White Jasmine

Day 7 - Mediterranean Chicken

Before we get to the recipe, please allow me to tell you about White Jasmine and the two wonderful people who have made this Wisconsin small business happen.

In the 10 years that I have known White Jasmine owners Huma Siddiqui and her son Samir Karimi, they have worked hard to grow White Jasmine into a wonderfully rich business showcasing amazing spice blends, deliciously spiced Wisconsin Gouda cheeses, numerous cooking classes and a weekly cooking show appropriately named White Jasmine Everyday Cooking. They are also active in the community through their contributions to and volunteering for American Heart Association, Community Shares of Wisconsin as well as cooking meals for a Madison homeless shelter. White Jasmine has been blessed with small business success. Now they are ready to build on that success, but to do that they need our help. 

7 Days – 7 Recipes is partnering with the White Jasmine’s Kiva fundraising campaign to help White Jasmine continue to grow. You may loan as little as $25 (Yes this is a loan, so you will be paid back.) or loan $100 or more and get one of the amazing prizes found below. White Jasmine’s Kiva fundraising campaign was launched to help raise $10,000 in loans to help White Jasmine continue to develop and expand its small business operations here in Wisconsin. If you can loan, please do so and help Huma and Samir continue their good work through White Jasmine. Now on to the our recipe.

Day 7 Recipe 7 - Mediterranean Chicken

This is a very hearty and warm recipe. I love using the whole spices first which start with infusing the oil with rich and deep flavors. Onions, garlic, tomatoes and our bold and fragrant Garam Masala continue to add layers of flavor and create a beautiful, thick sauce for the chicken and Garbanzo beans to simmer in. Enjoy!

2 Pounds boneless, skinless chicken breast (cubed)

2 Tablespoons olive oil

1 Medium yellow onion, chopped

2 Black cardamoms

2 Green cardamoms

2 Whole cloves

2 Tablespoons garlic, chopped

2 Teaspoons White Jasmine Garam Masala

1 Teaspoon chili powder

1 Teaspoon kosher salt

1 8oz can chopped tomatoes

1 8oz can garbanzo beans

1/2 cup cilantro

Add olive oil to a pan, add cardamoms and cloves, let everything sizzle for a minute or so. Add the yellow onions, sauté  for a few minutes so it is sautéed well but not crisp. Add the chicken and all ground spices. Add garlic. Let everything cook for a few minutes. Add tomatoes and garbanzo beans. Cover the pan and leave everything to cook for 5-7 minutes. Garnish with cilantro and serve as an entrée with couscous or basmati rice.

Be sure to check out the Couscous recipe below to bring a new dynamic of flavor to this dish!

 

Day 6 Recipe 6 - Mediterranean Couscous 

Couscous is one of the very healthy grains and is making its way to the western palate. The important thing to remember when making couscous is that couscous on its own is pretty bland. Adding some fresh vegetables and delectable spices makes this recipe unbelievably flavorful. Also, remember to use any leftovers in a pita sandwich!

1 tablespoon olive oil

1 4 inch cinnamon stick

2 green cardamoms

2 whole cloves

1 red pepper, chopped

1 8 oz can garbanzo beans

2 cups couscous

1 teaspoon garam masala

½ teaspoon turmeric

¼ teaspoon kosher salt

2 cups warm water

1 jalapeno pepper, sliced with seeds (optional if you like it hot!)

1 cup fresh cilantro, chopped

Heat the olive oil in a pan, add the whole spices, add red pepper and garbanzo beans. Saute everything. Add Couscous. Add the ground spices. Add warm water. Switch off the heat once everything comes to a boil and cover the pan. Set aside for 12-15 minutes. Sprinkle cilantro on top and serve warm as a side with any entree. 

Day 5 Recipe 5 - Bruschetta With Olive Oil and Whole Cumin

Bruschetta has become very popular over the past few years and I see dozens of varieties of bruschetta in restaurants and cookbooks. As spring is almost here, I think you will really enjoy this recipe, it is easy and delicious! Feel free to experiment with different herbs like cilantro/mint instead of basil. 

1 fresh Italian bread, sliced 

4 tablespoons Olive oil 

4 medium tomatoes, chopped 

1 cup fresh cilantro, chopped 

1 teaspoon whole cumin

1 teaspoon White Jasmine Sajji Masala 

1/2 teaspoon salt 

½ cup green onions, chopped 

2 cups White Jasmine Sajji BBQ Gouda, grated 

Heat the oven to 425 degrees. Place bread slices on a baking sheet and evenly drizzle olive oil. Place the bread in the oven for 1-2 minutes until the edges turn golden brown, remove from the oven. In a bowl, add tomatoes, cilantro, sajji masala, green onions, whole cumin and salt. Mix well. Place the tomato mixture on each bread slice and top with White Jasmine Sajji BBQ Gouda. Place the bread back in the oven for 2-3 minutes or until the cheese melts. Serve.

Day 4 Recipe 4 - Sajji Chicken Kebabs

Here is one of my favorite recipes because it can be enjoyed year round; grilled in summer and baked in winter. This recipe is delicious, healthy and simple, in other words has all the elements of White Jasmine philosophy.  In addition, our Sajji Masala with a strong chipotle flavor makes this recipe all the more flavorful. Enjoy!

2 chicken breasts cubed, boneless skinless

2 tablespoons White Jasmine Sajji Masala

1/2 teaspoon kosher salt

1/2 cup cilantro, chopped (save a little to garnish)

Heat the oven to 400 degrees. In a bowl place the cubed chicken. Add the Sajji Masala and salt, mix well. Thread the chicken pieces onto skewers. Place the skewers in a baking dish and place in the oven. Bake for 20-25 minutes. Serve on couscous or a green salad.

Day 3 Recipe 3 - Lamb Stew

Lamb is a big part of Pakistani cuisine and was mostly served during the summer months. I clearly remember that my mom used to say that lamb is  one of the 'cooler' meats to be cooked often during the hot summer months compared to beef, which adds warmth to the body. I believe that seasons played a big role when choosing the appropriate recipes.

2 Tablespoons canola oil

1 Yellow onion, sliced

1 Pound lamb, cubed

2 Cloves of garlic - peeled and slightly smashed

2 Medium Golden Yukon Potatoes, cubed

2 Carrots, sliced

2 Celery stalks, sliced

1 8oz can of chopped tomatoes

1 Cup cilantro, chopped

1/2 Teaspoon salt

2 Teaspoons White Jasmine Tandoori Masala

3 Cups beef stock

Heat the oven to 350 degrees. Heat oil in a pan, add sliced onions and sauté them for a minute or so. Add lamb, garlic and sauté it with the onions for about two minutes. Add all the vegetables, salt and Tandoori masala and continue to stir. Add tomatoes, cilantro and beef stock. Cover and leave in the oven for 1 hour. Check the pot and then leave it in for another 30 minutes or so until beef and vegetables are tender. Serve with crusty bread or plain boiled. 

Day 2 Recipe 2 - Harissa Chicken

Use the wonderful "Harissa" recipe we featured on Day 1 and now found below to create this wonderful chicken dish with our Garam Masala.  The flavors are exquisite and accompany each other so well that it's just a natural combination! I hope you get a chance to use your Harissa in many environments but definitely try it here and watch these flavors shine.

2 Pounds boneless, skinless chicken breast - cubed

2 Tablespoons Harissa *refer to Harissa recipe

2 Teaspoons Garam Masala

2 Tablespoons garlic, minced

1/2 Teaspoon salt

2 Tablespoons olive oil

2 Whole green cardamoms

4 Whole cloves

1 4-inch cinnamon stick

1 Medium yellow onion, chopped

1 Cup cilantro, chopped

Add chicken in a bowl with Garam Masala, garlic and salt. Mix well and set aside. Heat olive oil in a pan, add whole spices. Add chopped onions. Saute the onions until the edges are golden brown.  Add the harissa*. Add the chicken mixture and cook on medium heat. Once the chicken is fully cooked, add chopped cilantro. Serve with basmati rice.

*This is a two part recipe, so don't forget to start with the "Harissa" recipe found below so you can perfect that spice side sauce that accompanies this dish.

Day 1 Recipe 1 - Harissa

 

Harissa is a spicy, flavorful paste created with chilies and garlic, two of my favorite ingredients. I was introduced to this absolutely delicious concoction when living in North Africa, many years ago. I love to dip pita bread in it or use it as a chili paste in her chicken/fish recipes. The flavors are bold and outstanding. 

4 Guajillo Whole Chilies

4 De Arbol Whole Chilies

2 Teaspoons garlic

1/4 Teaspoon kosher salt

1 Tablespoon olive oil

Soak the chilies in warm water for 30 minutes, pull the tops off and place in a blender with garlic, salt and olive oil. Blend for 3-4 minutes or until a thick paste is created, set aside in an airtight jar. Stays fresh in the refrigerator for a couple of weeks.

The Harissa recipe shows you how to make this versatile sauce but combine it with the Harissa Chicken recipe to really show off the flavors and create something unforgettable!

I hope you enjoy the recipe. If you have made a loan, thank you! If have not yet, please consider making one and...