Khaya Spices

Recipes

berbere chicken curry

berberechicken

Ingredients









Approach

  1. If you’re using fresh tomatoes, place them in a blender and blend into a chunky sauce, set aside. 
  2. If you’re using chopped canned tomatoes, they’re all ready to go.
  3. To prepare the broccoli, trim the end of the stems and peel away the tough outer layer. 
  4. Thinly slice the stems, and cut the florets into small bite sized pieces, set the prepared broccoli aside.
  5. Preheat a large skillet, 15″ over medium heat. 
  6. When the pan is hot, add 1 Tablespoon of the butter or avocado oil to the pan along with the cut up chicken thighs. 
  7. Turn the heat to high and sauté until browned and mostly done, don’t worry if there’s a little pink in the chicken because it’s going to finish cooking later. 
  8. Remove the chicken pieces from the pan, and set them aside.
  9. Lower the heat to medium high, and add the remaining 2 Tablespoons of butter or avocado oil to the pan along with the diced onion. 
  10. Sauté until the onion is browned and beginning to soften, about 3-4 minutes. 
  11. Add the minced garlic and berbere spice mix and cook for about 1 minute or until the garlic is fragrant but not browned.
  12. Then add the prepped broccoli, blended tomatoes/canned chopped tomatoes, and the can of coconut milk. 
  13. Bring the mixture to a simmer. 
  14. Then lower the heat to low, add the chicken back into the pan, and simmer for 5-6 minutes or until the broccoli is just tender and the chicken is fully cooked.
  15. Season to taste with sea salt, and stir in the chopped cilantro.
  16. Serve immediately with rice or cauliflower rice.

prawn, basil and harissa pasta

Ingredients








approach

  1. Cook the pasta following pack instructions. 
  2. Heat the olive oil in a pan then add the garlic and cook gently for 2-3 minutes. 
  3. Tip in the tomatoes and harissa then cover and simmer for 15 minutes until thickened and saucy. 
  4. Add the prawns and cook for 2-3 minutes or until pink then stir in a knob of butter, the basil and the orecchiette and season.
    Spoon into warm bowls and add a spoonful of yogurt.

dukkah roasted vegetables chopped salad

dukkahsalad

Ingredients













Approach

  1. Preheat the oven to 425F. Line a large sheet pan with parchment paper or grease. Set aside.
  2. In large bowl, place all your diced/chopped cauliflower, mushroom, tomatoes, and onions.
  3. Toss in 1/4 cup oil and then add in your dukkah spice mix, garlic, salt, pepper, and toss again.
  4. Mix in your chopped greens and toss again. Feel free to add in any more vegetables if you’d like more bulk to the salad.
  5. Lay the chopped vegetables on the baking sheet and sprinkle the pumpkin seeds on top.
    Season with salt, pepper, and fresh lemon juice.
  6. Roast in oven for 15-20 minutes, checking at 15 minutes for doneness.
    Once cauliflower is golden brown, remove from oven and toss in pan.
  7. Garnish with just a touch fresh mint leaf (optional), lemon slices, and a few leafs of fresh oregano.
    Serve onto plates with extra green or sprouts. You can also just place in large serving bowl.
  8. Drizzle with extra olive oil if needed. Or use your favorite creamy dressing.
    If you want to make this salad more filling, add in a few tablespoons of chopped dried fruit and crumbled feta.