This Simple Chicken OR Steak Filling, a ‘NO FUSS’ recipe, that is PERFECT AS SANDWICH, TREMEZZINI, QUESADILLA, ROLL FILLERS, AS WELL AS IDEAL TOPPING FOR PIZZA, CALZONES, OMELETTE and EVEN TOPPED ONTO SALAD, AND IF YOU PREFER A DRIER PIE FILLING, THEN THIS WILL BE PERFECT FOR YOU.
With the new year, comes many a new challenge. Breakfast to sort, Lunches to pack, Dinners to prepare. In my Home, I have always opted to keep fillings like this Chicken or Steak, as simple as possible with no fuss of adding in extra additives like sauces or marinades. THIS CHICKEN OR STEAK FILLING, is amazingly versatile, and one I like to make a little bit more of, and store away in the refrigerator, for days that I know I may need a filling for an early morning omelette, or a packed sandwich.
Then for days, when I want to enjoy a simple salad, This is also my ‘Go-To’ recipe. For salads, I prefer keeping the chicken fillets or steak, whole or just butterflied, which I then slice into strips/chunks after cooking.
Recently, over the summer holiday’s, I enjoyed a ONE on ONE Cooking Session with my Eldest Sister, Nazia, and we made this simple chicken filling, that we used to prepare us quesadillas for lunch. I had learnt tons, whilst growing up, from watching my eldest sister in the kitchen. This time was my turn to teach her a few new tricks and recipes, that are trendy these days. We throughly enjoyed our sister bonding session, and she was thrilled to showcase her work with my readers. Doesn’t this look amazing!!!
I hope this recipe become a firm favourite in your home too, like it is in my home. You can find my Tomato Salsa recipe HERE , And the Guacamole recipe on the blog HERE. Don’t forget to drop me your feedbacks on this recipe or any other post.
Until next time, BE INSPIRED BY FOODEVA MARSAY,
STAY BLESSED AND KEEP SMILING.
SIMPLE AND VERSTAILE CHICKEN OR STEAK FILLING
AUTHOR: FOODEVA MARSAY (@foodeva_marsay)
4-5 CHICIKEN FILLETS (OR 400 – 500 GRAMS STEAK)
1 Tablespoon Red Ginger Garlic Masala (Or the Regular Ginger and Garlic Paste)
2 Tablespoon Plain Yoghurt
1/2 teaspoon Turmeric Powder
1/2 teaspoon Coriander/Cumin Powder
1 teaspoon Chillie Powder (or Kashmiri Chillie Powder)
1/2 – 1 teaspoon Salt (or to taste)
1/2 teaspoon Lemon Pepper Spice (optional)
1 teaspoon Whole Cumin Seeds
1-2 Tablespoons Ghee or Butter
~ Slice chicken or Steak into strips or cubes if using as a filling/topping
~ Marinate, for 5-10 minutes, the chicken/steak, with all ingredients, except the whole cumin seeds and ghee/butter
~ Heat a Pot on the stove top, and melt the ghee/butter, and add in the Whole cumin seeds. Allow the seeds to splatter, and give off an aroma, then follow with the marinated chicken/steak.
~ Allow the chicken/steak to brown slightly, then add in 1/2 cup water, and drop the stove heat to low. Let the chicken/steak cook on a low simmer, Stirring through at intervals to avoid clumping.
~ When the Chicken/Steak is tender and slightly dry, and ghee/butter surfaces to top, it is done. (Approximately 20 minutes)
~ PERFECT TO USE IN OMELETTES, SALADS, PIZZA/CALZONE, SANDWICHES, QUESADILLAS.
NOTES BY FOODEVA MARSAY
> Don’t rush the cooking process, the chicken/steak should be tender once done.
> You can opt to us regular ginger and garlic paste, but the red variant gives it so much more flavour and colour.
> If using the regular Ginger and Garlic Paste, Add in 1 teaspoon Crushed Dry Red Chilli (chilli flakes) to the rest of the spices.
> Substitute Plain yoghurt with Sour Milk (Mass/Inkomazi), if you prefer.
> Add In an onion, finely chopped if you would like a slight bit of gravy, but ensure you cook on low and the onions are well blended into the chicken/steak.
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