toasted and ground before blending for a more aromatic marinade.
- Marinating: The chicken can be marinated overnight, making this easier to prepare as a weeknight or weekend dinner.
- Chicken: Because the chicken is coated in chermoula, the herbs may darken as they cook. This is normal. Cook until the thickest piece reaches 165°F (74°C).
- Chickpeas: They don't need to become completely crispy. The goal is simply to develop some browned edges and add another layer of texture.
- Cheese: Use a good melting cheese. For a particularly gooey quesadilla, use approximately 3–4 oz of cheese per 10-inch tortilla.
- Serving: The quesadillas are large and can be sliced into wedges and shared, making two quesadillas suitable for four servings.
- Make ahead: The chermoula and harissa yogurt can be prepared ahead of time, and the chicken can marinate overnight.
Nutrition Facts
Calories
650Fat (grams)
37 gCarbs (grams)
42 gFiber (grams)
5 gSugar (grams)
4 gProtein (grams)
39 gSodium (milligrams)
1000 mgI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Berbere Bang Bang Crab & Shrimp Quesadillas
These quesadillas take a familiar cheesy favorite and give it a seafood-forward Afrofusion twist. They're packed with sweet lump crab, whole seasoned shrimp, melted Monterey Jack and Colby cheese, fresh red chili, and a creamy homemade Bang Bang sauce layered with fragrant berbere.
Quesadillas are one of those wonderfully adaptable foods that can take on almost any flavor profile, and this version is a great example. The combination of seafood and cheese might not be the first pairing that comes to mind for everyone, but here it absolutely works. The mild, creamy cheese provides the perfect backdrop for sweet crab and juicy shrimp, while berbere brings warmth, chile heat, and aromatic depth.
Berbere is one of the spices I reach for again and again, especially when I'm cooking seafood. I love the way its combination of chile and warm spices works with the natural sweetness of shrimp and crab. I've used it in recipes like my Blackened Salmon with Berbere Cream Sauce, and here I've taken it in a completely different direction by building it into both the seafood seasoning and the Bang Bang sauce. The result is a quesadilla that's creamy, spicy, savory, slightly sweet, and packed with flavor. The Berbere Bang Bang sauce is the signature element, adding a creamy, sweet-and-tangy finish with enough berbere to make its presence known without overwhelming the seafood.
This is also the kind of recipe I love for summer: quick enough for a weeknight lunch or dinner, fun enough for a casual gathering, and indulgent enough to feel like something you'd order at a restaurant. The seafood comes together quickly, while the quesadillas get golden and crisp in a skillet. For the cheese, I use Monterey Jack because it melts beautifully, with Colby adding a little more flavor. I intentionally use a generous amount for that dramatic cheese pull, but you can absolutely adjust the amount to your preference—the seafood is the star, after all.
There are a few tricks that make a big difference.
Don't overcook the shrimp; they only need a few minutes in a hot skillet and should be removed as soon as they're opaque and cooked through. The lump crab is already cooked, so you're simply warming it with garlic, butter, seasoning, lime, and scallions. Cooking it too long can dry it out and take away its delicate texture. I also recommend having all of your fillings ready before you start cooking the tortillas. Once the quesadilla is golden and the cheese has melted, fill it while it's still hot. As it cools, the melted cheese can seal the edges together, making the quesadilla difficult to open and fill neatly.
I like to finish these with fresh scallions, chili, and sauce on the side for dipping. Since the quesadillas are rich and cheesy, something fresh and acidic makes the perfect accompaniment. Try serving them with a simple lime-dressed green salad, cucumber and tomato salad, crunchy cabbage slaw, avocado and citrus salad, or even fresh fruit with lime and chili. I would skip the fries here—the quesadilla is already doing plenty of heavy lifting.
Berbere Bang Bang Crab & Shrimp Quesadillas
Golden 10-inch quesadillas filled with whole seasoned shrimp, tender lump crab, Monterey Jack and Colby cheese, and fresh red chili, finished with a creamy, sweet-and-spicy Berbere Bang Bang sauce. Berbere is used throughout the recipe to give the seafood and sauce a warm, aromatic chile flavor.
Ingredients
- ½ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon honey
- 1 tablespoon fresh lime juice
- 1 teaspoon hot sauce
- 2 teaspoons berbere seasoning
- ¼ teaspoon garlic powder
- Pinch of salt
- ½ lb whole shrimp, peeled and deveined
- 1 teaspoon neutral oil
- ½ teaspoon berbere seasoning
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon chili powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 teaspoon fresh lime juice
- 8 oz lump crab meat, well drained
- 1 teaspoon neutral oil (to coat when seasoning)
- ½ teaspoon Old Bay seasoning
- 1 tablespoon thinly sliced green onion
- 1 teaspoon butter (for warming)
- 1 small garlic clove, finely minced
- 1 teaspoon fresh lime juice
- 2 large 10-inch flour tortillas
- 1½ cups shredded Monterey Jack and Colby cheese, combined
- ½–1 fresh red chili, thinly sliced into rings
- 1 tablespoon thinly sliced green onion, reserved for garnish
- Ghee or neutral oil, for cooking
Instructions
- Make the Berbere Bang Bang Sauce: Whisk together the mayonnaise, sweet chili sauce, honey, lime juice, hot sauce, berbere seasoning, garlic powder, and salt. Cover and refrigerate while preparing the rest of the recipe.
- Season the shrimp: Pat the shrimp very dry and keep them whole. Toss with a little oil, then season with the berbere, garlic powder, onion powder, chili powder, salt, and black pepper. Set aside for a few minutes while preparing the crab.
- Prepare the crab: Drain the crab and gently check for any shell pieces, keeping the lumps as intact as possible. In a bowl, season the crab with a little oil, Old Bay seasoning, and sliced green onion.
- Cook the shrimp: Heat 1 teaspoon ghee or neutral oil in a skillet over medium-high heat. Add the whole shrimp in a single layer and cook for approximately 1½–2 minutes per side, depending on size, until opaque and just cooked through (145°F). Turn off the heat and add 1 teaspoon lime juice. Remove the shrimp from the skillet immediately and set aside. Do not overcook.
- Warm the crab: Reduce the skillet to medium-low heat. Add the butter and minced garlic and cook for approximately 30 seconds. Add the seasoned lump crab and gently warm for 1–2 minutes. The crab is already cooked, so you're simply warming it and allowing the seasonings to coat it. Turn off the heat, add 1 teaspoon lime juice, and set aside.
- Cook the first quesadilla: Heat a nonstick skillet over medium-low to medium heat and lightly coat with ghee or neutral oil. Place one 10-inch tortilla in the skillet.
- Spread approximately ¾ cup of the cheese mixture over one half of the tortilla, using more or less depending on your preference. Add several thin rings of red chili as the cheese melts. Once the tortilla begins to brown and the cheese is melting, fold the tortilla over.
- Cook for 2–3 minutes, until lightly golden underneath and the cheese is beginning to melt. Carefully flip and cook another 2–3 minutes, until golden. Remove from the skillet and place on a cutting board.
- Fill while hot: This step is important! Carefully open the folded quesadilla while it is still hot, before the melted cheese has cooled and sealed the edges together. Add half of the crab, half of the shrimp, and some of the remaining green onion. Gently close the quesadilla.
- Cut the quesadilla into 3 wedges. Repeat the process with the second tortilla.
- Finish and serve: Garnish with the remaining sliced green onion and a few thin rings of fresh red chili. Serve immediately with Berbere Bang Bang sauce for dipping.
Notes
- Use a flavorful berbere blend. Berbere is essential to this recipe and is used in the shrimp, crab, and Bang Bang sauce. Different blends vary in heat and intensity, so adjust to your preference.
- Don't overcook the seafood. Cook the shrimp just until opaque and cooked through, and gently warm the already-cooked crab so it stays tender.
- Fill the quesadilla while it's hot. Have the seafood ready before cooking the tortillas, then fill each quesadilla immediately after cooking. Once the melted cheese cools, it can seal the tortilla shut and make it difficult to open neatly.
- Adjust the cheese to your preference. The recipe uses a generous ¾ cup per 10-inch tortilla for a dramatic cheese pull, but you can use less if you prefer a lighter quesadilla. Serve with a fresh salad or slaw to balance the richness.
Nutrition Facts
Calories
550Fat (grams)
38 gSat. Fat (grams)
13 gCarbs (grams)
35 gFiber (grams)
2 gSugar (grams)
8 gProtein (grams)
30 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Peri-Peri Chicken Braai Plate with Cream Soda
This peri-peri chicken braai plate is Part 1 of a three-part series exploring Southern African braai culture, flavour traditions, and modern drink pairings inspired by audience voting.
At the centre of Southern African cooking is the braai, a social and culinary tradition built around fire, gathering, and shared meals. It is not just a cooking method, but a cultural experience where food, conversation, and community come together.
In this first part of the series, peri-peri marinated chicken is paired with a classic cream soda, a nostalgic Southern African soft drink known for its bright green colour and vanilla-like sweetness. The pairing reflects a common regional flavour principle: balancing heat and smoke with sweetness and carbonation to soften spice while enhancing grilled depth.
The plate is completed with turmeric yellow rice, grilled corn, and fresh coleslaw, forming a balanced, vibrant summer braai-style meal designed for both flavour and visual storytelling.
This recipe is intended not only as a step-by-step guide, but also as an introduction to how braai culture translates into home kitchens using accessible equipment like ovens and indoor grills.
Continue the series: Braai-Style Spiced Lamb Chops with Pine Nut
Peri Peri Chicken with Yellow Rice, Corn and Coleslaw
A bold and flavorful peri-peri chicken braai plate inspired by Southern African cookout culture. Smoky, spicy chicken is served with yellow rice, grilled corn, fresh coleslaw, and paired with cream soda for a nostalgic summer braai experience. Perfect for gatherings, weekend grilling, or an easy indoor braai-style meal.
Ingredients
- 10 chicken pieces (mix of thighs and drumsticks)
- 2 tbsp Portuguese or chicken seasoning (I used Robertson’s)
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp chili flakes (optional)
- 1 tbsp olive oil
- 4–5 garlic cloves, unpeeled
- 3–4 bird’s eye or Thai chili peppers
- 1 red bell pepper, core removed and halved
- ½ large onion, cut into wedges
- 1 tsp salt
- 2 tsp smoked paprika
- 2 bay leaves
- 1 tsp dried oregano
- ¼ cup olive oil
- Juice of 1 lemon
- 2 tsp lemon zest
- 1–1½ tsp red wine vinegar
- 1 tsp chili flakes
- 2–3 tbsp fresh parsley, for garnish
- 1½ cups basmati rice
- 3 cups water
- 1 tsp curry powder
- 1 tsp rice seasoning
- 1 tbsp butter or oil
- 2–3 star anise
- 2 bay leaves
- 1 tsp salt
- ¼ cup raisins (optional)
- 4 corn cobs, in husks
- Butter
- Salt, to taste
- Peri-peri or Old Bay seasoning
- 4 cups pre-shredded slaw mix (cabbage and carrot)
- ⅓ cup mayonnaise
- 1 tbsp vinegar
- 1 tsp sugar
- Salt and black pepper, to taste
Instructions
- Season the chicken with Portuguese seasoning, salt, black pepper, chili flakes, and olive oil.
- Roast the bell pepper, chili peppers, onion, and garlic cloves at 400°F (200°C) for 15–20 minutes. Remove the chili peppers and garlic after 15 minutes to prevent burning and bitterness.
- Add the roasted vegetables to a food processor along with the remaining marinade ingredients. Blend until mostly smooth. Reserve ½ cup of the marinade and refrigerate for later.
- Coat the chicken thoroughly with the remaining marinade and marinate for at least 2 hours, preferably overnight.
- Preheat the oven to 400–425°F (200–220°C).
- Pat the chicken pieces lightly dry with a paper towel, then place them on a wire rack over a baking tray or grill pan. Roast for about 35 minutes, flipping halfway through cooking.
- Brush the chicken with some of the reserved peri-peri sauce near the end of cooking. Broil for 3–5 minutes for a lightly charred finish, if desired.
- Rinse the rice until the water runs mostly clear.
- Add the rice, water, curry powder, rice seasoning, butter, star anise, bay leaves, salt, and raisins (if using) to a pot. Bring to a boil uncovered, then reduce heat, cover, and simmer until tender and fluffy.
- Steam or grill the corn until tender. Remove the husks and lightly char if desired. Finish with butter, salt, and peri-peri or Old Bay seasoning.
- Combine the slaw mix in a bowl. In a separate bowl, whisk together the mayonnaise, vinegar, sugar, salt, and black pepper. Toss with the vegetables until evenly coated.
- Serve the peri-peri chicken with yellow rice, corn, and coleslaw. Pair with a chilled cream soda for the full braai-inspired experience.
Notes
- Traditionally, braai food is cooked over an open flame or braai stand, but oven roasting and indoor grilling work well for home kitchens.
- Cream soda is a nostalgic and widely recognized pairing in Southern Africa, especially during braais and summer gatherings.
- Leftover peri-peri chicken works well in wraps, sandwiches, or rice bowls.
Nutrition Facts
Calories
720Fat (grams)
32 gCarbs (grams)
58 gFiber (grams)
5 gSugar (grams)
12 gProtein (grams)
45 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Apricot and Chutney Glazed Lamb Chops
Lamb is a classic choice for Easter and spring cooking, rich, slightly bold in flavor, and especially delicious when paired with sweet, spiced glazes that balance its natural depth.
A lot of lamb consumed globally actually comes from Australia, where sheep outnumber people by a wide margin. Because of this, Australian lamb is widely exported to countries like the United States. It is typically grass-fed, which gives it a more pronounced, slightly earthy and robust flavor compared to grain-fed lamb. That stronger flavor is exactly why lamb works so well with bold marinades and glazes like apricot, chutney, and warm spices. It can stand up to sweetness and acidity without losing its identity.
For this recipe, I took inspiration from sosaties, a traditional South African braai dish where lamb meat is marinated with curry spices, vinegar, and dried or fresh apricots. Whole apricots are often used in the marinade and cooking process, creating a sweet, caramelized finish that pairs beautifully with grilled or roasted meats. Instead of skewers, I used lamb rib chops cut from a rack, marinated them in a similar sweet-spiced profile, and finished them with a glossy apricot and chutney glaze.
Because lamb chops are a premium cut, they are best treated with care. Medium rare to medium, slightly pink in the center, is ideal for keeping them juicy and tender. Overcooking can make them firm and cause them to lose their natural richness, so do not be alarmed by a blush of pink.
When working with a rack of lamb, there is usually a fat cap along the edges. You do not need to fully remove it because this fat helps with flavor, but it is important to render it properly. Searing the chops fat side down briefly helps melt excess fat, and finishing in the oven allows it to cook through evenly without becoming greasy. Any large or excessive fat sections can be lightly trimmed, but a little rendered fat is part of what makes lamb so flavorful.
The result is a sweet, savory, deeply aromatic dish that feels special enough for Easter, but simple enough for any spring gathering or weekend dinner.
Apricot and Chutney Glazed Lamb Chops
Juicy lamb chops marinated in a sweet, tangy, and lightly spiced glaze inspired by South African and Cape Malay flavour profiles. The combination of apricot, chutney, garlic, and warm spices creates a rich balance of sweet, savory, and aromatic notes, finished with a glossy glaze and fresh herbs.
Ingredients
- ~14 lamb chops total (1½ racks + 1 pack of 6 chops)
- 2 tbsp Robertson’s Steak & Chop seasoning (or similar)
- 1½ tsp salt (adjust to taste)
- ¾ tsp black pepper
- 3 tbsp olive oil
- 6–8 whole dried apricots (plus extra if you want more sweetness in the pan)
- 1/2 cup apricot preserves
- 2–3 tbsp chutney
- 1 tbsp Worcestershire sauce
- 2–3 cloves garlic (minced)
- 1 tsp curry powder
- 1/2 tsp paprika
- 1 tbsp vinegar
- 1–2 tbsp olive oil
- Salt & pepper
- Optional: pinch onion powder
- 1/2 cup apricot preserves
- 2 to 3 tbsp chutney (mango or South African-style)
- 1 tbsp Worcestershire sauce (optional, for depth)
- 1 tbsp vinegar (apple cider or white)
- 1 to 2 cloves garlic, finely minced
- 1/2 tsp curry powder
- 1/2 tsp paprika
- Salt, to taste
- Black pepper, to taste
- 1 to 2 tbsp water (only if needed to loosen)
Instructions
- Pat lamb chops dry. Season generously with steak seasoning, salt, pepper, and optional spices. Rub well so it sticks.
- Mix all marinade ingredients until smooth, glossy, and fully combined.
- Coat lamb evenly in marinade. Cover and refrigerate for at least 1 hour (longer = better). Before cooking, let it sit out ~10 minutes.
- Combine glaze ingredients in a small saucepan over low heat. Stir until melted and smooth.
- Simmer 3–6 minutes until slightly thickened and glossy. Keep warm.
- Heat pan over medium to medium-low heat. Sear lamb 2–3 minutes per side until browned and caramelized. Render fat by briefly holding edges with tongs.
- Transfer to oven at 350°F (175°C) for 8–12 minutes, depending on thickness. The target internal temperature is in the medium range, 135–140°F (slightly pink inside).
- Rest meat for 5–10 minutes to lock in juices. Finish and serve, brush generously with warm glaze. Add the roasted apricots and optionally toasted almonds.
- Serve immediately. Store leftovers in an airtight container in the fridge for up to 3–4 days or freeze for up to 2–3 months; reheat gently to keep them juicy.
Notes
- Lamb is best served medium rare to medium with a slight pink center for maximum juiciness and tenderness
- Do not overcook the lamb as it can become firm and lose its natural richness
- Fat on lamb chops adds flavor, so only trim excess thick sections and allow the rest to render during searing
- Let the lamb rest for 5–10 minutes before glazing to help retain juices
- The apricot glaze is strictly a finishing sauce and should be applied after cooking, not during high heat
- Roasted apricots can be cooked alongside the lamb to add natural sweetness and enhance presentation
Nutrition Facts
Calories
600Fat (grams)
42 gCarbs (grams)
17 gFiber (grams)
1 gSugar (grams)
14 gProtein (grams)
40 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Copy Cat Ocean Basket Shrimp Platter with Lemon Cream Sauce
If you grew up in Southern Africa, or simply love a good seafood platter, you’ll recognize the iconic Ocean Basket experience. The restaurant chain became known for its generous platters of seafood, crispy fries, flagrant rice and most importantly a creamy, indulgent, lemon-forward signature that feel both comforting and celebratory.
This recipe is inspired by that classic, reimagined for a spring-ready table. The lemon cream sauce brings brightness and balance, cutting through the richness with a fresh, zesty lift that pairs beautifully with seafood. It’s a perfect example of how African coastal flavors naturally blend with Mediterranean influences (think citrus, butter, gentle spice, and herbs) creating something vibrant yet familiar. You may also see this combination with Mozambiquean peri-peri prawns.
Beyond flavor, the shrimp is a nutritional powerhouse: high in protein, low in calories, and rich in vitamin B12, selenium, and iodine. Paired with a citrus-forward cream sauce, it becomes a dish that feels indulgent without being heavy, ideal for warmer days and effortless entertaining.
Serve it simply with fries, rice, a crisp salad, or warm crusty bread to soak up the sauce.
For a wine pairing, serve with a chilled Sauvignon Blanc, crisp Chardonnay, or light rosé complements the lemon and enhances the natural sweetness of the shrimp.
Best of all, this dish comes together quickly, making it just as suited for a relaxed weekend lunch as it is for a quick but impressive spring lunch or dinner.
Copycat Ocean Basket Shrimp Platter with Lemon Cream Sauce
A simple, flavorful take on the iconic Ocean Basket shrimp platter. Juicy shrimp in a bright lemon cream sauce—easy enough for weeknights, but layered with flavor for something special.
Ingredients
- 1 lb (450 g) large shrimp, tail-on and deveined
- 2 tbsp olive oil
- 1 tsp Old Bay seasoning or peri-peri seasoning
- 2 tsp lemon juice (divided)
- 1/2 tsp garlic powder
- 1 tbsp smoked paprika
- 1 tbsp oregano
- Lemon wedges, for serving
- 1/2 cup (120 ml) heavy cream
- 5 tbsp unsalted butter
- 1/4 tsp flour
- 1/4 tsp turmeric (for color)
- 1 tsp Robertson’s Spice for Rice
- 1 tsp Aromat all-purpose seasoning
- Juice of 1 lemon (about 2 tbsp)
- 1 tsp lemon zest
- 1 tsp Dijon mustard
- Salt and pepper, to taste
- Chopped parsley, for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Make the lemon cream sauce: On low heat, melt the butter. Whisk in the flour until fully dissolved. Do not overheat, or the milk solids may separate.
- Turn off the heat, then add the lemon juice and zest, followed by the mustard, seasonings, salt, and pepper. Simmer for 1–2 minutes until slightly thickened. Set aside.
- Prepare the shrimp: Pat the shrimp dry. Peel the shells, keeping the tails on by pinching the tail and gently removing the outer shell. (Reserve shells for seafood stock, if desired.)
- Butterfly the shrimp: Using a sharp knife or kitchen scissors, carefully make an incision along the back of each shrimp. Do not cut all the way through. Gently open and flatten with your fingers to create a butterfly shape.
- Season the shrimp: In a bowl, mix olive oil, lemon juice, garlic powder, and Old Bay (or peri-peri). Brush the mixture evenly over the open side of the shrimp.
- Bake: Arrange shrimp flat-side down on a parchment-lined baking tray. Bake for 8–10 minutes, or until the shrimp reach an internal temperature of 145°F (63°C).
- Serve: Arrange the shrimp on a plate or tray with your chosen sides (like rice or fries). Drizzle with lemon cream sauce, garnish with parsley, and serve with lemon wedges.
Notes
- For deeper flavor, use the full spice blend listed above. You can keep it simple or build layers, it’s up to you.
- For the authentic Ocean Basket experience, serve shrimp over fries and drizzle sauce just before serving.
- Use fresh lemon juice for best flavor.
- Can be doubled for a crowd or adapted with other seafood like calamari, mussels, or fish.
- Optional: add a pinch of chili flakes for a subtle kick.
Nutrition Facts
Calories
320Fat (grams)
22 gCarbs (grams)
9 gProtein (grams)
25 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
One-Pot Chicken Pilau (Zanzibar-Style East African Rice)
Pilau is more than just a rice dish, it’s a reflection of centuries of trade, culture, and shared culinary traditions. With roots linked to Persian and Indian cooking, pilau traveled along ancient trade routes to East Africa, where it became a staple in places like Kenya, Zanzibar, and Uganda. Across these regions, the common thread is a love for deeply spiced, one-pot rice dishes that bring people together for both everyday meals and celebrations.
In Zanzibar, famously known as the “Spice Island”, this connection is especially strong. The island’s history as a hub for cloves, cinnamon, cardamom, and other spices is reflected in the bold, aromatic character of pilau itself.
This version brings those flavors into a practical, weeknight-friendly format. Fragrant basmati rice is layered with caramelized onions, garlic, ginger, and a warming blend of cumin, cardamom, black pepper, cinnamon, and bay leaf. Bone-in chicken cooks directly with the rice, allowing every grain to absorb the rich, spiced broth.
I first experienced pilau in Zanzibar during a cooking class at a beachfront hotel, where the scent of spices filled the air and the ocean sat just steps away. This recipe is inspired by that moment—simple, comforting, and deeply flavorful.
Whether for a weeknight dinner or a potluck gathering, this one-pot chicken pilau is a go-to.
Zanzibar-Style One-Pot Chicken Pilau
A fragrant East African-inspired chicken pilau featuring spiced rice, caramelized onions, and tender bone-in chicken, all cooked in one pot for a rich and comforting meal.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 4 chicken drumsticks
- 2 tbsp chicken spice
- 2 cups basmati rice, rinsed
- 2 large red onions, thinly sliced
- 2 tbsp ginger-garlic paste (or 2 tsp each minced)
- 2 tbsp tomato paste
- 1 tbsp Royco Usavi Mix (chicken)
- 1 tsp cumin
- 1 tsp ground cardamom
- ¼ tsp ground cloves
- 1 tsp black pepper
- 1 cinnamon stick
- 2 bay leaves
- 3 cups water
- 2 tsp bouillon paste
- ½–1 Knorr chicken bouillon cube, to taste
- 3 tbsp ghee or cooking oil
- Salt and lemon, to taste
- Optional: 1 tbsp Worcestershire sauce, for deglazing
- Optional: Lemon wedge and parsley to garnish and serve
Instructions
- Pat the chicken dry, lightly coat with oil, and season with chicken spice, salt, and pepper. Let sit for at least 5 minutes.
- Heat at least 2 tbsp ghee or oil in a large pot or Dutch oven over medium-high heat. Brown chicken 2–3 minutes per side, then remove and set aside.
- In the same pot, sauté onions until soft (2–3 minutes), or longer for a golden color and deeper flavor. Add ginger-garlic paste, Royco Usavi Mix, bouillon paste, and pilau spices. Stir 30–60 seconds until fragrant and cook an additional minute to activate the aromatics.
- Stir in tomato paste and optionally the Worcestershire sauce to lift flavors from the bottom of the pot.
- Stir in the rinsed rice, coating it evenly in the spice mixture for about 1 minute.
- Pour in the water and mix in the bouillon cube. Add cinnamon stick and bay leaves, then nestle chicken pieces on top of the rice. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes.
- Check your pot. If you notice pooling, slightly open the lid and cook an additional 5–10 minutes.
- Squeeze fresh lemon over the rice and chicken and adjust salt to taste.
- Gently fluff the rice, garnish with parsley and serve with a mixed salad (kachumbari with avocado).
Notes
- Rice texture: A quick rinse is enough, no soaking needed. Keep the lid closed during simmering to retain steam for fluffy rice.
- Chicken skin: Browning adds flavor; optional but recommended!
- Leftovers: Store in an airtight container in the fridge for up to 3 days; reheat gently.
Nutrition Facts
Calories
500Fat (grams)
17 gCarbs (grams)
50 gFiber (grams)
3 gProtein (grams)
28 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Tender, Moist Chicken Breasts for Easy Weeknight Meals
Chicken breasts have a reputation for being dry or bland, but with the right technique they can be incredibly tender, juicy, and full of flavor. This recipe uses a simple trick that makes a big difference: a quick marinade made with pickled jalapeño juice. The jalapeño brine acts as a shortcut brine, helping the chicken retain moisture while adding a subtle tangy kick that enhances the seasoning without making the dish spicy.
After marinating, the chicken is pounded to an even thickness so it cooks quickly and evenly. This step is key for juicy chicken breasts because it prevents the thinner parts from drying out while the thicker center finishes cooking. The chicken is then seared in ghee in a hot cast iron skillet, creating a beautiful golden crust and adding a rich, nutty flavor.
Ghee works especially well for this recipe because it has a higher smoke point than butter, allowing the chicken to sear properly without burning. Once the chicken develops that golden crust, it can finish cooking quickly in the oven if needed, ensuring the center reaches the perfect temperature without overcooking the outside.
The final step is one of the best parts: a drizzle of melted ghee combined with the flavorful pan drippings. Spoon this over the rested chicken breasts and finish with fresh parsley and a squeeze of lime for brightness. The result is tender, juicy chicken with layers of flavor — savory spices, a hint of jalapeño tang, and the richness of ghee.
This recipe is simple enough for a weeknight dinner but flavorful enough to serve for guests. Pair it with roasted vegetables, rice, or a fresh salad for a balanced and satisfying meal.
Why This Recipe Works
This chicken breast recipe hits the sweet spot between simplicity and flavor. The pickled jalapeño juice acts as a quick brine, keeping the chicken juicy while adding a subtle tang. Pounding the breasts to an even thickness ensures they cook evenly, while searing in ghee creates a golden, flavorful crust. Finishing in the oven if needed guarantees perfectly cooked, tender chicken every time. These small but deliberate steps make this recipe reliable for weeknight dinners or special meals.
Tips for Juicy Chicken Breasts
Even thickness matters: Use a mallet to flatten the breasts to about ½–¾ inch so they cook evenly.
Don’t skip the brine: Even a short 30–45 minute soak in pickled jalapeño juice keeps the meat moist and adds subtle flavor.
Rest before slicing: Let the chicken rest for 5 minutes after cooking to lock in juices.
Ghee finish: Spoon melted ghee and pan drippings over the cooked chicken for extra richness and a glossy finish.
Serving Suggestions
Serve this juicy chicken breast alongside simple sides like roasted vegetables, garlic mashed potatoes, or a fresh green salad. A squeeze of lime on top brightens the flavors and balances the richness of the ghee. You can also pair it with rice, quinoa, or warm bread to make it a complete, satisfying meal.
Tender, Moist Chicken Breasts for Easy Weeknight Meals
These chicken breasts stay perfectly juicy thanks to a quick brine in pickled jalapeno juice and a golden sear in ghee. Finished in the oven with a drizzle of ghee, they’re tender, flavorful, and ready for any weeknight meal. Quick, simple, and packed with a subtle kick.
Ingredients
- 4 large chicken breasts, patted dry
- 2 tbsps olive oil (for the marinade)
- 1 tbsp pickled jalapeño juice
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp cumin
- 1 tsp chicken seasoning
- 1 tbsp ghee (for searing)
- 1 tbsp ghee (for finishing)
- Fresh parsley, chopped, for garnish
- Fresh lime wedges, for serving (optional)
Instructions
- Pat the air-chilled chicken breasts dry. Place them in a large zip-top bag and use a mallet to gently pound them to an even thickness of about ½–¾ inch (1.3–2 cm). Pounding inside the bag keeps juices from splattering and helps the chicken cook evenly.
- In a bowl, mix your seasonings with a little oil and the pickled jalapeño juice. Add the chicken breasts and turn to coat well.
- Refrigerate for at least 30 minutes, ideally about 45 minutes, and no longer than 60 minutes.
- Remove the chicken from the refrigerator and pat the breasts dry again before cooking.
- Heat a cast-iron skillet over medium-high heat and melt 2 tablespoons ghee.
- Sear the chicken 3–4 minutes per side without moving it, until golden brown. Cook in batches if needed, adding more ghee between batches. Let the first pieces rest on a plate while you cook the remaining chicken.
- Check the thickest part of the chicken with a thermometer. Chicken breasts should reach 165°F (74°C). Because thickness can vary, thinner pieces may already be fully cooked after searing.
- If the chicken hasn’t reached temperature, preheat the oven to 400°F (200°C). Place the chicken in a baking dish with 2–4 tablespoons water, lightly tent with foil, and bake about 5 minutes or until the internal temperature reaches 165°F (74°C).
- Let the chicken rest 5 minutes. Meanwhile, melt 2–4 tablespoons more ghee and combine it with any drippings from the resting plate and skillet. Spoon this over the chicken.
- Top with fresh parsley and serve with fresh lime wedges for brightness.
Notes
- Pro Tip: Pounding the chicken to an even thickness (about ½–¾ inch) helps it cook quickly and evenly, preventing dry spots.
- Brine Tip: The pickled jalapeño juice acts as a quick brine, helping the chicken stay juicy while adding a subtle tangy kick.
- Cooking Tip: Chicken breast thickness varies. Always cook until the internal temperature reaches 165°F (74°C).
Nutrition Facts
Calories
220Fat (grams)
10 gCarbs (grams)
2 gProtein (grams)
30 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Pork Chop and Apple Skillet
I was inspired to update this recipe after an afternoon of apple picking. Handling all those crisp, fragrant apples made me think about the classic pairing of pork and apples—a combination I had never fully questioned before, but one that clearly has roots both in tradition and in nature. Historically, pigs would forage for fallen apples in the fall, which naturally complemented the richness of their meat. Over time, this pairing became a culinary classic, and it’s easy to see why.
Growing up, pork chops were a staple in my household, often served at braais (barbeques) or as simple weeknight dinners with mashed potatoes and peas. There’s something inherently satisfying about pork chops; I always ate them down to the bone. They carry a subtle, natural sweetness that pairs beautifully with a wide variety of flavors. Apples, with their acidity and tartness, provide a perfect counterpoint, balancing the richness of the pork while adding freshness and brightness to the plate.
This skillet recipe celebrates that harmony. The pork is seared to a gorgeous, glistening brown, while the apples and onions soften and caramelize in a creamy, herb-infused sauce. A touch of crispy pancetta adds depth and saltiness, making every bite rich, comforting, and visually stunning. It’s a dish that’s approachable enough for weeknights but elegant enough to serve to guests—a certified people-pleaser that combines nostalgia, flavor, and seasonal inspiration all in one skillet.
Pork Chop and Apple Skillet
Pork chops serve as the ultimate lunch or dinner, and when paired with apples make for a tangy, sweet and succulent meal. Don't be afraid to use fruit in your savory dishes, this one is worth it!
Ingredients
- 2 bone-in center-cut pork chops (1 to 1½ inches thick)
- 2-4 tablespoons olive oil
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon steak and chops seasoning
- ½ teaspoon dried herbs (Italian seasoning, rosemary, or oregano)
- ½ teaspoon garlic powder
- 1 teaspoon dried herbs
- 1 teaspoon flour
- 1/4 teaspoon cumin
- 1 bouillon cube to dissolved in equal parts water (or ¾ cup chicken stock)
- 1/4 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Royco Usavi Mix (no-sodium all-purpose seasoning)
- ½ large red onion, thinly sliced
- 1 large apple (Honeycrisp or Granny Smith work well), thinly sliced
- ¼ cup diced pancetta
- 2 tablespoons cooking oil
- 2 tablespoons butter
- 2 sprigs fresh rosemary
- 1 teaspoon mustard
- 1 teaspoon soy sauce
- ¼ cup cream or coconut milk
- Fresh parsley (to garnish)
Instructions
- Marinate the pork chops for at least 4 hours, up to 8 hours.
- In a bowl, container, or zip-top bag, combine oil, Worcestershire sauce, and soy sauce to coat the pork chops.
- Add paprika, garlic powder, dried herbs, salt, black pepper, and steak and chops seasoning.
- Add extra oil if needed to ensure the pork is fully coated.
- Cover and refrigerate until ready to cook.
- Prepare the Base Seasoning:
- Combine dried herbs, flour, cumin, chicken bouillon cube, black pepper, salt, and Royco Usavi Mix — this will be added to the sauce later to build flavor.
- Prepare the Apples and Onion:
- Peel (if desired) and slice the apples and red onion into wedges — not too thin, not too thick — for optimal texture.
- In a skillet, sauté the pancetta in cooking oil until it starts to brown and becomes slightly crunchy.
- Remove the pancetta and set aside, leaving the rendered fat in the pan.
- Brown the pork chops on each side in the same pan.
- Add butter and rosemary to baste the chops and infuse aromatics. This helps the pork sear beautifully.
- Remove the pork chops. If the internal temperature is not yet 145–160°F (63–71°C), they will finish cooking in the sauce.
- Using the same oil, cook the onions until they begin to caramelize.
- Add the apples and cook until slightly softened.
- Add butter and seasonings to release flavor and aromatics; cook for 2–3 minutes.
- Add the prepared base seasoning and water or chicken stock to the pan.
- Add soy sauce and stir to combine.
- Reduce the heat to low and return the pork chops to the pan. Cover and simmer until the pork chops are fully cooked (check with a meat thermometer).
- Once the pork is cooked through, stir in the cream and reserved pancetta.
- Cook for an additional 3–4 minutes to thicken the sauce and meld flavors.
- Remove from heat and garnish with fresh parsley.
- Serve with grits, beans, or a starch of your choice.
Nutrition Facts
Calories
333Fat (grams)
16.36 gCarbs (grams)
13.57 gProtein (grams)
32.38 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Duck Breast with Mashed Cauliflower, Mushrooms and Asparagus
Duck breast. Easier to handle than a lot of people realize! You cook it the same way you cook steak - sear on high heat, baste with herbs and fat, and get it to your desired internal temperature. Take care not to overcook and dry it out! High in fat, yes, but also protein, and with half the daily iron requirement, it's a fancy break from what you typically eat; you can make a dinner special without leaving the comfort of your home.
Inspired by the French classic dish duck l'orange, use citrus to boost the red wine sauce and the mashed cauliflower to pair with juicy, roasted asparagus and mushrooms.
I would suggest serving this with a glass of light or medium-bodied red wine, such as a quality pinot noir, to balance out the fattiness of the duck and compliment the fruity notes in the sauce.
This recipe makes for a great winter dish that will make you feel fancy and cosy at the same time! The switch from potato to cauliflower relieves much of the guilt, and you'll get to enjoy a low-carb plate of delicious veggies and protein.
Burrata, Melon, and Prosciutto Galette
What's not to love about this combo? Fruit and cured meat is an ancient pairing meant to help boost the immune system. With the addition of burrata and arugula, melon and prosciutto are some of the most well-known Italian antipasti out there, and that's not a shock! I'm a sucker for the sweetness from the melon, saltiness from the prosciutto, creaminess from the burrata, freshness, and slightly bitter notes from the arugula put together.
How about baking all these ingredients together? Explore the website for sweet and savoury recipes, which use the galette, a perfect vehicle to combine what you love and experiment. All you need is some pastry dough, either store-bought or homemade and some egg wash. Save the arugula to top at the end; this changes the characteristics a bit but leaves what we love about the combo intact.
Enjoy a slice for lunch or dinner or as a warm, tasty appetizer before the main meal. Many restaurants have embraced the approach in the form of a pizza; why not create the experience in your own home?
Ingredients
1 pie pastry dough, thawed
4-5 slices of prosciutto
1/2 cup arugula
1 burrata
3/4 cup melon
1/4 teaspoon black pepper
1/8 teaspoon salt
1 teaspoon steak seasoning
1 teaspoon date syrup
1 teaspoon olive oil
1 egg (for egg wash)
Hot honey
Red chili flakes
Instructions
Roll out the thawed pastry dough.
Remove the melon flesh from the skin and slice it into thin, flat pieces. Toss in a bowl with salt, pepper, date syrup and olive oil.
Lay the melon pieces in the middle of the dough. Leave about an inch of the outside to fold over part of the filling.
Place the cured meat and cheese broken up evenly over the melon. For the prosciutto, you can bunch it up or lay the pieces flat.
Fold the pastry sides all the way around, tucking in or folding any corners that stick out.
Beat the egg, then use a basting brush to coat the edge of the galette, then garnish with steak seasoning.
Bake the galette for 20-2r minutes at 350F; the contents will be bubbling hot.
Remove from heat, then top with the arugula and a drizzle of hot honey and chili flakes. Serve warm.
Pork Chops, Purple Peppers, and Peaches with Wine Sauce
‘Peter Piper picked a peck of pickled peppers’ came to mind the second I started writing this recipe, except mine weren't pickled, they were purple, and they came home with me completely unplanned!
There's something about wandering a farmer's market with no list and no plan that always gets me into trouble (the good kind). That's how I ended up with a pile of purple peppers I had zero intention of buying that morning. I'd never cooked with them before, but the color sold me: deep, almost eggplant-purple, sitting next to their green, orange and red cousins like the moody sibling of the pepper family. Turns out the flavor is pretty subtle, close to a green pepper with a slightly bitter edge, but that little bitterness is exactly what makes them work so well against something rich like a pork chop. Given the color, they'd also make a beautiful addition to a salad.
And can we talk about pork chops for a second? Most people overcook them into a sad, dry hockey puck and then wonder why they don't like pork chops. Done right (seared hard for color, then finished low and slow in wine) they're juicy, a little sweet, and honestly underrated. Add peaches (I had some leftover from another recipe and figured, why not) and you've got a dinner that tastes like it took way more effort than it did.
Pork chops are inherently sweet and pair beautifully with peaches, which bring both subtle sweetness and tartness. The white wine used to poach the chops does double duty, becoming the base for a sauce you'll drizzle over the top to finish the dish.
Pork Chops, Purple Peppers, and Peaches with Wine Sauce
Ingredients
- 2 large pork chops
- 2 peaches, sliced into segments
- 1 tablespoon steak and chops seasoning (I used Roberston’s)
- 1/3 cup white wine (real wine preferred)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 bell peppers, sliced into strips (I used purple, you can also use green)
- Rosemary sprigs
- 4 garlic cloves
- 2 tablespoons butter
- 1 tablespoon shallots, finely chopped (optional)
- 2 tablespoons mirin
- 1 teaspoon red wine vinegar
- 1 teaspoon Worchester sauce
- Salt and pepper to taste
Instructions
- Pat the pork chops dry. Make small lengthwise slices in the fat to prevent shrinkage—season. Lay them in a cast iron pan once the olive oil and 1 tablespoon of butter are heated. Sear on each side for about 4 minutes until golden brown and crispy. Once flipped to the other side, add the garlic, rosemary and remaining butter.
- Pour in the wine, then cover with a lid on low heat and poach until the thickest parts are 165F. Remove the pork chops from the pan and allow to rest for 10 minutes.
- While the sauce is simmering, saute the peach segments and bell pepper slices, season to taste for about 3 minutes until slightly softened.
- Pour the sauce into a serving cup, return all the ingredients to the skillet, and serve with sides of your choice.
- Remove the rosemary and garlic.
- Transfer the liquid to a small saucepot, and bring the liquid to a boil.
- Add the butter, mirin, vinegar, and Worchester—adjust and season to taste.
- Lower the heat to simmer and reduce the liquid until thickened, and stir occasionally.
- You can also add some shallots with the butter first for additional flavour, but don't burn it to avoid bitter taste.
Nutrition Facts
Calories
749Fat (grams)
57.7Carbs (grams)
34.4Sugar (grams)
24.4Protein (grams)
21.4I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Lentil and Mushroom Salisbury 'Steak’
I love the combination of lentils and mushrooms. It made sense to put them together for this recipe. Familiar to many but obscure to some, a Salisbury steak is typically a ground beef burger patty served with gravy. Modern versions call for the addition of sauteed mushrooms, and the dish is generally paired with green beans or peas and mashed potato. I steamed some peas and made a quick sweet potato mash. http://npengage.com/nonprofit-fundraising/design-fundraising-appeal-that-raises-more-this-december/
I made sure the lentils and mushrooms were well-flavoured for the patty base. You could get pre-cooked vegetables and beans, which saves you time if you don’t meal prep, but it gives you more control. For a homemade mix, get dried lentils, soak them overnight, then cook in broth and store until it’s time to make the patties. As for the button mushrooms, you can roughly chop and saute in advance, then mix with the cooked lentils. I kept mine as larger chunks to give the patties textures.
For the mushrooms in the gravy, I used shiitake. They are juicy, packed with flavour and enhance whatever you add them to, serving as the perfect bite and umami. You get the creamy, ‘meaty’ taste while enjoying the lentil patties with even more mushroom.
Ingredients
Patties/’steak’:
1 1/2 cups cooked lentils
1/2 cup cooked button mushroom, roughly chopped
1 teaspoon Worcester sauce
1 large garlic clove, minced
1/2 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon Fenugreek powder
1/2 teaspoon coriander
1/2 teaspoon cumin
2 vegetable bouillon cubes, crushed
2 tablespoons Italian seasoning
1/4 cup Panko breadcrumbs
1/4 cup regular breadcrumbs
1 egg
1/2 yellow onion, grated
2 tablespoons tomato sauce/ketchup
2 teaspoons Dijon mustard
Mushroom gravy:
1/2 cup Shiitake mushrooms
1/2 teaspoon salt
1 teaspoon cracked pepper
1-2 cup(s) vegetable broth
Olive oil
2 tablespoons butter
1/2 teaspoon lemon juice
2 tablespoons flour
1 tablespoon mustard
2 teaspoons Worcester sauce
1/2 yellow onion. diced
1 teaspoon minced serrano pepper
1 large garlic clove, minced
Instructions
First, make your steaks! In a large bowl, add the onion, garlic, and breadcrumbs, mix with your hands and set aside for 5-10 minutes.
Add cumin, coriander, fenugreek powder, Italian seasoning, salt, pepper, bouillon cubes, lentil and mushroom mix, mustard, tomato sauce, and egg. Give it another good mix until the ingredients are evenly distributed, then shape your patties to the desired size and thickness - don't make them too thick and make sure they are the same size and cook evenly. Chill in the fridge for 10 minutes.
Fry the lentil mushroom steaks on medium-high heat in some olive oil, 4-5 minutes each side or until the surface begins to brown and get crispy. Remove from the nonstick pan set aside.
Time for the gravy. Using the same large pan or a large pot, saute the onion, chilli pepper, and garlic with olive oil for about 3 minutes, until fragrant and softened. Add the butter followed by the shiitake mushrooms. Sweat out for another 6-8 minutes. Add the Worchester sauce, mustard, and broth, and stir.
Gradually add the flour in parts, mixing each time to thicken the gravy. Add the patties back and nestle in the gravy, scoping over each patty.
Serve hot with sweet mashed potatoes, butter and steamed peas.
Red Wine Glazed Lamb Chops With Asparagus Pea Salad
Elevate your spring and summer hosting with these Red Wine Glazed Lamb Chops with Asparagus and Pea Salad, a dish that feels both elegant and effortlessly seasonal. Juicy, herb-marinated lamb chops are seared to perfection, then finished in a rich red wine glaze that adds depth and a subtle sweetness. The bold flavors of garlic, rosemary, thyme, and paprika create a beautifully seasoned crust, while the glaze brings everything together with a glossy, restaurant-quality finish.
To balance the richness of the lamb, this dish is paired with a bright and refreshing asparagus and pea salad. Crisp asparagus tips and tender English peas are lightly blanched and tossed with olive oil, balsamic vinegar, and garlic, then finished with creamy feta for a salty, tangy contrast.
Perfect for dinner parties, date nights, or a special weekend meal, this recipe highlights the best of warm-weather ingredients while delivering bold, satisfying flavor. It’s a complete plate that feels elevated without being overly complicated—ideal for impressing guests or treating yourself.
Red Wine Glazed Lamb Chops With Asparagus Pea Salad
Celebrate spring with these succulent red wine glazed lamb chops and a fresh asparagus and pea salad. Herb-marinated lamb is seared and finished with a rich red wine reduction, while the crisp, feta-topped salad balances the plate. Perfect for holiday dinners or special weekend meals.
Ingredients
- 1 trimmed rack of lamb (6–8 small chops, about 1 lb / 450 g)
- 1 tbsp seasoned salt
- 1 tsp black pepper
- 1 tsp cracked black pepper
- 1 tbsp paprika
- 2 tbsp olive oil
- 1/4 cup lemon juice
- 1 tbsp Worcestershire sauce
- 1 tbsp dried mint
- 2 tbsp dried thyme
- 3 sprigs fresh rosemary
- 3 garlic cloves, minced
- 1 cup red wine (bold red recommended)
- 2 tbsp butter
- 1/4 cup mushroom gravy
- Mint sauce (optional, for serving)
- 1 cup asparagus tips
- 1 cup peas
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
- 1/3 cup feta cheese
Instructions
- In a bowl, combine seasoned salt, black pepper, cracked pepper, paprika, olive oil, lemon juice, Worcestershire sauce, dried mint, thyme, rosemary, and garlic. Coat the lamb thoroughly and marinate in the refrigerator for at least 30 minutes (or up to 2 hours for deeper flavor).
- Preheat oven to 350°F (175°C).
- Heat 1–2 tablespoons of cooking oil in a large skillet over medium-high heat. Pat the marinated lamb dry to remove excess moisture, then add it to the hot pan.
- Sear each side for 2–3 minutes in a preheated skillet with a small drizzle of oil added just before the lamb. Use a heavy-bottomed or cast-iron pan for even heat, avoid overcrowding, and don’t move the lamb too much so each side develops a deep, golden-brown crust.
- Pour in the red wine to deglaze the pan, scraping up any browned bits, then transfer the skillet to the oven and roast for about 12–15 minutes for medium (135°F / 57°C) or about 15 minutes for medium-well (145°F / 63°C). Remove the lamb and let it rest for 10 minutes before slicing to keep it juicy and flavorful.
- Bring a pot of salted water to a boil. Blanch the asparagus and peas separately for about 3–6 minutes, until tender but still vibrant. Drain and let cool.
- Toss the vegetables with the olive oil, balsamic vinegar, salt, pepper, and garlic. Top with feta cheese just before serving.
- Return skillet to medium heat. Add mushroom gravy, butter, and additional red wine if needed. Stir until slightly thickened and glossy.
- Slice lamb, spoon over red wine glaze, and serve alongside the asparagus pea salad. Add mint sauce if desired.
Notes
- Marinating enhances both flavor and tenderness, don’t skip it.
- A bold red wine (like Cabernet or Merlot) gives the best depth for the glaze.
- Blanching keeps vegetables bright, crisp, and fresh, not mushy.
- Feta adds saltiness, adjust seasoning accordingly.
- Mint sauce adds a classic, refreshing contrast to rich lamb.
- Letting the lamb rest ensures juicy, tender slices.
Nutrition Facts
Calories
380Carbs (grams)
9 gProtein (grams)
29 gFat (grams)
24 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Classic Minestrone Soup with Sweet Potato
Looking for a hearty, flavour-packed broth-based soup that doesn’t rely on cream to be delicious? This Classic Minestrone Soup with Sweet Potato is exactly that. Packed with vegetables, beans, pasta, and a rich, savoury broth, it’s a comforting Italian vegetable soup that is both filling and surprisingly easy to make.
I’ve always found that some broth-based soups can fall a little flat, which is probably why creamy soups like butternut or mushroom tend to be such popular go-tos. But a good minestrone proves that you don’t need heavy cream or coconut milk to make a soup feel satisfying. The secret is building flavour at every stage and starting with a good-quality broth.
Minestrone is a traditional Italian soup with countless regional variations, so there’s plenty of room to make it your own. My version combines sweet potato with classic minestrone ingredients for a hearty, slightly sweet twist while keeping the soup firmly rooted in its Italian-inspired foundations.
Serve this easy minestrone soup as a starter for an Italian-themed dinner, enjoy a bowl for a satisfying lunch, or make a big pot for a cosy winter or rainy-day meal. It’s nutritious, comforting, and substantial enough to stand on its own.
One important tip: season as you go and taste throughout the cooking process. And don’t underestimate the broth—because it forms the foundation of the entire soup, using a freshly made or good-quality stock can make a noticeable difference in the finished dish.
Classic Minestrone Soup with Sweet Potato
A hearty, flavour-packed minestrone soup with sweet potato, white beans, kale, zucchini, and pasta, finished with pesto and Parmesan.
Ingredients
- 2 tablespoons olive oil
- ¼ cup finely chopped pancetta or shiitake mushrooms, for a vegetarian option
- 1 cup diced carrots and celery, using equal amounts of each
- 1 cup diced yellow onion
- 3 large garlic cloves, finely chopped, or 2 teaspoons minced garlic
- 1 large sweet potato, peeled and diced
- 1 large zucchini, diced
- ½ bunch kale, chopped into bite-sized pieces
- 1 (15-ounce) can whole tomatoes, roughly chopped
- 2½ quarts vegetable broth, preferably homemade or good quality
- ½–1 cup white beans, soaked overnight, rinsed and drained, or precooked/canned. White kidney beans or cannellini beans work well.
- 1 cup cavatappi pasta, or another small pasta such as ditalini, small shells, or elbow macaroni
- 1 bay leaf
- 1 large sprig fresh thyme
- 1 teaspoon salt, plus more to taste
- 1–2 teaspoons freshly ground black pepper, plus more to taste
- 1 tablespoon dried thyme (optional)
- 1 teaspoon ground coriander (optional)
- 1 teaspoon dried basil (optional)
- Pesto, to taste
- Grated or shaved Parmesan cheese, to taste
Instructions
- Bring a pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside. You can also cook the pasta while the soup is simmering to save time.
- If using dried beans, cook them in a pot of boiling water until tender, about 35 minutes or longer if needed. The beans should be cooked through but still hold their shape without splitting. Drain and set aside.
- Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the pancetta or shiitake mushrooms and sauté for about 2 minutes, until lightly browned and fragrant.Add the carrots, celery, and onion. Cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften. If using the optional dried thyme, coriander, or basil, add them at this stage and stir to coat the vegetables.
- Add the aromatics and broth. Stir in the garlic, followed by the chopped tomatoes. Add the fresh thyme and bay leaf, then pour in the vegetable broth. Bring the soup to a simmer and cook over medium heat for about 15 minutes, allowing the flavours to develop.
- Add the diced sweet potato and increase the heat to medium-high. Bring the soup to a gentle boil or lively simmer, then cook for another 15 minutes, or until the sweet potato is beginning to soften. Season with salt and black pepper to taste.
- Reduce the heat slightly and add the kale, zucchini, and most of the cooked beans. Simmer for 6–8 minutes, until the kale has wilted and the zucchini is tender but still has some bite. Taste and adjust the seasoning as needed.
- Stir the cooked pasta into individual serving bowls rather than adding it directly to the pot. Ladle the hot minestrone over the pasta, then finish each bowl with pesto and grated or shaved Parmesan. Stir gently and season to taste.
Notes
- Since broth forms the base of the soup, homemade or good-quality vegetable stock will make a noticeable difference in the final flavour.
- Taste the soup throughout cooking and adjust the salt and pepper to your preference. The vegetables and broth can vary in seasoning, so don't rely solely on the listed amount.
- White kidney beans and cannellini beans work particularly well, but other white beans can be substituted.
- For the best texture, add cooked pasta directly to individual bowls rather than the main pot. This prevents it from absorbing all the broth and becoming soggy, especially when storing leftovers.
- Pesto and Parmesan are best added when serving. They add a fresh, savoury finish to each bowl.
- Use shiitake mushrooms instead of pancetta and make sure your Parmesan and pesto are vegetarian if needed.
- Minestrone is a wonderfully adaptable soup. Feel free to swap in seasonal vegetables or use whatever beans and small pasta you have on hand.
Nutrition Facts
Calories
390Fat (grams)
14 gCarbs (grams)
55 gFiber (grams)
10 gSugar (grams)
10 gProtein (grams)
13 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Mushroom Stroganoff
If you're looking for a delicious, quick and easy lunch or dinner meal, this is it!
I used a mixture of mushrooms to give the dish more flavour and dimension, adding rosemary, dried thyme, and other spices.
I also choose to deglaze the pan with cooking wine, adding truffle oil and sautéing the onions and mushrooms in peanut oil.
These kinds of choices make a huge difference when it comes to a finished product.
You won’t want to skip the step where you mix the sour cream with a bit of broth - this helps to prevent the dairy product from curdling.
Mushroom Stroganoff
Ingredients
- 4-ounces mushrooms (mix of shitake, oyster, and cremini)
- 1 teaspoon salt
- 3 tablespoons peanut oil
- 1/3 of a poblano pepper
- 1 tablespoon black pepper
- 1 tablespoon truffle oil
- 2 tablespoons cooking wine
- 1/4 cup sour cream
- 1 teaspoon dried thyme
- 1 tablespoon fresh rosemary
- 1 teaspoon cumin
- 1 teaspoon chili flakes
- 1 teaspoon fenugreek powder
- 1 cup beef broth (or 1 bouillon cube + 1 cup water)
- 1/2 yellow onion
- 2 cups egg noodles
Instructions
- Slice the onions lengthways and sauté in a pan with the mushrooms, rosemary, dried thyme, cumin, fenugreek, chili flakes, salt, pepper and the poblano pepper in peanut oil. Cook for about 10 minutes to sweat out the mushrooms and caramelize the onions.
- Drizzle the truffle oil then deglaze the pan with the cooking wine.
- Add the broth and simmer for 2-3 minutes. Scoop out about 2 tablespoons of the broth and mix it with the sour cream. Add it back to the mushrooms and mix well.
- Prepare the noodles as instructed on the bag, wait to drain until you combine with the mushrooms.
- Mix the noodles in with the creamy mushroom mixture. Season with additional black pepper and chili flakes.
Nutrition Facts
Calories
600Fat (grams)
38.1Carbs (grams)
51.7Protein (grams)
13.7
Tomato, Thyme and Cheese Galette
Do you need a delicious summertime pie for brunch or dinner? If you are a lover of fresh tomatoes and thyme, this galette is for you! It's an amazing combination of sweet and savoury and perfect on a hot day. The cheese base provides the fat, which the acidity and the tartness from the tomatoes cut through. Then you have the pie crust which offers a crunchy, buttery, flakey texture.
I love this galette pie and hope you will try it! You can serve it as it is or with a small scoop of sour cream.
The sweet potato nectar in the marinade adds a subtle sweetness as well as a concentrated, depth of flavour that mingles well with the tomatoes.
The great thing about this free from crust pie is that it doesn't have to be perfect, so have fun with it!
Ingredients
1 large beefsteak tomato
1/4 cup cherry tomatoes
1 tablespoon fresh thyme
1 tablespoon dried thyme
1/4 cup sweet potato nectar (I used D’Vash but you can use another plant-based sweetener)
1 teaspoon salt
1 tablespoon black pepper
1 teaspoon coarsely ground steak seasoning
1 teaspoon chili flakes
1 heaped teaspoon garlic, minced
1 tablespoon Worchester sauce
1 tablespoon olive oil
1 tablespoon smoked paprika
1 teaspoon dried parsley
1 pie crust
1 egg, beaten
Cheese base:
1/8 cup heavy cream
1/3 cup cheddar cheese, grated
1 tablespoon queso fresco, crumbled
1/2 teaspoon fresh thyme
1/2 teaspoon dried thyme
1 teaspoon smoked paprika
1 teaspoon cayenne pepper
1/2 teaspoon salt
1 teaspoon black pepper
1 tablespoon sour cream
Instructions
Prepare your tomatoes. Thinly slice the beefsteak tomato and slice the cherry tomatoes in half.
Make the marinade. Whisk together the olive oil, garlic, paprika, salt, pepper, Worchester, sweet potato nectar, chilli flakes, and thyme in a bowl. Place the tomatoes in the bowl and gently mix until all are coated evenly. Set aside.
Make the cheese base. Mix the cheddar cheese, queso cheese, seasoning, fresh thyme, heavy cream, and sour cream. Taste and make sure you like the flavour. Spread the cheese mix over the centre of the pie crust, leaving a few inches to fold over.
Lay the marinaded tomatoes on top, then fold the edges of the pie crust to encase the filling (leave the remaining liquid out).
Brush the sides of the pie with the egg wash, then sprinkle with the steak seasoning for texture and taste.
Bake in a 425F oven for 25-30 minutes. Watch so the crust and tomatoes on top don't burn.
Remove the galette from the oven and garnish with fresh thyme, chili flakes, queso, and a drizzle of olive oil.
Ras El Hanout- Spiced Eggplant Crust Mini Pizzas
If you have some leftover eggplant and don't know what to do with it, make some mini Margherita pizzas! These crustless babies are keto, low-carb, and vegetarian, with umami taste similar to mushrooms. They absorb flavour like a sponge!
Speaking of flavour, instead of a regular, tomato sauce, I wanted a flavour that would pack a punch and not rely on the cheese. I seasoned the pizza base with homemade ras el hanout, a spice blend prevalent in North Africa, particularly in Algeria, Morocco and Tunisia. It’s a mix of intense, complex flavours (better if you can grind it up to from whole spices)! The ras el hanout enhances the sauce and goes well with the eggplant, and is often used to season meat, fish, couscous and other vegetables.
I love the spice mix because there are no hard rules in terms of ratios, but generally cumin, cardamom, cinnamon, coriander, turmeric, ginger, paprika, black pepper, and cayenne pepper make a feature.
The name ras el hanout translates to ‘head of the shop’, alluding to a blend of the best spices in store!
Also, if you can get your hands on fresh herbs, use them! This will give your pizzas a fresh bite.
Ingredients
1/2 large eggplant
Olive oil
1 tablespoon dried thyme
1 tablespoon fresh thyme
1 tablespoon fresh basil, chopped
5 basil leaves
Dried parsley
1 heaped teaspoon garlic
1 teaspoon Worchester sauce
1/4 cup tomato salsa
1/2 cup tomato ragu
Salt and black pepper
Mozzarella or sharp cheddar, cut into small squares
Chili flakes
Ras el hanout:
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon coriander
1/4 teaspoon cardamom
1/2 teaspoon cloves
1/2 teaspoon turmeric
1/2 teaspoon cayenne pepper
1/2 teaspoon ginger
1 teaspoon smoked paprika
1/2 teaspoon nutmeg
(Makes about 1/4 cup)
Instructions
Cut your eggplant into thick slices (not too thin, they will shrink a bit in while baking). Brush them generously with olive oil and sprinkle with dried thyme, salt, and pepper on both sides. Bake at 400F for 15 minutes.
While the eggplant is in the oven, prepare your spiced tomato sauce in a small bowl. Mix the ragu, salsa, Worchester sauce, garlic, and basil. Blend the spices in a small container where you can store what remains. Add one teaspoon to the tomato sauce and mix well.
Remove the eggplant from the oven and top with the tomato sauce, cheese squares, fresh thyme, and basil leaves.
Bake for another 10 minutes and until the cheese starts to melt.
Serve hot and garnish with chilli flakes, parsley, and ground pepper.
Creamy Mushroom Soup with Plantain Fufu
I love mushrooms and appreciate fufu even though I'm more familiar with its starchy cousin sadza (a thick maize/cornmeal porridge).
Fufu is pounded or ground cassava or yam cooked with water often served with vegetable relish, soup or meat stew. It is central to many West African dishes.
I used plantain fufu flour. I love plantains, and they are gluten-free, high in antioxidants, fibre and several other nutrients. You can use other types of ground or pounded root or starchy vegetable such as malanga.
Groundnut or pepper soup are commonly served with fufu, but I was inspired to use mushrooms instead, or more specifically nhedzi. This is a type of mushroom found in Zimbabwe often served as a rich broth-based soup. I used what I could get my hands on - namely dried shiitake (which helps add extra flavour) and cremini mushrooms. I add the coconut milk element to make the soup creamier. Not surprisingly, cream of mushroom soup is very popular, I hope you try the recipe out!
Ingredients
1 cup dried shiitake mushrooms, rehydrated
1 1/2 cups frozen cremini mushrooms
1/3 cup vegetable oil
1 tablespoon butter
2 tablespoons Worchester sauce
1/4 cup cooking marsala wine
1 1/2 teaspoons salt
2 tablespoons olive oil
2 tablespoons black pepper
1/2 teaspoon chili flakes
2 tablespoons thyme
2 teaspoons cumin
1/2 cup yellow onion, chopped
1/2 cup red onion, chopped
1 tablespoon garlic, minced
1 teaspoon garlic powder
1 tablespoon Royco Usavi mix (optional)
2 tablespoons flour
1/2 cup coconut milk (or heavy cream)
1 vegetable bouillon
2 cups water
1 tablespoon tomato paste
Plantain fufu:
1/2 - 1 cup plantain fufu powder (I used Tropiway’s)
1-2 cups water
Depends on how much you need for serving.
Instructions
In a medium pan, fry the shiitake mushrooms in vegetable oil with 1/2 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon thyme, 1 teaspoon cumin, 1 teaspoon garlic powder, and 2 tablespoons Worchester sauce.
Fry for 5-7 minutes, or until the mushrooms start to crisp up around the edges without burning, set aside.
In a large pot, saute the onions and minced garlic in butter and olive oil for about 3 minutes. Add 1 teaspoon salt, 1 tablespoon black pepper, 1 teaspoon cumin, 1 tablespoon Usavi mix, and 1 tablespoon thyme. Cook for another 2-3 minutes until fragrant.
Add the frozen mushrooms to the pot, cook until the water has melted and the mushrooms are mixed in well. Add the vegetable bouillon (crush it), water, and cooking wine. Reduce the heat and simmer for about 10 minutes.
Whisk in the flour until the soup begins to thicken and it's completely dissolved. Add the coconut or cream and 3/4 of the shiitake mushrooms, simmer for another 5 minutes.
In another pot, prepare the fufu according to the box's instructions. All you will need is water and the fufu powder, which you will knead and shape with a wooden spoon and your hands into a dough.
Serve the fufu ball(s) with the soup ladled on top or to the side with the rest of the fried mushrooms.
Cashew Chicken
I grew up eating a lot of chicken stew I'm Zimbabwe. Many of them were tomato-based, so I was immediately drawn to and inspired by the Haitian cashew chicken - also commonly known as poulet aux noix (chicken in nuts). To sum it up, you marinate the chicken in spices, chili pepper and tomato, cook it with peppers and onion, and top it with cashew nuts. The dish is sweet but spicy, and the cashews add a delightful crunch. You can use whichever cuts of the chicken you prefer. I used the thighs and wings because they are more flavourful in my opinion. Cashews are common in Haitian cooking, and I happen to be a huge cashew fan. If you like them too and are looking for a table-worthy chicken dish, try this version! It’s usually paired with black rice, but the main ingredient (djon-djon mushrooms) can be difficult to find. Try it with my mushroom and black bean rice instead.
Ingredients
4 chicken thighs and 1 lb. wings, bone-in and skin on
1 half large onion, sliced thin lengthways
1 lemon
2 tablespoons olive oil
1 tablespoon mustard
2 teaspoons salt
2 tablespoons black pepper
1/2 teaspoon ground cloves
1 tablespoon parsley
1 tablespoon dried thyme
2 sprigs fresh thyme
1 tablespoon butter
1 tablespoon + 1 teaspoon garlic
1 tablespoon garlic
1/2 cup tomato ragu
1 green bell pepper, chopped
1 large red pepper, thinly sliced
1 scotch bonnet or hot chili pepper, chopped
1 cup water
2 cups chicken broth
3 large scallions
1 can (15-ounce) peeled plum tomatoes
3 heaped tablepoons tomato paste
3 tablespoons chili flakes
1 cup cashew nuts
Instructions
The night before you cook, you'll need to marinate your chicken. Wash with hot water then rinse with lemon juice.
Season with 1 teaspoon salt, 1 tablespoon black pepper, fresh and dried thyme, mustard, and paprika. Add the garlic, chopped chili pepper, black pepper, onion, and tomato ragu.
Mix until the chicken pieces are well coated. Cover with a lid or cling film and refrigerate overnight.
Prepare the chicken
In a large pan, melt 1 tablespoon butter and 1 teaspoon garlic, sauté for 1 minute.
Add the chicken pieces and brown, cook each side for 3-4 minutes. The skin should start to crisp. Set aside in a plate, keep the chicken fat and bits in the pan.
Sweat out the scallions, red peppers, and green peppers in the pan. The vegetables should start to soften, cook for about 3 minutes.
In the bowl with the remaining marinade, add the plum tomatoes and tomato paste, mix and add to the pan. Cook for about 4 minutes.
In a large pot big enough for all the pieces, add the chicken. Pour the sauce over the chicken and mix well. Add the chili flakes, broth, 1 tablespoon black pepper, and water. Reduce heat and simmer for 30 minutes, until the chicken is fully cooked.
While the chicken is cooking, submerge the cashews in a small pot and boil for at least 10 minutes until they are soft on the outside. Drain the water. Add the cashews to the chicken stew. Season with salt and pepper to taste.
Serve hot with mushroom rice!
