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OSN Brings Ramadan Home

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What to Watch

Series showing this Ramadan

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Delicious recipes
for the iftar table

Put your culinary skills to the test this Ramadan, with this selection of tasty Arabic dishes.

  •   Moussaka with goat cheese
    Moussaka with goat cheese
      Hareesa with grilled chicken and vegetables
    Hareesa with grilled chicken and vegetables
  •   Baby potatoes stuffed with pesto sauce with mint and coriander
    Baby potatoes stuffed with pesto sauce with mint and coriander
      Sweet beehive stuffed with cottage cheese & concentrated syrup
    Sweet beehive stuffed with cottage cheese & concentrated syrup
  •   Rice with Pigeons
    Rice with Pigeons
      Sea bass fillet with hot sauce
    Sea bass fillet with hot sauce
  •   Umm Ali with coconut milk and nuts
    Umm Ali with coconut milk and nuts
      Lamb Kofta with Tahini Sauce
    Lamb Kofta with Tahini Sauce
  •   Chicken breasts with Creamy saffron and Lemon sauce
    Chicken breasts with Creamy saffron and Lemon sauce
      Hummus Salad
    Hummus Salad
  •   Pastrami Casserole
    Pastrami Casserole
      Sweet Potato Casserole
    Sweet Potato Casserole
  •   Sausage quiche
    Sausage quiche
      Zucchini boats with Akkawi cheese
    Zucchini boats with Akkawi cheese
  •   Chicken Liver with Caramelized Onions
    Chicken Liver with Caramelized Onions
      Shrimps with Cumin Sauce
    Shrimps with Cumin Sauce
  •   Kunafa Nablusiyah
    Kunafa Nablusiyah
      Qatayef with Chocolate Cream Filling
    Qatayef with Chocolate Cream Filling
  •   Whole seabass roasted in oven
    Whole seabass roasted in oven
      Tunisian Makroudh
    Tunisian Makroudh
  •   Bulgur Salad with Steak slices
    Bulgur Salad with Steak slices
      Black Lentil Soup
    Black Lentil Soup
  •   Chicken shawarma bites
    Chicken shawarma bites
      Freekeh Mushroom Risotto
    Freekeh Mushroom Risotto
  •   Tunisian orange cake
    Tunisian orange cake
      Pumpkin with rose water
    Pumpkin with rose water
  •   Spinach Pie
    Spinach Pie
      White soup with chicken meatballs, cinnamon, hummus and cardamom
    White soup with chicken meatballs, cinnamon, hummus and cardamom
  •   Lamb chops with dried fruit sauce
    Lamb chops with dried fruit sauce
      Okra with Pomegranate Molasses
    Okra with Pomegranate Molasses

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    Reza Mahammad’s Spicy Roast Chicken

    Ingredients

    For the chicken:
    • 1.3kg whole chicken
    • Salt to taste
    • Olive oil, vegetable oil or butter
     
    For the marinade:
    • 1.5 tsp chilli flakes
    • 1.5 tsp all spice
    • 1.5 tsp ginger
    • 1.5 tsp garlic
    • 2 oranges, juice & zest of
    • 1 lime, juce & zest of
     
    For the stuffing:
    • 1 onion, thinly sliced
    • 2 garlic cloves, crushed
    • 2.5cm ginger root, grated
    • 175g       prunes, pitted & finely chopped
    • 40g raisins
    • 175g       dried apricots, soaked & finely chopped
    • 1 apple, peeled & grated
    • 50g         toasted pine nuts
    • 1 tsp      chilli flakes
    • ½ tsp all spice, ground
    • 1 tsp      cinnamon, ground
    • 2 tsp      coriander, chopped

    Steps

    Combine all the marinade ingredients in a bowl then pour over the chicken. Carefully ease the skin of the chicken from the flesh over the breast and legs starting from the head end. Gently spread some of the marinade under the skin. Allow to marinate in the fridge for at least 3 hours, preferably overnight, covered in cling film.
    To make the stuffing, heat some oil in a pan and sauté the onions. Add the garlic and ginger and stir for a further minute. Add all the other ingredients except the coriander and gently sauté for another five minutes. Then stir in the coriander and allow the mixture to cool.

    Preheat your oven to 190°C.

    Stuff the marinated chicken and truss. Sprinkle with salt and drizzle olive oil, or vegetable oil, or melted butter. Place in the hot oven for one and a half hours.

    Allow to rest, then carve and serve.