I first heard about this recipe from my mom who had been talking about this “great chicken recipe that uses black lemons.” I had never made Saudi Arabian food before so I was looking forward to trying out a new dish. The recipe uses black lemons which is different from preserved lemons which I make pretty often. The black lemons are actually limes that are dried and turned black. They taste sour and citrusy, but the fact they are dried gives them a slightly smoky, fermented taste. The black lemons are used to flavor the dish like a bay leaf but aren’t really eaten (though they do soften up after cooking so I suppose you could eat them). The recipe is simple and takes roughly about 30 minutes to prepare. I loved how the black lemons flavored the chicken, tomatoes and onions. The chicken is served with rice and garnished with sauteed slivered almonds, golden raisins, onions and seasoned with cinnamon. All of the ingredients worked so well together and I have a feeling I will be exploring other ways to use that tasty almond and raisin garnish.
Who knew you could grill avocados? I had no idea until I read the recipe for these tacos. I loved the idea of tangy goat cheese coupled with the avocado slices and honey lime dressing. It sounded like the perfect quick summer meal so I knew I had to give it a try! I thought a good spice blend of black beans seasoned with achiote seed, cumin, coriander and smoked paprika would be a great addition to these tacos. The avocados had a slightly different flavor after grilling that was unique and hard to describe. I guess the flavor became a little more smokey with a stronger avocado smell. The tacos were really good! I especially liked the simple honey lime dressing to give the filling some brightness.
Kaha Bath is a simple Sri Lankan rice dish made with turmeric and coconut milk. The dish isn’t sweet, but savory with flavors of turmeric, cardamom, and cloves. The coconut milk provides a nice creaminess to the rice and I loved how the turmeric dyed the rice bright yellow. The great thing about this rice is that the flavors of curry aren’t overpowering and you can serve it alongside another curry dish. It would also work as the main course if you mixed a protein like egg, chicken or tofu into the rice.
I thought that a Jamaican rice dish cooked in coconut milk would be a great accompaniment to the spicy Jerk chicken. The coconut milk has a cooling effect to balance out the pepper’s heat. I couldn’t find scotch bonnet peppers so I used a jalapeno instead. I didn’t want the rice too spicy so I thought that worked out well. The rice was creamy and sweet with an afterthought of heat which tasted very good with the chicken and mango salsa.
After Thanksgiving, it is a tradition in my family to take the carcass of the turkey and boil all the leftovers down to make a soup. The flavors of this soup were very good and the broth was excellent because it simmers for a few hours. I had some leftover brown rice so I threw that in with the wild rice. You can always make it with thick egg noodles instead. It’s sad to throw out the picked over chicken or turkey and not use it for anything–with this recipe there is no waste. This recipe also works very well with the leftovers of a whole roasted chicken.