Category Archives: Fall

2
Oct, 2024
Czech Svíčková na Smetaně

Czech Svíčková na Smetaně

Jump to Short Chicken Recipe
Jump to Authentic Beef Recipe
Czech Svíčková na Smetaně

Czech Svíčková na Smetaně - Short Chicken Version

SpiceBreeze
This beloved Czech dish, has a name that sparks curiosity. While *svíčka* means "candle" in Czech, one theory links it to medieval feasts held by candlelight. This classic dish features tenderloin, cooked with vegetables, seasoned with juniper and allspice. The vegetables are blended with gravy and cream into a velvety sauce. Served with cream, dumplings, and cranberry sauce, Svíčková perfectly balances savory and sweet flavors, earning its place as a true Czech fall favorite.
This recipe works well with beef, pork, chicken, or a plant-based tenderloin.
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hands-on time 30 minutes
Course Main Course
Cuisine Czech
Servings 3

Ingredients
  

Protein

  • 1 lb chicken pieces of your choice [1]

Fresh Produce

  • 1 medium onion finely chopped
  • 2 small carrots [2]
  • 2 medium parsnips [2]
  • 3 celery stalks [2]
  • 1 lemon for juice

Dairy and Packaged Goods/Staples

  • 1/2-1 cup sour cream [3]
  • 1-2 cup whipped cream optional
  • butter or oil
  • salt & pepper

Culinary Spice Kit

  • 1 pouch Onion, allspice, juniper, black peppercorn, marjoram, thyme, bay leaves, celery 

Suggested Sides

  • cranberry sauce [4] or dried cranberries
  • bread or potato dumplings, or gnocchi
  • potatoes, boiled or mashed

Instructions
 

Prepare

  • Roughly chop the vegetables.

Cooking the Vegetables and Chicken

  • In a POT, cook onions in 2 tbsp of butter over medium heat until translucent.
  • Add vegetables and cook for 5 minutes while stirring frequently.
  • Add 5 cups water, the chicken, Svíčková spices, and salt to taste. Bring to a boil.
  • Cook over medium-low heat for 20 minutes, or until the chicken is cooked and the vegetables are tender.
  • Take the chicken out and keep it warm.

Cook the Gravy

  • Use a hand blender to purée the vegetables into a smooth sauce.
  • Stir in ½ cup of sour cream (or more to taste).
  • To thicken the gravy, add a flour slurry [5] if desired.
  • Cook over low heat for 5 to 10 minutes, stirring occasionally.

Serve

  • Serve the creamy gravy over the chicken, topped with whipped cream, cranberry sauce, and your favorite side dish.
  • Finish with a sprinkle of lemon juice to taste.

Notes

[1] Find the authentic recipe with beef here.
[2] Alternative Vegetables:
  • for carrots: Jerusalem artichoke, pumpkin, sweet potato
  • for parsnip: turnip, rutabaga, kohlrabi
  • for celery stalks: celery root
[3] Substitute with heavy cream if you prefer it sweeter.
[4] Find the recipe on our blog.
[5] Find the instructions on our blog.
Czech Svíčková na Smetaně

Czech Svíčková na Smetaně - Authentic Beef Version

SpiceBreeze
This beloved Czech dish, has a name that sparks curiosity. While *svíčka* means "candle" in Czech, one theory links it to medieval feasts held by candlelight. This classic dish features tenderloin, cooked with vegetables, seasoned with juniper and allspice. The vegetables are blended with gravy and cream into a velvety sauce. Served with cream, dumplings, and cranberry sauce, Svíčková perfectly balances savory and sweet flavors, earning its place as a true Czech fall favorite.
This recipe works well with beef, pork, chicken, or a plant-based tenderloin.
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hands-on time 1 hour
Course Main Course
Cuisine Czech
Servings 3

Ingredients
  

Protein

  • 1 lb beef tenderloin or sirloin [1]
  • 2 oz bacon cut into 1 inch slices

Fresh Produce

  • 1 medium onion finely chopped
  • 2 small carrots [2]
  • 2 medium parsnips [2]
  • 3 celery stalks [2]
  • 1 lemon for juice

Dairy & Packaged Goods/Staples

  • 4 tbsp butter
  • 1 tbsp white vinegar
  • 2 tbsp flour
  • 1 cup milk
  • 1 cup heavy cream
  • 1-2 cup whipped cream optional
  • salt & pepper

Culinary Spice Kit

  • 1 pouch Onion, allspice, juniper, black peppercorn, marjoram, thyme, bay leaves, celery 

Suggested Sides

  • cranberry sauce [3] or dried cranberries
  • bread or potato dumplings, or gnocchi
  • potatoes, boiled or mashed

Instructions
 

Prepare

  • Chop the vegetables into bite-size chunks.
  • Make 3 to 5 deep slits in the meat, being careful not to cut all the way through. Tuck bacon slices into each slit.

Cooking the Vegetables and Meat

  • In a POT, heat the remaining bacon until it releases some fat.
  • Add the meat and sear over high heat on all sides until browned. Remove the meat and set aside.
  • Melt 2 tbsp butter over medium heat.
  • Add onions and cook until translucent.
  • Add the vegetables and 1 tbsp vinegar. Mix well.
  • Cook for 10 minutes or until the vegetables turn slightly golden, stirring frequently.
  • Return the meat to the pot. Add 5 cups water, Svíčková spices, and salt to taste. Cover. Bring to a boil.
  • Cook over medium-low heat for 90 minutes, or until the meat and vegetables are tender.
  • Take the meat out and keep it warm.

Prepare the Gravy

  • In a small POT, melt butter over medium heat.
  • Add 2 tbsp flour and stir constantly for about 2-3 minutes until the mixture turns golden brown.
  • Slowly add 1 cup of milk while whisking continuously.
  • When all is well incorporated, add mixture to the big pot with the vegetables.
  • Use a hand blender to purée the vegetables into a smooth sauce.
  • Cover and continue to cook over low heat for 15 minutes.
  • Stir in 1 cup of heavy cream (or more to taste). Mix well.

Serve

  • Serve the creamy gravy over the meat, topped with whipped cream, cranberry sauce, and your favorite side dish.
  • Finish with a sprinkle of lemon juice to taste.

Notes

[1] Alternative: pork tenderloin
For the quick version with chicken, see our recipe here.
[2] Alternative Vegetables:
  • for carrots: Jerusalem artichoke, pumpkin, sweet potato
  • for parsnip: turnip, rutabaga, kohlrabi
  • for celery stalks: celery root
[3] Find the recipe on our blog.

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3
Sep, 2024
Brazilian Peixe no Leite de Castanha-do-Pará

Brazilian Peixe no Leite de Castanha-do-Pará

South American Fish - Alternative with Chicken

Baked in Creamy Nut Milk and with Fall Vegetables

Brazil nuts in hand
sweet potatoes
acorn squash
green beans
Brazilian Peixe no Leite de Castanha-do-Pará

Brazilian Peixe no Leite de Castanha-do-Pará

SpiceBreeze
Brazilian Pirarucu or Peixe no Leite de Castanha-do-Pará is a flavorful and elegant dish that showcases the rich culinary traditions of Brazil. Traditionally made with pirarucu, a meaty and slightly sweet fish from the Amazon, it features a creamy nut milk made from Castanha-do-Pará (Brazil nuts) and a medley of tender vegetables. While pirarucu is the star of this dish, we've adapted the recipe to use other firm white fish like cod or halibut, which are more readily available in North America. You can even use chicken for a different twist. This versatile dish brings together a harmonious blend of textures and flavors, perfect for a special occasion or a refined weeknight dinner.
See the notes for a recipe version with less hands-on time.
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hands-on time 1 hour
Course Main Course
Cuisine Brazilian
Servings 3

Ingredients
  

Main Ingredients

  • 1-1.5 lb fish fillet [1] cod, halibut, or tilapia
  • 300 g Brazil nuts [2] raw, unsalted

Vegetables

  • 3 slices sweet potato [3] 1/2 inch each
  • 3 slices acorn squash [3] 1/4 inch each
  • 3 oz green beans [4]
  • 1 small zucchini or yellow squash [4] halved and cut lengthwise into quarters
  • 1 medium (red) onion (optional) [5] cut into 8 wedges
  • 1 medium tomato (optional) [5] cut into 8 wedges

Culinary Spice Blend

  • 1 pouch Annatto, cumin, garlic, paprika, black pepper, chili, thyme

Additional Ingredients

  • salt
  • olive oil
  • 2 tbsp fresh cilantro or parsley (optional) chopped

Instructions
 

Nut Milk Preparation

  • In a BLENDER or nut milk maker, combine the nuts with 400 ml of water. Blend for 5 minutes, or in three 2-minute intervals, until smooth.
  • Refrigerate the mixture for 30 minutes to allow the flavors to meld.

Fish Preparation

  • On a PLATE, Season the fish fillets with salt to taste and with a thin layer of Peixe no Leite de Castanha spices.
  • Let the fish rest for 30 minutes to absorb the seasoning.

Vegetables Preparation

  • In a POT, bring 2 quarts of lightly salted water to a boil.
  • Cook the acorn squash and sweet potato, each separately, for about 10 minutes, until almost tender.
  • Scoop the vegetables out with a slotted spoon and set them aside.

Assembly and Baking

  • Preheat the OVEN to 420°F.
  • Grease a BAKING PAN with olive oil and arrange the seasoned fish fillets in the pan.
  • Pour the prepared nut milk evenly over the fish fillets.
  • Sprinkle with salt to taste and a thin layer of Peixe no Leite de Castanha spices.
  • Distribute the vegetables evenly around and on top of the fish.
  • Sprinkle with salt to taste and another thin layer of Peixe no Leite de Castanha spices.
  • Bake for 10 minutes, or until the fish is fully cooked and the vegetables are tender.
  • Optionally, garnish with fresh cilantro or parsley before serving.
  • Enjoy!

Notes

For a faster preparation option, check out this recipe.
[1] Alternative: Chicken breast, tenders, or thighs, cut thinly lengthwise.
[2] Please avoid using store-bought nut milk, as it tends to be too thin for this recipe.
[3] Alternatives: You can use any pumpkin or squash of your choice, or potato, daikon, or rutabaga. It’s best to include two different types, each about 4 oz.
[4] Alternatives: okra or endives or carrots
[5] It is recommended to include at least one of the following: onion or tomato. 
Brazilian Peixe no Leite de Castanha-do-Pará

Brazilian Peixe no Leite de Castanha-do-Pará - Quick Version

SpiceBreeze
Brazilian Pirarucu or Peixe no Leite de Castanha-do-Pará is a flavorful and elegant dish that showcases the rich culinary traditions of Brazil. Traditionally made with pirarucu, a meaty and slightly sweet fish from the Amazon, it features a creamy nut milk made from Castanha-do-Pará (Brazil nuts) and a medley of tender vegetables. While pirarucu is the star of this dish, we've adapted the recipe to use other firm white fish like cod or halibut, which are more readily available in North America. You can even use chicken for a different twist. This versatile dish brings together a harmonious blend of textures and flavors, perfect for a special occasion or a refined weeknight dinner.
See the notes for the authentic recipe.
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hands-on time 30 minutes
Course Main Course
Cuisine Brazilian
Servings 3

Ingredients
  

Main Ingredients

  • 1-1.5 lb fish fillet [1] cod, halibut, or tilapia
  • 300 g Brazil nuts [2] raw, unsalted

Vegetables

  • 3 slices sweet potato [3] 1/2 inch each
  • 3 slices acorn squash [3] 1/4 inch each
  • 3 oz green beans [4]
  • 1 small zucchini or yellow squash [4] halved and cut lengthwise into quarters

Culinary Spice Blend

  • 1 pouch Annatto, cumin, garlic, paprika, black pepper, chili, thyme

Additional Ingredients

  • salt
  • olive oil
  • 2 tbsp fresh cilantro or parsley (optional) chopped

Instructions
 

Season the Fish

  • On a PLATE, season the fish fillets with salt to taste and with a thin layer of Peixe no Leite de Castanha spices.
  • Let the fish rest for 30 minutes to absorb the seasoning.

Prepare the Nut Milk

  • In a BLENDER or nut milk maker, combine the nuts with 400 ml of water. Blend for 5 minutes, or in three 2-minute intervals, until smooth.
  • Refrigerate the mixture for 30 minutes to allow the flavors to meld.

Bake the Vegetables

  • Preheat the OVEN to 400°F.
  • Place the acorn squash and potato evenly onto a greased BAKING SHEET. Drizzle with olive oil.
  • Bake for 10 minutes, then turn the vegetables.
  • Add the green beans and zucchini to the baking sheet, layering them over the other vegetables. Drizzle with olive oil.
  • Sprinkle with salt to taste and thin layer of Peixe no Leite de Castanha spices.
  • Bake for another 10 minutes, or until all vegetables are tender.
  • Remove the vegetables from the oven and keep them warm.

Bake the Fish

  • Grease a BAKING PAN with olive oil and arrange the seasoned fish fillets in the pan.
  • Pour the prepared nut milk evenly over the fish fillets.
  • Sprinkle with salt to taste and a thin layer of Peixe no Leite de Castanha spices.
  • Cover and bake at 425°F for 10 minutes, or until the fish is fully cooked.

Serve

  • Arrange the fish and baked vegetables on plates.
  • Optionally, garnish with fresh cilantro or parsley.
  • Enjoy!

Notes

For an authentic experience check out this recipe.
[1] Alternative: Chicken breast, tenders, or thighs, cut thinly lengthwise.
[2] Please avoid using store-bought nut milk, as it tends to be too thin for this recipe.
[3] Alternatives: You can use any pumpkin or squash of your choice, potatoes, daikon, or rutabaga. It’s best to include two different types, each about 4 oz.
[4] Alternatives: okra or endives or carrots.

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3
Sep, 2024
Lebanese Malfouf Mahshi

Lebanese Malfouf Mahshi

How to cook 34 authentic global recipes without tedious planning.
Lebanese Malfouf Mahshi

Lebanese Malfouf Mahshi

SpiceBreeze
Malfouf Mahshi is a traditional Middle Eastern dish, particularly popular in countries like Lebanon, Syria, and Jordan. The name translates to "stuffed cabbage" in Arabic. The dish consists of cabbage leaves that are filled with an aromatic mixture of rice and ground meat, usually lamb or beef. For a vegetarian version, lentils can be used in place of meat, and bulgur is a great alternative to rice.
See the notes for a recipe version with less hands-on time.
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hands-on time 1 hour
Course Main Course
Cuisine Lebanese
Servings 3

Ingredients
  

Pot Basics

  • 1 head green cabbage (2 to 2.5 lb)
  • 1 large tomato sliced
  • 1 head garlic

Filling

  • 1 cup short grain rice [1] rinsed
  • 1 lb ground meat [2] lamb or beef
  • 1 medium tomato diced
  • 1-2 tbsp olive oil (optional)

Cooking Liquid

  • 1/4 cup lemon juice
  • 1 tbsp tomato paste

Yogurt Sauce

  • 2 cups plain yogurt
  • 1-2 cloves garlic grated
  • 1 lemon for juice
  • 1-3 tsp fresh dill chopped

Malfouf Mahshi Culinary Spice Blend

  • 1 pouch Allspice, garlic, nutmeg, cinnamon, cloves, black pepper, fenugreek, ginger

Instructions
 

Prepare the Cabbage

  • Remove the stem and core of the cabbage.
  • Peel off 4 large outer leaves, rinse them, and set them aside.
  • Cut off 1 inch from the bottom of the cabbage and save this piece for another recipe.
  • Separate the remaining leaves.
  • Cook them in lightly salted boiling water for approximately 5 minutes, until just softened.
  • Scoop them out and let them cool.

Prepare the Filling

  • In a large bowl, combine the rice, meat, tomatoes, Malfouf Mahshi spices, and salt to taste. If using lean meat or lentils, add 1 to 2 tbsp of oil. Mix well.

Make the Rolls

  • Flatten and staple the cabbage leaves.
  • Place 2 tbsp of filling in the center of each leaf, spreading it into a line, leaving about 1/4 inch from the edges.
  • Roll the leaves tightly into cigar-shaped rolls, pressing firmly. Leave the sides open. Place the rolls on a large plate seam-side down.

Mix the Broth

  • In a bowl, mix 5 cups of water or broth with 1/4 cup lemon juice, 1 tbsp tomato paste, and salt and pepper to taste.

Pot Assembly

  • In a large pot, cover the bottom with 2 of the reserved outer cabbage leaves.
  • Add one layer of tomato slices on top.
  • Arrange the cabbage rolls in several layers, scattering garlic cloves between the layers.
  • Finish with a layer of the remaining reserved outer cabbage leaves to cover the rolls.
  • Place a large plate upside down on top of the rolls to prevent them from floating.
  • Pour in the broth and add additional hot water until everything is submerged.
  • Cover the pot with a lid.

Cook

  • Bring to a boil, then reduce the heat to medium-low and cook for about 90 minutes, or until the cabbage leaves are tender. Taste one roll to check doneness.

Prepare the Yogurt Sauce

  • In a small bowl, mix 2 cups of yogurt with grated garlic and lemon juice to taste.
  • Optionally, add 1 to 3 teaspoons of fresh dill.

Serve

  • Serve the Malfouf Mahshi cabbage rolls with the yogurt sauce.
  • Enjoy!

Notes

For a faster preparation option, check out this recipe.
Adjust the cabbage-to-rice-and-meat ratio to suit your preference.
[1] Alternative: bulgur 
[2] For a vegetarian twist, substitute 1 can of lentils for the meat.
Lebanese Malfouf Mahshi

Lebanese Malfouf Mahshi - Quick Version

SpiceBreeze
Malfouf Mahshi is a traditional Middle Eastern dish, particularly popular in countries like Lebanon, Syria, and Jordan. The name translates to "stuffed cabbage" in Arabic. The dish consists of cabbage leaves that are filled with an aromatic mixture of rice and ground meat, usually lamb or beef. For a vegetarian version, lentils can be used in place of meat, and bulgur is a great alternative to rice.
See the notes for the authentic recipe.
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hands-on time 30 minutes
Course Main Course
Cuisine Lebanese
Servings 3

Ingredients
  

Sauce

  • 2 cups plain yogurt
  • 1-2 cloves garlic grated
  • 1 lemon for juice
  • 1-3 tsp fresh dill (optional) chopped

Meat

  • 1 lb ground meat [1] lamb or beef
  • 1 tbsp tomato paste

Cabbage

  • 1 head green cabbage
  • 1/4 cup lemon juice
  • 2 tbsp tomato paste

Malfouf Mahshi Culinary Spice Blend

  • 1 pouch Allspice, garlic, nutmeg, cinnamon, cloves, black pepper, fenugreek, ginger

Additional Ingredients

  • 3 cups cooked rice [2]
  • salt
  • butter

Instructions
 

Sauce

  • In a BOWL, combine yogurt with garlic and lemon juice to taste.
  • For added flavor, mix in 1 to 3 tsp of fresh dill, if desired.
  • Set aside.

Meat

  • In a large BOWL, combine the meat, 1 tbsp tomato paste, Malfouf Mahshi spices, and salt to taste.
  • Mix until well combined.
  • Shape the mixture into thin rolls about 2 inches long.
  • In a PAN, cook the meat rolls in butter over medium-low heat, turning to slightly brown all sides evenly.

Cabbage

  • Remove and discard the thick outer leaves of the cabbage.
  • Cut the cabbage into quarters, remove the core, then cut into small wedges.
  • In a large POT, mix 1 quart of lightly salted water with 1/4 cup of lemon juice and 2 tbsp tomato paste.
  • Bring the mixture to a boil, then reduce the heat to medium.
  • Cook the cabbage leaves for 10 minutes, or until they soften.

Serve

  • Arrange the meat rolls on a bed of cabbage leaves and rice, then drizzle with the yogurt sauce.
  • Enjoy!

Notes

[1] For an authentic experience and a vegetarian twist, check out this recipe.
[2] Alternative: bulgur 

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2
May, 2024
Ancient Roman Pullum Parthicum

Ancient Roman Pullum Parthicum

How to cook 34 authentic global recipes without tedious planning.

Aromatic Spiced Red Wine Chicken

All you need for this recipe are chicken, red wine, and fish sauce. If you don’t have fish sauce, you can substitute it with anchovy paste, soy sauce, tamari, or liquid aminos. Our spice blend with lovage and asafoetida adds a unique and special flavor to the dish.
red wine

Here’s a quick overview of the cooking steps:

  1. Mix the sauce

  2. Roast chicken in sauce

  3. Optionally, thicken sauce

fish sauce
lovage
Lovage is an herb with a flavor reminiscent of celery and parsley, commonly used in soups, stews, and salads for its aromatic and slightly sweet taste.
asafoetida
Asafoetida is a pungent spice known for its strong, sulfurous aroma that mellows into a leek-like flavor when cooked. It’s a staple in Indian cuisine.
Ancient Roman Pullum Parthicum

Ancient Roman Pullum Parthicum

SpiceBreeze
Transport yourself back in time to the ancient streets of Rome, where culinary mastery was revered as much as military prowess. Pullum Parthicum is named after the ancient Parthian Empire that bordered Rome, embodies the fusion of flavors and techniques from across the ancient world, with its roots in both Roman and Middle Eastern cuisines. Join us on a culinary journey through time, exploring the origins and ingredients of this ancient dish that continues to captivate palates to this day.
Our spice blend with lovage and asafoetida adds a unique and special flavor to the dish.
Get your spice blend here. Limited time only!
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hands-on time 30 minutes
Course Main Course
Cuisine Ancient Rome
Servings 3

Ingredients
  

Protein

  • 2 lbs chicken thighs, with skin and bones [1]

Staples

  • 3/4 cup red wine
  • 1 tbsp fish sauce [2]
  • olive oil
  • salt
  • 1 tbsp flour or starch (optional)

Culinary Spice Blend

  • 1 pouch Pullum Parthicum spices Black pepper, garlic, caraway, lovage, asafoetida, celery

Suggested Sides

  • fresh bread
  • boiled potatoes
  • boiled vegetables e.g. cauliflower, broccoli, asparagus, cabbage, or kale

Instructions
 

Prepare

  • Season the chicken with salt [3] to taste.
  • Sauce: In a small BOWL, mix wine, fish sauce, 2 tbsp oil, and Pullum Parthicum spices.

Roast

  • Preheat the OVEN to 440°F.
  • Place the chicken skin side up into a BAKING PAN and pour the sauce over it.
  • Roast the chicken for about 30 minutes until it is tender.

Sauce (Optionally)

  • Slurry: In a CUP, stir 1 tbsp flour into 2 tbsp cold water until dissolved.
  • In a small POT, add leftover sauce. Stir the slurry into it. Bring to a boil.
  • Cook over medium heat until the sauce has thickened to your desired consistency. Stir frequently.

Serve

  • Serve the juicy chicken with your preferred sides.
  • Enjoy!

Notes

[1]  Alternative: 1.5 lbs chicken breast with skin. 
If using chicken without skin, cover the chicken with aluminum foil.
[2]  Substitute: anchovy paste or soy sauce. More substitutes in our blog.
[3]  Recommended: 1 tsp

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2
Apr, 2024
South African Bunny Chow

South African Bunny Chow

How to cook 34 authentic global recipes without tedious planning.

South African Bunny Chow

The dish “bunny chow” originated in South Africa, specifically in the Indian community of Durban. It is believed to have been created by Indian immigrants in the 1940s. The name “bunny chow” is said to have originated from the Indian word “bania,” which referred to Indian traders, combined with the South African slang term “chow,” meaning food. Initially, the dish was served in hollowed-out loaves of bread, which were referred to as “bunnies.” Over time, it became known as “bunny chow.” Today, bunny chow typically consists of a hollowed-out loaf of bread filled with curry, often chicken or mutton, and is a popular street food in South Africa.

Chery-Picked Cooking Staples

broth in cup
broth
avocado oil
neutral oil
salt
salt
onion chopped and whole
onion chopped

Bunny Chow Ingredients

Protein Options
  • chicken thighs
  • lamb or beef stew
  • garbanzo beans
tomato
tomato
potato
potato
bread loaf
bread loaf
South African Bunny Chow

South African Bunny Chow

SpiceBreeze
Bunny Chow is a tantalizing South African creation that blends vibrant spices, tender meats, or flavorful veggies, all nestled within a hollowed-out loaf of bread. Its origins steeped in cultural fusion and a story that's as rich as its taste. Join us as we delve into the savory world of Bunny Chow, where every bite tells a tale of tradition, innovation, and culinary adventure.
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hands-on time 30 minutes
Course Main Course
Cuisine South African
Servings 2

Ingredients
  

Protein Options - Pick One

  • 1 lb chicken thighs, cut into 1-inch chunks [1]
  • 1 lb lamb or beet stew [1] [2]
  • 1 can garbanzo beans [1] rinsed

Fresh Produce

  • 1 tomato, finely chopped [3]
  • 1 large potato [4]
  • 2 green chilies optional
  • 1-2 tbsp chopped fresh cilantro optional

Carbs

  • 1 white bread loaf, cut in half

Staples Group 1: Liquid, Dairy, Fat

  • 1 cup broth
  • 2 tbsp oil

Staples Group 2: Salty, Sour, Sweet

  • salt to taste

Staples Group 3: Breading, Onion & Co

  • 1 onion, finely chopped

Culinary Spice Kit

  • 1 pouch Bunny Chow spice blend Coriander, turmeric, amchoor, onion, lemon verbena, chili, cumin, garlic, fenugreek, curry leaves, cilantro leaves, ginger, yellow and brown mustard, cinnamon, cardamom, black pepper

Suggested Sides

  • simple fresh salad of your choice
  • cooked green peas

Instructions
 

Prepare the Potato

  • Quarter the potato, grate one quarter, and cut the remaining three quarters into 1-inch cubes.

Prepare the Stew

  • In a POT, heat 2 tbsp oil over high heat.
  • Add the chicken and fry it until all sides turn brown. Season with salt to taste.
  • Take the chicken out.
  • Reduce the heat to medium.
  • Add the onions and cook them until translucent.
  • Add the Bunny Chow spices and optional green chilies. Stir for 1 minute.
  • Incorporate chopped tomatoes and fry for 5 minutes, stirring frequently.
  • Return the chicken. Mix well. Fry for an additional 3 minutes
  • Pour in the broth and all potatoes, ensuring they are well mixed. Season with salt to taste.
  • Cover and cook over medium-low heat for 20 minutes.

Prepare the Bread

  • Cut a square-shaped hole into the bread loaf, then hollow it out.

Finish & Serve

  • Arrange the bread on plates and place hollowed-out bread pieces next to it.
  • Fill the hole of the bread loaf with the stew. Optionally, garnish with cilantro.
  • Serve with a side salad of your choice and optional cooked green peas.

Notes

[1] Optionally, substitute half of the meat or beans with bite-size vegetables, such as eggplant, green beans, cauliflower, green cabbage, or root veggies.
[2] For lamb or beef stew, add 1 hour of cooking time. Add the cubed potatoes for the last 30 minutes.
[3] Substitute with 1 tbsp tomato paste and 4 tbsp water.
[4] Recommended if available: Yukon or Idaho gold potato.

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7
Feb, 2024
Mexican Mole Chicken

Mexican Mole Chicken

How to cook 34 authentic global recipes without tedious planning.
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.
 
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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.
 

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