© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

A delicious and simple recipe for the classic Chicken Provençal, a one-pan dinner made with bone-in, skin-on chicken thighs, green olives, capers and lemons in a luscious white wine sauce flavoured with herbs de Provence. Chicken Provençal is ready in an hour, making it a great dinner option any night of the week. Serve with a green salad, lots of crusty bread for sopping up that delicious garlicky pan sauce, and a glass of wine, if you'd like.
Herbs de Provence is an aromatic, all-purpose mixture of dried herbs and spices in the Provence region of France, which traditionally includes rosemary, thyme, marjoram, oregano, basil, tarragon and bay leaf. However, there is no standard recipe for this Provençal herb blend. The mixture varies depending on the preferences of the manufacturers or chefs. Herbs de Provence sold outside of France usually include lavender while traditional French blends and those sold in France typically do not. The reason for this is probably that many people associate Provence with lavender fields and the addition of this herb was and is considered to boost sales.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Baja cuisine is a fusion cuisine from Mexico's Baja California peninsula that blends traditional Mexican flavours and ingredients with Mediterranean and Asian influences, emphasizing fresh, locally sourced ingredients. Tender, juicy and super flavourful, this Baja chicken is easy to make and perfect for a homey comforting meal with salsa, corn tortillas, refried beans, or rice. It uses chicken thighs and is marinated in a lovely citrusy marinade and roasted to perfection.
Mexican oregano has a hint of lime and some mild licorice or anise notes in it. If you cannot find it, then marjoram is a better substitute for Mexican oregano than European oregano, because the flavour profile is more similar.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Tender, aromatic Tunisian spiced lamb chops served on a bed of thick plain yoghurt and pomegranate seeds and mint leaves make a delicious, easy healthy dinner recipe. Ras el Hanout is a spice blend found in Tunisian cuisine, very similar to Moroccan spice mix. Only Tunisian versions often incorporate chilli and hot paprika for a more spicy and aromatic flavuor. The best substitutes will be baharat or a mix of equal parts of spices like cumin, coriander, paprika, along with a generous pinch of cinnamon.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Fig leaves are used in cooking to flavour foods such as meat, cheese or desserts, to make fig leaf tea, flavoured sugar, liqueurs, syrup or oil or used as wrappers for fish. They are also traditionally used in baths to relieve rheumatic complaints and muscle tension. The distinctive flavour and aroma are reminiscent of toasted coconut and vanilla with a hint of green tea. In this recipe, I used a bouquet garni made with fresh fig leaves, spring onion gruns and coriander stems to infuse that coconuty vanilla flavour into the chicken thighs. If you have access to fresh fig leaves, then just use a traditional bouquet garni with a bay leaf, parsley stalks and a few sprigs of thyme together with a a strip of leek or celery. It’s not exactly the same thing, but delicious all the same.

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Peposo, peppery in Italian, is an Italian, or rather Tuscan stew consisting of beef, lots of red wine, garlic and plenty of pepper. Not only is it amazingly delicious, it also has a strong connection to Filippo Brunelleschi’s magnificent dome in Florence.
In 1400 Filippo Brunelleschi was responsible for the design and construction of the Cathedral’s dome (Duomo) and also for the management of the workers and their working times. He took his cue from the workers of the Impruneta furnaces to optimize the times of the lunch break and, therefore, the long climbs and descents from the Duomo’s very high scaffolding. He had two canteens built on scaffolding from where workers could eat without having to get off. According to some versions of the story, it was even Brunelleschi himself who came up with the idea of adding a generous portion of pepper to the meat. So that his workers could work even better after a well-seasoned meal. There are many variations of this dish, some starting with a base of onions, crrots and celery, others richly infused with tomato. Many recipes also use the usual additions like rosemary, bay leaf, sage or garlic to the stew. But the authentic slow cooked stew is unpretentious and down-to-earth simple--pared back to the essentials. Just for key ingredients are needed: beef, peppercorns, and a generous amount of Chianti Classico.
I have included garlic in my version, but leave them out if you are not a fan. It is important to use a ridiculously large amount of freshly crushed black pepper. I used a mixture of 20 grams of long pippali black pepper and tellicherry black pepper. Use any other types of black peppers you prefer. Ciabatta is the classic accompaniment to peposo. However, any homemade bread, polenta or mashed potatoes are also delicious. If you like pasta or dumplings, go for it!

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© 2025 | http://angiesrecipes.blogspot.com

This middle eastern inspired sumac roasted chicken recipe is bursting with flavours. A delicious traybake that the whole family will enjoy. Don't skip the yoghurt sauce, which is is a key component of the dish, adding a cooling contrast to the well-spiced chicken. You can either drizzle the yoghurt dressing over the chicken or plate the chicken on top of the sauce and sprinkle with extra sumac if desired.
Sumac has a tangy, citrusy, and slightly sour taste with fruity undertones. It's often compared to lemon juice and zest due to its tartness, but it's a bit milder and more complex.

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© 2025 | http://angiesrecipes.blogspot.com

A Güvec is a Turkish clay pot in which the Güvec stew of meat and/or vegetables the same name is prepared. This means that all the ingredients are simply layered on top of each other and cooked together in the pot. However, you can also prepare it in a slow cooker to achieve the same effect. A dutch oven works just great too. When cooking in a Güveç pot or slow cooker, use very little or no stock in the dish as it tastes better when everything cooks in their own juices. If you make this in a dutch oven, add 100-200 ml of beef stock, so it won’t dry up. There is no standard recipe for this dish as the ingredients vary according to region and taste. A typical Güveç might include tender chunks of meat such as lamb, beef, or chicken. Though there are also plenty of seafood versions or vegetarian options featuring an array of fresh vegetables, the most traditional version is made with lamb or beef. Common additions include onions, garlic, bell peppers, tomatoes, aubergines, green beans and potatoes. Some variations also include legumes such as chickpeas or beans. Serve it with rice, bulgur or flatbread to mop up the sauce.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

This tasty grilled radish recipe requires minimal ingredients: radishes, olive oil, dill, salt and pepper. Grilling radishes takes out the spicy and peppery flavour and gets them tender and sweet while leaving just a bit of refreshing crunch on the inside. Not only is it delicious and easy, it is also nutritious. Radishes are a great source of vitamin C, fiber and potassium. They make a perfect appetizer or you can serve them with some grilled chicken or your favourite protein for a satisfying meal.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Tender, flavourful side of salmon with a tasty crumb made with pine nuts, macadamia nuts, and fresh dill is perfect for a party: it takes minutes to put together, can be prepared ahead, and looks really impressive. you didn't need to use pine nuts and macadamias since they are relatively expensive. Pistachios, walnuts or hazelnuts are great substitutes.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

A quick and healthier take on the traditional French dish Cassoulet with affordable bone-in, skin-on chicken thighs, drumsticks and canned black beans. The name comes from cassolle, the partially glazed earthenware dish that it is traditionally cooked in. Without typical pork, mutton or sausages, this modified version is definitely leaner but still full of flavour. If you are a food snob, a purist or a perfectionist, then please don’t feel offended because this is not an authentic cassoulet. I should have just named it Chicken with Black Beans. Anyway, it is not a traditional cassoulet per se, but makes great weeknight meals and just as rich, delicious and comforting as the original. You can use other kinds of canned beans or lentils.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Tempero Baiano is a spice blend originating from the northern Brazilian state of Bahia. The spice blend has bold, earthy and exotic flavours that add zest to meat, seafood, legumes, vegetables, stews and many traditional Brazilian recipes. This Brazillian chicken recipe comes together in a flash, making it perfect for the last minute guests. You can cook this either in your airfryer or oven.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Chicken bhuna is a thick Indian curry cooked in it's own juices. The name Bhuna means ‘fried’ and describes the technique used to prepare the Bhuna chicken. The first step is to heat up the garlic, chillies and spices in ghee. This allows them to develop a slightly smoky, particularly strong flavour. Once they are fragrant, add the onions and tomatoes and braise until they formed a thick, aromatic base. The chicken is then cooked directly in the sauce to soak up the spices. And if that doesn't sound delicious, I don't know what will. This easy, healthy chicken bhuna recipe is great for a weekend treat and is a guaranteed crowd-pleaser.
For ease and quick cooking time I have opted for boneless, skinless chicken thighs, but you can definitely use bone in skin on thighs.