Moa Fa'Asaina- Samoan Chicken#EatTheWorld

Samoan chicken also known as Moa Fa’asaina, Moa means chicken in the Samoan language. This is such a easy & delicious dish to have; this is another quick and easy recipe that you can enjoy with the family or with friends.

Recipe source International Cuisine, I liked this recipe. Did some variations, halved the recipe, and since I did not have dark soy sauce used the light soy sauce. This recipe tasted good. This is usually had with coconut rice, since I have already posted different recipes of coconut rice on my blog you can check the recipes for it below.
Ingredients 
For The Chicken

500 Grams Chicken with bones- used drumsticks & thighs
½ Cup Dark Soy Sauce
¼ Cup apple cider vinegar
1 Medium Onion - sliced
2 Big Cloves Garlic - finely chopped
½ Tablespoon Ginger - finely chopped
Salt & Black Pepper to taste
½ Tablespoons Tapioca Starch
1 Scallion/Spring Onion Greens - chopped to garnish
1 Tablespoon Sesame Seeds - roasted to garnish - I did not add

Method 
For The Chicken

Season the chicken well with salt and pepper
Brown the chicken on all sides in a large Dutch oven.
Remove the chicken to a plate and drain all but a tablespoon or so of grease from the Dutch oven.
Sauté the onions and garlic and ginger in the Dutch oven, scraping up any bits from the chicken.
Return the chicken to the pan and add the soy sauce and vinegar, then add enough water to cover the chicken.
Continue to cook for another 20 minutes or so or until the chicken is cooked through.
Remove the chicken from the pan.
To Thicken The Sauce

Take 2 Tablespoons of tapioca starch in a bowl with just a touch of cold water to form a thick paste, Whisk this into the sauce.
Reduce the heat as the sauce begins to thicken and return the chicken to the sauce.

Enjoy this dish with coconut rice, This is a tender juicy chicken and you will definitely want to try this again. 

Coconut Rice Recipes 
Jamaican Coconut & Beans Rice 
Belizean Rice and Beans
Nasi Lemak  

Labels: International Cuisine, Samoa, Chicken, Soy Sauce, Apple Cider Vinegar, Main course, Eat the World

Check out all the wonderful Samoa recipes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!

For Eat The World we are sharing recipes of Samoa. 

Combating 'Blankness' with Moa Fa'Asaina by Culinary Cam

Keke Pua’a (Samoan Steamed Pork Buns) by Amy's Cooking Adventures

Moa Fa'Asaina- Samoan Chicken by Sneha's Recipe

Oka a'i A Day in the Life on the Farm

Warm Chicken & Mushroom Salad - Keto#SundayFunday

A complete meal with added chicken, feta cheese, and seeds makes u this luxurious main dish. Do try this unique and really tasty salad!
Ingredients
3 Large Mushroom - sliced
1 Small Onion sliced
½ Each Bell Pepper - Red, Yellow, Green- diced
2 Cloves Garlic - finely chopped
1 Cup Chopped Lettuce
1 Cup Cherry Tomatoes - halved
100 Grams Feta cheese - cubed
Olives, Avocado, sunflower & pumpkin seeds- optional
1/2 Cup Shredded Cooked Chicken
1 Tablespoon Olive Oil
For The Dressing
2 Tablespoons Mayonnaise
2 Tablespoons Fresh Cream
1 Tablespoon Extra Virgin Olive Oil
1 Tablespoon Red Wine Vinegar
2 Teaspoons Sriracha Sauce
Salt and Pepper to taste
Method

Mix all dressing ingredients keep aside.
Sauté the garlic for minute add onion till translucent then add in the mushroom and on medium high flame sauté till all the moisture evaporates then add the capsicum and chicken mix well till warmed. Switch off the flame.

Take this on to a serving platter add the lettuce leaves. Pour the dressing mix well. Enjoy.

Labels: Salad, Main course, Chicken, Mushroom, Cherry Tomatoes, Feta Cheese, Dressing, Sunday Funday, International Cuisine, Iceberg Lettuce, Keto
For Sunday Funday we are sharing Main Dish Salads.

• Arugula Salad with Pork by A Day in the Life on the Farm
• Bacon Cheeseburger Salad by Amy's Cooking Adventures
• Hearty Taco Salad by Our Good Life
• The King of Salads: A Lighter Crab Louie by Culinary Cam
• Warm Chicken & Mushroom Salad - Keto by Sneha's Recipe

Zucchini Balls & Chicken Bake-Keto#AlphabetChallenge

Keto Zucchini Ball With Creamy sauce is become my all time favorite. I make this so often and love it. This time added leftover shredded chicken and baked this dish. Tasted so good.

Ingredients

½ Cup Leftover Shredded Chicken
4 Zucchini Balls With ½ Cup Creamy Sauce
2 Tablespoons Sour Cream
1 Egg
Salt to taste
2 Tablespoons Grated Cheddar & Mozzarella Cheese
Method

In a 6" baking Pyrex dish spread the leftover chicken, then arrange the balls on top, in the remaining sauce, add the sour cream and egg, with salt to taste, give it a good whisk. Sprinkle a tablespoon of cheese non top of the balls, then the whisked sauce, then again cheese. Cover the dish with a foil.

Bake it in a preheated Air Fryer for 20 minutes at 180°C. 
Enjoy this warm.

Labels: Air Fryer, Chicken, Zucchini, Egg, Main course, Appetizer, 

Let's take a look at the recipes being shared today with Alphabet "Z" 

• Jolene’s Recipe Journal: Easy Ziti Bake 
• Culinary Cam: Zabaglione alle Mandorle 
• Karen’s Kitchen Stories: Zuppa Toscana 
• Blogghetti: Baked Ziti with Ground Beef 
• Food Lust People Love: Zucchini with Bacon Pangrattato 
• Sneha’s Recipe: Zucchini Balls & Chicken Bake -Keto 
• A Day in the Life on the Farm: Kolokithipites 
• A Messy Kitchen: Zucchini Jam 
• Magical Ingredients: Zhoug Zalouk Paratha Pockets 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Zesty Italian Balsamic Baked Oyster Crackers 
• Mayuri’s Jikoni: Za’atar Swirls 

Keto Homemade Stuffing#SundayFunday

This delicious Keto Stuffing is made with low carb bread, bacon, chicken gizzard & liver with spices for flavor. This is a absolute low carb dish perfect for thanksgiving or chicken or turkey stuffing.

Ingredients
1 Small Keto Eggless Almond Four Yeasted Bread
125 Grams Cooked Chicken Liver - chopped
125 Grams Cooked Chicken Gizzards - chopped
50 Grams Bacon 
½ Cup Diced Onion
½ Teaspoon Pink Himalayan Salt
¼ Teaspoon Black Pepper powder
¼ Cup Chicken Broth
1 Large Egg
¼ Cup Heavy Cream
Grind To Coarse Paste - Without Adding Water
2 Green Chillies
¼ Cup Coriander Leaves
¼ Cup Mint Leaves
A Juice Of One Lime
2 Cloves Garlic
Method

A day or two in advance, make the bread and cube into ½ inch pieces. Preheat the oven to. Spread the bread cubes in the air fryer@ 200ºC for 8 - 10 minutes stirring it after every 5 minutes, until well dried and crisp.

Preheat the oven to 180ºC and butter a baking dish.
Heat a large skillet over medium heat and add the bacon; sauté until just crisp, remove and keep aside in the same pan add the onion to the skillet and sauté until onions start to change color then chicken liver, gizzard ground green paste, salt, and pepper sauté about 5 minutes. Switch off the flame and let it cool a little.

To the butter baking dish add the cubed bread, then cooked chicken liver, gizzard, crumbled bacon toss to combine well.
In a medium bowl, whisk together the egg, cream, and broth. Pour over the mixture in the bowl and mix well. Spread in the prepared baking dish.

Bake for 35 minutes, uncovered, until the top is crusty and browned. Cool & Enjoy, this was a delicious and filling meal.

Labels: Stuffing, Keto, Low Carb, Chicken, Liver, Gizzard, Egg, Heavy Cream, Sunday Funday, International Cuisine

For Sunday Funday, today we are sharing recipes for Stuffing or Dressing.

• Ann Criswell's Thanksgiving Dressing from Food Lust People Love
• Classic French Bread Stuffing from Karen's Kitchen Stories
• Gnocchi Stuffing from A Day in the Life on the Farm
• Keto Homemade Stuffing from Sneha's Recipe
• Mouthwatering Recipe for Thanksgiving Dressing That Will Wow Your Guests! from Our Good Life
• Stove-Top Stuffing Copycat Recipe from Amy's Cooking Adventures

Chicken Xacuti#AlphabetChallenge

Chicken Xacuti is actually pronounced as shakuti. The pronunciation "Shakuti" is derived from the word "Chacuti" which is Portuguese. The Xacuti masala that I have used is made by my sister in law's family and it consists of poppy seeds, Goa chillies and other spices. This is a tried and tested recipe. This masala is easily available in super markets and cold storages in Mumbai. This is another yummy traditional Goan recipe. 

Ingredients
700 Grams Chicken - cut into 10 pieces
For Marination
1 Teaspoon Ginger - Garlic paste
2 Tablespoons Curds
¼ Teaspoon Turmeric powder
½ Teaspoon Salt
For the Masala - Grind To Paste
2 Green Chilles
1/2 Teaspoon Ginger - grated
5 Cloves Garlic
2 Tablespoons Coriander leaves
1 Onion - finely chopped
To be dry roasted then ground to paste
1/3 Cup Grated Coconut
1 Teaspoon Rice - washed and drained
Other Ingredients
1/3 Cup Oil
1 Onion - finely sliced
1 Tomato - finely sliced
½ Teaspoon Salt
2 Tablespoons Xacuti Masala
Method

Marinate the chicken with curds, ginger-garlic paste, salt and turmeric and keep aside at least for 2 hours.
Dry roast the coconut and rice till light golden in color and then grind to fine paste with a little water.
Grind the ingredients for the masala to fine paste and keep aside.

In a kadai heat oil add the onions and fry till light golden in color then add the tomatoes fry till mushy and oil leaves the sides. Add the ground masala paste, coconut paste and fry again till oil leaves the sides, add the xacuti masala and little water, continue to fry again till oil leaves the sides. Add the marinate chicken and fry till the masala coats the chicken well. Add water, salt and a cup water, give it a quick stir. Cover and cook till chicken is done. Adjust consistency of the gravy by adding water as required. This gravy is on a thicker side so do not add more water. 

Garnish with coriander leaves and serve hot a rice or rotis. Enjoy!!

Labels: Alphabet Challenge, Chicken, Goan, Goa, Indian, Main course

Let's take a look at the recipes being shared today with Alphabet "X"
• Karen’s Kitchen Stories: Brothless Ramen with XO Sauce 
• Sneha’s Recipe: Chicken Xacuti 
• Mayuri’s JikoniMushroom Xacuti 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: X’s & O’s (Hugs & Kisses) Brown Sugar Cookies
• Jolene’s Recipe Journal: Xavier Soup 
• Blogghetti: Xiaodianxin Recipe 
• Food Lust People Love: Xmas Eggnog Fudge 
• Culinary Cam: Xoconostle Tartlets 
• Magical Ingredients: Xoconostle Xnipec Paratha 
• A Messy Kitchen: Xoi - Vietnamese Sticky Rice 
• A Day in the Life on the Farm: Xylocarp Cocktail 

Chicken Liver & Gizzard Stir Fry#SundayFunday

Chicken Liver is a healthy nutritious protein that is full of iron, vitamin A and B. Its is also a good source of minerals like manganese, copper and zinc among others. However it is very high in cholesterol which is important to take note off. This is also very good when your blood count is less. Have this and you will not suffer from iron deficiency.

Always use only fresh chicken livers and not frozen. Wash well, remove all stringy fibers attached to liver. Chicken Liver & Gizzards Stir Fry is a delicious serve it as a Side-Dish
Serve warm. Do not reheat. 

Ingredients
200 Grams Fresh Chicken Liver
200 Grams Fresh Chicken Gizzard - cut into pieces
1 Medium Onion - sliced
2 Whole Green chillies - slit
1 Small Capsicum - sliced

1 Small Tomato - de seeded & sliced
4 - 5 Cloves Garlic - minced
½ Teaspoon Sea salt or to taste
¼ Teaspoon Turmeric powder
1 Teaspoon Cumin powder
1¼ Teaspoon Red Chilly powder
A Juice one Lemon
2 Tablespoons Oil
Method

Marinate the chicken liver and gizzard in turmeric, cumin powder and half the quantity of chilly powder with salt to taste for 15 minutes. Cook the gizzards only in a pressure cooker with ¼ cup water for one whistle on high flame, then reduce the flame to medium low and keep it for 15 minutes. Switch off the flame and let the cooker cool.

In a wok or large deep pan heat oil , add the garlic and sauté for a minute then add the sliced onions and green chillies sauté till soft and translucent. Then add the capsicum and tomato sauté for a minute only. Take out half the quantity of onion and capsicum for garnishing. Add the cooked gizzard and remaining red chilly powder sauté for 2 minutes then add the liver and sauté for a minute, cover and cook on medium low flame for  10 minutes only. Add the salt and stir it lightly. Do not overcook or else the liver will turn hard. 

Sprinkle with fresh lemon juice and serve garnished with the reserved onion, tomato and capsicum.  

My Notes 

It is best to cut one piece of liver to see if it is done rather than overcooking the lot. It should be pinkish yet no trace of blood to have cooked properly. The darker the color the hard and drier the liver will be.

Reduce the red chilly powder according to your spice level.

Labels: Keto, Stir Fry, Chicken, Liver, Gizzard, Side Dish, Sunday Funday

• Aloo Methi Bhaji (Fenugreek Microgreens Stir-Fry) from Cook with Renu
• Cashew Chicken from A Day in the Life on the Farm
• Cashew Chicken & Snap Peas from Amy’s Cooking Adventures
• Chicken Liver & Gizzard Stir Fry from Sneha's Recipe
• Chinese Sausage Broccolini Fried Rice from Food Lust People Love
• Ham, Shrimp, and Chinese Sausage Fried Rice from Karen's Kitchen Stories

Homemade Rotisserie Chicken#SundayFunday

Homemade Rotisserie Chicken recipe is so easy to make with simple flavorful seasonings on your grill or in the oven using the rotisserie function.

Your family loves this! Rotisserie chicken is perfect as the main dish with French fries and coleslaw, or with any number of other sides. You can use the leftover to make many different dishes that calls for cooked chicken.

To keep the chicken from drying I place a tray with chicken stock for an hour. After an hour removed this tray then increased the temperature to 200°C, this method will keep the chicken juicy unlike to ready store bought rotisserie chicken chicken which are very often dry.

Ingredients
1½Kgs Whole Chicken With Skin
½ Tablespoon Baking Powder
½ Tablespoon Pink Himalayan Salt
½ Tablespoon Garlic Salt
2 Teaspoons Red Chilly Powder
½ Teaspoon Garam Masala Powder
½ Teaspoon Turmeric Powder
2 Pinches Nutmeg powder
1 Tablespoon Oil
Extra Oil as required for basting the chicken
Method

Wash and pat dry the chicken.

Mix all the ingredients for the rub well.

Apply this well to chicken inside out / in the cavity and keep it in the refrigerator for at least 30 minutes.

Tie the wing's and tie the legs with a thread.

After 30 minutes place this on the rotisserie rod.

Bake it in a preheated oven@180°C for an hour or till the internal temperature reaches 70°C. After every 15minutes baste the chicken with oil using a brush.

After an hour remove the tray of stock and then increase the temperature to 200°C for 20 minutes.

Here is a juicy and succulent Whole Homemade Rotisserie Chicken. Perfectly seasoned and roasted at a low temperature very slowly, it is one of the juiciest, flavor packed chicken.

Allow the chicken to cool for about 15 minutes before carving.
Labels: Rotisserie, Chicken, Homemade, Sunday Funday
See other recipes using Rotisserie Chicken In Sunday Funday

• Amy's Cooking Adventures: 5 Minute Buffalo Chicken Wrap 
• Palatable Pastime: DIY Rotisserie Chicken Seasoning 
• Cook with Renu: Easy Vegan Coleslaw with Beans 
• Sneha's Recipe: Homemade Rotisserie Chicken 
• A Day in the Life on the Farm: Million Dollar Chicken Casserole 

Rice Pizza With Tandoori Chicken#BreadBakers

This is a gluten free quick pan pizza that will get ready in just few minutes. It's an easy dinner or evening snack recipe. To make the rice pizza more delicious, I have used sugar free tomato sauce and homemade mayonnaise mixture here for the topping. If you want, you can use tomato ketchup instead of pizza sauce. I have used leftover rice to make this recipe.

Cup Measure 250 Ml
Ingredients
For The Chicken Marination
1 Tablespoon Thick Yogurt
155 Grams Boneless Chicken - cut into tiny cubes
¼ Teaspoon Salt
½ Teaspoon Ginger Garlic Paste
1 Teaspoon Homemade Tandoori Masala
Other Ingredients
½ Tablespoon Oil
¼ Cup Finely Chopped Onions
1 Cup Cooked Rice 

1 Teaspoon Oregano 

½ Teaspoon Red Chilly Flakes
2 Eggs
A Pinch of Salt
1 Tablespoon Butter
1 -2 Tablespoons Sugar Free Pizza Sauce or as required
Mozzarella Cheese - as required
For The  Topping Sauce
1½ Tablespoons Tomato Ketchup
2 Tablespoons Mayonnaise - Homemade 
Method

Pour the milk and lemon juice in a bowl, give it a good mix then add rest of the ingredients along with chicken and marinate it for at least 15 minutes
Heat ½ tablespoon oil in a pan add the onions and sauté till they soften a little add the chicken till fully cooked and the mixture is dry (no moisture). Keep this aside.

In another bowl add the rice, salt, half of the oregano and egg and mix well.
Heat butter in another pan add the rice and egg mixture, spread it evenly to form a pizza. 

Cover and let is cook on low flame till the bottom is golden brown for about 3 minutes. Then flip it with the of a plate,

Spread the pizza sauce then top it with cooked chicken mixture evenly. Top it with mozzarella cheese, cover and cook till the cheese melts.

Sprinkle the remaining oregano, red chilly flakes. 

Remove on to a serving plate.

For The Topping Sauce

Mix both the ingredients well. Drizzle on the pizza and enjoy.
Labels: Pizza, Gluten free, Rice, Chicken, Bread Bakers, Breads

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient. 

More Gluten Free Pizzas from The Bread Bakers: 

• Cook with Renu: Gluten Free Millet Pizza
• Food Lust People Love: Parbaked Gluten Free Pizza Crust
• Sneha’s Recipe: Rice Pizza With Tandoori Chicken
• Karen's Kitchen Stories : Spicy Corn Pizza