This year, it’s a big one!
So, why not celebrate the UAE’s 50th National Day with a fantastic homemade feast that’s sure to impress?
The Khaleej Times have offered up a wonderful chicken tahta recipe, and it’s especially delicious with the fresh produce from your EroeGo box.
Why not give it a go?
Servings: 6-8 people
Preheat the oven to 180°C.
Season the chicken pieces with the bzar spices and some salt (to your taste).
Then, roast the chicken in the oven for 40 minutes. Once cooked, set it aside to cool.
Next, soak the saffron in the rose water and set that aside too.
In the meantime, sauté the onion, ginger garlic paste, cardamom pods, cinnamon sticks and cloves.
Add the coriander and turmeric powders, then the chilli, dry lime and tomatoes. Stir well and cook for 10 minutes.
Add 2 teaspoons of the saffron rose water and put the chicken in the sauce too.
Wash the rice, then soak it for 2 hours in your pot.
Afterwards, add the water, some salt and a little oil. Bring the rice to the boil, and cook it for 12 minutes.
Next, take a serving pot. Put about 2cm of cooked rice inside, then add the chicken and sauce mixture, then put the rest of the rice on top. Finish by adding the rest of the saffron rose water on top of that.
Put this serving pot in a hot oven and keep it warm for 12 minutes.
Finally, remove it from the oven and garnish with fried onions, nuts and raisins.
Serve while it’s still hot, with some yoghurt to go with it.
To store: Fighting food waste also means storing it correctly. To store this delicious dish, let it cool, then put it in an airtight container in the fridge for up to 4 days.