© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Chicken dopiaza is an easy, mildly spiced, thick curry originated in India. It is famous for its "double onion" method. The word Dopiaza literally means two onions. One batch of chopped onions are stir-fried in ghee for the masala sauce, and after the chicken and spices are added to the pan, it is the second batch of sliced onions’ turn. You can make this curry with any type of protein or even seafood.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

A simple, bold and flavour-packed weeknight meal! North African harissa-spiced chicken and saffron basmati rice and golden saffron rice all cooked in one pan and topped with dill, cucumber and pomegranate seeds when it comes out the oven. Just put everything in the pan and let the oven do the magic. No pre-searing. No stirring. No stress. The result is a comforting and flavorful meal that’s ready to serve in under an hour.

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© 2026 | http://angiesrecipes.blogspot.com

These smoky wings have a delicious balance of sweet and savoury with a hint of chilli, making them a great party food or the ideal meal with a salad or coleslaw for family or friends. Chicken wings without the bony tips are best for this dish. You’ll need to marinate this dish for at least 2 hours before cooking. I usually left mine overnight.

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© 2026 | http://angiesrecipes.blogspot.com

Chicken 65 is a popular South Indian chicken appetizer that originated at the iconic Buhari Hotel in Chennai, Tamil Nadu, in 1965. It was named after the year of its invention, 1965. Chicken 65 is flavour-packed, incredibly delicious and has just the right amount of heat. You can also serve it as the main with rice or naan.
If you can’t find fresh curry leaves, dried one would work too. Soak them for 10 minutes in water before using. Don’t feel like frying, then airfry them at 200C/400F for 6-8 minutes until cooked through.

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© 2026 | http://angiesrecipes.blogspot.com

The fig leaves keep the fish incredibly moist and buttery and have a delicious warm coconut, vanilla aroma when they're roasted. If you have no access to fig leaves, you can use vine leaves, beet root leaves or Swiss chard or any flat leaves that you can find at the farmers market! You can use any type of fish you prefer and wrap it in fig leaves and you will be in for a delicious surprise! Fig leaves are so underrated and overlooked. The leaves themselves are not the best for eating, but they are perfect for cooking. The salmon bundles can be prepared up to a few hours ahead, wrap airtight and chill. Let stand at room temperature for 15 minutes before baking.

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© 2026 | http://angiesrecipes.blogspot.com

Combine bone-in, skin-on chicken thighs, bacon and vegetables for a creamy bake that's completely gluten-free and keto-friendly. Celery leaves are packed with flavour and are a fantastic, zero-waste addition to the chicken bake. Alternatively you can use radish leaves or other greens. It’s easy, full of flavour and makes a perfect weeknight meal.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

A simple warm zucchini salad that’s bursting with flavours and textures. The zucchini slices are first charred grilled, then dressed in a lemon dill vinaigrette. Red currants offer a tart and sparkling flavour that works beautifully with mellow zucchini. Plus, they add a pop of bright, glossy red to the salad. If desired, add some toasted nuts or seeds for the crunch. Enjoy them as is, with some roasted chicken or steak, or serve over a bed of hummus or Greek yoghurt.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Roasted Mojito chicken is a vibrant, zesty, Caribbean-inspired dish that marinates chicken in a refreshing marinade of rum, lime, and fresh mint, as well as some olive oil, shallot and spices. I used bone-in, skin-on chicken thighs but use whatever you like. Adjust the cooking time accordingly. You could also grill the chicken if you like.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Low in calories, gluten-free and full of flavour - this easy recipe is ideal for anyone who wants to eat light and healthily without sacrificing taste. When it’s hot outside and you find yourself craving lighter meals, zucchini spaghetti with pesto is the perfect choice. This dish looks just like pasta, tastes wonderfully fresh, just like a salad, and at the same time, is low in carbohydrates, gluten free and quick to prepare.
Zoodles also taste brilliant raw – especially in summer as a cold dish with cold pesto. So you can simply mix them with the pesto straight after cutting. Instead of mozzarella minis, you can also use pan fried haloumi, tofu or boiled eggs.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Krapow Khai Yat Sai is a flavorful, umami-rich Thai dish that combines two classic favorites: Krapow and Khai Yat Sai. Krapow is a spicy minced meat stirfry with garlic, chillies, fish sauce, oyster sauce, and a generous handful of Thai basil. Khai Yat Sai means stuffed omelette . The stirfried minced meat filling is placed in the center of the omelette , and the sides are neatly folded over to create a savory "package". If you don’t have Thai basil, use regular Italian basil or cilantro. I used minced chicken, but pork, beef or even crumbled tofu work fine too. Not a fan of omelette? No problem, just enjoy the stirfry with jasmine rice.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Achiote pork belly is a show-stopping meal for any occasion. Slow braised in Corona beer and an earthy, citrusy, and vibrant Mexican achiote paste. The meat is rich, melt-in-your-mouth and incredibly flavourful with flawless crunchy crackling. For best results, begin this recipe a day ahead to allow time for drying out the pork belly overnight in the fridge, to achieve the ultimate crackling experience.
Achiote is a a paste of ground annato, garlic, oregano, a blend of spices, optional chillies, and citrus juice or vinegar. It is an essential ingredient for this recipe, there is no substitute.
To carve the pork belly, turn it upside down—this makes cutting the crackling easier. There’s no need to thicken the sauce, but you can remove some fat and thicken it to make a gravy.

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© 2026 | http://angiesrecipes.blogspot.com

Mafé or maafe, a peanut stew with just the right amount of heat, known throughout West Africa, originated in the Senegambia region. It features a rich, velvet-smooth gravy made from ground peanuts or unsweetened peanut butter and tomatoes, loaded with tender meat and/or vegetables, and served over rice or couscous. While lamb and beef provide a traditional, deeply flavourful broth, other variations like chicken, seafood and tofu pairs brilliantly with the sauce too. You can also make this with just root vegetables, like pumpkins, cassava, carrots, sweet potatoes, and turnips. Original recipe from Senegalese chef Pierre Thiam via Food & Wine calls for a mixture of root vegetables and cabbage, I just used cauliflowers to make it low-carb friendly. However, the stew is highly customizable, use other vegetables and protein you personally enjoy.

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This playful and elegant take on French bistro classic steak au poivre features bone-in, skin-on chicken thighs that are pan-fried until golden then simmered in a peppery pan sauce until tender and juicy. Cognac is a vital flavour component in au poivre to create a rich, complex, and velvety pan sauce. If you don’t want to use alcohol, just use more chicken broth with a splash of Worcestershire sauce instead. Crème fraîche and Dijon mustard add a lush creaminess and tang that temper the heat of the peppercorns. If crème fraîche isn’t at hand, use full fat sour cream or heavy cream and finish with a squeeze of lemon juice or splash of sherry vinegar.