Cast Iron Skillet Chicken Recipe

Poulet DG on a plate

In Cameroon there’s a scrumptious chicken recipe called Poulet DG, which is really just a fancy name for Cast Iron Skillet Chicken Recipe. The chicken thighs are cooked in a cast iron skillet alongside vegetables like bell peppers, green beans, and plantains and then coated in a yummy parsley sauce. 

Why is this Recipe Called “Poulet DG”?

As you may recall, the national languages of Cameroon are English and French. And the word for chicken in French is… you guessed it… le poulet.

Now the “DG” in this recipe stands for Directeur Général, because this dish is meant to be served to only the most important of guests. 

In Cameroon, this dish is still served to important dinner guests, at holidays, and on very fancy menus. That makes it sound unapproachable or difficult, but don’t worry! This is an easy meal to make at home without too much hassle. 

Making this Cast Iron Skillet Chicken Recipe with No Oven

If you’re looking for a stovetop chicken recipe, you’re in luck! This entire chicken recipe is made in your cast iron skillet. No need to preheat that oven if it’s hot outside. No need to wait for your chicken to cook in the oven! 

Instead, this entire recipe can be made in one pot (or two… actually, I’d recommend 2. Just a little one to fry the plantains and then another to cook the chicken). 

ingredients for Poulet Dg

What Ingredients Do I Need to Make this Cast Iron Skillet Chicken Recipe? 

Plantains
Olive Oil
Chicken thighs
Ginger root
Chicken bouillon cube
Celery
Green onions
Carrots
Green beans
Parsley
White pepper
Bell pepper 

For full measurements and instructions, visit the recipe card at the bottom of the page. 

This recipe for Cast Iron Skillet Chicken Thighs with plantains and green beans is such a healthy and delicious meal! Click for the recipe

How Do I Make This Recipe? 

Season your chicken with black pepper and salt.

Heat the oil in a large pan on your stove top. 

Fry the chicken on both sides until it turns brown but doesn’t cook all the way through. 

Remove the chicken and set on a plate.

Blend parsley, onion, olive oil, ginger, garlic, celery in a blender. 

Add the blender mixture into the large pan along with a bouillon cube and heat for a few moments until the bouillon cube melts. 

Combine ¼ cup water, green beans, carrots, and red bell pepper into the pan and cook for about 15 minutes until the vegetables begin to soften. 

Add chicken back in and cook, covered for another 20. 

While the chicken is cooking, slice the plantains into inch slices. Fry them in a little bit of oil so that they become slightly crispy and cook through. 

After the chicken and vegetables are done cooking, arrange the plantains in the pan. Serve and enjoy!  

Poulet DG Pinterest Image

How Do I Fry the Plantains?

To fry the plantains for this recipe, slice them up to about 1/2 inch thick. Heat some vegetable oil in a skillet and allow it to warm up enough that when the plantain touches the oil, it begins to fry immediately.

Put the plantain on the oil and allow it to crisp up for a few minutes. Then, flip and allow the other side to fry.

This process is identical to the 1st steps of making homemade tostones.

If you’d like to watch a video about how to make these plantains, view the first half of this video, before I smash the plantains with the glass 🙂

Making the Sauce for this Recipe

The original recipe for this post featured 1 bunch of parsley, 1 clove of garlic, 1 stalk of celery, etc.

The dish was delicious this way, but it didn’t provide enough sauce! I wanted my chicken to have enough sauce that it was covered in it.

So I doubled the ingredients for the blender steps, hoping that I could get 2 times as much sauce out of it. It turned out perfectly!

Now you have double the flavor and moisture in your Cast Iron Skillet Chicken Recipe.

Is this Cast Iron Skillet Chicken Thighs Recipe Whole30? Paleo? 

Yes, you lucky duck! It’s both!

There are no grains in this recipe whatsoever and no dairy or sugar either. This makes it a compliant Whole30 meal, as well as a compliant Paleo meal.

You’re welcome 😉 

If you like this recipe, post a photo of it on Facebook or Instagram and tag @TheForeignFork and hashtag #TheForeignFork. I can’t wait to see what you make! You can also leave a comment on this post letting me know what you thought.

If you liked this recipe, you might also like the following: 

Cast Iron Skillet Chicken Recipe

In Cameroon there’s a scrumptious chicken recipe called Poulet DG, which is really just a fancy name for Cast Iron Skillet Chicken Recipe. The chicken thighs are cooked in a cast iron skillet alongside vegetables like bell peppers, green beans, and plantains and then coated in a yummy parsley sauce. 

Course chicken, Main Course
Cuisine cameroon
Prep Time 20 minutes
Cook Time 40 minutes
Servings 5 servings

Ingredients

  • 5 chicken thighs
  • Olive oil for frying
  • 2 bunch parsley
  • 8 stalks green onions chopped
  • 1/2 cup olive oil
  • 2 inches ginger root grated
  • 2 stalks celery chopped
  • 2 tsp garlic minced
  • White pepper to taste
  • Black pepper to taste
  • Salt to taste
  • 1 chicken bouillon cube
  • 1 handful green beans ends trimmed and washed
  • 1 red bell pepper chopped
  • 2 carrots peeled and sliced into rounds
  • 3 plantains slightly ripe, sliced into rounds about one inch thick

Instructions

  1. Season your chicken to taste with black pepper and salt.
  2. Coat the bottom of your pan in olive oil, about 1/8-1/4 inc thick. Heat the oil in a large pan on your stove top.
  3. Fry the chicken on both sides until it turns brown but doesn’t cook all the way through.
  4. Remove the chicken and set on a plate.
  5. Blend parsley, green onion, olive oil, ginger, garlic, celery, white pepper, and salt in a blender.

  6. Add the blender mixture into the large pan along with a bouillon cube and heat for a few moments until the bouillon cube melts.
  7. Add ¼ cup water, green beans, carrots, and red bell pepper into the pot and cook for about 15 minutes until they begin to soften.
  8. Add chicken back in and cook, covered for another 20.
  9. While the chicken is cooking, slice the plantains into inch slices. Fry them in a little bit of oil so that they become slightly crispy and cook through.
  10. After the chicken and vegetables are done cooking, arrange the plantains in the pan. Serve and enjoy!

Recipe Notes

Recipe copyright The Foreign Fork. For educational or personal use only. 

Steak Stir Fry Recipe (Loc Lac from Cambodia)

Close up vertical image of steak stir fry with white rice

This Steak Stir Fry recipe comes from Cambodia and is called Loc Lac. It is made with chip steaks and a delicious stir fry marinade that brings so much flavor to the dish. This Steak Stir Fry recipe (Loc Lac) can be served with rice or on a bed of lettuce, tomatoes, and cucumbers.

Steak Stir Fry, or Loc Lac, is a really delicious recipe from Cambodia. Traditional Loc Lac is only beef with a stir fry marinade on it, which is then served on rice or a bed of lettuce and tomatoes. This recipe would also, however, be delicious with broccoli! I think I’m going to try this the next time I make this Loc Lac beef from Cambodia.

Which Steak for Stir Fry?

It took me a while to figure out what steak to use for this Steak Stir Fry recipe, but Momma Foreign Fork really came in handy when she mentioned chip steaks. I went to the Italian specialty grocery store down the street from my house and they had fresh chip steaks just waiting for me to take home to make Steak Stir Fry. Chip steaks should be available at most beef markets or butchers.

Chip steaks, also known as sizzle steaks, are a thin cut of beef that is shaved from the bottom round cuts of beef. It is also made from loins these days. Chip steaks are most well known for their role in the great Philly Cheese Steak. They cook quickly (like 5 minutes), but stay tender and absolutely delicious!

Steak Stir Fry

What’s in this Steak Stir Fry recipe?

  • Chip Steak
  • Soy Sauce
  • Oyster Sauce
  • Limes
  • Paprika
  • Ginger
  • Brown Sugar
  • Sesame Oil
  • Garlic
  • Cornstarch
  • Green Onions

For full recipe measurements and instructions, check the recipe card at the end of this post!

How to Cook the Steak Stir Fry Recipe

Cut the chip steaks into thin strips, and then cut the strips in half.

In a large bag, combine the soy sauce, oyster sauce, lime juice, paprika, ginger, and brown sugar with the chip steaks. Allow the chip steaks to sit in this marinade for at least 30 minutes but up to overnight.

Heat sesame oil in a frying pan over medium-high heat.

Add the garlic and allow to sizzle for a few minutes. Then pour the entire contents of your plastic bag into the frying pan, including the beef and all of the marinade.

Sir the chip steaks until they brown on both sides. The chip steaks are so thin that the minute they brown on each side, they’re ready to eat. If you cook them much longer than that, they will begin to toughen.

Once they brown, mix the cornstarch with a little bit of water and add it into the pan. Continue stirring the beef until the sauce starts to thicken from the cornstarch. Once the sauce is thick, remove the Steak Stir Fry from the pan and serve.

Pinterest Image for Steak Stir Fry

Serving your Loc Lac

Traditional Loc Lac is served over a bed of lettuce, tomatoes, and cucumbers, but this would also be delicious over a bed of rice. In Cambodia, Loc Lac is often also served with a lime dipping sauce on the side and normally with a fried egg on top. Adding these elements to the top of your Loc Lac is a delicious way to take your dish to the next level.

Serving with Noodles

If you want an even more outlandish way to serve this loc lac, you can do what Momma Foreign Fork did last week. I walked downstairs during lunch time to talk to her, and there she was with my Steak Stir Fry sitting on top of a bowl of spaghetti noodles… Apparently the lady knows what she’s doing, though, because that ish was DELICIOUS.

It’s not traditional in any way, shape, or form…. But it WAS yummy lol.

If you liked this Steak Stir Fry Recipe (Loc Lac), make sure to also check out:

If you make this recipe, make sure to post a photo on Instagram or Facebook with the hashtag #TheForeignFork and tag @TheForeignFork! And don’t forget to keep stopping by for more recipes from each country in the world.

5 from 1 vote
Print

Steak Stir Fry Recipe

This Steak Stir Fry recipe comes from Cambodia and is called Loc Lac. It is made with chip steaks and a delicious stir fry marinade that brings so much flavor to the dish. This Steak Stir Fry recipe (Loc Lac) can be served with rice or on a bed of lettuce, tomatoes, and cucumbers.

Course Main Course
Cuisine asian, cambodian
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 1 hour
Servings 4 servings

Ingredients

Marinade

  • 2 tbsp Soy sauce
  • 1 tbsp Oyster sauce
  • Juice of 1 lime
  • 1/3 tsp Paprika
  • 2 tbsp water
  • 1 inch ginger peeled and grated
  • 2 tsp brown sugar
  • 1 Lb Chip steaks Cut into strips

Cooking

  • 2 tbsp sesame oil or any other oil if you have that instead
  • 1 tsp garlic
  • 2 tsp cornstarch
  • 1 tbsp water
  • Juice of another half of a lime
  • 2 stalks of green onion chopped

Instructions

  1. Mix all of the marinade ingredients together and leave them in a plastic bag with the steak for at least an hour.
  2. After the meat is done marinating, heat a medium-sized pan over medium heat.
  3. Fry the garlic in the oil, then add the meat and extra marinade to the pan.
  4. Cook until the beef is cooked almost entirely, about 5-7 minutes.
  5. In a separate, small bowl, mix tsp of cornstarch with 1 tbsp of water.
  6. Pour into the pan and continue stirring over medium heat.
  7. When the sauce has thickened squeeze another half of a lime on the loc lac and garnish with green onion. Stir for a minute more.
  8. Plate over lettuce, tomatoes, cucumbers, and with a side of rice if desired. Enjoy!

Recipe Notes

Recipe copyright The Foreign Fork. For educational or personal use only. 

Honey Barbecue Chicken Pizza from Brunei

This Honey Barbecue Chicken Pizza is a homemade version of a Pizza Hut specialty that kicks some major pizza booty. Honey, Barbecue Sauce and Garlic are the basis for this ooey, gooey cheesy pizza topped with grilled chicken, green onions, honey, and sesame seeds. This is a Brunei Specialty you don’t want to miss! 

HOLD UP. I know what you’re thinking…. Honey Barbecue Chicken Pizza? From… Brunei? 

So the short answer here is: YES. 

But here’s the longer answer: I know, I know. BBQ pizza is not generally considered a traditional food for Brunei to showcase. However… one could argue (and I’m definitely going to) that the Honey Barbecue Chicken Pizza plays a part in the culture of Brunei. 

“But how?” you might ask. Ah, friend, a valid question. Okay, so the barbecue chicken pizza is a highlight on the Pizza Hut menu in Brunei. In fact, Brunei is the only country in the world that showcases this pizza on the menu! Honestly, after tasting this pizza, I’m really not sure why Pizza Hut doesn’t roll this out to more countries. It’s delicious!! 

The Best Ingredient Ever: Garlic

So basically, this pizza is incredible. Also, there’s so much garlic in it that I wanted to fit the word “garlic” into the name somehow. But then that was just too many different words in one title, so it unfortunately needed to be left out. I mean “Honey Barbecue Garlic Chicken Pizza from Brunei” is a little overboard. But I just want you to know that had my brain had enough capacity to comprehend another ingredient in the name of this dish, the word “garlic” would have made it in. You know… because it has so much garlic (YUM). 

Okay moving on. 

The Crust of Your Honey Barbecue Chicken Pizza

So to make my life easier, I just made this recipe with pre-made pizza dough from the grocery store. I bought the balled, frozen kind that’s still waiting to thaw out and be turned into the shape of the pizza. I used Tiseo’s brand, and I LOVED It! 

This is definitely the MOVE here, people. If you want to make your own pizza dough you can! But if you want a quick and easy pizza, I would definitely recommend going with a frozen kind. 

If you liked this recipe, don’t forget to leave a comment letting me know what you thought! You can also show a picture of your finished product on Facebook or Instagram and tag @TheForeignFork or hashtag #TheForeignFork. If you liked this recipe, you might also like this Pispili from Albania or this Rum Soaked Pork Tenderloin from Bolivia! 

Honey Barbecue Chicken Pizza (Brunei)

This Honey Barbecue Chicken Pizza is a homemade version of a Pizza Hut specialty that kicks some major pizza booty. Honey, Barbecue Sauce and Garlic are the basis for this ooey, gooey cheesy pizza topped with grilled chicken, green onions, honey, and sesame seeds. This is a Brunei Specialty you don’t want to miss! 

Course dinner, Main Course, pizza
Cuisine brunei, pizza
Prep Time 30 minutes
Cook Time 15 minutes
Servings 8 pizza slices

Ingredients

Honey Barbecue Sauce

  • 1 tsp cornstarch
  • 2/3 cup water
  • 1 cup barbecue sauced I used Sweet Baby Ray’s Brand
  • 6 tbsp honey divided
  • 2 tbsp soy sauce
  • 1 tbsp chopped garlic

Pizza Assembly

  • 1 boneless skinless chicken breast pounded to 1 inch thick
  • 1 whole head garlic roasted
  • 2 tbsp unsalted butter softened
  • 1 Frozen Pizza Dough preferably Tiseo’s brand
  • 8 oz block of fresh mozzarella cheese
  • 1 tbsp honey
  • One bunch of green onions only the green ends
  • Sesame seeds

Instructions

  1. Preheat oven to 350 degrees. Cut the head off the top of the garlic bulb and drizzle with a bit of olive oil. Roast for about 30-40 minutes until the garlic begins to bubble. Remove from oven and set aside.

  2. In a small bowl, combine the water and the cornstarch and mix together until dissolved.

  3. Combine cornstarch mixture in a medium pot with the rest of the honey barbecue sauce ingredients. Stir to combine. Cook on medium-high heat until sauce starts to bubble and thicken, stirring occasionally. Remove from burner.

  4. Divide the completed sauce in half. Reserve half for pizza sauce. Pour the other half in a plastic ziplock back with the chicken breast. Allow to marinade for an hour or two.

  5. Once chicken is done marinating, cook it by your desired method. I grilled it on a panini press until cooked through. You can grill it on a barbecue grill, bake it in the oven, or stir-fry it. I found that the tabletop grill was the fastest. When done cooking, cut the chicken breast into thin strips to lay across the pizza.

Assembling the Pizza

  1. Thaw pizza dough according to package instructions.

  2. Preheat oven to 350 degrees.

  3. Combine unsalted, softened butter with 3-4 cloves of garlic from your roasted bulb. Mix together to make garlic butter.

  4. Roll out your pizza dough and place on an ungreased tray, rolling the edges up to create a thick crust.

  5. Use a rubber spatula to spread the garlic butter mixture over the entire pizza, including the dough and the crust.

  6. Drizzle the other half of the honey barbecue sauce on the pizza, spreading with a spatula to cover all of the dough. Layer mozzarella cheese on top of the sauce and then the chicken breast on top of the cheese.

  7. Place the pizza in the preheated oven and cook for about 15 minutes, until the crust starts to brown and the cheese is melted.

  8. Once the pizza is removed from the oven, drizzle the extra tablespoon of honey over the pizza. Then add chopped green onions. Lastly, sprinkle with sesame seeds.

  9. Enjoy! Leave a comment on this recipe to let me know what you thought.

Recipe Notes

Recipe copyright The Foreign Fork. For educational or personal use only. 

Sautéed Spinach from Botswana

sauteed spinach from botswana

Sautéed spinach from Botswana is so healthy and delicious! Keep reading to find out how to make this awesome side dish with just a few simple ingredients. 

What pairs well with a bowl of cornmeal and some stew? Sautéed Spinach of course! In Botswana, sautéed spinach is a must. It makes every meal better! This recipe is so easy to throw together and so very delicious.

This spinach definitely has big enough portions that it could be served as a side at a party. It mades about 10-12 servings in total. 

How to Make Sautéed Spinach from Botswana

To make this dish, simply cut up the onion, tomato, and red bell pepper into bite-sized pieces. Warm some olive oil in a pan on the stove and add the vegetables to the pan. Cook over the heat until the vegetables soften and are easy to poke through with a fork. Right before the vegetables are done, add the spinach to the pan. You may need to add the spinach in rounds to allow the leaves the space to wilt and make room for more spinach leaves. 

Once the spinach has cooked down, add the salt, pepper, and chili powder into the pan as well. Season to taste! Remove the dish from the flame and transfer to a serving bowl. Place a few dollops of butter on top of the spinach and allow the heat from the dish to melt the butter. MMM. 

Easy, right? Now go make it yourself!

Did you like this recipe? Also check out my recipe for Baba Ganoush from Bahrain or these Cumin Roasted Potatoes (Jeera Aloo) from Bangladesh. If you make this recipe, take a photo at home and share it with me on Facebook by tagging @TheForeignFork and hashtagging #TheForeignFork. As always, leave a comment on this post letting me know what you thought as well. Thanks for stopping by!

Sauteed Spinach from Botswana

Sauteed spinach from Botswana is so healthy and delicious! Keep reading to find out how to make this awesome side dish with a few simple ingredients.

Course Side Dish, vegetable
Cuisine botswana
Prep Time 5 minutes
Cook Time 5 minutes

Ingredients

  • 1 tbsp olive oil
  • 1 onion sliced
  • 1 Tomatoes cubed
  • 1 red bell pepper sliced
  • 20 oz spinach leaves
  • Salt to taste
  • Pepper to taste
  • Chili powder to taste
  • 1 tbsp butter

Instructions

  1. In a large pan, heat the olive oil over a medium heat.

  2. Once the oil is heated, add the cut onion, red pepper, and tomato. Cook until the vegetables are cooked all the way through and are easily pierced with a fork.

  3. Add the spinach. You may need to add it half at a time in order to have enough room. If this is the case, add 10 oz of spinach and wait for it to wilt. Then add the rest.

  4. Cook until the spinach is wilted to your desired consistency. Then sprinkle with salt, pepper, and chili powder to taste.

  5. Transfer spinach to a separate plate. Top with small dollops of butter and allow the heat of the dish to melt it. Enjoy!

  6. Leave a review on this post letting me know what you thought.

Recipe Notes

Recipe copyright The Foreign Fork. For educational or personal use only. 

Thai-Inspired Meatball Soup with Rice Noodles

This Thai-Inspired Meatball Soup is what dreams are made of. A rich, umami-filled broth filled with perfectly flavored meatballs, delicious bok choy, and slurp-worthy rice noodles. This recipe comes together in 30 minutes and you need to make it NOW. 

So, surprise surprise, meatballs aren’t really traditional Thai food. Sometimes, though, fusions work…. And in this case, they really do. It might not be normal to eat a meatball and bok choy soup in Thailand, but THAT DOESN’T MEAN IT’S NOT YUMMY. In fact, this Thai-inspired Meatball Soup (if I do say so myself) is downright dee-lish-ous

Thai-Inspired Meatball Soup

A Partnership with Mighty Spark 

So here’s the story: the wonderful human beings at Mighty Spark Food sent me a cooler full of yummy ingredients to try. It was filled to the brim with exciting products, like fun-flavored Chicken Snack Sticks, Queso Fresco & Jalapeño Turkey Patties, and (the best part) different flavored ground chicken blends

It took a while to figure out what I wanted to make with the Sweet Thai Ground Chicken blend, but finally, it came to me… Thai Meatball Soup with Bok Choy and Rice Noodles. Okay, it may not be a soup that you’d normally whip up in your kitchen, but I’m telling you, it’s so worth it. And actually, it’s very simple in terms of effort and workload. My favorite kind of recipe!

Thai-Inspired Meatball Soup with Bok Choy

Making the Broth of Thai-Ispired Meatball Soup

The broth of this soup is easy to doctor up, and the few ingredients you add to it make all the difference. The chili paste, fish sauce, and coconut milk transforms your soup from a simple chicken broth to a creamy, warm, umami-packed soup that surprises your tastebuds.

How to Keep your Noodles from Absorbing the Broth

I learned an important lesson when making this Thai-Inspired Meatball Soup. Homemade soup with noodles doesn’t mix. If any of you have ever made a homemade soup with noodles before, you’ve found that as time goes on, the broth in your soup starts to disappear. Slowly, the pasta in the soup absorbs the broth and leaves you with a pot of soggy rice noodles. 

The solution to this is simple. Don’t add the noodles into your soup. Instead, right before you serve your soup, cook up a pot of rice noodles. Drain the water from the pot. Each guest can fill their bowl with their desired amount of noodles and then spoon the soup over top. This way, each bowl is the perfect combination of broth, meatballs, and pasta!

This recipe is one I am going to make over and over again in my house. In fact, writing this post has me dreaming about it right now. Don’t forget to check out Mighty Spark’s page to purchase your Thai Spice Blend and read about their awesome mission of ending hunger!

If you liked this recipe, please leave a review to let me know! Don’t forget to also check out this Escudella Stew from Andorra and this Mantiabour Soup from Armenia! And, as always, if you make this recipe, tag @TheForeignFork on Facebook or Instagram and hashtag #TheForeignFork. Thanks for stoppin by! 

5 from 2 votes
Print

Thai-Inspired Meatball Soup

This Thai-Inspired Meatball Soup is what dreams are made of. A rich, umami-filled broth filled with perfectly flavored meatballs, delicious bok choy, and slurp-worthy rice noodles. This recipe comes together in 30 minutes and you need to make it NOW.

Course Appetizer, dinner, Main Course, Soup
Cuisine Thai
Prep Time 10 minutes
Cook Time 22 minutes
Resting Time 30 minutes
Servings 8 servings

Ingredients

Meatball Ingredients:

  • 1 lb Mighty Spark Thai Chicken blend
  • ½ tbsp fish sauce
  • ½ tsp chili paste
  • ¾ cup bread crumbs plain

Soup Ingredients:

  • 1 tbsp sesame oil
  • 1 shallot finely chopped
  • 6 green onions with whites chopped
  • 1 tbsp fish sauce
  • ½ tsp chili paste or more to taste
  • 7 cups chicken broth
  • 1 cup coconut milk
  • 1 head of bok choy with leafy greens roughly chopped. Do not use the white stems.
  • 6 oz Rice noodles

Instructions

To Make the Meatballs:

  1. In a medium bowl, combine the meatball ingredients together with your hands.
  2. Roll the meatballs into golf-ball sized balls. The recipe should yield about 20-22.
  3. Cover the raw meatballs and chill in the fridge for a half an hour

To Make the Soup:

  1. Once the meatballs have been chilled for a half an hour, it’s time to make the soup. In a large pot over medium heat, heat 1 tbsp of sesame oil.
  2. Add shallots. Cook for three minutes.
  3. Add the green onions. Cook for two minutes.
  4. Add fish sauce and chili paste to the shallot and green onions. Let cook for about 1-2 minutes.
  5. Pour the chicken broth and coconut milk into the pot. Bring to a boil.
  6. One the broth is boiling, gently add the meatballs into the pot. Allow to cook for about 10 minutes.
  7. Add bok choy into the pot and cook for 5 minutes. Allow the bok choy time to wilt, similar to spinach.

  8. In a separate pot, boil water and cook the rice noodles. When it comes time to serve the soup, add the amount of noodles that you want into your bowl and top with the soup!
  9. You can also top the soup with red pepper flakes, sesame seeds, and cilantro! Enjoy!
  10. Leave a comment on this post letting me know what you thought of this recipe!

Recipe Notes

Recipe copyright The Foreign Fork. For educational or personal use only. 

Beef in a Slow Cooker (Seswaa) from Botswana

This Beef in a Slow Cooker (Seswaa) from Botswana is so flavorful! Pop it in a crock pot for 4.5 hours and you’ll have yourself a delicious stew. You can also customize it with your choice of vegetables!

It’s very rare for my mom or dad to cook a dinner for the family. Usually, if I’m not cooking a meal for us, its takeout or cereal in my house. But every once in a while, my mom will whip up one of the very BEST fam favorite dinners: Roast in Slow Cooker.

Obviously, the reason that she loves this dish is evident: it’s easy! In the morning she can put some meat, potatoes, onions, and carrots into a slow cooker, and by the time dinner rolls around, our house is smelling yummy and everyone can’t wait to dive in.

The secret to her famous roast recipe (most likely the recipe actually comes from her Betty Crocker cookbook) is one little tiny package of Lipton’s Special Secrets Onion Dip Mix. These little packets come in a box with two seasoning pouches per box. When making her roast, the only thing my mom has to do is dump the meat and veggies in and then add a seasoning pouch. Lipton’s does the rest! These pouches offer juuuust the right amount of savory seasonings that the slow cooker really brings to life.

Now let me tell you a little bit about Seswaa

Seswaa is a dish famous in Botswana made from beef, water, and onions. In Botswana, not a lot of seasonings are used in their dishes, so typically the Batswana add either no seasonings or just a bit of black pepper to their Seswaa.

Seswaa is cooked on a three-legged pot over an open fire. This is the Batswana version of a slow cooker! The meat is added to this pot and is left to bake over the fire for hours until it becomes so tender that when the Batswana mix it up with an oar, the meat falls apart instantly.

This dish is a ceremonial dish in Batswana and is made often for weddings and celebrations. It typically is paired with Pap as well, a cornmeal porridge that acts as a base with which to eat your Seswaa.

When I made Seswaa at home, at first I attempted a traditional Batswana recipe with just water, pepper, meat and onions. I’m sure it tasted how the Batswana prefer, but to me, it felt a little bland.

TA DAH! Out came the Lipton’s seasoning packet to save the day! The simple act of pouring this packet into my slow cooker with my meat made ALL the difference in terms of flavor. It is SOOO delicious and flavorful, and the steps are still so easy!

What Type of Meat to Use for Your Seswaa

In Botswana, Seswaa is commonly made with meat on the bone. You’ll know that your dish is done when the meat is so tender that it falls off of the bone. You can choose to make your Slow Cooked Seswaa like this as well, but my preferred method was to use beef for stew.

I asked my butcher what the best kind of beef would be for this recipe, and he suggested a Shoulder Roast. I loved the way that the meat was easy to cut and cube, and how I didn’t have to search for bones once the meat began to fall apart.

Add a little Oomf to It

Okay you GET IT. I’ve said it enough times: Traditional Seswaa is made with water, beef, onions, and pepper. But let’s say you want to add some veggies to your meal. Maybe you want some potatoes? What about some carrots? Mushrooms? HAVE NO FEAR! You can do that ????.

To do this, add all of the ingredients into the slow cooker. Layer the potatoes and carrots on the bottom, then the meat, then the mushrooms and onions on top. Pour the water over all of the ingredients in the slow cooker. Depending on how much you add, you may need to add a bit more water. Pour enough water into the slow cooker so that the ingredients are barely peeking out of the top of the water. You don’t want them FULLY submerged, but they should be mostly covered. Give your slow cooker an extra half an hour as well, to make sure those potatoes get really tender.

And that’s it folks. You just made a traditional Batswana meal in the comfort of your own home. With a slow cooker nonetheless! And wasn’t it fun?? And simple?? Yeah, I thought so.

Did you like this recipe? If you make it at home, take a photo and share it Facebook or Instagram with the hashtag #TheForeignFork and tag @TheForeignFork. If you loved this recipe, you’ll also love this Spicy Peanut Sauce from Benin or this Sweet Lamb from Algeria. As always, leave a comment on this post to let me know what you think! See you soon for some more awesome recipes from Botswana.

Slow Cooker Beef Stew (Seswaa)

This Beef in a Slow Cooker (Seswaa) from Botswana is so flavorful! Pop it in a crock pot for 4.5 hours and you'll have yourself a delicious stew. You can also customize it with your choice of vegetables!

Course Main Course, slow cooker, Soup, stew
Cuisine botswana
Servings 6 servings

Ingredients

  • 2 lb beef shoulder roast or any other slow cooking beef I asked my butcher
  • 1 onion quartered
  • 2 cups water or enough to cover the beef
  • 1 package lipton recipe secrets onion recipe soup and dip mix
  • 1 tsp black pepper
  • 5 bay leaves

Instructions

  1. Chop meat into 2 inch cubes
  2. Place the beef in the slow cooker
  3. Add black pepper and Lipton recipe secrets package into the slow cooker
  4. Add quartered onions
  5. Pour water into the slow cooker. It should be enough water to cover most of the ingredients, but they shouldn’t be fully submerged.
  6. Add bay leaves
  7. Cover and Cook on high for 4-5 hours. Check after 4 hours. Once the meat is tender enough to fall apart easily, use two forks to pull the meat apart.

Cevapi from Bosnia and Herzegovina

How to Make Cevapi

Cevapi are flavorful sausage kebabs from Bosnia and Herzegovina. They are made from a savory blend of minced beef and lamb meat, and are grilled over a charcoal flame. Try this easy and delicious Cevapi recipe for your next barbecue!

What are Cevapi?

Cevapi are kind of like… oblong meatball sausage kebabs that are traditionally cooked on a grill. They’re the national dish in Bosnia and Herzegovina, and after making them and eating them, I can see why.

They remind me of Qofte – Albanian Meatballs – one of the first global recipes I tried making myself after falling in love with the original dish.

Flavorful, slightly crisp on the outside and juicy on the inside, it’s impossible to just eat one of these savory, meaty morsels. It’s no wonder why they are typically served on skewers with a few pieces of Cevapi on each!

What Ingredients Do You Need to Make This Recipe?

Easily make my Cevapi recipe using just a handful of simple ingredients that can be found at any grocery store.

Here is what you need:

  • Ground beef
  • Ground lamb
  • Seasonings – salt, pepper, onion powder, and paprika
  • Onion
  • Olive oil
Close up of Cevapi

So I learned something about myself while cooking the Cevapi for this meal: I have literally zero idea how to use a charcoal grill. I learned this too little too late, while I was outside trying to grill meat over uncooked coals.

Luckily, though, Papa Foreign Fork came to the rescue. I thought I was Miss Magic when I sprayed my charcoal with lighter fluid and then set a lighter to it and little baby flames started popping up everywhere. If you follow me on my Instagram page, you witnessed the pure joy that I felt at my “success.” 

Half of you were probably laughing at me from behind your phones, because my fire was NOT a success. I didn’t realize my mistake until my dad came to visit me on the porch. 

“Are you trying to cook over those…?” he asked with a laugh, obviously comically disappointed in his daughter’s lack of campfire knowledge. “You’ll never cook anything over that.”

Get the Full Cevapi Recipe Below. Enjoy!

How to Make Cevapi from Bosnia

Tip: How to Start a Charcoal Fire

Turns out, I hadn’t really listened to my dad’s instructions. Big mistake.

When you start cooking over charcoals, pile the charcoal pieces up into one big hill of charcoal. The more vertical the better. Once the charcoal is piled high, spray it with lighter fluid and then allow it to sit for a second so that all of the lighter fluid soaks into the stones. As soon as it all soaks in, give the charcoal pieces another good spray with the lighter fluid. Let the lighter fluid soak in once more. 

Okay, here’s where I went wrong. Before even lighting the charcoal pieces on fire, I shook them out of their pyramidal position. DO NOT DO THIS LOL. Keep the charcoal in their pile, and light them with a match. They should go up in flames quickly. 

Leave them to cook like this for about 10-15 minutes, fanning the flames every time the coals cool down. Once about 50% of the charcoal pieces start to turn ashy, THEN shake the grill until they turn flat. NOW you can start cooking on your charcoals! Viola! You’re a pro. 

How to Serve and Eat Cevapi?

In Bosnia and Herzegovina, it’s not abnormal to order a plate of either 10, 15 or 20 Cevapi, depending on how hungry you are.

The plate will be brought out with pita bread and raw onions. To eat it, form a pocket in the middle of the pita bread and place the Cevapi and raw onions inside.

For a low-carb option, try Cevapi served right on a bed of fresh greens, with onions and any other veggies you like.

Enjoy!

Cevapi (Bosnia and Herzegovina)

Cevapi are flavorful sausage kebabs from Bosnia and Herzegovina. They are made from a savory blend of minced beef and lamb meat, and are grilled over a charcoal flame.

Course Main Course, meat
Cuisine Bosnia and Herzegovina, european
Keyword cevapi, kebab
Prep Time 10 minutes
Cook Time 10 minutes
Servings 24 Cevapi

Ingredients

  • 1 lb ground beef
  • ½ lb ground lamb
  • ½ tsp salt
  • ½ tsp pepper
  • 2.5 tsp onion powder
  • 1.5 tsp paprika
  • ½ sweet onion chopped
  • 1 tbsp olive oil

Instructions

  1. In a medium pan, heat up 1 tbsp of olive oil. Add the chopped onion to the pan, and sautee until translucent. This should take about 5 minutes.
  2. In a bowl, use your hands to combine all of the ingredients together, including the cooked onions.

  3. Cover and let sit in the fridge for about 3 hours. When ready to cook, form into long sausage-shaped patties, and run 3-4 onto bamboo skewers. TIP: Soak your skewers in water before putting Cevapi onto them and cooking; the water will help to keep the skewers from burning on the grill.

  4. Heat up a charcoal grill and grill the Cevapi until cooked to desired doneness. You may also pan fry the Cevapi or cook on an indoor, electric grill.

  5. Enjoy!

Recipe Notes

  • Leftovers can be kept in an airtight container and stored in the fridge for up to 3-4 days.

 

Let me know in the comments if you give this recipe a try!

Recipe copyright The Foreign Fork. For educational or personal use only. 


Did you like this Cevapi recipe? Post a photo of your Cevapi creation on Facebook or Instagram and tag @TheForeignFork or hashtag #TheForeignFork.

Don’t forget to come back each week for more recipes from around the world! 

Looking for More Savory Dishes?


Burek from Bosnia and Herzegovina

Burek is an AWESOME dish from Bosnia and Herzegovina made by rolling lamb meat into layers of filo dough. It is buttery, homey, and, above all, delicious. Plus, the experience of making Burek is so fun that you’ll want to make it over and over again.

I won’t lie to you people. This week’s recipe is a challenge. But it’s the most delicious challenge I’ve ever encountered in my life. Cooking the meat for the Burek is easy peasy lemon squeezy. Saute some garlic, saute some onions, add some meat and seasonings, and leave it to brown. On a scale of 1 to brain surgery, that part is like a –3. Anyone can do it!

The rolling of the Burek is the tricky part, but it’s also the FUN part. And here’s a secret for you… I know you can do it!!

Overhead shot of lamb and filo dough roll-up

How Do I Roll My Burek?

Okay, so you’re gonna need to start with some frozen filo dough pastry from your grocery store. The sheets are very thin, so you need to be careful when handling them. They will rip easily when you pick them up, so move gently.

Line up three sheets of filo dough short end to short end to make one looooong line of filo dough. Then recreate that process with two more layers of pastry sheets on top of the ones you had just laid out. This will be nine sheets of dough total: three lengthwise and three in height.

Now you’re going to brush some melted butter over the dough. Once you cook, drain, and cool the meat, lay it along the long edge of the buttered pastry sheets. Very carefully, roll the long edge of the sheets over the meat, and keep rolling until one long tube is formed. Then, coil the long tube of dough up into a spiral shape.

I tried as hard as I could to explain that, but if you still can’t figure out what I mean, check out the video posted above for some clarification.

Burek with slice missing-- vertical

What if My Dough Rips?

Well… I’ll give you some comfort here. There is no question as to if your dough is going to tear… I guarantee you that it will. When the dough rips, don’t worry about it! Just keep rolling as carefully as possible, and by the time you’re done, all of that rolling will cover up the rips with more layers of dough. The dough also melts together when it bakes, so any rips will be fixed once your Burek goes into the oven.

Then What?

Congrats! The tough part is done and you’ve handled it like a champ. Now all you need to do is brush the top of your coiled pastry with a whisked egg and then sprinkle it with sesame seeds. Pop it in the oven for about 25-30 minutes at 350 degrees.

BOOM. YA DID IT. And I’m so very proud of you.

Pinterest Graphic for Burek

Eating/Serving Your Burek

You’ll know the Burek is done when the egg wash on the top really starts to brown. Once you remove the Burek from the oven, cut it like you’d cut a pizza or a cake: into triangular slices. It can be eaten plain, or you can serve it with plain, non-flavored yogurt as a dipping sauce!

I can already hear the mmmm’s from here.

Did you like this Burek recipe? Make sure to take a photo of it and share on Instagram or Facebook with the hashtag #TheForeignFork or tag @TheForeignFork. If you want to try more lamb recipes from The Foreign Fork, also check out this Algerian Sweet Lamb or this Lamb Pilaf (Kabuli Pulao) from Afghanistan! Please leave a comment if you tried making this! It would make my day.

Burek (Bosnia and Herzegovina)

Burek is an AWESOME dish from Bosnia and Herzegovina made by rolling lamb meat into layers of filo dough. It is buttery, homey, and, above all, delicious. Plus, the experience of making Burek is so fun that you’ll want to make it over and over again.

Course dinner, Main Course
Cuisine Bosnia and Herzegovina
Prep Time 10 minutes
Cook Time 30 minutes
Stovetop Time 10 minutes
Total Time 50 minutes
Servings 4 servings

Ingredients

  • 1 lb Ground lamb
  • 1 Onion chopped
  • 2 tbsp Olive oil
  • 1 tbsp Chopped garlic
  • ¾ tsp Salt
  • tsp Pepper
  • ½ tsp Paprika
  • tsp Allspice
  • 9 sheets of Filo dough one package will have more than enough. Thawed according to the package instructions
  • 4 tbsp Butter melted
  • Sesame seeds
  • 1 Egg whisked
  • Plain non-flavored yogurt, for serving

Instructions

Cooking the Meat

  1. Heat a large skillet over medium-high heat, and add 2 tbsp of olive oil. When the oil is heated, add the garlic. Cook for about two minutes, until fragrant.
  2. Add the chopped onion. Cook for about five minutes, until the onions turn translucent.

  3. Add the lamb into the pan. Use your spatula to break apart the meat, so that it begins to brown in smaller chunks. As the meat begins to brown, add the salt, pepper, paprika, and allspice. Continue cooking until the meat browns all the way through.
  4. Drain the excess liquid from the browned meat. Transfer to a bowl, cover, and place in the fridge for about 10-15 minutes to bring the meat to room temperature.

Assembling the Burek

  1. Preheat the oven to 350 degrees.
  2. Once the meat is cooled, it is time to begin assembling your Burek. Very carefully lay three sheets of filo dough short edge to short edge on the counter. Place the sheets so that they line up in one long sheet. Make sure to overlap the ends slightly.

  3. Once the first layer of dough is on the counter, repeat the process with two more layers of dough. Place the next 3 sheets directly over each of the first three sheets. Repeat one more time. By the end, your filo dough should be three sheets long and three layers high.
  4. Melt the butter and use a pastry brush to brush a layer of butter over the top layer of dough.
  5. Take handfuls of meat, and lay it along the long edge of the buttered pastry sheets. Very carefully roll the long edge of the sheets over the meat, and keep rolling until one long tube is formed. Work carefully, but it is okay if your dough rips. Keep rolling!

  6. Fold one edge of the long coil in on itself and continue coiling until the long tube of dough ends up in a spiral shape.
  7. Using your pastry brush again, brush a layer of the whisked egg on the top of your Burek. Then sprinkle the top with a generous layer of sesame seeds.
  8. Transfer your Burek to a parchment paper-lined cookie sheet and place in the oven for 25-30 minutes. You will know your Burek is done when the egg wash on the top begins to brown.

Serving

  1. To serve your Burek, cut it the same way you’d cut a pizza or a cake: into triangular slices. You can serve your Burek with plain, non-flavored yogurt as a dipping sauce! Enjoy!
  2. If you want more clarification on these assembly instructions, watch the Youtube video at the top of this blog post.

  3. Leave a review/comment on this post telling me about your experience cooking your Burek.

Recipe Notes

Recipe copyright The Foreign Fork. For educational or personal use only. 

Ema Datschi (Peppers and Cheese) from Bhutan

Ema Datschi from Bhutan

Ema Datschi from Bhutan is a mixture of chili peppers and cheese that marks every single meal in Bhutan. This version is a delicious and easy recipe to make with ingredients from your local grocery store!

Of all foods in Bhutan, I think most Bhutanese would agree that Ema Datschi reigns supreme. Ema Datschi is a total staple in Bhutan. Not only is it served at most restaurants, it’s served at most meals. In every house, for almost every meal, Ema Datschi is a favorite. Even if it’s not a main dish in the meal, it’s almost always served as an appetizer.

A Vegetarian Meal

As you may know from my Bhutan Introduction, many of the Bhutanese are vegetarians. Bhutan is a Buddhist country, so killing of any kind is strictly forbidden. If any inhabitants of Bhutan ever want to eat meat, it needs to be imported to the country from India. For this reason, vegetarian recipes are very common in Bhutan, and this is a great one!

A bowl of ema datschi from bhutan

The Cheese Blend

Now, of course, this recipe is meant to be made with yak cheese. However, I wasn’t able to find yak cheese (are you sick of hearing this yet? I’ve said it for every Bhutanese recipe so far), so I made my own cheese blend to add to my Ema Datschi. I found that a mix of feta, farmer’s cheese, and sharp cheddar was the perfect blend for this recipe. Of course, if you have access to yak cheese, that would be the most authentic way to make this recipe.

Ema Datschi

Variations of Ema Datschi

All recipes for Ema Datschi are a little different from one another. Some are more watery or soupy, some seem more like peppers smothered in melted cheese. This is a great mix in the middle, though the cheese doesn’t completely melt into the water. Farmer’s cheese tends to not melt into water, so the mixture ends up being more watery. I love it that way!

If you loved this recipe, make sure to post a picture of it on Facebook or Instagram with the hashtag #TheForeignFork and tag @TheForeignFork. You can also leave a comment on this post! Also make sure to check out this recipe for Pigeon Peas and Rice from The Bahamas and this Mangal (Roasted Vegetable) Salad from Azerbaijan.

Ema Datschi (Bhutan)

Ema Datschi from Bhutan is a mixture of chili peppers and cheese that marks every single meal in Bhutan. This version is a delicious and easy recipe to make with ingredients from your local grocery store!

Course Appetizer, Main Course, Soup
Cuisine Bhutan
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 servings

Ingredients

  • 1 red bell pepper cut into thin strips
  • 1 poblano pepper cut into thin strips
  • 2 jalapenos cut into thin strips
  • 1/2 tbsp garlic
  • 1 sweet onion sliced
  • 2 tbsp olive oil
  • 2 oz feta cheese
  • 4 oz farmers cheese
  • 2 oz sharp cheddar cheese
  • 1 sliced tomato
  • ½ cup water
  • ½ tsp salt

Instructions

  1. Wash the chili peppers, remove the seeds, and cut them into very thin, horizontal strips (about 1/4 of an inch thick). Wash the tomato, cut in half, and the cut into thin, half-moon slices.

  2. Set a pan on the stove and fill it with ½ cup of water. Now add all of the chopped peppers, chopped garlic, sliced onion, salt, and butter into the pan.
  3. Cover the pot and boil it on low flame for about 20 minutes.
  4. Stir in cheese and allow it to melt.
  5. Enjoy plain in a bowl or served over red rice.


Lavangi: Walnut and Plum Stuffed Chicken Breast

Lavangi-- Azerbaijani Walnut and Prune Stuffed Chicken

Lavangi is a stuffed chicken breast recipe from Azerbaijan. The filling is made with onions, walnuts, prunes, and raisins, and the chicken breast is rubbed with plum preserves. A little sweet, a little salty, and a whole lotta delicious!

Thoughts on Stuffed Chicken Breast

One of my favorite dinners in the world is stuffed chicken breast, mostly because you can make it however you want. Until now, I had always made my stuffed chicken breast recipes a dairy-lover’s heaven. Spinach and artichoke stuffed chicken breast, caprese stuffed chicken breast, broccoli cheese stuffed chicken breast. You get the idea.

But today, with Azerbaijan, we’re changin’ it up. Instead of a cheesy calorie bomb, this stuffed chicken breast recipe is a Whole30 recipe that you can feel good about.

Okay, I also feel good about broccoli cheese stuffed chicken breast, but in a different way. This Lavangi chicken breast makes me feel good in both the “I’m eating something healthy for my body way” and also the “OH MY GOD THIS IS DELICIOUS” way. What more could you want?!

Lavangi on fork with plate of chicken breast in the background

Making the Lavangi Filling

We’re gettin’ a little weird in the kitchen today, but just go with it, okay? It’s going to be worth it in the end.

Here’s what I need you to do:

Take out a blender, and an onion. Peel the skin off of the onion and roughly cut it into slices. Now (here’s the weird part) put the onion in the blender. Turn the blender on. Blend that onion into a watery, onion soup. Try not to cry from all those onion tear gases wafting through your kitchen.

Lavangi on plate with sweet potato and vegetables

Line a small mixing bowl with a kitchen towel. Pour the tear-gassy, onion soup into the kitchen towel. Wrap the onion soup up in the towel and squeeze and squeeze until most of the water drains out. When you’re done, your leftover blended onion meat should stick to itself like wet sand. Set aside.

Blend the walnuts. Set aside. Blend the prunes. Set aside. Mix all of your ingredients together, season the filling, and stuff it in that chicken breast.

It ends up being a little salty, a little sweet, and a whole lotta delicious.

Traditional Lavangi

This recipe is a bit different than the traditional Lavangi recipe from Azerbaijan. The filling is exactly the same, but in a traditional Lavangi meal, it is stuffed into a whole chicken. I haven’t tried this method, but if you choose to do so, I would recommend using this guide to figure out your roasting temperature/time depending on the size of your chicken!

As always, try out my recipe and tag me in instagram or facebook with a photo (@theforeignfork or #theforeignfork)! If you liked this recipe, also check out my recipe for Austrian Wiener Schnitzel and this Australian Vegemite Pasta with Chicken!

Lavangi (Azerbaijan): Walnut and Plum Stuffed Chicken Breast

Lavangi is a stuffed chicken breast recipe from Azerbaijan. The filling is made with onions, walnuts, prunes, and raisins, and the chicken breast is rubbed with plum preserves. A little sweet, a little salty, and a whole lotta delicious!

Course dinner
Cuisine azerbaijan
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 servings

Ingredients

  • 3 tbsp rasisins
  • 2 medium onions cut into eighths
  • 1 cup walnuts
  • 1/3 cup dried prunes choppped
  • 2 tbsp ghee
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 1 tsp garlic powder
  • 2/3 cup plum preserves or plum jam
  • 3 large chicken breasts

Instructions

Preparation

  1. Soak the raisins in room temperature water for 30 minutes. In a separate bowl, also soak the prunes for 30 minutes in room temperature water. 

  2. Preheat oven to 350 degrees. 

  3. Clean the chicken breasts. Using a knife, cut a slit horizontally down the fatter side edge of the chicken breast. Make sure to not cut the slit so deep that the knife comes out of the other side of the chicken. You are making a pocket to store the filling inside. 

  4. Once the slits are cut in the chicken, use your hands to massage the plum preserves into the raw chicken. Season chicken on both sides using pepper, garlic powder, and light salt. 

Making the Filling

  1. Blend the onion quarters in a blender until a liquid forms.

  2. Line a medium mixing bowl with a dish towel and pour the blended onion into the dish towel. Wrap the dish towel up, and squeeze out all of the excess water from the blended onion. Dispose of the liquid. The remaining onion should stick together like dry sand when squeezed in your palm. Set aside. 

  3. Blend the walnuts in the blender. Set aside. 

  4. Strain the water from the prunes and put the hydrated prunes in the blender. Blend and set aside. 

  5. Using a wooden spoon, combine the blended onions, walnuts, and prunes in a mixing bowl. Drain the raisins and mix into the filling. Season with salt, pepper, and garlic powder. Melt the ghee and pour into the mixture as well. Mix to combine. The filling should be wet but not runny. 

Assembly and Cooking

  1. Fill each chicken breast with the filling. Lay the chicken breasts on an aluminum-lined cookie sheet and place in the oven. 

  2. Roast for about 45 minutes or until a meat thermometer reads the internal temperature as 165 degrees. Enjoy! 

Recipe Notes

If making this recipe on the whole30, simply used crushed plums instead of plum jam

This dish can also be made using an entire chicken. If so, stuff the chicken with the filling and use this guide to figure out your roasting temperature and time.

 

Recipe copyright The Foreign Fork. For educational or personal use only.