Roasted Garlic Clove Chicken Recipe | Food Diaries | Zarnak Sidhwa | Continental Food

Method :
Over medium heat, cook the whole garlic cloves in olive oil and butter, until lightly golden, about 10 minutes. Remove the garlic from the pan and set aside. Brown the chicken, sprinkle mixed herbs. Add the garlic back to the pan and cook until chicken is done, add chipotle sauce, remove chicken thighs and garlic to a platter. Add flour and stir to deg laze the pan with the stock and lemon juice. Pour the sauce over the chicken on the platter and serve with bread for sauce-mopping and garlic-spreading.

Method :
Beat the eggs with the sugar. Add the butter, oil, baking powder and lemon zest, and mix well. Stir in the coconut. Add the semolina and mix by hand to make a moist, crumbly dough which is just firm enough to shape into balls. If necessary, add a little more coconut or semolina to achieve a dough of correct consistency. Wet your hands with orange flower water, and take enough dough to roll a small ball. Squeeze the dough to compact it and then form a ball. Flatten it slightly in your palms to form a thick disc. Roll the disc in powdered sugar and place on the prepared baking sheet. Bake the cookies for about 20 minutes at 180 degrees C or until golden brown. Don’t under bake, or the ghoriba won’t have its characteristic crispy exterior. Transfer the cookies to racks to cool. Store the coconut ghoriba in airtight containers.