Pui Stroganoff / Chicken Stroganoff

Ingrediente / Ingredients

• 5 pulpe de pui superioare fara piele, dezosate si taiate in bucati mici / 5 skinless, boneless chicken thighs washed and cut into bite size pieces
• 35 g linguri  boia dulce / 35 g  paprika
• ½ lingurita sare / ½  teaspoon salt
• 30 g faina / 30 g flour
• 1 ceapa mica tocata / 1 small chopped onion 
• 300 g ciuperci feliate / 300 g sliced mushrooms
• 60 ml vermouth sau vin alb / 60 ml vermouth or white wine
• 125 ml supa de pui / 125 ml chicken stock
• 1 lingura pasta de rosii / 1 tablespoon tomato paste
• 1 frunza foi de dafin / 1 bay leaf
• 60 g iaurt simplu / 60 g  plain yogurt
• sare si piper dupa gust / salt and pepper to taste
• putin patrunjel tocat (optional) / some chopped parsley (optional)

Method of preparation

1. Se prepara puiul iar dupa se amesteca cu faina, sarea si boiaua dulce.

Prep the chicken then mix it with flour, salt and paprika. 

2. Intr-o tigaie incinsa la foc mare se adauga putin ulei de masline si se rumeneste puiul pe toate partile.

In a hot pan over high heat add some olive oil and brown the chicken on all sides. 

3. Puiul se scoate pe o farfurie .

Remove the chicken  to a plate. 

4. Se mai adauga ulei daca este nevoie iar dupa se adauga ceapa si ciupercile. Acestea se rumenesc, asigurandu-va  ca nu se ard.

Add some more oil if needed then add the onions and mushrooms. Get these  brown tossing to make sure nothing gets burned.

5. Se pune (deglaze) vermouth sau vin in tigaie dupa care se adauga supa de pui, pasta de rosii si frunza de dafin.

Deglaze the pan with the vermouth or wine then add the chicken stock, tomato paste, and bay leaf.

6. Se da focul putin mai incet si se adauga puiul. Se lasa puiul sa fiarba, amestecand pentru a amesteca faina de pe pui cu sosul pentru a se ingrosa.

Turn down the heat a bit and and add the chicken. Let the chicken cook, stirring to mix the flour on the chicken with the sauce to help it thicken.

7. Odata ce puiul este gata iar sosul este gros, se da focul mai incet si se adauga iaurtul.

Once the chicken is done and the sauce is  thick, turn down the heat and add the yogurt.

8. Se adauga inca putin sare si piper daca doriti.

Add some more salt and pepper if you like.

9. Se presara cu putin patrunjel tocat si se serveste peste taitei cu ou.

Sprinkle with some chopped parsley and serve over egg noodles.

Pui la gratar etiopian / Ethiopian grilled chicken

Ingrediente / Ingredients:

• 1 kg de pui  (aripi, piept, pulpe) / 1 kg of chicken meat (full chicken, wings, chest, legs)
• 2 linguri de ceapa rasa / 2 tablespoons ground onion
• 1 lingurita usturoi ras / 1 teaspoon ground garlic
• 4 linguri pline berbere (click) (se poate adauga mai mult pentru o aroma mai puternica) / 4 full tablespoons of berbere (click) (you can add more for a stronger flavor)
• 60 ml apa / 60 ml water

Mod de preparare / Method of preparation:

1. Se taie puiul in bucati mari, se inlatura pielea, se spala si se se cresteaza fiecare bucata / Cut the chicken into big pieces, remove the skin, wash it and make slits on each piece.

2. Ceapa, usturoiul si condimentul berbere se amesteca cu 60 ml de apa pentru a forma o pasta / Mix the onion, garlic and berbere spice mix with 60 ml of water to form a paste.

3. Puiul se freaca cu pasta dupa care se da la firgider 2-3 ore / Rub the chicken with the paste, then refrigerate for 2-3 hours.

4. Dupa 2-3 ore bucatile de pui se frig pe un gratar fierbinte pana sunt rumenite peste tot / After 2-3 hours grill the chicken pices on a hot grill until brown all over.

 

5. Se serveste langa legume, legume cu orez, salate, etc. / Serve it beside vegetables, vegetables with rice, salads, etc.

Kefta de pui / Chicken kefta

Ingrediente / Ingredients:

• 800 g carne tocata de pui / 800 g chicken minced meat
• 1 ardei capia / 1 kapia pepper
• 1 ceapa / 1 onion
• 4-5 catei de usturoi / 4-5 garlic cloves
• 1 legatura patrunjel verde / 1 bunch green parsley
• 1 lingurita chimen macinat / 1 teaspoon ground caraway seeds
• 1 lingurita piper negru macinat / 1 teaspoon ground black pepper
• 8 boabe de ienibahar macinat / 8 ground allspice seeds
• 1 lingurita cimbru uscat / 1 teaspoon dry thyme
• cateva seminte de cardamom macinate / few ground cardamom seeds
• 1 lingurita boia iute / 1 teaspoon cayenne pepper
• sare dupa gust / salt to taste
• 2 lingurite boia dulce / 2 teaspoons paprika
• 1 lingurita coriandru macinat / 1 teaspoon ground coriander
• 5 cuisoare macinate / 5 ground cloves

Mod de preparare / Method of preparation:

1. Se rade ceapa si usturoiul pe razatoarea fina, se toaca ardeiul si patrunjelul marunt, apoi se amesteca cu carnea tocata / Grate the onion and garlic on a fine grater, chop the kapia pepper and parsley finely then mix with the minced meat.

 

2. Se adauga condimentele si se amesteca bine pana se omogenizeaza, apoi se lasa la frigider 1 ora / Add the spices and mix well until smooth, then refrigerate it for  1 hour.

 

3. Apoi, se ia o palma plina de amestec si se modeleaza pe betele de frigarui (tinute in prealabil 30 de minute in apa) carnaciori sau chiftele lunguiete, potrivite, se ung cu ulei si se rumenesc pe gratarul incins 4-5 minute pe fiecare parte / Then take a palm full of the mixture and shape on the skewers (left for 30 minutes in water), grease them with oil and brown them 4-5 minutes on each side on the hot grill. 

 

4. Se servesc imediat cu lipie sau garnisite cu orez, cuscus, cartofi, gogosari murati sau cu sos de iaurt (vezi reteta Salata libaneza cu iaurt si castraveti(Khyar Bi Laban) / Lebanese cucumber andyogurt salad (Khyar Bi Laban) ) / Serve immediately with arabic bread or garnished with rice, cous-cous, potatoes, pickled peppers or yogurt sauce (see recipe Salata libaneza cu iaurt si castraveti (Khyar BiLaban) / Lebanese cucumber andyogurt salad (Khyar Bi Laban) ).

Pilaf de orez cu carne de pui (reteta indiana) / Chicken Pulao

Ingrediente / Ingredients

• 500 g orez basmati / 500 g  basmati rice  
• 2 linguri ulei / 2 tablespoons oil
• 2 cepe tocate / 2 onions, diced
• 4 catei de usutroi zdrobiti / 4 garlic cloves,  crushed
• 2.5 cm radacina de ghimbir tocata fin / 2.5 cm fresh ginger root, finely diced
• 2 lingurite seminte chimion / 2 teaspoons cumin seeds
• 750 g pui dezosat, cubulete / 750 g  boneless chicken, cubed
• cateva fire de sofran / a few strands of saffron
• 250 ml apa fiarta / 250 ml boiled water  
• 6 pastai de cardamom, batucite / 6 cardamom pods, bruised
• 4 linguri menta proaspata tocata / 4 tablespoons chopped fresh mint
• 2 lingurite garam masala / 2 teaspoons garam masala
• 1 bat scortisoara / 1 cinnamon stick
• 230 g rosii decojite si tocate / 230 g skinned and chopped tomatoes
• 60 g stafide aurii / 60 g  sultanas
• sare dupa gust / salt to taste
• piper dupa gust / pepper to taste
• 2 linguri de migdale albite, prajite / 2 teablespoons blanched almonds, toasted
• 1 lingura de nuci caju, prajite / 1 tablespoon cashew nuts, toasted

Mod de preparare /  Method of preparation

1. Orezul basmati se spala de mai multe ori in apa rece, se scurge intr-o strecuratoare si se lasa sa se usuce /  Rinse the basmati rice several times in cold water, drain in a colander and leave to dry.

2. Se incinge jumatate din ulei intr-o tigaie mare si se adauga jumatate din ceapa, usturoiul, ghimbirul si semintele de chimion. Se prajesc la temperature medie pentru aproximativ 5 minute / Heat half of the oil in a large pan and add half  the onion, the garlic, ginger and cumin seeds. Fry them over medium heat for about 5 minutes.

3. Se adauga bucatile de pui si se rumenesc – intorcandu-le regulat pentru a obtine o culoare buna peste tot / Add the chicken pieces and brown them - turning them regularly to achieve a good colour all over.

4. Se adauga sofranul, apa fiarta, pastaile de cardamom, menta, garam masala si batul de scortisoara. Se aduc toate la fierbere dupa care se acopera, se reduce focul si se fierbe inabusit pentru 25 – 30 de minute, pana puiul este moale / Add the saffron, boiling water, cardamom pods, mint, garam masala and cinnamon stick. Bring it all to the boil and then cover, reduce the heat and simmer for 25 - 30 minutes, until the chicken is tender.

5. Se transfera tot continutul intr-un castron si se clateste tigaia / Transfer all the contents to a bowl and rinse out the pan.

6. Se adauga in tigaie  uleiul si ceapa ramasa prajindu-se pana cand ceapa prinde usor culoare. Se adauga orezul si se amesteca bine, se prajeste aproximativ 2 – 3 minute pana cand orezul este opac / Add the remaining oil and onion to the pan and fry until the onion is lightly coloured. Add the rice and stir it well, cook for about 2 - 3 minutes until the rice is opaque.

7. Se adauga mixul de pui, rosiile, stafidele dupa care se condimenteaza cu sare si piper.  Se amesteca usor, dupa care se agita tigaia pentru a nivela ingredientele / Add the chicken mixture, tomatoes and sultanas - then season to taste with salt and pepper. Stir gently, then shake the pan to level the ingredients.

8. Se adauga suficienta apa fiarta pentru a ajunge aproximativ ¾ " peste amestecul de orez. Se acopera cu un capac si se fierbe la foc mic pentru 20 – 25 de minute, pana cand orezul este moale (fiert) si tot lichidul este absorbit. Add sufficient boiling water to come about ¾ " above the rice mixture. Cover with a  lid and cook gently over a low heat for 20 to 25 minutes, until the rice is tender and the liquid has all been absorbed.

9. Se scoate batul de scortisoara si se transfera intr-un vas cald se servire, se presara migdalele prajite, caju prajite si se serveste imediat / Discard the cinnamon stick and transfer to a warm serving dish, sprinkle with the toasted almonds, toasted cashew and serve immediately.

                                                                                      Sursa retetei / Recipe source: www.food.com

Pui in sos de nuci caju / Chicken in cashew nut sauce

           Ingrediente / Ingredients

• 2 cepe de marime medie / 2 medium onions
• 2 linguri pasta de rosii / 2 tbsp tomato paste
• 50 g nuci caju / 50 g cashew nuts
• 1 ½ lingurita garam masala / 1 ½ tsp garam masala
• 1 lingurita usturoi zdrobit / 1 tsp crushed garlic
• 1 lingurita praf de ardei iute rosu / 1 tsp chilli powder
• 1 lingura suc de lamaie / 1 tbsp lemon juice
• ¼ lingurita praf de curcuma  / ¼ tsp turmeric powder
• 1 lingurita sare / 1 tsp salt
• 1 lingura de iaurt simplu / 1 tbsp plain yogurt
• 2 linguri de ulei / 2 tbsp oil
• 2 linguri de coriandru proaspat tocat (cilantro) / 2 tbsp fresh chopped coriander (cilantro)
• 1 lingura de stafide galbene / 1 tbsp golden raisins (sultanas)
• 450 g pui dezosat, fara piele, cubulete /  450 g boneless chicken, skinned and cubed
• 175 g ciuperci champignon / 175 g button (white) mushrooms
• 300 ml apa / 300 ml water
  
  
  Mod de preparare / Method of preparation
    
  1. Se taie ceapa in sferturi, se pune in blender si se amesteca aproximativ 1 minut / Cut the onions into quarters, place in a blender and blend for about 1 minute.
  
  
  
  
  
  2. Se adauga pasta de rosii, nucile caju, garam masala, usturoiul, praful de ardei iute, sucul de lamaie, curcuma, sarea si iaurtul peste ceapa amestecata (din blender) / Add the tomato paste, cashew nuts, garam masala, garlic, chilli powder, lemon juice, turmeric, salt and yogurt over blended onions.
  
  
  
  
  
  
  
  
  3. In blender se amesteca mixul de ceapa condimentata pentru 1 – ½ minute / Blend the spiced onion mixture in the blender for  1-1 ½ minutes. 
  
  
  4. Intr-o tigaie mare sau karahi, se incalzeste uleiul, se reduce focul la temperature medie si se toarna amestecul de condimente din blender. Se distuie inca 2 minute reducand mai mult temperatura daca este necesar /  In a heavy pan or karahi, heat the oil, lower the heat to medium and pour in the spice mixture from the blender. Fry for 2 minutes lowering the heat more if necessary.
  
  
  
  
  
  5. Cand amestecul de condimente este usor prajit, se adauga jumatate din coriandrul proaspat tocat, stafidele, cubuletele de pui si “stir fry” pentru inca 1 minut / When the spice mixture is lightly cooked, add half of the chopped fresh coriander, the sultanas, the chicken cubed and continue to stir fry for a further 1 minute.
  
  
  
  
  
  
  
  
  
  
    
  6. Se adauga ciupercile, se toarna apa peste si se aduce la fierbere. Se acopera tigaia si se gateste la foc mic timp de aproximativ 10 minute /  Add the mushrooms, pour in the water and bring to a simmer. Cover the pan and cook over a low heat for about 10 minutes.
  
  
  
  
  
  7. Dupa acest timp, se verifica daca puiul este fraged si sosul este gros. Se fierbe mai mult daca este necesar iar apoi se scoate intr-un castron pentru servire /  After this time, check if the chicken is tender and the sauce is thick. Cook for a little longer if necessary, then spoon into a serving bowl. 
  
  
  
  
  
  8.  Se presara cu coriandrul  proaspat ramas si se serveste cu orez fiert simplu. Sprinkle with the remaining fresh coriander and serve with plain boiled rice.