north-african-style-chicken-and-vegetable-stew

Ingredients
1. 4 Aafiyah Garlic And Herb Chicken Thighs And Drumsticks
2. 1 onion, sliced
3. 2 carrots, peeled and cut vertically
4. 2 potatoes, peeled and cut into wedges
5. Half a broccoli, cut into small florets
6. 1 tomato, cut into slices.
7. tsp cumin
8. tsp chilli powder
9. tsp turmeric
10. 1 cinnamon stick
11. 4 tsb vegetable oil
12. 2 cups stock or water
13. tsp salt
14. tsp pepper.

Method
Step1. In a skillet or frying pan, add 2 tbs oil. Allow to heat up and then place the chicken
thighs, skin down. Allow to sear for 3 minutes on one side, or until the skin is lightly
browned, and then turn over to the other side. Remove chicken thighs from heat and allow to
rest.
Step2. In a large pot, add the remaining 2 tbs oil, and any fat left over in the pan from the
chicken thighs. Allow oil to heat, then add onions and half tsp salt. Allow onions to saut for
5 minutes. Add cinnamon stick, cumin, chilli powder and turmeric and stir in. Allow spices to
cook off for 2-3 minutes.
Step3. Add carrots into pot. Place chicken thighs back into pot and stir to coat in sauce. Add
in potatoes and tomatoes and stir in. Then add stock or water. Cover and leave to simmer on
medium heat for 20 minutes.
Step4. After 20 minutes, remove lid and add in broccoli florets. Cover again, and leave to
cook for a further 10 minutes, or until the broccoli is cooked through.
Add pepper and season to taste. Remove from heat. Serve over couscous, or for a healthier
option, quinoa.
- See more at: http://aafiyah.co.uk/halal-chicken-recipe/north-african-style-chicken-andvegetable-stew/#sthash.GpDXzMUX.dpuf

middle-eastern-style-sumac-chicken
Ingredients

1.
2.
3.
4.
5.
6.
7.
8.

1100g Aafiyah Plain Drumsticks And Chicken Thighs

1 tablespoon sumac
1 tablespoon olive oil
Juice of half a lemon
1 tsp paprika
tsp cumin
tsp salt
tsp black pepper

Method
Step1. Pre-heat oven to 180C.
Step2. In a bowl, combine the olive oil, lemon juice and spices. Add chicken and stir to
combine in mix. Leave to marinade for at least 1 hour.
Step3. Place marinated chicken on an oven tray and roast in over for 35-40 minutes, or until
the chicken is cooked through. Check that its cooked through by piercing the chicken at its
thickest part next to the bone. The juice should run clear.
Step4. Finish the chicken off either on a cast iron griddle on the stove or under a grill for 510 minutes, until the skin of the chicken is crispy and slightly charred. Turn the chicken over
halfway through the cooking time to char other side. Serve with wedges and grilled corn.
- See more at: http://aafiyah.co.uk/halal-chicken-recipe/middle-eastern-style-sumacchicken/#sthash.d1oEU7kv.dpuf

indian-style-tandoori-chicken
Ingredients
1. 6 Aafiyah Plain Thighs And Drumsticks
Tandoori Marinade:
2. 1 cup natural yoghurt
3. 4 tbsp oil
4. Juice of 1 lemon
5. 4 cloves garlic, crushed
6. 1 inch ginger, grated
7. tsp turmeric
8. 1 tsp chilli powder
9. tsp cumin
10. 1 tsp curry powder
11. tsp garam masala
12. tsp salt

Method

Step1. Slash the drumsticks two or three times at the thickest part of the leg.
Step2. In a bowl, combine the yoghurt, oil, lemon juices, and all of the spices. Mix well.
Add chicken to bowl and stir to coat in mixture. Leave to marinade for at least 1 hour, but
preferably overnight.
Step3. Preheat oven to 220C and line a tray with aluminium foil. Gently shake off excess
marinade from chicken legs. Place legs on tray. Roast for 35-45 minutes or until the chicken
is cooked through. Check that its cooked through by piercing the chicken at its thickest part.
Step4. Finish the chicken off either on a cast iron griddle on the stove or under a grill for 510 minutes, turning over the chicken half way, until the outside of the chicken is crispy and
slightly charred.Serve with salad and a yoghurt and mint raita.
- See more at: http://aafiyah.co.uk/halal-chicken-recipe/indian-style-tandoorichicken/#sthash.UtvNS6O4.dpuf

chicken-and-sausage-bake
Ingredients
1.
2.
3.
4.
5.
6.
7.
8.

6 Aafiyah Garlic And Herb Chicken Drumsticks

5 medium potatoes, cut into small chunks
6 sausages
1 medium onion, cut into quarters
Juice of half a lemon
cup olive oil
tsp black pepper
tsp salt

Method
Step1. Preheat oven to 200C.On a roasting tray, place chicken drumsticks. Arrange
potatoes, onion, and sausages around the chicken.
Step2. Pour the olive oil, lemon juice and seasonings over the tray bake. Gently massage it
in into the chicken, sausages and vegetables so they are all liberally coated.
Step3. Place the tray into the oven to cook from 1 hour to 1 hour 15 minutes or until the
chicken and sausages are cooked through and golden brown. Turn the sausages and chicken
over halfway through the cooking to ensure they are coloured evenly. Check that the chicken
is cooked through by piercing the drumstick at its thickest part. The juice should run clear.
Remove from heat and serve.
- See more at: http://aafiyah.co.uk/halal-chicken-recipe/chicken-and-sausagebake/#sthash.jFbV23LS.dpuf

halal-chicken-recipe/aafiyah-spicy-wings
Ingredients
1. 500g Aafiyah Hot Wings Pack
For sauce:
2. cup hot sauce
3. 2 tbsp honey
4. 2 tbsp brown sugar
5. 2 tbsp soy sauce
6. tbsp fish sauce
7. For garnishing: cup of toasted sesame seeds

Method
Step1. Preheat oven to 180C.
Step2. Place wings on a roasting tray and cook for 30 minutes or until chicken is cooked
through and the skin is slightly crispy.
Step3. In saucepan on a low heat, combine all of the ingredients for the hot wings sauce and
stir until well combined.
Step4. When chicken is cooked, submerge the wings in the sauce and stir well until it is
coated in the sauce. Top the wings with toasted sesame seeds and serve.
- See more at: http://aafiyah.co.uk/halal-chicken-recipe/aafiyah-spicywings/#sthash.TdIjW4pi.dpuf