Once again we have created a delicious, easy and healthy recipe! This recipe is ready in less than 30 minutes, very suitable for a weeknight. It does help to marinade if you have time but not necessary. Give it a try!
Harissa Chicken Thighs
6 chicken thighs 2 tablespoons olive oil 2 teaspoons White Jasmine Tandoori Masala 1 teaspoon kosher salt 2 teaspoons Harissa 1 tablespoon garlic, crushed
Heat the oven to 400 degrees. In a bowl add the chicken thighs, add olive oil, Tandoori Masala, salt, harissa and garlic. Mix well. Place the thighs in a baking dish. Bake for 25-30 minutes, until chicken is fully cooked. Serve with a side of vegetables, quinoa or rice.
During the cold winter months we dream about having a picnic outside by the lake or a beautiful park, as soon as the weather starts to get warmer. There are several summer favorites to take a picnic from simply delicious to gourmet delicious! Here is one of my favorite sandwich recipe, just need to keep it cool:
Egg Salad Sandwich
4 hard boiled eggs 1/4 teaspoon kosher salt 1/4 teaspoon crushed black pepper 2 tablespoons Mayonnaise 1/4 teaspoon Harissa (North African Chili Sauce) 1 red bell pepper - thinly sliced 1 cup arugula 6 slices Rye bread
Peel the eggs. In a bowl mash the eggs with a fork. Add salt and pepper. In a separate bowl, add mayonnaise, add Harissa and mix well. Add the mashed eggs to the seasoned mayonnaise. Mix well.
Take a slice of bread, spread the egg and mayonnaise mixture. Place some arugula and sliced red bell pepper. Place another slice of bread on top. Cut the sandwich diagonally into 4 finger sandwiches and serve.
It has been such a joy to shop at the Farmers Market these days. Today I created a beautiful recipe for these amazing carrots. It is easy, delicious and beautiful....all the elements of White Jasmine philosophy in one nice little bundle. I love using the Harissa olive oil because it adds just the right depth of flavor while preserving the natural sweetness of the carrots.
Heat the Harissa olive oil in a shallow frying pan.
Add cumin seeds when the oil is slightly warm. Add the sliced carrots and kosher salt. Saute everything for 5-7 minutes. Carrots will be cooked but remain crunchy. Add to any salad or serve as a side dish........there is nothing bland about it!