Thisis a very simple recipe that I've been making for years and never thought of putting it in my book. I did. Sabrina Ghayour
says. Used in salads, stir-fries and rice noodle dishes. Just like tandoori chicken, it goes well with rice and naan. You can also marinate chicken up to 48 hours in advance, freeze marinated raw chicken for later use, or batch cook.
Roasted Chicken Thighs with Harissa and Lemon
Servings: Serves 4-6
Ingredients:
1kg boneless and skinless chicken thigh
2 tbsp rose harissa
150g Greek yogurt
Finely grated zest and juice of 1 lemon
Maldon sea salt flakes and freshly ground black pepper
Serving (optional):
Flatbread
Coriander leaves
Thinly sliced green onion
Lemon wedge
Method:
1. Preheat the oven to 240C (fan 220C) and mark the gas. 9. Line the baking tray with baking paper.
2. Place the chicken thighs in a mixing bowl, add the other ingredients, add plenty of salt and pepper, and turn the chicken around to mix well, preferably with your hands.
3. Place chicken thighs on a lined tray and roast for 40 minutes or until edges are sticky and browned.
4. Slice chicken and serve on warmed flatbreads with Greek yogurt, coriander leaves, sliced green onions and a squeeze of lemon wedge.
"I love to put cinnamon in my pastries and desserts. There really isn't a sweet treat without a touch of cinnamon. These swirls are always my favourite," says Sabrina Ghayour.
"The tahini really enriches them and gives them a nice nutty flavor that is something totally different and enjoyable. Served with coffee or with vanilla ice cream. After Whole rolls of pastry prepared for use in can also be frozen, then cut and baked from the frozen state for a few more minutes. Eggplant
Ready-to-eat flavorful weekday meals
(PA)
"I love eggplant. The easier it is to cook, the better the recipe," says Sabrina Ghayour.
"So there's a nice and easy way to roast them with a deliciously sharp yet sweet glaze and an extra platter to finish off the dish. Life has to be complicated." Simple is often best, rather than simple."
Servings: 2-4 servings
Ingredients:
2 large eggplants, peeled and cut into rounds 2.5 cm thick
3-4 tbsp olive oil
2 tbsp pomegranate molasses
3 tbsp clear honey or maple syrup
1 leek, thinly sliced diagonally from root to tip Slice
Maldon Sea Salt Flakes
Method:
1. Preheat the oven to 220C (200C fan). , gas mark 7. Line a large baking pan with baking paper.
2. Brush both sides of the eggplant slices with olive oil, arrange them in a single layer in a lined mold, and roast for 22-25 minutes until browned.
3. Mix pomegranate molasses and honey until smooth. Using a pastry brush, brush the eggplants on both sides with the mixture evenly and sprinkle with a little salt.Roast for an additional 5 to 6 minutes, until the glaze is thick and sticky.
4. Sprinkle with green onions and peanuts before serving.
Tahini Cinnamon swirl
A cup of coffee for a perfect afternoon diversion
(PA): 12
Pastry sheet
4-5 tbsp tahini (don't over thin and don't use excess oil)
3 tablespoons golden granulated sugar
2 teaspoons ground cinnamon
method:
1. Preheat the oven to 200C (180C fan). Gasmark 6. Line a large baking tray with baking paper.
2. Place pastry sheet on work surface.
3. Combine tahini, sugar and cinnamon in a small bowl. Spread the mixture evenly across the pastry sheet, leaving a clear 2-inch border along one long edge.
4. Cut the roll into 4 pieces and cut each section into 3 equal pieces. Place the slices spiral-side up on a lined tray, slightly spaced apart, and gently flatten each. Bake for 20-22 minutes until the surface is nicely browned. Remove from the oven and let cool on a tray before serving.
Sabrina Ghayour's 'Persiana Everyday' (published by Aster, £26, photographed by Kris Kirkham), available now.
