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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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Marceline Reid-Jaques
Marceline Reid-Jaques
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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!

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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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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!

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1
Apr, 2024
Portuguese Caldeirada de Peixe

Portuguese Caldeirada de Peixe

Portuguese Caldeirada de Peixe

Portuguese Caldeirada de Peixe

SpiceBreeze
Portuguese Caldeirada de Peixe is a traditional fish stew hailing from Portugal, renowned for its rich flavors and comforting warmth. This aromatic dish typically combines a variety of fish, such as cod, hake, and monkfish, with potatoes, tomatoes, onions, and bell peppers. Seasoned with herbs like parsley and bay leaves, and often enriched with olive oil, this hearty stew embodies the essence of Portuguese coastal cuisine. Served piping hot, Caldeirada de Peixe delights the palate with its savory broth and tender fish, making it a beloved staple of Portuguese gastronomy.
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hands-on time 30 minutes
Course Main Course
Cuisine Portuguese
Servings 3

Ingredients
  

Protein

  • 1.5 lb fish of your choice [1] cut into bite-size pieces

Fresh Produce

  • 1 bell pepper red is best; chopped
  • 1 red chili chopped; optional
  • 2 cups chopped tomatoes
  • 2 medium potatoes cubed

Special Ingredients

  • 1 cup white wine [2]
  • 1 cup fish broth [3]

Staples Group 1: Liquid, Dairy, Fat

  • oil best is olive oil

Staples Group 2: Salty, Sour, Sweet

  • salt & pepper

Staples Group 3: Breading, Onion & Co

  • 1 onion chopped
  • 1-2 cloves garlic chopped
  • 1 tbsp chopped cilantro or parsley leaves optional

Culinary Spice Kit

  • 1 pouch Caldeirada de Peixe spice blend Smoked paprika, orange peel, garlic, onion, turmeric, black and white pepper, parsley, bay leaves

Suggested Sides

  • fresh white bread
  • cooked rice

Instructions
 

  • In a POT, heat 2 tbsp oil over medium heat.
  • Add onions and bell pepper.
  • Fry them until they turn soft. Stir frequently.
  • Add garlic and optional chilies. Stir-fry for 1 minute.
  • Add Caldeirada de Peixe spices. Stir-fry for 1 minute.
  • Add wine, broth, tomatoes, and potatoes. Mix well.
  • Cover. Bring to a boil. Cook for 15 minutes.
  • Add fish. Cover. Cook for about 5 minutes until the fish is tender.
  • Optionally, garnish with cilantro or parsley leaves.
  • Serve Caldeirada de Peixe with your preferred side.

Notes

[1] We recommend using a base of white fish fillet, combined with shrimp, mussels, calamari, or scallops, to add variety in texture.
[2] Alternatives: fish or vegetable broth or tomato puree
[3] Alternatives: vegetable broth or water
26
Feb, 2024
Ukrainian Côtelette de Volaille

Ukrainian Côtelette de Volaille

How to cook 34 authentic global recipes without tedious planning.
Ukrainian Côtelette de Volaille

Ukrainian Côtelette de Volaille

SpiceBreeze
Côtelette de volaille is popular in Eastern Europe influenced by the French cuisine. It combines a crisp crust around thin meat, filled with butter, garlic, and herbs. Newer variations add cheese or vegetables to the filling. Our spice blend includes six herbs, including tarragon, chervil, and dill.
Don't prick the chicken, and cut the served rolls carefully to avoid splattering the golden goodness.
Stock up culinary spice kits - Limited time only!
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hands-on time 30 minutes
Course Main Course
Cuisine Ukrainian
Servings 3

Ingredients
  

Protein

  • 1.5 chicken breast [1]

Dairy

  • 3 oz butter room temperature
  • 2 eggs whisked

Packaged Goods/Staples

  • 1.5 cups flour [2]
  • 1.5 cups breadcrumbs [3]
  • 1 cup oil
  • salt & pepper

Côtelette de Volaille Culinary Spice Kit

  • Garlic, onions, chervil, chives, tarragon, marjoram, dill, rosemary, orange peel, lime peel, celery  

Optional

  • 1 tbsp parsley freshly chopped
  • fresh garlic to taste grated
  • 1-2 slices cheese cheddar, for instance
  • 1-2 tbsp broccoli mashed
  • chili or paprika powder

Suggested Sides

  • mashed or boiled potatoes
  • rice steamed or cooked
  • asparagus, peas, cauliflower, broccoli, or carrots steamed or cooked
  • a fresh salad with a lemon dressing over tomatoes cucumber, watercress, and/or lettuce.
  • berry sauce see our cranberry sauce recipe ***

Instructions
 

1. Prepare the Herb Butter

  • In a BOWL, mix butter, Côtelette de Volaille spices, and optionally fresh garlic and/or parsley with a fork until well combined.
  • Shape a 1-inch thick log. Wrap it with cling wrap.
  • Freeze it for 20 minutes.

2. Flatten the Chicken

  • Cut each breast lengthwise in half. (How to)
  • Place each breast between two cling wraps.
  • Pound the breasts with a meat hammer until evenly thin.
    Be careful not to create holes in the breast.

3. Fill & Close Logs

  • Season each breast with salt & pepper to taste.
  • Cut the herb butter into equal parts, one for each chicken breast half.
  • Place one butter part on a chicken breast.
  • Optionally, add 1 tbsp broccoli or cheese to taste.
  • Roll, press, and fold until all sides are closed.
  • Wrap the rolled chicken breast into a cling wrap and close it tight.
  • Keep wrapped chicken rolls in the freezer for 20 minutes.

3. Prepare Chicken Rolls for Frying

  • Prepare 3 PLATES, one each for flour, eggs, and breadcrumbs.
  • Optionally, add chili powder to taste or 1/2 tsp paprika powder to the flour.
  • Roll each chicken roll on each PLATE until evenly covered.

4. Fry the Chicken Rolls

  • In a small PAN, heat 1 cup oil to 350°F.
  • Fry each chicken roll for about 2 minutes, turning frequently, until all sides are golden. Drain on a paper towel.

5. Bake the Chicken Rolls (after the Frying!)

  • Preheat OVEN to 350°F.
  • Bake chicken rolls for 15 minutes.
  • Take them out and let them rest for 5 minutes.

Serve

  • Serve chicken rolls with your preferred sides. Enjoy!

VARIATION - Skip the Roll - for 2 Chicken Breasts

  • Follow step 1.

2. Prepare Chicken Pockets

  • Cut lenghtwise into the chicken breast to create a pocket.
  • Season each breast with salt & pepper to taste.
  • Cut herb butter in half. Cut each half into small slices.
  • Place each half of the herb butter into one chicken breast.
  • Optionally, add cheese to taste.
  • Wrap each chicken breast into a cling wrap and close it tight.
  • Keep wrapped chicken breasts in the freezer for 20 minutes.
  • Continue with step 3 and 4.
  • You can skip step 5 if you fry the chicken breast in step 4 until the chicken is done.

VARIATION - EASIEST - with Fried Chicken Strips

  • Follow step 1.
  • Cut chicken into 1/2 inch thin x 1 inch long strips.
  • Follow step 3. Optionally, you can skip step 3 if you really need to. The chicken will still taste good but not be crisp.
  • Follow step 4. Fried until the chicken is done.
  • Cut the butter into 1/4 inch slices.
  • Serve fried chicken strips with potatoes or rice topped with the butter slices. Add your preferred sides. Enjoy!

VARIATION - VEGETARIAN

  • Follow step 1.
  • Cut vegetables of your choice, for instance, eggplant, portbello, or zucchini, into 1/2 inch slices.
  • Follow step 3 and 4. Fry the strips until done.
  • Cut the butter into 1/4 inch slices.
  • Serve fried vegetables slices with potatoes or rice topped with the butter slices. Enjoy!

Notes

[1] Substitute chicken breast with a large boneless pork or veal cutlet.
[2] All purpose flour or a gluten free alternative.
[3] For a crust with more crunch, use freshly grated breadcrumbs or panko. 
Alternatively, substitute breadcrumbs with coarse ground nuts.
*** Cranberry sauce recipe - To substitute cranberries with raspberries, cut the recipe down to 1/3, reduce spices to a pinch cinnamon, and boil the sauce only for a few minutes.
SpiceBreeze
SpiceBreeze
4 Google reviews
Write a review
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

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Ukrainian Côtelette de Volaille

Ukrainian Côtelette de Volaille

Côtelette de volaille is popular in Eastern Europe influenced by the French cuisine. It combines a crisp crust around thin meat, filled with butter, garlic, and herbs. Newer variations add cheese or vegetables to the filling. Our spice blend includes six herbs, including tarragon, chervil, and dill.

Don't prick the chicken, and cut the served rolls carefully to avoid splattering the golden goodness.

Stock up culinary spice kits – Limited time only!

Protein

  • 1.5 chicken breast*

Dairy

  • 3 oz butter (room temperature)
  • 2 eggs (whisked)

Packaged Goods/Staples

  • 1.5 cups flour
  • 1.5 cups bread crumbs**
  • 1 cup oil
  • salt & pepper

Côtelette de Volaille Culinary Spice Kit

  • Garlic, onions, chervil, chives, tarragon, rosemary, marjoram, parsley, dill, lime peel, orange peel, celery  

Optional

  • 1 tbsp parsley (freshly chopped )
  • fresh garlic to taste (grated)
  • 1-2 slices cheese (cheddar, for instance)
  • chili or paprika powder

Suggested Sides

  • mashed or boiled potatoes; rice (steamed or cooked)
  • asparagus (peas, cauliflower, broccoli, carrots (steamed or cooked))
  • a fresh salad with a lemon dressing over tomatoes (cucumber, watercress, and/or lettuce.)
  • berry sauce (see our cranberry sauce recipe ***)

1. Prepare the Herb Butter

  1. In a BOWL, mix butter, Côtelette de Volaille spices, and optionally fresh garlic and/or parsley with a fork until well combined.

  2. Form a 1-inch thick roll. Cover with cling wrap. Freeze it for 20 minutes.

2. Prepare the Chicken Rolls

  1. Cut each breast lengthwise in half.

  2. Place each breast between two cling wraps.

  3. Pound the breasts with a meat hammer until evenly thin. Be careful not to create holes in the breast.

  4. Season each breast with salt & pepper to taste.
  5. Cut herb butter in four equal parts.

  6. Place one butter part on a chicken breast.

  7. Optionally, add cheese to taste.

  8. Roll and fold until all sides are closed.

  9. Wrap the rolled chicken breast into a cling wrap and close it tight.
  10. Keep wrapped chicken rolls in the freezer for 20 minutes.

3. Prepare Chicken Rolls for Frying

  1. Prepare 3 PLATES, one each for flour, eggs, and bread crumbs.

  2. Optionally, add chili powder to taste or 1/2 tsp paprika powder to the flour.

  3. Roll each chicken roll on each PLATE until evenly covered.

4. Fry the Chicken Rolls

  1. In a small PAN, heat 1 cup oil to 350°F.

  2. Fry each chicken roll for about 2 minutes, turning frequently, until all sides are golden. Drain on a paper towel.

5. Bake the Chicken Rolls (after the Frying!)

  1. Preheat OVEN to 350°F.

  2. Bake chicken rolls for 15 minutes.

  3. Take them out and let them rest for 5 minutes.

Serve

  1. Serve chicken rolls with your preferred sides. Enjoy!

VARIATION – Skip the Roll – for 2 Chicken Breasts

  1. Follow step 1.

2. Prepare Chicken Pockets

  1. Cut lenghtwise into the chicken breast to create a pocket.

  2. Season each breast with salt & pepper to taste.

  3. Cut herb butter in half. Cut each half into small slices.

  4. Place each half of the herb butter into one chicken breast.

  5. Optionally, add cheese to taste.

  6. Wrap each chicken breast into a cling wrap and close it tight.

  7. Keep wrapped chicken breasts in the freezer for 20 minutes.

  8. Continue with step 3 and 4.

  9. You can skip step 5 if you fry the chicken breast in step 4 until the chicken is done.

VARIATION – EASIEST – with Fried Chicken Strips

  1. Follow step 1.

  2. Cut chicken into 1/2 inch thin x 1 inch long strips.

  3. Follow step 3. Optionally, you can skip step 3 if you really need to. The chicken will still taste good but not be crisp.

  4. Follow step 4. Fried until the chicken is done.

  5. Cut the butter into 1/4 inch slices.

  6. Serve fried chicken strips with potatoes or rice topped with the butter slices. Add your preferred sides. Enjoy!

VARIATION – VEGETARIAN

  1. Follow step 1.

  2. Cut vegetables of your choice, for instance, eggplant, portbello, or zucchini, into 1/2 inch slices.

  3. Follow step 3 and 4. Fry the strips until done.

  4. Cut the butter into 1/4 inch slices.

  5. Serve fried vegetables slices with potatoes or rice topped with the butter slices. Enjoy!

Stock up culinary spice kits – Limited time only!

* Substitute chicken breast with a large boneless pork or veal cutlet.

** For a crust with more crunch, use freshly grated bread crumbs or panko. 
Alternatively, substitute bread crumbs with coarse ground nuts.

*** Cranberry sauce recipe – To substitute cranberries with raspberries, cut the recipe down to 1/3, reduce spices to a pinch cinnamon, and boil the sauce only for a few minutes.

 

Main Course
Ukrainian
chervil, chives, dill, orange peel, tarragon
20
Feb, 2024
Indonesian Martabak

Indonesian Martabak

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

Indonesian Martabak

SpiceBreeze
Martabak is a cherished Indonesian street food delicacy defined by its thin, crispy pancake enveloping a savory filling of eggs, minced meat (usually beef or chicken), or vegan alternatives, combined with vegetables and our unique Indonesian spice blend. Typically served with a side of dipping sauce, Martabak is relished as a delectable breakfast choice throughout Indonesia and beyond. Additionally, it can be enjoyed as a dinner option paired with a variety of side dishes.
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hands-on time 30 minutes
Course Breakfast, Main Course
Cuisine Indonesian
Servings 3

Ingredients
  

Filling - Protein

  • 1 lb ground beef or finely chopped poultry [1]

Filling - Fresh Produce

  • 2-4 cloves garlic, finely chopped
  • 1 medium onion, finely chopped [2]
  • 3 green onions , finely sliced [2]
  • 2-3 tbsp fresh chopped celery leaves, parsley, or cilantro optional

Filling - Eggs & Soy Sauce

  • 4 eggs, whisked [3]
  • 1 tbsp soy sauce [4]

Option1: "Pancake" Dough Sheets. Choose One.

  • eggroll wrappers
  • phyllo dough

Option 2: Original Dough for the "Pancakes"

  • 2 cups flour
  • 3 tbsp oil
  • 3/4 cup water
  • 1/2 tsp salt

Martabak Culinary Spice Kit

  • Galangal, coriander, cumin, ginger, yellow mustard, fenugreek, turmeric, cardamom, cinnamon, chili

Suggested Sides

  • Indonesian pickled veggies (see recipe)
  • Indonesian nut chili dip (see recipe)
  • a bed of rice and lettuce or mashed cauliflower
  • cucumber salad with lemon dressing
  • double the filling and pour it over the pancakes

Instructions
 

Optional: Prepare the Dough

  • Mix together all the dough ingredients, kneading until well combined.
  • Cover the dough and let it rest at room temperature for 2 hours.
  • Afterward, divide the dough into quarters and shape each portion into a ball.
  • Roll out each ball into a large, thin circle sheets about the size of a dinner plate.

Fry the Meat

  • In a PAN, heat 2 tbsp of oil over medium heat.
  • Stir-fry the garlic for a few seconds until fragrant.
  • Add meat and stir-fry until it changes color and is crumbled.
  • Add onions, soy sauce, and Martabak spices. Stir-fry for approximately 5 minutes.
  • Transfer the mixture to a plate to cool.

Mix the Filling

  • In a BOWL, combine the eggs, green onions, herbs (optional), and the cooled fried meat. Mix thoroughly until evenly incorporated.

Fry the Pancakes

  • Heat a PAN over medium heat until hot.
  • Place one sheet in the pan and spread a quarter of the filling in the center.
  • Fold the sides over to fully enclose the filling and create a package.
  • Fry until golden brown, approximately 2 to 3 minutes per side.
  • Repeat this process three more times.

Serve

  • Serve Martabak with your preferred sides for breakfast or dinner.
  • Enjoy!

Notes

[1] Alternatives:
- 1/2 lb sausages or ham or bacon, diced
- 1 cup dry lentils, 12 oz of cauliflower rice, 1/2 lb diced mushrooms or crumbled tempeh
[2] Alternative: Substitute onions with 1 large leek, finely sliced, or with two cups of chopped kale or spinach.
[3] Alternative: Substitute each egg with
- 1 tbsp ground flax seeds soaked in 3 tbsp of water for 5 minutes.
[4] See our blog for soy sauce substitutes.
SpiceBreeze
SpiceBreeze
4 Google reviews
Write a review
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

Join Now
Explore
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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Marceline Reid-Jaques
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Karen Jones
2022-12-05
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