by Anisa Karolia (Guest blogger) & MWN Hub team

I feel so blessed to have been given the opportunity to publish the first Ramadan Cookbook, coming from a South Asian background, especially from the leading Publisher, Penguin Books.

Her debut book, The Ramadan Cookbook celebrates the joys of making hearty dishes that bring loved ones together during Ramadan. With a collection of 80-recipes, some from childhood and those with modern twists, serving as a tribute to recipes that carry history and homely comforts. It is an ultimate guide that will provide constant inspiration on what to make throughout Ramadan.

I wanted every person to be able to appreciate amazing food and to cook delicious dishes in the comfort of their own home without feeling intimidated by the whole process. For me, it was about trying to help and inspire people to create authentic recipes I grew up with.

Here are one of her recipes, which she has shared with MWN Hub.

 

Chicken and Mediterranean Veg 

This is the ultimate Tandoori Chicken recipe with Mediterranean Vegetables! It's the perfect healthier meal option when you want something delicious, flavourful and filling without the guilt.

 

Tandoori Chicken

4 chicken fillets or thighs 

4 tbsp creme fraiche

2 tbsp olive oil

2 tbsp fresh lemon juice

2 heaped tbsp tandoori paste

1 tsp black pepper

1 tsp hot paprika

1/2 tsp turmeric powder

Salt to taste

2 tbsp fresh parsley, for garnish

 

Mediterranean Vegetables 

1 small courgette, sliced into 1/2" thick rounds

Small pack of baby vine tomatoes 

2 medium carrots, cut into chunks

1 red pepper, cut into chunks

1 green pepper cut into chunks

8 baby potatoes, halved

1 sweetcorn, cut into 3" rounds

2 tbsp olive oil

1 tsp mixed spice

1 tbsp honey

1 tbsp fresh garlic, chopped

1 tsp black pepper

Salt to taste

 

Method

 

For the Tandoori Chicken, in a bowl add creme fraiche, olive oil, black pepper, salt, hot paprika, turmeric powder, tandoori paste and lemon juice. Mix it all together and marinate the chicken.  Leave in the fridge overnight or marinate for few hours.

 

To the vegetables, steam the potatoes, carrots and sweetcorn. Mix all the vegetables together adding olive oil, black pepper, salt, mixed herbs, garlic and drizzle in the honey. 

 

Place the vegetables on a tray and place the chicken fillets on top. Cook in the oven for 45 minutes, on 185 degrees. Half way through, add in the baby vine tomatoes. The chicken will be lightly charred. Check to see if cooked through.

 

Serve the fillets over Mediterranean Vegetables and garnish with fresh parsley.

 

*Anisa Karolia has released two cookbooks – The Ramadan Cookbook and The Ramadan Family Cookbook. Each book provides a collection of 80 recipes that gives ample ideas on how to rustle up delicious, healthy and nutritious meals in little time. There is something for everyone!