Moroccan Sticky Harissa Chicken Thigh
4
servings30
minutes40
minutes300
kcalThis Moroccan Sticky Harissa Chicken recipe was one of our most popular dishes in 2024. It's gluten-free, the chicken gets more tender the longer you leave it and offers a slightly spicy and sweet flavour. This dish is versatile and works well as part of a meze platter or in salads and and leftover, get it in a loaded sandwich.
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Ingredients
8 chicken thighs 8 chicken thighs, boneless and skin-on
2 tablespoons 2 harissa paste
1 tablespoon 1 honey
1 tablespoon 1 olive oil
1 1 Lemon, Juice
2 teaspoon 2 Moroccan spic mix
Directions
- Preheat the oven to 200°C.
- In a bowl, mix harissa paste, honey, olive oil, spice mix, lemon juice, coriander, salt, and pepper. Rub the chicken thighs with the harissa mixture, coating them evenly.
- Place the chicken on a baking tray and bake for 45 minutes, or until cooked through and sticky.
- Serve hot with my Fruit & Nut couscous, slaw and garnished with fresh parsley leaves.
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"Pinkled"- Pink Pickled Onions
4
servings5
minutesMy homemade pink pickled onions (affectionately known as pinkled onions!) are the perfect quick pickles to partner with salads, tacos, sandwiches, burgers, curries, chili, and so much more!
By adding these vibrant pink onions to your next dish, not only do you elevate its visual appeal—perfect for your next Instagram photo—but you also introduce a delightful tang that complements various flavuors. Crafting these quick pickled onions takes just 5 minutes, though I recommend letting them sit for about an hour before digging in. Rest assured, they will last for months stored in an airtight container in the fridge. BIFF, BOSH, PICKLED NOSH!
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Ingredients
3 Red onion, sliced
400 ml White Wine Vinegar
4 tbsp Sugar
1 tbsp Salt
1 tsp Mustard seeds
10 Whole black peppercorns
1 Lime, juiced
- Tools
Mandolin
Saucepan
Jar
Directions
- Add the vinegar, peppercorn (or whole spices of your choice), sugar, lime juice and salt and bring to a boil in the small saucepan on high heat until the sugar has all dissolved.
- Whilst the pickle is heating up, add the sliced onions to a well-cleaned/sterilised glass jar or Tupperware box with a lid.
- Then, pour the pickle into the jar of onions and let stand at room temperature until cooled. Cover and pop in the fridge for up to 3/4 weeks (if they last that long)!!
Notes
- Yellow Onions - Yellonions
- If you follow the same recipes above but add 1tsp turmeric to white onions instead of red onions, you'll have a bright yellow pickled onion. I like to add dried chillis and cardomon to this recipe.
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Quick Homemade Falafel
4
servings30
minutes40
minutes300
kcalLooking for the best homemade falafel in Croyde? Biffen's Kitchen has you covered! Our homemade falafel is a delicious blend of chickpeas, fresh herbs, and spices, offering a crispy, golden outside with a tender, flavorful inside. Perfect for vegans and vegetarians, our falafel is made fresh daily and served with a variety of tasty accompaniments, including tangy tahini sauce and crisp salad. Whether you’re after a quick bite or a healthy meal on the go, Biffen’s Kitchen food truck delivers quality and flavour in every bite. Visit us today and enjoy the best falafel in Croyde!
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Ingredients
200 tinned 200 chickpeas, tinned.
1 whole 1 Small onion, chopped
3 cloves 3 garlic, chopped
1 bunch 1 fresh flat leaf parsley
1 bunch 1 fresh coriander
1 tsp 1 baking powder
1 tsp 1 ground cumin
1 tsp 1 ground turmeric
Directions
- Drain the chickpeas and blend with the onion, garlic, cumin, turmeric, coriander, parsley, baking powder, salt, and pepper until smooth.
- Heat oil in a frying pan and spoon the mixture into balls and cook in batches for 3-4 minutes on each side until golden and crispy.
- Drain on kitchen paper and serve with our Moroccan slaw, flatbread and pinkled onions
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Quick & Easy Lemon and Parsley Hummus
6
servings7
minutesHere is my creamy and deliciously simple lemon and parsley hummus I used in my Moroccan wraps at my first food stand (which went extremely well and was a complete sellout!). I got the recipe originally from BBC Food and amended it to this refreshing and simple style. Now, you can easily buy shop hummus to save time. However, if you have a spare 7 minutes, you can make this recipe which will last up to 7 days in the fridge. I have also discovered the best way to ensure your hummus is super creamy EVERY TIME! No peeling chickpeas or anything like that; we are far too busy these days for that faff!
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Ingredients
- Jamaican Curry
1 tin Chickpeas, drained
25 g Parsley
25 g Coriander
1 clove Garlic, minced / puree
1 tsp Cumin
1/2 tsp Salt
1 tsp Tahini
4 tbsp Olive oil
1 Lemon, juiced
Directions
- Place all ingredients in a food processor and blitz for until smooth and creamy. Scrape down the sides, season well and blitz for another 15 seconds. Taste it, as you may want to add more lemon juice or seasoning.
- Add the tahini and process until the hummus is super smooth. It should not be too thick or dry. If it is, thin it out as desired with lemon juice or water.
- Serve immediately as a spread or dip. This is the very hummus I use in my famous Moroccan Wraps. Keep refrigerated in an airtight box for seven days.
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Flatbread Wraps
4
servings20
minutesNot all flatbreads have to be hard to make. These flatbreads are quick and easy to make, and you don’t need any fancy equipment. Use your imagination when it comes to toppings; I’m sure you can think of something!
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Ingredients
200 g Self-raising flour + dusting
1 tsp Baking powder
8 tbsp Greek yoghurt
Directions
- Add the flour, baking powder and yoghurt into a bowl and mix it together until you have a dough. Knead for a couple of minutes or so to bring it all together.
- Dust your work surface with flour and split the dough into four equal pieces. Stretch the dough with your hands or roll it out with a rolling pin to about ½cm thick.
- Put a large non-stick frying pan on medium-high heat and add the dough to the dry pan and cook for 2 or 3 minutes or until golden and puffed up. Use tongs to turn the flatbreads over, and cook for the same time on the other side.
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Simple Moroccan Veggie Tagine
4
servings30
minutesThis simple and hearty recipe was inspired by my surf trip to Moroccan in 2018. Packed with a variety of vegetables, bold flavours and is so simple to make. Vegan and gluten-free.
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Ingredients
1 g Large onion, peeled and chopped
100 g Baby potatoes, cubed
100 g Chopped apricot, dried
60 ml Olive oil
2 tsp Garlic, chopped
1/2 tsp Salt
1 tsp Harissa paste
2 tsp Ras El Hanout spice
2 can Chopped tomatoes
1 tin Olives
1 tin Cooked chickpeas
2 Large carrots, diced
1 Lemon, zested and juiced
Small knob of ginger
Fresh parsley, handful
- Tools
Large, heavy pot
Silicon Spatula
Directions
- In a large, heavy pot, heat olive oil over medium heat. Add onions, ginger and carrots. Saute for 10 minutes, turning regularly.
- Now add the garlic, salt, lemon zest, Ras El Hanout spice, and harissa and combine well. Cook for 5 minutes on medium-high heat, mixing regularly with a spatula.
- Add tomatoes, olives, potatoes, apricot, 100ml of water or stock and a pinch of salt. Combine well and keep the heat on medium-high, and cook for 10 minutes. Then reduce heat, cover and simmer for another 25 minutes or until veg are tender.
- Stir in chickpeas, lemon juice and chopped parsley stalks and cook another 5 minutes on low heat. Taste and adjust seasoning, adding more salt or harissa spice blend to your preference.
- Serve hot with your favourite flatbread, couscous, or rice. Top with the parsley and a drizzle of olive oil.
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