Easy Shawarma Chicken

Easy Shawarma Chicken

Shawarma chicken is a Turkish street food, usually roasted on a spit. My version is an easy recipe for the home cook, perfect for a quick dinner. This chicken is so flavourful, healthy, and simple to make. The marinade is just awesome, with lots of tasty spices to really pack in the flavour.

Easy Shawarma Chicken

I like to serve this shawarma chicken with a dollop of tzatziki and a green salad, which you could also put in a warm pita, if you like. Sometimes, I also like to serve it with some roasted potatoes on the side, for a heartier meal. You could definitely grill the chicken, but I’ve written the recipe the way I make it, at home, which is in a large skillet. (I love my deep Tefal skillet, but pretty much any good-sized pan or skillet will do.) The recipe makes two generous adult serves, which is enough for us and our young son. You can easily double the quantities, to make more.

Easy Shawarma Chicken

Other options would be to use chicken tenderloins or pound out whole chicken breasts, if you’d rather not cut the chicken into bite-sized pieces. The main reason I often cut chicken this way is to make it easy for kids to eat. I hope you’ll enjoy this recipe as much as my family does!

Easy Shawarma Chicken

Enjoy the recipe…

Easy Shawarma Chicken

Shawarma chicken is a Turkish street food, usually roasted on a spit. My version is an easy recipe for the home cook, perfect for a quick dinner. This chicken is so flavourful, healthy, and simple to make. The marinade is just awesome, with lots of tasty spices to really pack in the flavour.

This recipe was adapted from skinnytaste

Ingredients

  • 1 lb/ 500g (2) boneless, skinless chicken breasts
  • 1 Tbsp extra virgin olive oil, plus 2 Tbsp olive oil for pan
  • Juice from 1 medium lemon
  • 3 garlic cloves, minced
  • 1 tsp cumin
  • 1 tsp sweet paprika
  • ¼ tsp turmeric
  • ¼ tsp curry powder
  • 1/8 tsp cinnamon
  • 2-3 dashes chili powder
  • 1 tsp kosher salt
  • Black pepper, to taste

Directions

  1. Trim fat from chicken breasts and cut into small bite-sized pieces. Place chicken pieces in a large Pyrex bowl.
  2. In a medium bowl or Pyrex measuring cup, combine 1 Tbsp olive oil and lemon juice.  Whisk until combined.  Add the garlic, cumin, paprika, turmeric, curry powder, chili powder, salt, and black pepper and whisk again.
  3. Pour the marinade into the bowl with the chicken, tossing it with a spoon to coat the chicken evenly.  Refrigerate and marinate chicken for at least 1 hour, and up to overnight.
  4. When ready to cook the chicken, heat a large skillet over medium-high heat. Add about 2 Tbsp olive oil to the pan and heat until shimmering. Add marinated chicken to the pan and cook the chicken for about 3 minutes. Turn chicken pieces over and cook for another 2 minutes, until cooked through. Transfer chicken to a plate before serving. Do not leave it in the pan, or it will dry out from overcooking.
  5. Serve chicken with a dollop of tzatziki and a green salad of baby spinach, sliced cucumber, onion, and tomatoes. It’s also delicious served in warm pita bread.

This recipe was created by Kim Sequoia for a delicious moment.

All written content and photos are copyright Kim Sequoia 2019 for a delicious moment.

 

 

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Chai Spiced Apple Oatmeal Muffins

Chai Spiced Apple Oatmeal Muffins

If you’ve been following this blog, you know that I love to bake muffins*. I also love to bake with apples. As much as I enjoy baking my favourite apple muffins, sometimes I want to make something healthier. I was looking for a healthy muffin recipe to make for my son to put in his lunch box. I baked a batch of these Chai Spiced Apple Muffins, and he loved them. Anything that is healthy and tastes great is going to be a hit with kids and adults alike. These muffins totally passed the kid test. I really like them, too.

Chai Spiced Apple Oatmeal Muffins

Chai Spiced Apple Oatmeal Muffins

Full of delicious chai seasonings and sweet diced apple, these muffins are so satisfying. They’re made with oats and whole wheat flour, so they’re pretty healthy. They may not have any sugar, but the muffins get just the right amount of sweetness from the apples, unsweetened applesauce, and a little maple syrup. The maple and cinnamon flavoured glaze drizzled on top of the muffins adds more sweetness. If you would rather not do the glaze, you could add a sweet crunch to the top of the muffins by sprinkling coarse sugar on top before baking. I suppose the muffins would be even healthier without any topping, but I really love the glaze and highly recommend it.

Whether you’re trying to eat healthier for the new year, or you simply enjoy trying new recipes, I hope you’ll bake a batch of these delicious muffins. They’re so good!

Chai Spiced Apple Oatmeal Muffins

Enjoy the recipe…

Chai Spiced Apple Oatmeal Muffins

  • Servings: 12 muffins
  • Print

Full of delicious chai seasonings and sweet diced apple, these muffins are so satisfying. They're made with oats and whole wheat flour, so they're pretty healthy. They may not have any sugar, but the muffins get just the right amount of sweetness from the apples, unsweetened applesauce, and a little maple syrup. The maple and cinnamon flavoured glaze drizzled on top of the muffins adds more sweetness.

This recipe was adapted from Ambitious Kitchen.

Ingredients

  • 1 3/4 cups whole wheat pastry flour or white whole wheat flour
  • 1/2 cup old-fashioned/ rolled oats
  • 1 teaspoon baking soda/ bi-carb soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves or allspice
  • 1 cup/ 250g unsweetened applesauce
  • 1/3 cup pure maple syrup
  • 1 large egg, at room temperature
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1/4 cup/ 4 tablespoons/ 60g unsalted butter, melted and slightly cooled
  • 1 medium apple, peeled, cored, and diced (about 1 cup diced apple)
  • For the glaze:
  • 1/3 cup powdered sugar/ soft icing mixture
  • 1/2 teaspoon vanilla extract or vanilla bean paste
  • 2-3 teaspoons milk
  • 1 teaspoon maple syrup
  • A dash of cinnamon and/ or cardamom
  • Alternative to glaze:
  • Sprinkle coarse sugar on top of muffins before baking, for a sweet crunch

Directions

  1. Preheat oven to 350F/ 180C. Oil a 12-cup muffin pan with non-stick cooking spray or line with muffin liners/ pattypans. If you line with muffin liners, make sure to spray the inside of the liners with non-stick cooking spray, because these are low fat muffins and they will stick to the pan if the liners are not oiled.
  2. In a large bowl, whisk together flour, oats, baking soda/ bi-carb soda, salt, and spices. Set aside.
  3. In a separate large bowl, add applesauce, maple syrup, egg, milk, and vanilla. Whisk until combined well.
  4. Add dry ingredients to wet ingredients. Mix gently until just combined. Stir in melted and cooled butter. Gently fold in the diced apple.
  5. Divide batter evenly among the 12 muffin cups, filling each cup about 3/4 of the way full. If using coarse sugar topping, sprinkle on top of each muffin cup.
  6. Bake muffins for 23-28 minutes or until tester comes out clean or with just a few crumbs attached. Transfer muffins to a wire rack to cool for 5 minutes. Remove muffins from pan and transfer to wire rack to cool completely.
  7. Once muffins are cooling, make the glaze by whisking together the powdered sugar/ soft icing mixture, vanilla, milk, maple syrup, and cinnamon and/ or cardamom. If necessary, add in a little bit more milk. The consistency of the glaze should be thick yet pourable. Drizzle glaze evenly over cooled muffins.

This recipe was created by Kim Sequoia for a delicious moment.

All written content and photos are copyright Kim Sequoia 2019 for a delicious moment.

Chai Spiced Apple Oatmeal Muffins

 

*Here are a few more of my muffin recipes…

Apple Cinnamon Muffins with Streusel Topping

Blueberry Lemon Sour Cream Muffins

Banana Coconut Chocolate Chip Muffins

Jalapeno Cornbread Muffins

 

Sweet Chili and Lime Chicken Tenders

If you’re looking for an easy and super flavourful recipe to serve for dinner, then you’ve come to the right place. It’s the perfect time of year for simple, healthy recipes, right? I’m trying to make quick, easy meals, at this time of year. After the decadence of the holidays, I want light, fresh foods. This easy chicken dish fits the bill, and it’s great for a weeknight dinner.

Sweet Chili and Lime Chicken Tenders

These delicious chicken tenders are packed full of flavour from a marinade of sweet chili sauce, lime juice, garlic, spring onion, and soy sauce. All you have to do is marinate the chicken for an hour and then bake in the oven. So easy!

Sweet Chili and Lime Chicken Tenders

I served this chicken with steamed jasmine rice and a mix of steamed vegetables. It was a big hit with my family! I will definitely be making this chicken again and again. I hope you will, too.

Sweet Chili and Lime Chicken Tenders

Enjoy the recipe…

Sweet Chili and Lime Chicken Tenders

These delicious chicken tenders are packed full of flavour from a marinade of sweet chili sauce, lime juice, garlic, spring onion, and soy sauce. All you have to do is marinate the chicken for an hour and then bake in the oven. So easy!

This recipe was adapted from Six Sisters Stuff.

Ingredients

  • 2 lb/ 1kg boneless, skinless chicken tenders
  • 1/2 cup sweet chili sauce
  • 2 Tbsp lime marmalade
  • 1/4 cup low-sodium soy sauce
  • 2 Tbsp fresh lime juice
  • 1 Tbsp spring onion/ scallion, finely diced, white part only (about 2)
  • 1 clove garlic, minced

Directions

  1. In a large Pyrex or ceramic bowl, whisk together sweet chili sauce, lime marmalade, soy sauce, lime juice, spring onion, and garlic. Pour mixture over chicken. Stir to coat chicken with marinade. Cover bowl with plastic wrap and let marinate in fridge for about at least an hour (and up to 4 hours), turning chicken once, about half way through marinating time.
  2. Preheat oven to 425F/ 220C/ 200C fan-forced. Spray a 9×13″ Pyrex or ceramic baking pan with non-stick cooking spray.
  3. Remove bowl of marinating chicken from fridge, discard plastic wrap, and pour chicken and marinade into prepared pan. Arrange chicken tenders in a single layer. Spoon marinade over top chicken, to evenly cover.
  4. Bake chicken for a total of 25-30 minutes, or 18-20 minutes for a fan-forced oven, turning over once, half way through cooking time. Chicken will be done when the juices run clear.
  5. Serve chicken while hot.

This recipe was created by Kim Sequoia for a delicious moment.

All written content and photos are copyright Kim Sequoia 2019 for a delicious moment.

 

Peach Crumb Bars

Now that peaches are in season, I just had to bake a batch of these peach crumb bars. They’re full of wonderful fresh peaches. The sweet yet tart fruit filling and the buttery crumb are complimented perfectly by a simple drizzle of glaze across the top. They’re absolutely delicious!

Peach Crumb Bars

Just as with another favourite recipe, blueberry chocolate chip crumb bars, these peach crumb bars are made using a simple crust that is also used for the crumble topping. Using plenty of fresh peaches lets this gorgeous summer fruit shine. You can easily substitute any stone fruit or berry for peaches, in this recipe, if you like. These peach crumb bars are wonderful with a cup of coffee. Serve them with a scoop of vanilla ice cream, as I did last night after a family dinner, for an extra special treat.

Peach Crumb Bars

Enjoy the recipe…

Peach Crumb Bars

The sweet yet tart fruit filling and the buttery crumb base and topping and complimented beautifully by a drizzle of glaze across the top of these peach crumb bars. They're absolutely delicious!

This recipe was adapted slightly from Saving Room for Dessert.

Ingredients

For the crust:

  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 3 cups unbleached all-purpose flour
  • 1 cup/ 225g butter, cold, cut into small cubes
  • 1 large egg, lightly beaten

For the peach layer:

  • 4 cups fresh yellow peaches, peeled and diced 1/4″ square (6-8 large peaches or 10-11 small peaches)
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch/ cornflour
  • 1 teaspoon fresh lemon juice

For the icing:

  • 1 cup powdered sugar/ soft icing mixture
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon milk (use more or less for desired consistency)

Directions

  1. Preheat oven to 350F/ 180C if using a glass pan, or 375F/ 190C for a metal pan.  Lightly grease or spray a 13×9-inch baking pan and set aside (I like to use Pyrex).

For the crust:

  1. In a large mixing bowl, whisk together 1 cup of sugar, 3 cups flour, baking powder, salt, and cinnamon.  Using a pastry cutter or two table knives, blend in the butter until the mixture resembles coarse sand.  Add the lightly beaten egg and mix together thoroughly.  Press 2/3 of the dough into the prepared pan, using the back of a large spoon (like a table spoon), until a smooth base is formed.

For the peach mixture:

  1. In a large mixing bowl, whisk together the sugar, cornstarch/ cornflour, and lemon juice.  Add the diced peaches and stir gently to combine.  Pour the peach mixture over the crust and spread evenly.
  2. Crumble the remaining dough over the peach layer.
  3. If using a glass pan, bake at 350F/ 180C degrees for 50-55 minutes or until lightly browned.  If using a metal pan, bake at 375F/ 190C degrees for 40-45 minutes.  Cool completely in the pan on a cooling rack, loosely covered with a clean tea towel. Then chill bars for at least one hour before cutting.
  4. For the icing, whisk together the powdered sugar, vanilla extract, and milk.  Drizzle across the top of the bars, using a small spoon, about 10-15 minutes before serving.
  5. Store bars in an airtight container in the refrigerator. They will stay fresh for about 3 days.

This recipe was created by Kim Sequoia for a delicious moment.

All written content and photos are copyright Kim Sequoia 2018 for a delicious moment.

Blueberry Lemon Sour Cream Muffins

Blueberry Lemon Sour Cream Muffins

 

Today, I’m sharing one of my all-time favourite muffin recipes with you. Who doesn’t love fresh blueberry muffins? They are such a classic, right? I absolutely LOVE this Blueberry Lemon Sour Cream Muffin recipe! These muffins are bursting with berry flavour.

 

Blueberry Lemon Sour Cream Muffins

 

A hint of lemon brings out the fruitiness of the blueberries, while sour cream creates a lovely crumb in these delicious muffins. They are super soft inside, with a little crunch on top, provided by a sprinkle of coarse sugar. I just love the little bit of crunchy sweetness the sugar topping gives these muffins.

 

Blueberry Lemon Sour Cream Muffins

 

Blueberry Lemon Sour Cream Muffins

 

Trust me, these muffins need to be in your baking repertoire. They’re fabulous! Honestly, they’re better than just about any muffin I have ever had at cafes. Seriously, they’re that good.

 

Blueberry Lemon Sour Cream Muffins

 

Enjoy the recipe…

Blueberry Lemon Sour Cream Muffins

  • Servings: 12 muffins
  • Print

These muffins are bursting with berry flavour. A hint of lemon brings out the fruitiness of the blueberries, while sour cream creates a lovely crumb in these delicious muffins. They are super soft inside, with a little crunch on top, provided by a sprinkle of coarse sugar.

Ingredients

Topping: (optional)

  • coarse sugar, to taste (approx. 2 Tbsp)

Muffins:

  • 1 1/2 cups all-purpose flour
  • 1 Tbsp all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda/ bi-carb soda
  • 1/2 tsp salt
  • 1 large egg
  • 3/4 cup sugar
  • 1 Tbsp unsalted butter, melted and slightly cooled
  • 1 cup/ 230g low fat sour cream (full fat sour cream makes the muffins too dense); you may substitute buttermilk or plain yogurt for sour cream, if desired
  • 1 tsp pure vanilla extract
  • 3/4 tsp finely grated lemon zest
  • 1 1/ 4 cups fresh or frozen blueberries

Directions

  1. Preheat the oven to 375F/ 190C/ 180C fan-forced.
  2. Butter a 12-cup muffin pan, or line with muffin cups/ pattypans.
  3. In a medium bowl, whisk 1 1/2 cups of flour with the baking powder, baking soda/ bi-carb soda, and salt.
  4. In a large bowl, using a handheld mixer or stand mixer, beat the egg at low-medium speed until frothy. Add the sugar and melted butter, and cream them together until pale yellow, about 30 seconds to 1 minute. Add the sour cream, vanilla, and lemon zest and mix until blended.
  5. Add the dry ingredients and mix at low speed (mark 1) until just blended. Then turn up the mixer speed (to mark 2) and mix for about 20 seconds, until batter looks a bit fluffier.
  6. In a bowl, gently toss the blueberries with the remaining 1 tablespoon of flour. Using a rubber spatula, very gently fold the blueberries into the batter. (If you stir too much, then too much blueberry juice will colour the batter, which may give the muffins a slight greenish hue, once baked.)
  7. Fill the muffin cups 3/ 4 full of batter and sprinkle with coarse sugar. Bake for 25 minutes (15-20 min fan-forced), or until a cake tester inserted in the center of a muffin comes out clean. Remove the muffins from the pan and let cool on a rack.

This recipe was created by Kim Sequoia for a delicious moment.

All written content and photos are copyright Kim Sequoia 2018 for a delicious moment.