Mexican Mole Chicken

Mexican Mole Chicken

Mexican Mole Chicken

Mexican Mole Chicken

SpiceBreeze
The dark mole sauce is made with several chili peppers, nuts, and chocolate. It is such a fabulous combination. Think of a chocolate bar with nuts and chili flavor. Preparing the mole sauce is usually labor-intensive and time-consuming.
This recipe is a delicious shortcut with three important ingredients: ancho chili, pasilla chili, and raw cacao. Unlike the common roasted cocoa, cacao is pure chocolate and higher in minerals.
 
hands-on time 30 minutes
Course Main Course
Cuisine Mexican
Servings 3

Ingredients
  

Protein

  • 1.25 lbs chicken thighs or breast cut into bite size pieces

Fresh Produce

  • 1 medium onion finely chopped
  • 2-4 cloves garlic finely chopped

Packaged Goods/Staples

  • 1 cup chicken or vegetable broth
  • 1 tbsp vinegar
  • 1/4 cup almond*** butter raw, unsalted
  • 4 tbsp tomato paste
  • 1 tbsp sugar brown recommended
  • salt & pepper

Mole Culinary Spice Kit

  • Pouch [1] Cacao, oregano, cinnamon
  • Pouch [2] Ancho chili, pasilla chili

Suggested Side: Rice with Vegetables

  • 4 tbsp butter
  • 1 cup peas and diced carrots frozen**
  • 3 cups cooked rice

Optional

  • 1 cup sesame seeds
  • sour cream
  • tortillas for variation

Instructions
 

Chicken*

  • Season chicken with salt & pepper to taste.

Mole

  • In a POT, melt 2 tbsp butter over medium-low heat.
  • Cook onions until they turn slightly brown. Stir occasionally.
  • Add garlic. Stir-fry for 30 seconds.
  • Add chicken. Stir-fry for 2 minutes.
  • Add broth, vinegar, nut butter, tomato paste, sugar, and Mole [1] spices. Mix well.
  • Cover. Bring to a boil.
  • Cook 10 minutes over low heat.
  • Add Mole [2] spices to taste. Mix well.
  • Cook 30 minutes over low heat.
  • Stir occasionally.

Suggested Side: Rice with Vegetables

  • In a SMALL POT, cook peas & carrots in 2 tbsp butter 5 minutes** over low heat.
  • Add salt to taste. Add the cooked rice. Mix well.

Serve

  • Serve mole chicken with rice.
  • Optionally, sprinkle with sesame seeds and drizzle with sour cream. Enjoy!

Variation

  • Alternatively, serve mole sauce as enmoladas ****.

Notes

Notes/ Variations
* Substitute chicken with any ground meat or with  2 cans beans with our online recipe.
** If you prefer fresh vegetables, cook them longer with a little added water.
*** Substitute with hazelnut or cashew butter.
**** Alternative: Reheat tortillas. Fill them with the chicken. Roll them up. Pour mole sauce on top.
 
Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
2022-05-22
The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Pakistani Kadhi Pakora

Pakistani Kadhi Pakora

Pakistani Kadhi Pakora

Pakistani Kadhi Pakora

SpiceBreeze
This recipe combines two dishes: crisp Pakora fritters and gravy-style Kadhi. Both use garbanzo bean ("chickpea") flour as the main ingredient. Though variations are included, we recommend staying original. Garbanzo bean flour has a wonderfully unique taste. Think of falafel or hummus. You can order the flour online or grind dried beans.Tip: Fry whole dried chilies in oil. Pour oil on the served Kadhi.
hands-on time 30 minutes
Course Main Course
Cuisine Pakistani
Servings 3

Ingredients
  

Protein

  • 1 lb chicken thighs or 2 lbs drum sticks optional *)

Fresh Produce

  • 2 large onions thinly sliced
  • 4 cloves garlic grated
  • 1 inch ginger grated
  • fresh chili optional
  • 2 tomatoes chopped
  • 1 cup spinach, parsley, or chives chopped

Dairy

  • 1 cup yogurt plain

Packaged Goods/Staples

  • 1.5 cups garbanzo bean flour
  • oil
  • salt

Kadhi Pakora Culinary Spice Kit

  • Pouch [1] Coriander, mild chili, fenugreek, turmeric, cumin, asafoetida
  • Pouch [2] Ajwan and cumin seeds

Instructions
 

Prepare

  • In a BOWL, add yogurt, 0.5 cup of flour, and 0.5 cup of water.
  • Mix until well combined.

Kadhi

  • In a large POT, heat 2 tbsp oil over medium heat.
  • Fry half of the onions until they turn brown.
  • Add garlic, ginger, and Kadhi Pakora [1] spices.
  • Optionally, add chilies.
  • Stir fry for 30 seconds.
  • Add tomatoes. Mix well.
  • Cook 5 minutes over medium heat, stirring frequently.
  • Add the yogurt mixture to the POT.
  • Optionally, add chicken.
  • Add 2.5-3 cups of water and salt to taste. Mix well.
  • Cook over low heat for 30 minutes or longer until chicken is done, stirring frequently.

Pakoras

  • In a BOWL, mix half of the onions, spinach, 1 cup of flour, salt to taste, and Kadhi Pakora [2] spices.
  • Mix well. Let soak for 20 minutes.
  • Add about 2-4 tbsp of water to make a thick paste.
  • In a PAN, heat 1 inch of oil over high heat.
  • Use 1 heaping tbsp of the Pakora mixture for each Pakora. Optionally, form little balls.
  • Fry on all sides until golden and crisp.

Serve

  • Serve crisp Pakoras in Kadhi.
  • Optionally, let Pakoras soak for 5 minutes in the Kadhi before serving.
  • Enjoy!

Notes

Notes/ Variations
*) Add chicken when adding the yogurt mixture and  cook until done.
▪ Substitute the yogurt mixture with this flour-water: Dissolve 2 tbsp of any flour in 1 cup of cold water.
▪ Use the Kadhi Pakora [2] spices in fritters or hash browns.
Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
2022-05-22
The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

 

Pakistani Kadhi Pakora

Pakistani Kadhi Pakora

This recipe combines two dishes: crisp Pakora fritters and gravy-style Kadhi. Both use garbanzo bean ("chickpea") flour as the main ingredient. Though variations are included, we recommend staying original. Garbanzo bean flour has a wonderfully unique taste. Think of falafel or hummus. You can order the flour online or grind dried beans.Tip: Fry whole dried chilies in oil. Pour oil on the served Kadhi.

Protein

  • 1 lb chicken thighs or 2 lbs drum sticks (optional *))

Fresh Produce

  • 2 large onions (thinly sliced)
  • 4 cloves garlic (grated)
  • 1 inch ginger (grated)
  • fresh chili (optional)
  • 2 tomatoes (chopped)
  • 1 cup spinach, parsley, or chives (chopped)

Dairy

  • 1 cup yogurt (plain)

Packaged Goods/Staples

  • 1.5 cups garbanzo bean flour
  • oil
  • salt

Kadhi Pakora Culinary Spice Kit

  • Pouch [1] Coriander, mild chili, fenugreek, turmeric, cumin, asafoetida
  • Pouch [2] Ajwan and cumin seeds

Prepare

  1. In a BOWL, add yogurt, 0.5 cup of flour, and 0.5 cup of water.

  2. Mix until well combined.

Kadhi

  1. In a large POT, heat 2 tbsp oil over medium heat.
  2. Fry half of the onions until they turn brown.
  3. Add garlic, ginger, and Kadhi Pakora [1] spices.
  4. Optionally, add chilies.
  5. Stir fry for 30 seconds.
  6. Add tomatoes. Mix well.

  7. Cook 5 minutes over medium heat, stirring frequently.

  8. Add the yogurt mixture to the POT.

  9. Optionally, add chicken.

  10. Add 2.5-3 cups of water and salt to taste. Mix well.

  11. Cook over low heat for 30 minutes or longer until chicken is done, stirring frequently.

Pakoras

  1. In a BOWL, mix half of the onions, spinach, 1 cup of flour, salt to taste, and Kadhi Pakora [2] spices.

  2. Mix well. Let soak for 20 minutes.

  3. Add about 2-4 tbsp of water to make a thick paste.

  4. In a PAN, heat 1 inch of oil over high heat.

  5. Use 1 heaping tbsp of the Pakora mixture for each Pakora. Optionally, form little balls.

  6. Fry on all sides until golden and crisp.

Serve

  1. Serve crisp Pakoras in Kadhi.
  2. Optionally, let Pakoras soak for 5 minutes in the Kadhi before serving.
  3. Enjoy!

Notes/ Variations

*) Add chicken when adding the yogurt mixture and  cook until done.

▪ Substitute the yogurt mixture with this flour-water: Dissolve 2 tbsp of any flour in 1 cup of cold water.

▪ Use the Kadhi Pakora [2] spices in fritters or hash browns.

Main Course
Pakistani
ajwan seeds, asafoetida, fenugreek, turmeric
Japanese Ochazuke with Furikake

Japanese Ochazuke with Furikake

Japanese Ochazuke with Furikake

Japanese Ochazuke with Furikake

SpiceBreeze
Japanese tea ceremonies are famous. In this dish, rice is submerged in green tea, hot or cold, and becomes wonderfully juicy and refreshing. Of course, we have a non-tea option as well. Ochazuke is a light one-bowl dish that offers a diverse selection of toppings. With fish, chicken, or eggs it turns into a complete dinner. Alternatively, use the Furikake seasoning on any dish where you want to add an Asian flavor note.
 
Hands-on Time 30 minutes
Course Main Course
Cuisine Japanese
Servings 3

Ingredients
  

  • 1.5 lb salmon
  • 5 oz spinach or kale leaves
  • 4 green onions finely chopped
  • 8 cups steamed or cooked rice
  • 8 cups matcha or other green tea
  • soy sauce or tamari
  • oil

Furikake Culinary Spice Kit

  • Toasted sesame seed, white & black, roasted seaweed

Optional Toppings

  • wasabi paste
  • pickled ginger
  • chives chopped
  • Japanese crackers crushed in a plastic bag

Instructions
 

Prepare

  • In a PAN or OVEN (350°F), roast salmon on both sides until it's cooked through.
  • Add only a little oil if necessary.
  • Break the salmon flesh with a fork into bite-size flakes.
  • In a PAN, fry spinach in 2 tbsp oil over medium heat until just soft.

Serve

  • Serve rice, fish, tea, and toppings in separate BOWLS.

Assemble

  • Fill one cup of rice into a small BOWL.
  • Add salmon and spinach on top.
  • Fill BOWL up to 3/4 of the rice with hot or cold tea.
  • Sprinkle to taste with green onions, soy sauce, Furikake spices, and optional toppings. Enjoy!

Notes

▪ Substitute tea with a broth of your choice.
▪ Substitute salmon with a fish of your choice, egg omelet (cut into strips), poached eggs, or cooked shredded chicken.
Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
2022-05-22
The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Brazilian Coxinha

Brazilian Coxinha

Coxinha

Little Thighs

Coxinha (“little thigh”) is one of the most famous savory snacks in Brazil and indispensable to any party. Each bar and each family has its own recipe. 

Brazilian Sauce

These fried crisp ‘drumsticks’ filled with a well-seasoned sauce are so scrumptious – you can’t just have one.

The filling makes also a good base for a creamy sauce over noodles, potatoes, or rice.

Variations
  • Substitute chicken with any ground meat or with mixed vegetables and chopped mushrooms or with your favorite cheese or combine any of these ingredients to taste.
  • Add a cream cheese dip.
  • Short version without forming the drumstick-balls: Skip the dough and add 1 cup heavy cream to the filling. Serve the sauce over rice, noodles, or potatoes.
The Coxinha Culinary Spice Kit includes the following spices:

Marjoram, oregano, white & black pepper, nutmeg, basil, chili, parsley, and bay leaves

Coxinha