So Ramadan is once again upon us and it is our first Ramadan whilst working in the food industry we feel even more passionate about sharing the love and food with our community.
Did you know the word breakfast comes from breaking your fast? Fasting is a period of time during which you don’t eat, which we are doing during the time we are asleep, hence the name breakfast, or to –break fast.
A lot of Muslims choose to break their fast with a date, for 2 reasons:
1. It is believed this is what Muhammad ate to break his fast.
2. Dates are an excellent source of fibre, sugar, magnesium potassium and carbohydrates; the carbohydrates are what is needed as they slow down the digestion of the fruit and release the nutrients slowly into the body. This is important after long periods of fasting.
We wanted to also share a quick and easy one-pot recipe for preparing to make and share in your community during Ramadan, you could just double up the quantities.
Moroccan One-Pot Chicken and Rice
- 8 chicken thighs, bone in
- 1 chopped onion
- 1 sliced garlic clove
- 300g of plain rice
- Handful of dried apricots
- 1 pint of chicken stock
- 1 Tbsp. toasted almonds
- Handful of chopped parsley
- 1 knob of butter
- 1 Tbsp. Moroccan spice mix consisting of; 1 tsp. ground cumin, ginger, salt and black pepper. 1/2 tsp. ground coriander, cinnamon, cayenne pepper, and allspice.
- Coat the chicken thighs in the Moroccan mix and fry off in a large pan with a knob of butter.
- After 5 minutes add the onions and garlic and stir for 2 minutes.
- Stir in the rice and apricots and pour over the stock.
- Cover the pan and simmer for 10 minutes or until the rice is cooked.
- Serve with a sprinkle or chopped parsley and some toasted almonds.
P.S. If you make this recipe for the Ramadan sharing fridges, please tag us in your social media posts as we would love to see and thank you for your cooking :)