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Chicken Creole

Here is a recipe for economic, fast and low in calories ... What more!
This dish is perfect for summer and is scented with the scions which is a mixture of spices and rum Reunion which is added to juices.
If you do not find massal commercially you can prepare for it is a mixture of coriander seeds, cumin, fenugreek, mustard, turmeric and cloves, all ground and spiced so horny ...
The marinade is prepared the night before but you can also make 1 / 2 hour before cooking the dish is fragrant too.


Chicken Creole

3 chicken thighs cut at the joint or 3 white
Juice of 2 limes
1 / 2 onion
2 chives (or 2 onions]
a little pepper
optional 2 cloves garlic
5 cl rum
Bouquet garni (bay leaf, thyme and parsley]
2 tbsp olive oil
Salt and pepper of
mill 1 teaspoon massal

Peel and finely chop the onion, chives and pepper. Peel and crush the garlic.
Wipe the chicken pieces and place in a bowl with the garlic, onion, pepper, chopped chives and scions. Drizzle with the lemon juice, stir several times, then refrigerate and marinate for 24 hours.
Heat oil high heat in a casserole. Remove chicken from marinade, place in casserole. Let brown for 5 to 10 minutes, stirring occasionally.
Drizzle with the marinade, pour the rum and water halfway up, add the bouquet garni, salt and pepper and simmer covered on low heat for about 45 minutes. Bon appetite

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koussa Mahshi

This family dish popular in the Middle East prepares koussa with a variety of small zucchini swollen. Never having found, I use small zucchini I choose carefully to be able to garnish up to this delicious farce. Absolutely
of season and full of oriental flavors this dish fragrant home for cooking.
No worries about cooking the rice, cooked perfectly mixed with the stuffing.

Koussa Mahshi
12 zucchini koussa 150 g or at least part
4 tablespoons plain yogurt

For the filling 250 g of lamb or beef lean
chopped 125 g long grain rice
3 / 4 teaspoon allspice ground
3 / 4 teaspoon cinnamon ground
3 / 4 teaspoon black pepper freshly
ground 1 tablespoon of olive oil virgin

For the sauce 15 g butter
1 tablespoon of olive oil
1 onion finely chopped
2 cloves minced garlic
1 / 2 teaspoon dried
mint 400 g canned tomatoes, crushed 2 tbsp
tomato paste
40 cl of water
1 / 4 teaspoon cinnamon
ground 1 / 4 teaspoon allspice ground

Take the zucchini pulp without splitting the Spoon Chop it. Book-to three-fourths of the sauce.
Prepare the sauce.
Melt butter with oil in a pan and sweat the onion until translucent and tender.
Add garlic and mint. Cook 2 minutes. Add the flesh of zucchini, tomatoes with juice, tomato paste, water and spices. Season and mix well.
Prepare the stuffing.
Put in a bowl all the ingredients and the remaining zucchini flesh. Mix with a spatula. Divide into 12 portions and stuff zucchini
Stuff the zucchini and dip in sauce. Bring to a boil. Reduce heat, cover and simmer 40 to 45 minutes. After 35 minutes, remove the lid and raise the heat so the sauce is reduced by a quarter.
Serve the stuffed zucchini in soup bowls, top with sauce and overcome each with a spoonful of yogurt. Bon appetite

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Meatballs red lentils

Another appetizer for dinner aperitif this summer.
is quick, easy and inexpensive to do it all.

meatballs lentils

For forty balls
200 g lentils (they are actually the color of coral, are found in oriental grocery stores)
The same volume (measured with a glass) either: In
end bulgur according to the traditional recipe (150 g) or
From mix ' Cereal Gourmet "(wheat, barley, oats, soy flakes)
1 / 2 quart of cold water
200 g of onions
8-12 cl
oil 1 bunch
of coriander leaves 15 fresh mint
8 small onions or the new onion
70 g or 3 good tablespoons of tomato paste
1 tablespoon cumin
thyme 1 teaspoon black pepper
: a few good grinds
1 teaspoon salt to keep the end

Promptly wash lentils and cook, covered, in water without salt 10 to 15 min. They must be very soft and should remain a tiny bit of water to cereals.
Remove from heat, add cereal and bulgur. Mix well and quickly. Cover and let stand 15 minutes.
Finely chop onions. Reserve 2 tablespoons
and Sauté the remaining 5 to 10 minutes over low heat in olive oil.
Reserve a few sprigs of cilantro for garnish.
Chop the spring onions, the remaining coriander and mint.
Pour the tomato in the onions, stir and then put out the fire immediately.
Add fried lentils and raw onion, herbs, salt and spices.
Mix well to obtain a homogeneous mixture. Stir a few minutes. Allow to cool and thicken.
A paste with which they shape into balls.
Mold in the palm portions of the size of a quail egg.
Refrigerate.

Serve cold with parsley and arugula.

Freezes well.

Bon appetite