It feels like ages since I have been on this little space of mine. It wasn’t intentional. I had placed a few posts on certain dates wanting to do the posts as and when I would be able to. I had even signed up for two weeks of the Blogging Marathon. But somehow nothing went as per my plans. I ended up getting a nasty flu that toook two weeks to totally get off me. Somehow it left me totally drained physically and mentally. I have never felt this tired in a long time in my life. The irony was that I still had to work from home, since two weeks was too long a time to take a break from work in the current situation. All I can say, is that I am feeling so much better now Alhamdulillah. Sometimes, I feel that a fever or a flu is a good way to actually remind yourself of a lot of things, particularly about how vulnerable we are as human beings. It also reminds me of the below Hadith:
“No misfortune or disease befalls a Muslim, no worry or grief or harm or distress – not even a thorn that pricks him – but God will expiate for some of his sins because of that.” (Sahih Bukhari)
During this time, I pray for all those suffering from illness, whether small or big, that they cure out of it as soon as possible into the pink of health. It really isn’t easy being sick. A flu made me feel really low, so I was wondering about those who have illnesses that need long stays at hospitals and a high dose of medicines. May Allah give us all strength…
While wondering what to post, I decided I will post a very easy dinner recipe. I better not talk about the weather. It is just mid of June and the heat is getting onto our nerves. It is always over 40 degrees every afternoon. This time, since nobody is going to travel, I am wondering how the next couple of months is going to be. Just thinking gives me goosebumps, so I guess it is better not to think too much. Hehe… In this condition, the thought is to finish cooking as soon as possible and exit the kitchen. This recipe was inspired from a post that my friend Amira had done on her blog. She had grilled the chicken, while I chose to pan cook the chicken. Whichever way it is, it is surely delicious! The simple Arab flavors are so spot on, it gives you really lovely chicken that can be mopped up with some flatbreads or with some plain rice on the side. If you don’t have labaneh, you can make it at home like this. Sumac is a beautifully tangy spice, but if you don’t have it, you can replace it with some lemon juice or maybe amchoor. But then, I would suggest have a little bottle of sumac in your pantry, as it tastes amazing while sprinkled on some greens or just for that tangy taste. This sumac chicken is just the apt recipe for a quick dinner during these hot summer days. Do try it out to know how delicious it can be… Off to this recipe…
- 800 gm chicken pieces, washed and drained
- 3 heaped tbsp labneh (refer notes)
- 1 tbsp sumac
- 1 tbsp paprika powder
- 1 tsp Kashmiri chilli powder
- ½ tsp turmeric powder
- 1 tsp thyme
- 1 tbsp vinegar
- Salt to taste
- 1 tbsp olive oil
- 4 cloves of garlic, crushed
- Whisk together ingredients from laban to salt. Toss up the chicken and marinate as much as possible, a minimum of 10 minutes will do.
- Heat olive oil in a saucepan. Fry the garlic. Add the chicken along with all its marinade and toss well. Cook on meduim flame till done, tossing occassionally to cook evenly.
- Serve hot with rice or flatbread.