Recipe by : chef ssentongo

* HERB-ROASTED CHICKEN WITH CRISPY POTATOES & LEMON BUTTER SAUCE 🍗🥔
version – 45 min, 2-3 servings

Ingredients
Chicken + Potatoes:

• 2 bone-in chicken thighs or 1 breast
• 1 cup baby potatoes, halved
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp rosemary + 1 tbsp parsley, chopped
• Salt + pepper + lemon zest

Lemon Butter Sauce:

• 2 tbsp butter
• 2 tbsp chicken stock or pan juices
• 1 tbsp lemon juice
• 1 tsp parsley

Method

1. Roast: Toss chicken + potatoes with oil, garlic, rosemary, salt + pepper. Roast 400°F / 200°C for 35-40 min till golden + 165°F.
2. Sauce: In pan, melt butter. Add stock, lemon juice + parsley. Simmer 1 min.
3. Plate: Slice chicken. Spoon potatoes around. Drizzle lemon butter sauce over everything. Top with rosemary.

3 Quick Tips

1. Crispy skin: Pat chicken dry + roast on high heat last 5 min
2. Flavor: Roast potatoes with chicken so they soak up the juices
3. Bright finish: Add lemon zest right before serving for freshness

Serve: Hot with extra pan sauce

Want a sheet-pan veggie version or garlic-dijon sauce instead?

* PAN-SEARED WHITE FISH IN CREAMY TOMATO HERB SAUCE
version – 20 min, 2 servings

Ingredients
Fish:

• 2 white fish fillets – cod, tilapia, or haddock
• Salt + pepper + 1/2 tsp paprika

Sauce:

• 1 tbsp butter + 1 tbsp oil
• 1 garlic clove, minced
• 1/4 cup tomato paste
• 1/3 cup heavy cream or coconut milk
• 1/4 cup fish/chicken stock
• 1/2 tsp chili flakes + 1 tsp paprika
• 2 tbsp parsley + 1 tbsp chives, chopped

Method

1. Sear: Season fish. Pan-sear 3-4 min per side in butter/oil till flaky. Remove.
2. Sauce: In same pan, sauté garlic 30 sec. Add tomato paste + paprika + chili. Cook 1 min.
3. Finish: Pour in stock + cream. Simmer 3 min till thick. Stir in herbs.
4. Plate: Return fish to sauce. Spoon sauce over. Garnish with parsley.

3 Quick Tips

1. No breaking: Use a spatula and don’t move fish too much while searing
2. Richer color: Let tomato paste caramelize 1 min before adding liquid
3. Lighter: Swap cream for coconut milk for dairy-free

Serve: Hot over rice or with crusty bread to soak sauce

Want a spicier harissa version or lemon-caper sauce instead?

* LAMB PULAO / LAMB BIRYANI STYLE 🍖🍚
version – 1 hr 15 min, 3-4 servings

Ingredients
Meat:

• 500g lamb on the bone, cut into pieces
• 1 onion, sliced + 1 tomato, chopped
• 2 tbsp yogurt + 1 tbsp ginger-garlic paste
• 1 tsp cumin + 1 tsp coriander + 1/2 tsp turmeric + 1/2 tsp garam masala
• 2 bay leaves + 3 cardamom pods + 1 cinnamon stick
• Salt + 2 tbsp oil

Rice:

• 2 cups basmati rice, soaked 20 min
• 3 cups water or lamb stock
• Fried onions + chopped cilantro for garnish

Method

1. Cook Lamb: Heat oil. Sauté whole spices 30 sec. Add onion till golden. Add ginger-garlic, tomato, spices + yogurt. Add lamb, cook 8 min.
2. Simmer: Add 2 cups water. Cover + simmer 45 min till tender.
3. Add Rice: Drain rice. Add rice + 1 more cup hot stock to pot. Level, don’t stir.
4. Steam: Cover tightly. Cook on low 15-20 min. Rest 10 min. Fluff + top with fried onions + cilantro.

3 Quick Tips

1. Fluffy rice: Soak basmati + don’t stir while steaming
2. Deep flavor: Brown lamb well before adding water
3. Aroma: Add 1 tbsp ghee + few saffron strands to the water if you have it

Serve: Hot with raita or salad on the side

Want a chicken version or pressure cooker method to make it faster?

* SPICY GARLIC BUTTER SHRIMP PASTA 🍤🍝
version – 20 min, 2 servings

Ingredients
Pasta:

• 200g spaghetti or linguine
• Salt for pasta water

Shrimp:

• 12 large shrimp, peeled + deveined
• 3 tbsp butter
• 3 garlic cloves, minced
• 1 tsp chili flakes + 1/2 tsp paprika
• 1 tbsp olive oil, salt + pepper
• 2 tbsp pasta water

Finish:

• 2 tbsp parsley, chopped
• 1 tbsp grated parmesan
• Lemon juice + sesame seeds optional

Method

1. Pasta: Boil pasta till al dente. Save 1/4 cup pasta water.
2. Shrimp: Season shrimp. Sear in oil 2 min per side till pink. Remove.
3. Sauce: In same pan, melt butter. Add garlic + chili flakes, 30 sec. Add pasta + pasta water, toss.
4. Combine: Add shrimp back. Toss 1 min. Top with parsley, parmesan + lemon.

3 Quick Tips

1. Glossy sauce: That splash of pasta water makes it coat perfectly
2. Don’t overcook: Shrimp go rubbery fast – pink = done
3. Heat level: Add more chili flakes or a dash of hot sauce for extra kick

Serve: Hot right away with extra parmesan

Want a creamy version or no butter, olive oil only?