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Dubai iffa chicken with tomato tamarind salad and saffron butter rice
Fruit and vegetables
1 tbsp
garlic
paste or 4
garlic
cloves, crushed
1 heaped tsp
ginger
paste or small thumb-sized piece fresh root
ginger
, peeled and very finely chopped
1 tsp dried
lime
powder
1 tsp ground
coriander
1 tsp
fenugreek
leaves
1 tbsp
papaya
paste
2 tbsp
pomegranate
seeds, to garnish (optional)
1 tsp
garlic
paste
300g/10½oz
tomatoes
(any shape, size or colour), sliced into thin wedges
1 banana
shallot
, thinly sliced
1 Persian
cucumber
, seeds removed and thinly sliced
handful roughly chopped
fresh coriander
Tins, packets and jars
30g/1oz
ghee
300g/10½oz sella
basmati rice
50g/1¾oz
ghee
2 tbsp
tamarind
paste
Cooking ingredients
1 tsp black
cumin
seeds (shahi kala jeera), toasted
2 heaped tsp mild Kashmiri
chilli powder
salt
1 tsp ground
turmeric
generous pinch
saffron
, crushed and bloomed with two ice cubes on top in a bowl
salt
1 tbsp date
molasses
2 tbsp extra virgin
olive oil
1 tsp black
cumin
seeds (shahi kala jeera), toasted
salt
Dairy, eggs and chilled
125g/4½oz full-fat Greek-style
yoghurt
3 small free-range eggs, hard-boiled, shell removed,
egg whites
only (with yolks discarded)
175ml/6fl oz
double cream
75g/2¾oz
cheddar
, grated
Meat, fish and poultry
1kg/2lb 4oz
chicken thighs
, boneless, skin removed and flattened slightly
Other
1 tsp MSG
Back to recipe
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